Comments on: 10 Cultured Dairy Foods and How to Use Them http://nourishedkitchen.com/cultured-dairy-foods/ Reviving Traditional Foods Thu, 09 Feb 2012 17:01:29 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Jennyhttp://nourishedkitchen.com/cultured-dairy-foods/#comment-19379 Jenny Tue, 22 Nov 2011 15:21:02 +0000 http://nourishedkitchen.com/?p=1603#comment-19379 You should pronounce kefir like this: keh-FEAR. You should try a milk kefir. It's lovely! You should pronounce kefir like this: keh-FEAR. You should try a milk kefir. It’s lovely!

]]> By: Chris @ Earth Friendly Goodieshttp://nourishedkitchen.com/cultured-dairy-foods/#comment-19364 Chris @ Earth Friendly Goodies Sun, 20 Nov 2011 23:50:25 +0000 http://nourishedkitchen.com/?p=1603#comment-19364 What a wonderfully tongue twisting over view of cultured milk - there are quite a few that I hadn't heard about before. I've been wanting to try a milk or water kefir, but I'm not sure if I have the dedication to talking care of the grains. :) I've been wondering though how do you pronounce Kefir? Is it pronounced more like keefer or keffir? What a wonderfully tongue twisting over view of cultured milk – there are quite a few that I hadn’t heard about before. I’ve been wanting to try a milk or water kefir, but I’m not sure if I have the dedication to talking care of the grains. :) I’ve been wondering though how do you pronounce Kefir? Is it pronounced more like keefer or keffir?

]]> By: sarahttp://nourishedkitchen.com/cultured-dairy-foods/#comment-17414 sara Tue, 07 Jun 2011 23:06:58 +0000 http://nourishedkitchen.com/?p=1603#comment-17414 this is so good this is so good

]]> By: Sarahhttp://nourishedkitchen.com/cultured-dairy-foods/#comment-15180 Sarah Wed, 12 Jan 2011 15:11:59 +0000 http://nourishedkitchen.com/?p=1603#comment-15180 About your tip for keeping a pure starter. Instead of heating milk at home would using just a regular pasteurized milk work fine to keep the starter pure? Though i want to branch out, kefir is the only culture I'm currently keeping, so this question would apply mainly to kefir grains, for me. About your tip for keeping a pure starter. Instead of heating milk at home would using just a regular pasteurized milk work fine to keep the starter pure? Though i want to branch out, kefir is the only culture I’m currently keeping, so this question would apply mainly to kefir grains, for me.

]]> By: Michelle (Health Food Lover)http://nourishedkitchen.com/cultured-dairy-foods/#comment-15165 Michelle (Health Food Lover) Wed, 12 Jan 2011 00:01:53 +0000 http://nourishedkitchen.com/?p=1603#comment-15165 Hi Jenny,Thanks for the great list and info!Two years ago I went to South Africa and I tried to taste as many 'traditional' foods as I could. One of the food I tried was Amasi which is basically soured milk. Hi Jenny,

Thanks for the great list and info!

Two years ago I went to South Africa and I tried to taste as many ‘traditional’ foods as I could. One of the food I tried was Amasi which is basically soured milk.

]]> By: Danihttp://nourishedkitchen.com/cultured-dairy-foods/#comment-15162 Dani Tue, 11 Jan 2011 21:21:44 +0000 http://nourishedkitchen.com/?p=1603#comment-15162 Re buttermilk. What Ive done for a few years to make buttermilk. I originally bought your standard small buttermilk from the store and used that to inoculate a couple of quarts of raw milk, which turned into buttermilk. I then froze some of that buttermilk in an ice cube tray. Now when I want buttermilk I simply take out a cube if frozen buttermilk pop it into a quart of milk and wait 8-12 hours. Once I left it on the counter for too long and it produced something similar to your description of Viili, with long strings of thick sour cream like tasting substance. My partner refused to try it, but I really liked it. I called it filmjolk at the time becasue I had no idea what I had created. From what you said, all this can potentially corrupt the original strain of buttermilk. So I guess if you really want pure buttermilk then definitely buy buttermilk culture from a retailer. But so far Ive had fun playing with whatever fermented milk I can create using store bought items. I'm often surprised with something new. I also make Kifer which is often my buttermilk stand-in in recipes, works out great. Re buttermilk.
What Ive done for a few years to make buttermilk. I originally bought your standard small buttermilk from the store and used that to inoculate a couple of quarts of raw milk, which turned into buttermilk. I then froze some of that buttermilk in an ice cube tray. Now when I want buttermilk I simply take out a cube if frozen buttermilk pop it into a quart of milk and wait 8-12 hours.
Once I left it on the counter for too long and it produced something similar to your description of Viili, with long strings of thick sour cream like tasting substance. My partner refused to try it, but I really liked it. I called it filmjolk at the time becasue I had no idea what I had created.
From what you said, all this can potentially corrupt the original strain of buttermilk. So I guess if you really want pure buttermilk then definitely buy buttermilk culture from a retailer. But so far Ive had fun playing with whatever fermented milk I can create using store bought items. I’m often surprised with something new. I also make Kifer which is often my buttermilk stand-in in recipes, works out great.

]]> By: Hannahhttp://nourishedkitchen.com/cultured-dairy-foods/#comment-15156 Hannah Tue, 11 Jan 2011 18:06:35 +0000 http://nourishedkitchen.com/?p=1603#comment-15156 Excellent post! I'm experimenting with old raw milk and kefir grains - it looks crazy! But I can handle the sour - think I'll add some fruit & honey to taste. Excellent post! I’m experimenting with old raw milk and kefir grains – it looks crazy! But I can handle the sour – think I’ll add some fruit & honey to taste.

]]> By: Alex at A Moderate Lifehttp://nourishedkitchen.com/cultured-dairy-foods/#comment-13313 Alex at A Moderate Life Thu, 23 Sep 2010 17:41:19 +0000 http://nourishedkitchen.com/?p=1603#comment-13313 HI Jen Jenny, this is a great article and I would love to share it on my thoughts on friday link love post because I think people need to see just how many options there are out there for cultured dairy. I have made bonny clabber and then made mozzarella out of it by accident! What fun it is to play with your food! My yogurt never did come out well, what type of pan do you cook your milk in? Mine always seems to curdle at around the temp needed to start culturing! Could it be my all clad pan? thanks for sharing this great information with us! :) Alex@amoderatelife HI Jen Jenny, this is a great article and I would love to share it on my thoughts on friday link love post because I think people need to see just how many options there are out there for cultured dairy. I have made bonny clabber and then made mozzarella out of it by accident! What fun it is to play with your food! My yogurt never did come out well, what type of pan do you cook your milk in? Mine always seems to curdle at around the temp needed to start culturing! Could it be my all clad pan? thanks for sharing this great information with us! :) Alex@amoderatelife

]]> By: Danahttp://nourishedkitchen.com/cultured-dairy-foods/#comment-9776 Dana Tue, 18 May 2010 13:12:40 +0000 http://nourishedkitchen.com/?p=1603#comment-9776 Jenny,Thank you for the tip on keeping a pure starter. Years ago I used to culture my own raw milk yogurt from our farm-fresh goats milk. I never understood why it would eventually stop working. I know now why! I can't wait to try it again!Thank you so much...Peace, Dana Jenny,

Thank you for the tip on keeping a pure starter. Years ago I used to culture my own raw milk yogurt from our farm-fresh goats milk. I never understood why it would eventually stop working. I know now why! I can’t wait to try it again!

Thank you so much…

Peace,
Dana

]]> By: Jenn AKA The Leftover Queenhttp://nourishedkitchen.com/cultured-dairy-foods/#comment-9774 Jenn AKA The Leftover Queen Tue, 18 May 2010 13:01:15 +0000 http://nourishedkitchen.com/?p=1603#comment-9774 Cultured dairy products are my favorite.I love them - love eating them, and love working with them. They are magical!I always have kefir and viili going in my house, but want to add Filmjölk and Piimä to it, but am having trouble thinking how I will be able to manage to eat enough, so I can re-culture within the week. Any thoughts on that?I really want to try Henriette's tykmjelk too! Sounds like heaven! Cultured dairy products are my favorite.I love them – love eating them, and love working with them. They are magical!

I always have kefir and viili going in my house, but want to add Filmjölk and Piimä to it, but am having trouble thinking how I will be able to manage to eat enough, so I can re-culture within the week. Any thoughts on that?

I really want to try Henriette’s tykmjelk too! Sounds like heaven!

]]> By: Raw Milk Yogurt: A Quick Tutorialhttp://nourishedkitchen.com/cultured-dairy-foods/#comment-9270 Raw Milk Yogurt: A Quick Tutorial Mon, 26 Apr 2010 16:33:59 +0000 http://nourishedkitchen.com/?p=1603#comment-9270 [...] which keeps food enzymes and naturally occurring beneficial bacteria intact and thriving. Other cultured dairy foods ferment at room temperature and can also be made with raw milk.  I also recommend culturing with [...] [...] which keeps food enzymes and naturally occurring beneficial bacteria intact and thriving. Other cultured dairy foods ferment at room temperature and can also be made with raw milk.  I also recommend culturing with [...]

]]> By: Zekehttp://nourishedkitchen.com/cultured-dairy-foods/#comment-2104 Zeke Fri, 29 May 2009 04:04:28 +0000 http://nourishedkitchen.com/?p=1603#comment-2104 It has always been my understanding that Chaas was yogurt and water, like a very thin salt lassi.<abbr><em>Check out Zeke’s last post: <a href="http://feedproxy.google.com/~r/ZekesAwesomeEats/~3/1diXr_dlV4I/eat-your-weed.html" rel="nofollow">Eat your weed</a>.</abbr></em> It has always been my understanding that Chaas was yogurt and water, like a very thin salt lassi.

Check out Zeke’s last post: Eat your weed.

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