How did I and my family get into raising our own raw dairy? What’s the “magic” of culturing dairy and making cheese? Why is homemade cultured dairy so healthy? How is every cultured dairy or cheese recipe the same — just tweaks of the same basic process? What’s the best milk for culturing? How can culturing go wrong? All that and more on today’s episode of Know Your Food with Wardee.
What’s in Episode #5?
In this episode of Know Your Food with Wardee, I’m interviewing myself. No kidding! I thought about what questions you may have about culturing dairy and I answered them.
Here are some of the questions I answered:
- How did I and my family get into raising our own raw dairy?
- What’s the “magic” of culturing dairy and making cheese?
- Why is homemade cultured dairy so healthy?
- How you do make simple soft cheese?
- How is every cultured dairy or cheese recipe the same — just tweaks of the same basic process?
- What’s the best milk for culturing?
- How can culturing go wrong?
- What’s the difference between traditional mozzarella and the quick 30-minute version you see in books and on the web?
I mentioned some links in this episode, so here they are:
- This weeks’ shout out: Goat Song Farm — or see all Down Home Farm Tours here
- Homemade Cultured Butter
- Tough Decisions — selling my dairy cow
- Got Questions or Comments? — to leave a voice recording for me to answer or share on the podcast
Here are some links I didn’t mention, but I should have. 🙂
- Should We Get a Goat or a Cow? guest post at Nourishing Days
- Easy Raw Chevre, guest post at Edible Aria
Enjoy!
It’s Your Turn
Feel free to share your comments or questions about this episode below. Thanks for listening!
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