Dairy
Milk from your own animals and what to do with it: milking routines, handling, cheese, butter, yogurt, and cultures.
2 resources, reviewed and organized by SteadScape.
Dairy guides and articles
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Cultured Dairy Made Simple
Cultured dairy is a simple yet beneficial traditional kitchen skill that involves transforming milk or cream through beneficial bacteria. This process not only makes dairy easier to digest but also supports gut health and improves nutrient absorption. Common cultured dairy products include yogurt, kefir, sour cream, and cultured buttermilk. The article explains that making cultured dairy requires minimal equipment and can be started using store-bought yogurt or buttermilk as a culture. It emphasizes that the bacteria do most of the work, and the process is forgiving, allowing for repeated batches without needing to purchase new starters. For those interested in enhancing their diet with gut-friendly foods and extending the shelf life of milk, learning to make cultured dairy is a practical and rewarding skill.
Natural Cheesemaking: Using Clabber, Kefir, and Raw Milk Cultures for Homemade Cheese
The article provides a comprehensive guide on natural cheesemaking using traditional raw milk cultures such as clabber, kefir, and whey. It emphasizes the importance of these cultures in creating cheese that is deeply connected to local resources and promotes self-reliance. The author explains how to cultivate clabber from raw milk, detailing the steps to transform it into a stable cheese culture. Readers learn about the characteristics of good clabber, how to maintain it, and the differences between clabber and kefir as cheese cultures. The article also includes a beginner-friendly recipe for making clabber cream cheese, making it accessible for those new to cheesemaking. Overall, the practical takeaway is that anyone can start making cheese at home using natural methods, enhancing their homesteading skills.