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What is a good CFU count, and how much of it do we need?

Colony forming units, or CFUs, are a unit of measurement used to determine the number of bacterial cells in a probiotic supplement, lab...

What to do with the excess whey after making cheese or fermenting yoghurt or kefir?

The murky, yellowish liquid left behind after milk has curdled known as whey. It is loaded with enzymes, vitamins, minerals, and protein....

Short description of the cheesemaking preparations (which everyone can apply at home)

Do you know that yogurt and kefir starters can also make cheese? But how this is possible, you might ask. The reason is that the cheese...

How to make Fresh CHÈVRE (Goat cheese) at home using rennet or lemon juice and starter cultures

CHÈVRE is one of the easiest cheeses to make. Operations are simple, and the timing is not strict at all. The name is French, as it was...

Making Mascarpone at home using Heavy Cream, Freeze dried starters and a Yogurt maker.

Mascarpone is acid-set cream cheese with high-fat content. The difference between mascarpone and yogurt cream cheese is mainly in the fat...

How to make Paneer and Queso Blanco at home(easy recipes)

Fresh acid-set cheese is one of the easiest to make, and rennet is unnecessary. Different versions of this cheese are famous worldwide...

Making Crème Fraîche at home using starter cultures or ready yogurt and kefir

It is famous all around Europe under different names. It is also called Crème Fraiche, Fresh Cream, Sour Cream, Crema Fresca in Spain or...

Rennet and other coagulants when make homemade cheese

Coagulants and Rennet: Coagulants can be more than one type and are used to separate the milk into two halves-curds and whey. Naturally,...

Milk Allergy vs. Lactose Intolerance or how much lactose can a person with lactose intolerance have?

People sometimes confuse lactose intolerance with a milk allergy, but these are completely different things caused by different...

Junket (pudding) or Junked custard

Junket is a dairy milk-based dessert made with dairy milk (any dairy milk like goat, sheep and buffalo) and rennet.

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...

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...