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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...
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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 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 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 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...
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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 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 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...
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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 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 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 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 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 ArticleClik here to view.
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 ArticleWhey 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...
View Article
