Make 2 Different Dairy Products - food.straw.twodairy PEP BB

Dave Burton wrote:
To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
   - give the recipes for each things you are preparing
   - ingredients to make the dairy products
   - making the dairy products
   - finished dairy products (meeting the above stated requirements)

I make kefir every morning. See attachment for recipe. I use todays kefir to make tomorrows kefir.

I let raw milk sour naturally to make soft cheese. I referred to this clabber cheese recipe: https://culturesforhealth.com/blogs/recipes/cheese-recipe-clabber-cheese then added Italian herbs. I used the whey byproduct to make a fermented cranberry sauce for Thanksgiving.

I made soft cheese from milk and yogurt!

Soft cheese:
- 1/2gallon of milk
- 1gram dry yogurt starter
- 1tbsp salt

>put milk in instant pot on sauté
>bring up to ~120°F
>let cool to ~110°F
>add starter and switch to yogurt setting
>hold at 110°F for 8-12hours
>strain until very thick 12-24hours
>salt and allow extra whey to drain off

Yogurt:
- 1/2cup activated starter
- 1gallon of milk

>repeat steps from above
>use 1/2 cup of reserved starter from last batch
>strain only for 1h

I ended up fermenting for a bit longer and these got pretty sour. Still tasty, but next time I’ll lean more towards 8h instead of close to 15 like I did on the yogurt