- 1 min
Why should I make cheese and other dairy products at home
Fermentation is “controlled spoilage” as different techniques speed up or slow down a particular process. Depending on the control, the fermentation can create a range of flavours from very mild to super strong and sometimes even intolerable. On the other hand, if you control the “spoilage” too well, the flavours could be almost non-existent, although with a long shelf life. This could be very useful when using large quantities of milk or requesting a long shelf life, but thi
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- 3 min
Brief description of the cheesemaking processes
Do you know that yogurt and kefir starters can also make cheese? But how this is posible, you might ask. The reason is that the cheese is made in а way in which the focus is on the particular technique, not the cultures. Main Ingredients:
You can make more than one type of cheese when using yoghurt and kefir starters. You should consider and control the following ingredients: milk, starter cultures, rennet, and salt using the following tools at home: Tools: At least 5 L conta
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- 4 min
Organic milk vs. regular non-organic dairy milk
Many people wonder what organic milk is and how it differs from regular milk, as many believe that one or more of the following statements for regular milk are true: 1. Regular milk contains antibiotics. 2. Regular milk contains growth hormones. 3. Regular milk comes from cows who were treated less humanely than the ones in organic farms. 4. Regular milk might have lower nutritional value. Now let’s examine those statements one by one in detail. 1. Regular but also organic mi
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