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Recipes — milk RSS



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...

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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...

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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...

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