This post is part of series on different ways to use, transform and preserve fresh milk. Main article here. Here, I am referring to cultured buttermilk, not the leftover liquid from churning butter. My buttermilk isn’t as thick as strained yogurt or kefir. I use it mostly for fresh cheese recipes (farmer’s cheese, pot cheese),Continue reading “Buttermilk”

Fresh Milk Many Ways

Every other week we drive 15 min to our small, local dairy to buy four gallons of milk. The farm’s small herd of grass fed Dutch Belted cows produces incredible milk. Even though it is not raw, the low temperature pasteurized and non-homogenized creamy goodness rivals any of the best raw milk I’ve had. WeContinue reading “Fresh Milk Many Ways”