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In This Sneak Preview:We’ll make milk kefir and yogurt s in this sneak preview of How to Cook Real Food. Remember to scroll all the way down so you don’t miss a thing.
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How to Cook Real Food: Cultured Dairy FoodsThank you for signing up for sneak preview of How to Cook Real Food. In this sneak preview, we’ll cover how to prepare homemade cultured dairy foods on the cheap: yogurt, milk kefir and yogurt cheese. For cooks who are new to cooking real food, often these traditional cultured dairy foods seem to be an elusive challenge, but preparing them in your own kitchen is quite easy. With minimal effort and just a little time, you can prepare milk kefirs and homemade yogurts that are better for you and cost less than storebought versions. |
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This lesson includes:VIDEOS: Bulgarian & Greek (Thermophilic) Yogurt, Making Farm Cheese, Milk Kefir, Making Fresh Whey/Yogurt Cheese WORKSHEETS & TUTORIALS: How to make raw milk yogurt, how to make pasteurized milk yogurt, making yogurt without a yogurt maker, RECIPES: Yogurt (Raw & Pasteurized), Milk Kefir, Farm Cheese, Kefir Sherbet, Yogurt Cheese/Fresh Whey FACT SHEETS: Trouble shooting yogurt, Yogurts around the world, Saving Money with Homemade Yogurts & Kefirs STARTERS USED IN THESE VIDEOS: Bulgarian Yogurt (or plain, additive-free store-bought yogurt with live active cultures), Milk Kefir Grains EQUIPMENT USED IN THESE VIDEOS: Thermophilic yogurts depend on heat to culture properly. If you intend to culture a thermophilic yogurt regularly, invest in a yogurt maker which you can purchase online. Milk Kefir does not require added heat to culture properly, so no special equipment is needed. |
Master DownloadDownload all the recipes, worksheets, tutorials and fact sheets in the document below. Click here to download the print materials.
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What We’re Making & Why!Thermophilic Yogurt (Bulgarian & Greek)Traditional yogurt such as that you find in most grocery stores and health food stores, is prepared through culturing milk at a slightly elevated heat. These yogurts are considered thermophilic, that is: their naturally plentiful bacteria proliferate at temperatures of around 110 degree Fahrenheit. Bulgarian and Greek yogurts are examples of thermophilic yogurts. These yogurts typically offer the tartness of traditional yogurts as well as their smooth, spoonable creaminess. These thermophilic yogurts typically contain a mixture of bacteria, many of which depend upon mild heat to proliferate. For this reason, it is essential that you culture thermophilic yogurts at a constant elevated temperature. A yogurt maker serves this purpose well; however, our print tutorials will also illustrate how you can culture thermophilic yogurt without a yogurt maker. Bulgarian yogurt, the yogurt variety featured in the video, contains the bacteria Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus salivarius subspecies thermophilus. Greek yogurt is another example of a thermophilic variety and most store-bought yogurts are also thermophilic varieties and may contain a wide array of beneficial bacteria including Lactobacillus acidopholus, Lactobacillus bifidus and Lactobacillus casei in addition to others. Milk KefirMilk kefir is cultured from a symbiotic colony of bacteria and yeasts (SCOBY) that is coloquially referred to as kefir grains. The appearance of these small colonies of bacteria and yeast vaguely resembles that of cottage cheese or even cauliflower. Milk kefir grains are white, lumpy and gelatinous and are comprised primarily of lactic acid producing bacteria including lactobacillus brevis, streptococcus thermophillus, lactobacillus casei, lactobacillus helveticus, lactobacillus delbrueckii as well as yeasts that include candida maris, candida inconspicua and saccharomyces cerevisiae. Though, of course, strains of bacteria present may differ from one culture of grains to another. |
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Videos: Yogurt, Milk Kefir, Pure Seed Starter & Whey |
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How to make Milk KefirMilk kefir is cultured from a symbiotic colony of bacteria and yeasts (SCOBY) that is coloquially referred to as kefir grains. Milk kefir is extraordinarily rich in B vitamins, including folate. Click here. |
How to Make Fresh Whey / Yogurt CheeseYogurt cheese (also called Greek Yogurt, Strained Yogurt and Labneh) is a smooth, thick yogurt created by gently straining yogurt through cheesecloth. Trouble viewing the video? Click here. |
How to make Yogurt (Thermophilic)Yogurt is traditionally prepared through mildly heating milk, then stirring in a starter culture and culturing the milk at an elevated temperature for 12 to 24 hours. Trouble viewing the video? Click here. |
How to make Farm CheeseFarm cheese, or paneer, is a simple homemade cheese that requires very little effort – by scalding milk and adding an acid, you separate curds from whey, strain the curds and make the cheese. Trouble viewing the video? Click here. |
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