Whey and Cream Cheese
TweetMakes 5 cups whey and 2 cups cream cheese2 quarts piima milkwhole-milk buttermilkyoghurtWhey is useful in many recipes - as a starter culture for lacto-fermented vegetables and fruits, for soaking...
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Yogurt
TweetMakes 1 quart1/2 cup good quality commercial plain yogurt, or 1/2 cup yogurt from previous batch1 quart pasteurized whole milk, non homogenizeda candy thermometer Yogurt is easy to make - neither...
View ArticleWhole-Milk Buttermilk
TweetMakes 1 quart1 quart whole milk, preferably raw but not ultra pasteurizedabout 1/4 cup buttermilk culture*This is the easiest of all the cultured milks. Place milk in a glass container, add the...
View ArticlePiima Milk
TweetMakes 1 quart1 quart fresh whole milk, non-homogenized1 Tbsp. starter cultureThis is a good way to add enzymes and restore nutrients to pasteurized milk. The resultant product is not too thick and...
View ArticlePiima Starter Culture
Tweet1 cup good quality cream1 envelope piima powder*Piima culture (also called vili or Finnish culture) is derived from the milk of cows that feed on the butterwort plant. Centuries ago, Scandinavian...
View ArticleClik here to view.
Piima Cream
TweetMakes 2 cups1 pint good quality cream1 Tbsp. starter culture Cream cultured with the piima culture is similar to European-style crème fraiche Use the best quality cream you can find. Raw cream...
View ArticleClik here to view.
Creme Fraiche
Tweet1 pt good quality cream1 Tbsp. commercial or whole-milk buttermilk or commercial creme fraiche European-style sour cream, called crème fraiche (and pronounced “creme fresh”) is a key ingredient...
View ArticleRecovery from Antibiotics
Human beings are essentially tubes – long channels open at both ends. The walls of our human body tubes can be described as the most complex tube in the world, so bear with me – this is actually a...
View ArticleWhey and Cream Cheese
Makes 5 cups whey and 2 cups cream cheese2 quarts piima milkwhole-milk buttermilkyoghurtWhey is useful in many recipes - as a starter culture for lacto-fermented vegetables and fruits, for soaking...
View ArticleClik here to view.
Yogurt
Makes 1 quart1/2 cup good quality commercial plain yogurt, or 1/2 cup yogurt from previous batch1 quart pasteurized whole milk, non homogenizeda candy thermometer Yogurt is easy to make - neither a...
View ArticleWhole-Milk Buttermilk
Makes 1 quart1 quart whole milk, preferably raw but not ultra pasteurizedabout 1/4 cup buttermilk culture*This is the easiest of all the cultured milks. Place milk in a glass container, add the...
View ArticlePiima Milk
Makes 1 quart1 quart fresh whole milk, non-homogenized1 Tbsp. starter cultureThis is a good way to add enzymes and restore nutrients to pasteurized milk. The resultant product is not too thick and can...
View ArticlePiima Starter Culture
1 cup good quality cream1 envelope piima powder*Piima culture (also called vili or Finnish culture) is derived from the milk of cows that feed on the butterwort plant. Centuries ago, Scandinavian...
View ArticleClik here to view.
Piima Cream
Makes 2 cups1 pint good quality cream1 Tbsp. starter culture Cream cultured with the piima culture is similar to European-style crème fraiche Use the best quality cream you can find. Raw cream is...
View ArticleClik here to view.
Creme Fraiche
1 pt good quality cream1 Tbsp. commercial or whole-milk buttermilk or commercial creme fraiche European-style sour cream, called crème fraiche (and pronounced “creme fresh”) is a key ingredient to...
View Article
