KYF #005: Culturing Raw Dairy, with Me

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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.

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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?

Goat Song Farm

I mentioned some links in this episode, so here they are:

Here are some links I didn’t mention, but I should have. :)

Enjoy!

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What’s Coming Up…

Next week, I’m talking more about cheesemaking with my special guest and cheesemaker Jerri Beddell from HomesteaderSupply.com. She has some great tips for you.

For past or current episodes, check out the Know Your Food with Wardee podcast archives.

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It’s Your Turn

Feel free to share your comments or questions about this episode below. Thanks for listening!

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This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!

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