Ferments – Homestead Kitchen

Yogurt

Full fat yogurt from organic milk is expensive. Make your own, for the cost of milk and an heirloom starter culture. You can use plain, store bought yogurt to culture your milk, but I have had better success and more consistent results using a dedicated starter. The Bulgarian strain is hearty and produces a thick,Continue reading “Yogurt”

Cream Cheese

This post is part of series on different ways to use, transform and preserve fresh milk. Main article here. This recipe is for cultured cream cheese. Industrially made cream cheese uses thickening agents. What you’ll be making is the real stuff: milk, cream, cheese culture and salt. I use both mesophilic culture and animal rennet.Continue reading “Cream Cheese”

Sour Cream

This post is part of series on different ways to use, transform and preserve fresh milk. Main article here. In this recipe, you’ll use finished kefir to culture heavy cream. If you haven’t made kefir at home yet, store bought will work here. Make sure to use a whole milk and unflavored variety. There areContinue reading “Sour Cream”