You will need: stainless steel pot with lid non-aluminum spoon thermometer colander bowl long knife butter muslin, tight-weave dish towel, or yogurt bag large jar for storing cheese cow, goat or sheep milk (avoid ultra-pasteurized or UHT) 1 packet Feta starter culture (store remaining packets in freezer for future use) spring water (free of chlorine & :fluoride) rennet (liquid or tablets) non-iodized salt calcium chloride ( optional, aids in coagulation) lipase powder ( optional, for additional :flavor) Directions: Heat 1/2 to 1 gallon milk very slowly on low heat to 86° F. Remove from heat. Sprinkle one packet of Feta starter into milk and let sit 3-5 minutes, then mix thoroughly. Allow to sit undisturbed for 1 hour at room...
You will need:
stainless steel pot with lid (no aluminum)
non-aluminum spoon
thermometer
1 quart raw or pasteurized cream or half & half (avoid ultra-pasteurized or UHT)
1 packet Creme Fraiche starter culture (store remaining packets in freezer for future use)
Directions:
Heat 1 quart of cream or half & half to 86° F.
Add 1 packet Creme Fraiche starter and mix thoroughly for 15 seconds (no longer).
Cover pot with lid and allow to culture in a warm spot, 72-77° F., for 12 hours.
The Creme Fraiche should be set after 12 hours. Store in a closed container for about a week.
You will need: stainless steel pot with lid (no aluminum) non-aluminum spoon thermometer butter muslin, tight-weave dish towel, or yogurt bag colander bowl raw or pasteurized cream or whole milk, or a mix of both (avoid ultra-pasteurized or UHT) 1 packet Cream Cheese starter culture (store remaining packets in freezer for future use) non-iodized salt Directions: Slowly heat (on low)1-4 quarts of milk or cream to 86° F. (heat the milk no faster than 1 degree per minute- this can take 30-40 minutes for a gallon). Remove from heat. Add one packet of Cream Cheese starter and mix thoroughly, using an up-and-down motion rather than a stirring motion. Mix no longer than 15 seconds. Place the lid on the...
You will need: stainless steel pot with lid non-aluminum spoon thermometer butter muslin, tight-weave dish towel, or yogurt bag colander bowl raw or pasteurized goat milk (avoid ultra-pasteurized orUHT) 1 packet Chevre starter culture (store remaining packets in freezer for future use) non-iodized salt Directions: Slowly heat (on low) 1-4 quarts of milk to 86° F. (heat the milk no faster than 1 degree per minute - this can take 30-40 minutes for a gallon). Add one packet of Chevre starter and mix thoroughly, using an up-and-down motion rather than a stirring motion. Mix no longer than 15 seconds. Place the lid on the pot and allow to culture in a warm spot, 72-77° F, for 12 hours. The...
Milk kefir has many uses, besides the obvious - drinking it plain. It contains wonderful, gut-healing bacteria that aids in digestion, overall health, and just flat out makes your belly feel good! Smoothies Blend with fruits, veggies, chia or hemp seeds, a touch of honey- and you've got yourself a powerful probiotic breakfast or afternoon pickme-up ! The kids will never know how healthy their snack really is. Baking Add milk kefir to any recipe in place of milk or buttermilk. It adds an extra punch of nutrition, as well as a tangy flavor to pancakes, waffles, biscuits & quick breads. Pet Food Supplement Your animals will go nuts for milk kefir! Mix a little in with their food...
