Cultured Home Dairy Products

This past week, with the help of friends, we made our first batch of cultured butter & buttermilk, sour cream, cottage cheese, cream cheese and whey, all using raw milk obtained from our own milk cow share. It was very empowering & freeing, especially given how good for us I know these cultured foods are.

Many years ago I bought the book, Nourishing Traditions by Sally Fallon, and have only read portions of it thus far, but I refer to it often for a handful of recipes, and am seeking to systematically learn more about preparing & preserving food through alternate means.

I knew when the time came for me to have access to an abundance of raw milk again, that I wanted to try making a variety of our own dairy products.

Up until now I’ve only really made (non-cultured) butter & buttermilk and yogurt using raw milk, which I like to continue doing. And that in itself was empowering and freeing. But making these new items, which the how & why are explained in the book, took my empowerment & freedom to a whole new level. I didn’t need any special ingredients or electronic devices — just time and a clean & temperate environment. Yay!

While I don’t expect to be producing all these things for myself every week, I do intend to stop buying sour cream, ricotta cheese & cream cheese from the grocery store going forward. And that is a big step forward for me out of the System. 🙂

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