Fermented Dairy 101

Decode dairy labels such as pasteurized, HTST, HHST, UHT, lactose free, and homogenized. Understand the risks and laws of raw milk and choose whole-fat, pasteurized, non-ultra-pasteurized cow's milk.

Discover how to make kefir from milk kefir grains, including sourcing grains, primary fermentation with milk, and a second fermentation for bubbles and flavoring.

Learn to make yogurt by heating milk to 180 degrees, cooling to 110, and incubating with live cultures for eight to twelve hours in a slow cooker.

Learn to make homemade buttermilk by fermenting milk with commercial active-culture buttermilk in a jar at 68–80 degrees Fahrenheit for 18–24 hours, then refrigerate.

Make creme fraiche by culturing whipping cream with live-culture buttermilk in sterilized jars at 60–80 degrees for about 18 hours, then refrigerate 24 hours and use within two weeks.

Explore lactose and casein sensitivities in dairy fermentation. Use secondary ferment on kefir and longer fermentations for yogurt and buttermilk, plus creme fresh made from heavy cream to reduce lactose.

Maintain ambient temperature between 68 and 80 degrees to control fermentation speed. Balance milk-to-grain amounts as grains multiply, and incubate in warm setups to influence texture.

Learn safe dairy fermentation practices, including avoiding ultra-pasteurized milk, managing kefir grains during primary fermentation within 48 hours, and labeling jars with date for yogurt and buttermilk.