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!
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.
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.
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.
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.