We get a little more as the raw milk has all the cream in it. Its kinda a head start with the raw and low heat pasturized milk. Try to use vat pasteurized low heat if possible if you cant get your hands on raw milk. I wanna try some butter soon.
For the most part the yield is close to what your getting.
Last edited by hawgrider; 01-18-2015 at 06:04 PM.
"The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields
Try this: http://www.cheesemaking.com/
We got our supplies from this gal and we bought her book. I made a cheese press in about 20 minutes that works well. It is one of those hurry up and wait efforts. But if you have the patience to let it age, it is the BEST.
Whoa cool cheese site Inor! I'm gonna be busy for a while lots of good info in there!
"The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields
Inor (01-18-2015)
Where are you getting the grains from? I might try this.
"The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields
Thanks Hawg! I had never heard of kefir anything before your post. After a few quality hours with Google, I see there is a BUNCH of cool stuff you can make with it. This is definitely one of those jewels that is worth playing with. The one that had me particularly intrigued was the ginger ale. From looking online, it said you had to create a "ginger bug" and mix it with the water kefir? What is that? How do you make it? Inquiring minds would like to know...
hawgrider (01-19-2015)
WOW. Love the idea of making sour cream, cream cheese and Dilled Green Beans!!
You got it going on!
Being cremated...my last chance for a SMOKING HOT BODY!!
hawgrider (01-19-2015)
"The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields
Inor (01-19-2015)