Blog — milk RSS



WAKE UP! Activating Dried and Sleepy Milk Kefir Grains

by Jerri Dried Milk Kefir Grains are awesome to work with, or to have on hand as a back up for current grains. NWFerments can help you get started if you've always wanted to start on that probiotically awesome journey! You'll notice the dried grains will have some larger pieces along with some smaller pieces, and that they are brownish in color€.oh, and they smell a bit pungent! All normal so make sure you have a good quality, regularly pasteurized milk to get started. I lucked out with some organic milk that was marked down, but still had plenty of days before its best by date. You'll need a quart jar, and just 1 cup of milk to get started....

Continue reading



Don't Cry Over Overheated Milk! Farmers Cheese Anyone?

by Jerri I was in a hurry. I thought, I've done this a million times, set the timer, and walked away from the stove to do another part of the yogurt project. My cow's milk was slowly warming over medium heat for a rebatch of Greek yogurt. It was only supposed to reach 160ºF, so 15 minutes in when steam was rising from the pot, I freaked. As the numbers on the thermometer rose beyond 160 and up into the 180s, I held back the tears, and remembered I had lemon juice. Lemon juice! I poured the overheated milk into a bowl, grabbed the lemon juice, and as I dumped it in while stirring I thought, How much lemon juice...

Continue reading



FAQS - Heirloom Thermophilic Yogurt

FAQs: Can I use Ultra Pasteurized milk? There is nothing else at the store. NEVER EVER use Ultra Pastuerized milk or Flash or UP or UHT or HTST milk. It's cooked, dead milk, and cultures cannot survive in it. Always use milk that states only pasteurized on the label. Also new to the market is ultra-filtered milk, one brand in particular says there is no lactose, which is what your bacteria needs to eat. The fact alone it is overly processed is bad news for a living culture.   I have access to raw milk. Can I use it? Yes, you have two choices. 1) Properly pasteurize the raw milk and continue with the normal directions. 2) If you want...

Continue reading



Using Raw Milk with the Thermophilic and Mesophilic Yogurt Cultures

by Jerri If you have access to raw milk, you may be wondering how to use it with your heirloom yogurt cultures. If you want your yogurt to be as raw as possible, there is an extra step/batch that often is misunderstood, but necessary. Waaaaaait for it. You have to heat your raw milk for the mother culture batches. WHAT? HEAT precious raw milk? But that's an abominable act, right? Not to fret, we'll help you make as raw yogurt as possible, while ensuring your beloved mother culture bacteria will live as long as it can, generation after generation. It's actually very simple. First, you have to understand it is because of the naturally bionic, super strong, amazing bacteria in...

Continue reading



Experiment: Vegan Yogurt with Homemade Almond Milk and Agar Agar

Most vegan yogurt made at home is going to need thickening help. Unless you're using commercial soy milk with little to no additives, or coconut milk with guar gum, there's just no magical way to make it thicken by adding the culture to milksorry! Such is the case with nut or seed milks. In my experience, I have yet to see a commercial nut or seed milk even culture, let alone thicken. Homemade milk and a thickener is the best combinational chance of success. Today, to stay truly vegan, let's experiment with the Vegan Yogurt Starter Culture with homemade almond milk and agar agar. The Instant Pot is the craze these days for making yogurt. I highly recommend IP owners...

Continue reading