Meet Stacie, A Cheese Expert at Cultures for Health

lots of cheese

Hi, I’m Stacie, one of the cheese experts at Cultures For Health. Many of you have spoken to me (indirectly) through Culture for Health’s Customer Support Representatives, who call on me occasionally for cheese help and advice. I’m now officially on staff and am excited to join the CFH family!

Editor’s Note – Please welcome Stacie to the Cultures for Health blog.  As a cheese expert, she will be contributing content to the blog and helping to answer your cheese questions.

Last night my husband and I brought home two Jersey cows. Their names are still being debated. We’ve considered Annie and Clarabelle, Sugar and Honey, and Cinnamon and Spice. Take a look at their pics and, in the comments, add your suggestions!

two dairy cows

We milked them last night and this morning, and today I am making all sorts of delicious dairy treats.

First up was BUTTER! I like to make it in my food processor and strain it in an old salad spinner.

making your own butter

A little sea or kosher salt is tasty, preserves the butter for longer, and even helps the buttermilk drain more efficiently, although you certainly don’t have to use it. Adding a flora Danica culture is good too, especially during these hot summer days. Cultured butter is great for your gut and is incredibly yummy. I had some butter from the store, so I took a picture of both so you can compare the color.

real homemade butter

Next up was fabulous, healthy Greek yogurt. I used our Greek yogurt culture and some pasteurized goats’ milk to make a mother culture, then added two tablespoons to each quart of whole milk from our cows. Now I’ll keep it in our dehydrator for 12-24 hours, until it has the flavor that my family likes. Simple, good for you, and delicious.

homemade yogurt

Next week I’ll be making some fun hard and soft cheeses, and I can’t wait to share them with you! I’ll even take pictures of my mistakes, so we can learn and practice together.

Happy culturing!

Stacie

staciefamily

Stacie

Stacie

Stacie has been making kefir, kombucha, yogurt, sauerkraut and cheese for eight years. She lives with her husband, four children, parents and livestock on a small farm in Oregon. Stacie's goals for her farm include healthy pasture, delicious vegetables, self-sufficiency, happy humans, and an intact sense of humor.

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Comments

  1. Laura Medbury says

    Hi Stacie!

    Thank you for sharing! I was just wondering how you made the butter? (What ingredients etc)
    Thanks, looking fwd to future posts!
    Laura

  2. StacieStacie says

    Hey friends!

    Thanks so much for reading and commenting. I will definitely write up a step by step butter making tutorial, and LOTS more cheese stuff is coming. I appreciate the feedback! Please let me know what else you want to see.

    Happy culturing!

  3. Jerelle says

    Welcome, Stacie! How wonderful to have your own cows! I am very interested in all you have to share, especially cheese instructions.

  4. says

    Welcome Stacie! I am looking forward to all that we can learn fr om you and seeing all the pictures that you would like to share with us. It has been years that I have wanted to make my own cheese, I think I am finally ready to try. Thank you for sharing.

    • StacieStacie says

      Hi Tina!
      Technically, yogurt must contain two specific cultures: L. Bulgaricus and S. Thermophilus. So for “real” yogurt, yes. You could certainly make something yogurt like by allowing raw milk to culture, though.

      Raw milk WILL sour, clabber, or culture on its own. However, there are no guarantees about WHICH bacteria will grow and some of those bacteria do not taste very good. I’ve tried for years to get a nice flavor from allowing milk to sour by itself and to me, it just ends up tasting like sour milk. You don’t get the depth of flavor that you do with specific cultures, and sometimes the texture goes all wonky. So…I don’t really do it. I might use sour or clabbered milk in pancakes or biscuits, and I love it as an addition to a sourdough starter. But as a cheese or smoothie ingredient, I’m not a fan.

      Happy culturing!

      Stacie

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