If you have done any dairy processing you may have discovered that it is not really that hard. For day to day recipes like yogurt, sour cream, cream cheese, and some simple cheeses, they leave you with that feeling of “wow this is ridiculously easy! Why have I not been doing this my whole life?”. The hard part, as you will have discovered if you have made any of these on repeat for some time, is the time management part.
Sure it is easy to throw a batch of yogurt together, but sometimes finding five minutes to do this verses buying it at the store is the straw that breaks the camels back. Sometimes even when you have a dairy cow, you still find yourself wheeling your grocery cart towards the dairy aisle.
This masterclass is all about teaching you how to make the dairy products that your family eats everyday, but also about teaching you how to fit making them, into your everyday life.
1 hour is all it takes me to make all of our fresh dairy products for the week and you can too! 1 hour a week of hands on time dairy processing, is all you need to knock down a majority of the items on your grocery list and save your family hundreds of dollars every month. That doesn’t sound too bad does it?
- Tips on how to fit dairy processing into your life.
- How to figure out which dairy products you should be making and how much
- How to make a wide range of fresh dairy products in a very limited hands on time frame. This includes recipes such as Quark, Cottage Cheese, Hand Cheese, Sour Cream, Cream Cheese, Yogurt, Butter, Ghee, Kefir, Clabber and more!
- What to do when your fresh dairy products are starting to go bad.
What You Need
This course was created with raw milk in mind, but all of the recipes in this course can also be completed with pasteurized milk. When people ask me if they can make cheese with pasteurized milk I always tell them a few things. First and foremost you can not make cheese with ultra pasteurized milk, so when choosing pasteurized milk for cheesemaking, be sure that it is not ultra pasteurized. When using pasteurized milk for cheeses that require rennet, you will need to add in calcium chloride before adding in the rennet. Calcium chloride can be purchased from any cheese supply store and should be added in at 1/4tsp per gallon of milk before the addition of rennet. Raw milk does not require calcium chloride added in, so you will notice that the recipes in this course do not list it.
The second thing I tell people is that if you do not have access to a raw milk source, dairy processing is still worth it! Especially when it comes to fresh dairy products that don’t take a huge amount of milk. If I did not have a fresh dairy source, I would still make yogurt, sour cream, cream cheese, quark and kefir at home. Not only would making these dairy products save me money, but they also would give me the peace of mind of knowing what ingredients went into making them. It is not always monetarily worth it to make your own dairy products, but these ones listed above, are, and I am so excited for you to take this course, regardless of where your milk is coming from!