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Homemade Feta Cheese Ingredients 10 litres raw milk 1/4 tsp mesophilic culture 6 ml liquid rennet cheese salt whey/brine solution Method Heat the milk to 31deg C. Add the culture, stirring to combine. Cover and allow the milk to ripen for 1 hour. Add the diluted rennet and gently stir for a few minutes. Cover Read More…
Posted in: Cheese, Dairy, Recipes.
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Another staple in my pantry is ghee. It is simple to make yourself and requires one ingredient: unsalted butter. I make mine from home made cultured butter. Making ghee is a visual and aromatic treat for my senses as the butter turns to a golden colour and the sweet caramel-like aroma fills the kitchen. Ghee Read More…
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Cultured Butter Makes approximately 800 grams, depending on the cream’s fat content 2 liters organic heavy cream (from grass-fed cows) 3/4 cup kefir or buttermilk 6 cups ice-cold water Celtic Sea Salt, to taste (optional) Step 1. Culture the cream In a clean glass bowl, combine the cream and kefir or buttermilk. Cover loosely and Read More…
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One of the ways to use buttermilk left over from butter making is to make a ricotta style cheese. This cheese is easy to make, tastes really good and so versatile. I love adding it to salad, mixing it with fresh herbs, garlic and spices for a delicious spread or dips. What about a healthy Read More…
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We have been blessed by plentiful rain and over at our herdshare biodynamic dairy farm, there are plenty of rapidly growing green grass and a liberal supply of cream. Beside making butter, I am also turning them into yummy, delicious, nourishing Ice Cream. Here is my recipe for a basic Vanilla Ice Cream (makes approx. Read More…
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