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

I would like to demonstrate two types of simple keep-on-the-counter-like-a-pet dairy ferments.

Milk kefir: I keep a jar of milk kefir on my counter and feed it every day. I scoop up the blob of grains into a new jar and fill the new jar with milk. Cover with a paper towel or a coffee filter and keep on with a jar lid ring or rubber band. I got the grains from this place and here are their instructions (NWFerments). You have to feed the grains a few times before they are properly re-hydrated and after that they will start to grow with each feeding. Most people say to strain the finished kefir but I can find the grains just fine and the kefir is just going into the blender so I find that step unnecessary.

Viili yogurt: I just got this new culture to try and was amazed that it really did turn into yogurt even though I am used to doing the whole process for greek yogurt where you heat it up and then keep it at a certain temperature all day. I just put the packet of cultures into some milk and left it until the next day. The flavor/smell reminds me of kefir but it is definitely distinct. I got the culture from the same place as the kefir (NWFerments).

Another dairy ferment with the same process is sour cream. I've been making kefir sour cream so that probably counts as a duplicate so I won't put pictures here, but I wanted to mention it.