So begins a multi-part series on my favorite things to do with milk.
I get mine fresh from the farm (by the way, you won't find anything about the 'rm'-word on their website but know that you can call and inquire if you are interested. It's all legal, it's just not something they want to go advertising about) and it's not cheap ($5.00 per half gallon) BUT
I seek, through these next several posts to show you why it's money well spent and worth every penny because you will NEVER need to buy many filler-laden products again when you know how to properly culture your milk!
Here are just a few of the delicious, natural, grass-fed, hormone free, organic treats I regularly enjoy with my $5.00 half gallon of milk:
- Kefir cheese (very similar to feta)
- Cream top Yogurt (with assorted flavors added)
- Ice Cream (additive free)
- Cream Cheese
- Whey (for culturing vegetables)
One of my goals is to add other cheeses to that list, such as raw cheddar and cottage cheese, but that's for another time! For now, I will take you through my tips on making each of the above (with colored photos included!).
Please stay tuned for my humble thoughts and tips on making the aforementioned cultured dairy products!