About Dairy Cultures

So I have been asked why I have chosen to make Kefir and Piima as my first expedition and to explain what 'Kefir' and 'Piima' are. Well first things first, I need to master the basics before I can make my scratch recipes. I am starting with these recipes so I can later on make smoothies, whey, cheese, butter and more. These cultures have extreme health benefits and are crucial to a healthy diet. During the fermentation process 30-40% of lactose is broken down and the product produces high levels of enzymes. Not only do they help preserve but they can make food more digestible. As we continue cooking and experimenting I will teach you more and more about the products as I learn too!

Lets not forget tomorrow is the big day! And today is the last day to eat anything I want. I need to make a plan for this next week of eating. Here is another shopping list I made:

Best Quality Cream
Candy Thermometer
Glass Jars
Wild Rice
Butter
Wheat Flower
Popcorn
Cheese Cloth
Milk

All of these products organic of course

I'll hopefully be back with a game plan...


Momma

Almost forgot...

Piima- Scandinavian culture comes from cows after eating Butterwort. At the peak of the growth, milk would clabber at room temperature. With Piima we can create butter, cheese, sour cream substitute, mayo substitute, whey, salad dressings and more!!

Kefir- Similar to yogurt but much thinner, Created by introducing bacteria to milk. It has a much more soury bubbly taste compared to yogurt. This cultured milk has a very small alcohol content. We will make cheese, shakes, and smoothies with this beneficial bacteria beverage!!