Agriculture Reference
In-Depth Information
milk from the heat, cover with cheesecloth to keep out bugs
but allow oxygen, and allow it to sit at room temperature
undisturbed for twelve hours.
That's it. Really. If you refrigerate it after the twelve hours
are up, it will keep in the refrigerator for up to two weeks.
Anytime you want more buttermilk, just repeat this procedure
using a bit of the buttermilk you already made and you can
have buttermilk forever unless your supply becomes
contaminated.
Anytime a cheese recipe calls for “mesophilic starter” you can
use your buttermilk at the rate of four ounces of buttermilk
per one gallon of milk that you'll be turning into cheese. It is
possible to freeze buttermilk for use later to make cheese, but
I don't recommend that as the viability of the culture becomes
spotty. I recommend using only unfrozen buttermilk to make
cheese.
How to Have a Lifetime Supply of Yogurt and Thermophilic
Starter Culture
Yogurt is a bit more difficult to make than buttermilk because
it requires the yogurt-in-progress to be held at a higher
temperature for a long time. A yogurt-making machine can
help, or make the yogurt on a weekend. If your family uses a
lot of yogurt, it may be worthwhile to purchase a yogurt
machine for less than $100. Yogurt costs anywhere from
300% to 400% more than milk, so if you eat a lot of yogurt
you can save a lot of money by making your own.
You can make yogurt successfully from plain yogurt from the
store, or you can buy a starter culture for the specific type of
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