Monthly Archives: October 2013

Yogurt Cream Cheese & Liquid Whey for Lacto-Fermentation

Posted on October 29, 2013 by Cat

by Cat, July-Aug 2007 See also: Milk & Culturing of Milk (About); Yogurt; Kefir; Butter & Buttermilk. Cultured cream and milk, as for yogurt or kefir, makes a wonderful cream cheese, and a byproduct of the process makes liquid whey, which is used as … Continue reading →

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Kefir

Posted on October 29, 2013 by Cat

by Cat, July 2007 (photo, right, from Wikimedia Commons) Kefir (pronounced ‘keh-fear’ or ‘keff-e-er’) is an ancient beverage believed to have originated in the north Caucasus Mountains around 3,000 BC. It is not only cultured but also fermented.  The culturing grains (or powder) are … Continue reading →

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Yogurt

Posted on October 29, 2013 by Cat

by Cat, July 2007; updated 2013 (with my learnings), and 2017 (for raw milk yogurt test); 2018 (with more learnings) (Photo, right, from Cheesemaking .com) The yogurt culture likely originated in Bulgaria, in eastern Europe – at least, the main … Continue reading →

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Piima, Villi & Fil Mjolk Cultures from Scandinavia

Posted on October 28, 2013 by Cat

by Cat, July 2007; updated Oct 2011 (photo, right from Wikimedia Commons) See also Milk & Culturing of Milk (About); Butter & Buttermilk; Yogurt; Kefir. These three milk/cream mesophilic cultures from Scandinavia are related, yet different. They are often misnamed (for each other), so it … Continue reading →

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Creme Fraiche

Posted on October 28, 2013 by Cat

by Cat, July 2007 Creme Fraiche (pronounced ‘Krem fresh’) is an essential ingredient in many European recipes.  It is similar to American sour cream, but not as stiff.  As a substitute, many cooks mix equal parts sour cream and whipped … Continue reading →

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Cottage Cheese

Posted on October 28, 2013 by Cat

by Cat, July 2007; updated Oct 2012 (Photo, right, from Wikimedia Commons) See also: Milk & Culturing of Milk (About); Butter & Buttermilk; Yogurt Cream Cheese & Liquid Whey (for Lacto-Fermentation) Cottage cheese can be made from the same culture used to make buttermilk.  … Continue reading →

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Apple Info (About)

Posted on October 28, 2013 by Cat

by Cat, Sept 2007; updated 2012 (Photo, right, fromWikipedia) Apples are probably my favorite fruit – or at least the one I consume the most consistently. I have a Macintosh apple tree in my small orchard, that my Mom planted … Continue reading →

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Milk & Culturing Milk (About)

Posted on October 27, 2013 by Cat

by Cat, July 2007 (photo, right, by D. Morgan, used with permission) See also: Butter & Buttermilk; Cottage Cheese; Creme Fraiche; Ghee; Kefir; Piima, Villi & FilMjolk; Yogurt; Yogurt Cream Cheese & Liquid Whey (for Lacto-Fermentation); Whipped Cream. This article discusses: 1. Why culture; 2. Raw … Continue reading →

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Coconuts: How to Open

Posted on October 27, 2013 by Cat

by Cat, Aug 2007 (photo, right, from Wikimedia Commons) See also: Coconut Milk, Water and Cream; Coconut Milk Kefir; Coconut Milk Yogurt Inside that rough exterior of the coconut, is that wonderful white ‘meat’ that we know from Almond Joy and Mounds Bars, or … Continue reading →

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Coconut Milk Kefir

Posted on October 27, 2013 by Cat

by Cat, Jan 2012 (photo, right, from Wikimedia Commons) See also: Coconut Milk, Coconut Milk Yogurt; How to Open a Coconut I’ve not tried this yet, because right after I looked up this recipe, I learned I have a food sensitivity to kefir culture (because … Continue reading →

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