kefir & quark

I got this wonderful book, The Home Creamery, last week and it's pretty awesome. It's very simple and clear. There are no photos inside, but I don't mind that in the least in cookbooks. At different times, I have made creme fraiche, yogurt, sour cream, butter, buttermilk, yogurt cheese, and paneer, all from recipes I found online and in various cookbooks, and loved them all. But it's so nice having them collected in one book. Also, the trouble-shooting guide is helpful, detailed, and offers alternate methods. I want to try the mascapone, farmer's cheese, kefir, cream cheese, goat cheese, ricotta, and mozzarella next. The bonus in this book comes after all the cheese-making recipes. You also get recipes, savory and sweet, using all these dairy items--and they look so flippin' good and there are over 70. Seriously, I counted.

Here's some sour cream sitting next to some buttermilk. Labeling is so important, as I discovered, 'cause all this stuff is white, man. (The labels are from here, and I love them dearly.)

I use either Noris or Strauss whole milk or cream, I haven't  tried any of this with raw milk. I don't have a source right now. I've heard making dairy products with raw milk is much less predictable, and the book confirms this--so of course I feel compelled to try it. I'd like to get a source for raw goat milk, too.

I love the idea of all these homemade dairy products, but in reality I find that we really eat only the homemade yogurt and butter on a regular basis. The rest is more for special occasions. The yogurt I make about every 5 days. I'm convinced my family is made of yogurt. There are worse things to be made of.

 

Comments

[Kelly]

Can you tell me where you got your recipe for making yogurt? I've made some before using a crockpot, but we ended up with more yogurt than we could possibly ever eat! Love your blog! Thanks!

[Julie]

My girl could LIVE off of yogurt. I might have to try making some while I'm off work this summer. 11 days of school left!!!

[Jen]

i'm a yogurt nut. your photo is lovely!

[Sally]

Ya-hoo yogurt! I just made some today! I have the yogotherm and absolutely love it!

[Lisa]

Oh man, that book looks great. We love homemade yogurt, and my little monkey can't get enough. Family made of yogurt? We too, can be described this way. I'll be looking forward to more dairy product making stories...

[alisha]

Oh, it sounds like a lovely book. I used to make quark occasionally when I lived in the U.S. to use in a German-style cheesecake. I'd love to give homemade yogurt a try.

[Christina]

Ah! I just got that book last week too! You're way ahead of me since I haven't managed to make anything from it yet. There is a a farm near us selling raw jersey milk, and our local co-op sells goat's milk so I plan on trying the feta and chevre soon. Me, I'll eat any stinky funky raw milk cheese out there, but I'm just not sure I'm willing to risk having my 2 year old eating it too.

[Angela Kusek-Schubert]

How fabulous! I want to order that book now!

[Nancy]

oooh, thanks for sharing this, you've read my mind! I just got excited about making homemade "ricotta" (I use quotes b/c it's not a "true" ricotta, by Italian standards but tastes virtually the same) after reading this article: http://seattletimes.nwsource.com/html/pacificnw/2009264797_pacificptaste31.html

in the Seattle Times.

I wonder if the book says anything about using ultra-heat pasteurized milk? The recipe I linked says to use non-UHP. That's not a problem for us (we get our milk locally), but I'm curious if the author has any info to share on that.

[amy k.]

yeah, I know what you mean (stinky cheese) but I do love it.

[Sue]

Comming from Germany I really miss quark. A lot of my German recipes ask for quark.
Does this book have a recipe for quark as well?

[Jenn Docherty]

I JUST got this book from the library a few days ago, and I was going to post about it too. I have been talking about wanting to make my own cheese for awhile, but haven't gotten down to it. What about the yogurt; what do you do to keep it at the right temp, or do you have a yogurt maker.

[Andrea @ The Train To Crazy]

This looks wonderful! I've been wanting to get all these recipes in a book but didn't know where to find one!

[Cate]

I've been making my own yogurt with raw milk for a while now, and if anything, it seems to set much better than it does with pasturized milk. I have kefir grains and have made it, but I can't keep up with it! The stuff grows and grows, and I really don't drink more than 8oz. a day, if that. Thanks for the tip; I'm off to request it from the library and dream about cheese.

[Tania]

I really need to give up my day job and just make yoghurt.

[Dalila]

Homemade yogurt is delicious - and easy. We're on a weekly rotation as well and there are only two of us (for 4L)!
You're so inspiring with all your dairy creations! I have meant to make another stab at cheese making since my failed cottage cheese attempt of more than a year ago but just haven't. Any tips for keeping the set milk at the same temperature over the required number of minutes while cooking it? I'd love to hear any...

[Dalila]

Hi Jenn - we keep the yogurt in the oven over night with only the oven light on. It seems to be set by the time we wake up in the morning. The oven is insulated and the incandescent light emits enough heat to keep it warm. You do have to replace your light more often if you do this often though (maybe once every year or two).

[Magpie Ima]

I just bought this book after taking the Dairy Magic class at Lost Arts kitchen. I'm still hunting for goat milk that isn't ultra pasteurized so I can make come fresh chevre. Also--the orange cream cheese poundcake recipe is a winner!

[jess]

Very interesting. All you yogurt makers out there...is it true that you cannot keep using the yogurt you make to make more yogurt? I believe I have read that you need to buy some fresh stuff every couple of batches? I just got a yogurt maker, so excited!

[inga]

oh, this is so cool!!

[airplanes@web-ster.com]

I don't know how you always post about books I want to read too.
On a quest for reliable GOOD Goat Cheese and since I already like Farmer's cheese, I have got to learn how to make my own. It can't be that difficult...

My library (Clackamas County!) always has the books you recommend in stock so I can preview before I make the plunge.
Kathy in Canbyland

[Ruby]

Ohhhhh can't wait to hear how the ricotta turns out! It must be so much cheaper AND tastier than buying it from the grocery store (where it's been sitting on the shelf for who-knows-how-long, bleah). I love your glass jars with the hinged lids. Very eco-chic!

[Laura.]

this is so timely, my roommate and i were just talking about making yogurt today, and i am really curious about making other things. thanks for the recommendation!

[Hilda]

my family and I pretty much live off of my homemade yogurt too, and I won't complain either! I'm so excited about this book, thanks for sharing. My local library has it so I'll be eagerly awaiting it's arrival.

[Annie]

I saw that book at the library last weekend and almost checked it out but didn't. I figured that I would wait a few weeks as we're moving to Vermont in July and I've got a source lined up for local, raw milk. I might have to back to the library and pick up the book before then though because it looks awesome and because I wouldn't be me if I didn't try to take on crazy projects right up until the moment when boxes are being loaded onto the moving truck.

[kelly]

ooh -- I just sized up this very book at Maker Faire this weekend for a dairy-making-obsessed-friend. Good to know it has your stamp of approval.

[Suzanne, the Farmer's Wife]

It all sounds so wonderful. Although I haven't had a glass of milk since I was 10 years old (hate the taste), I LOVE, LOVE, LOVE all other dairy products. Crazy, I know. This looks like a winner of a book and I'm anxious to make some sour cream and the ricotta. Luckily, I have an Italian market nearby that has some great homemade ricotta. The mass-produced ricotta generally available at the food stores has the texture of sand.

Thanks for the heads up on this book.

- Suzanne, the Farmer's Wife

[dorothy]

I need to get a copy of this book. My hubs and I are have just started getting raw milk locally and, of course, are now making all of our own yogurt, butter, buttermilk, ice cream, etc... We'd like to get into the cheeses as well.

It's fun to see that we aren't the only ones delving into what most people consider a whacky thing to do :-)

[Rayna]

Home cheese making rocks! I've never used it but Kookoolan Farms in Yamhill has raw milk. They are at the Hillsdale Farmers market and they have a web page. I think you can call ahead and make an order to pick up at the market or you can visit the farm. They also have fantastic chickens!

[amy k.]

yeah, she says raw milk is hard to use with success, but the ultra-heat stuff is not good for making cheese either. That's why I use the low-heat pasteurized, which is not in every store here, but still available.

[amy k.]

it does!!!

[amy k.]

I do have a yogurt maker. I know I don't *need* one but it's so much easier to just plug it in and not worry about it for 8 hours.

[amy k.]

yogurt maker. I love mine.

[amy k.]

se, I know this works, but haven't tried it. that's awesome.

[amy k.]

yes, I have been meaning to try them. I heard they are seriously reducing their chicken quantity.

[hadley]

I just wrote an article about butter! It relates... sort of. Anyway, you might enjoy reading it, or seeing the other goodies in the magazine. The magazine needs a little extra editing work at the moment (if I'm being honest) but at the moment it is a one-woman operation, and I must give that woman, my friend, the credit due her.

Here's the link: http://www.parasolmag.com/

[hadley]

Heck, my comment needs a little extra editing work! <3

[Its_Lily]

I think you've just created a run on that book.

[Laura/DaPFG]

interested to hear how your mozzarella comes out. i've been dying to try making my own, but it takes, like, citric acid or some other weird ingredient that you have to special order, so i got discouraged. you, however, with your industrious nature, will probably not even BLINK at the mention of the weird necessary element, so i'm sure you'll have yours in hand well before i ever will.

[Kerry]

This book looks terrific. You are such a great resource! I am just now making my second batch of homemade yogurt. (The first one didn't turn out... I couldn't keep the temperature even.) This time I'm trying a yogurt maker. Can't wait to try it out for breakfast tomorrow!

[Nicole]

so if you make the mascarpone - you need to make grits with it - with broccoli rabe and balsmic reduction... mmmm. the best combination. i am going to have to get this book so that i can make my own...

[heather]

hmm, i'm way late to the party, but i can vouch that homemade yogurt works really well left at room temperature if you use either a thermos bottle or just a glass mason jar wrapped in a dish towel. for both, i poured a little hot water in to pre-heat the container and then just dumped in the milk and let it sit overnight. easy-peasy.

[amy k.]

ha! you know I am all about the weird elements! The more the better.

[amy k.]

awesome.

[Anna Hurla]

I love the taste of butter made from raw cream, espcially in the spring. I've never had problems using raw before, for butter anyway, but I lost my source - hope to find another soon. Love your blog and all the inspiration!

[sara]

Our family is made of kefir, which we culture using unpastueurized milk from a local dairy. This website helps you find people in your area who are growing live kefir cultures (not that one-time-only freeze-dried stuff) and are willing to SHARE:
http://www.torontoadvisors.com/Kefir/kefir-list.php

[amy k.]

thank you!!

[Kathy Walker]

Labels are so important when you have multiple jars of creamy white stuff in the fridge. I love making my own dairy products. We even bought 2 dairy kids this spring so we can have fresh goats milk. There is nothing like homemade buttermilk!

[Heather]

Kefir & Quark would be an awesome name for a dairy store. A DAIRY STORE. Someone should open one. Or maybe the name of a yukulele-playing pop duo.

I have long intended to make yogurt. Are all yogurt makers the same? What's yours?

Kookoolan Farms has raw milk, but I think you have to go to Yamhill to get it. They are only at the Hillsdale market once a month now.

[Denise]

We have been making yogurt from raw milk the past couple of years and LOVE it. I managed to pick up a vintage yogurt maker for 0.99 + shipping on ebay and it's fantastic. Our 2 year old loves it warm right out of the maker - by far it's his favorite before bed snack. When I was pregnant we made 1qt of the stuff every day - I swear all I could stomach was yogurt and mashed potatoes!

[Denise]

Oh- and another AWESOME resource for homemade dairy products and LOTS AND LOTS Of other stuff is Nourishing Traditions by Sally Fallon. If you haven't flipped through this cookbook/textbook before I highly recommend it!

[Kristy]

Is your yogurt maker plastic? I want to make our own yogurt, but I don't dig on the plastic. Anybody have a better option?

[amy k.]

ha! yes, a dairy store with that name would be swell. My yogurt maker is no longer made (I know, weird) but a similar one is available at williams sonoma or some such place. It's not very fancy at all, but works great. I think it was around $45? I got it about 5 years ago-

[amy k.]

no, the warming tray is, but the actual yogurt jars are glass, so no food touches plastic.

[talhadef@gmail.com]

I feel the same way about plastic, especially buying something new, with one specific purpose. So I put my yogurt-filled jars in a small cooler we already owned, filled halfway up with hot tap water overnight. It worked perfectly.

[talhadef@gmail.com]

I've made a few simple cheeses and yogurt, but I'm eager to try some new recipes. I can't wait to find this book!
Those labels are lovely. Sure beats the masking tape and sharpie combination we use at home.

[jennifer lorton]

This book looks great. Man, at this moment I wish I wasn't a vegan, drat!

[Barbara]

Oh, that book looks lovely. I finally bought my own copy of Home Cheesemaking by Rikki Carroll after keeping it checked out of the library for months at a time.

I'm really loving making my own mozzarella. I have done it with both raw and pasteurized milk, and have had excellent, if different, results with both. I don't find the raw milk to be particularly tricky to work with, and the gorgeousness of the yellow Jersey milk with tons of cream is beyond belief.

[Gretchen Ree]

I thought we were singlehandedly keeping the yogurt makers in business 'round these parts, my girls eat at least a serving every single day, if no two or three! I would love love love to make our own yogurt and kefir. I need to get my hands on this book!

[Kathy]

Sigh! Another book to buy. I love making yogurt and have been wanting to try cheese since I read Animal, Vegtable mineral. Thanks for letting us know about it.

[Ranee @ Arabian Knits]

Raw milk may not be as predictable, but that has more to do with time than result. Raw milk makes better curds, so your cheeses, yogurts, all of that will be a better texture, not to mention the flavor and health benefits. It is also easier. Raw milk still has the bacteria in it to make it into simple cheeses by just letting it sit for a while. Cottage cheese is so simple with raw milk, for instance. If you can get a good local source, I say go for it.

[erin]

Thanks for sharing this book! I love making butter (and subsequently buttermilk) - the dairy show will progress as soon as my library gets this book =)
Thanks for your blog, btw. =)

[Jacquelyn]

That book looks awesome! I'm going to have to see if the library has it so I can try it out. I also use Noris Dairy, and I'm always looking for new recipes and ways to use their yummy products.

[Becca]

I come from a yogurt-guzzling family, too! I make it when I can, and buy it from a lovely local organic dairy when I can't. I'm curious what, if anything, you add to your finished product. We're all about wheat germ and maple syrup (B grade, whenever possible) or honey. What about you?

[amy k.]

we keep it plain and add a little granola/maple syrup if it's for breakfast, but I often strain it to make cheese, so I keep it as is usually.

[Melissa]

Have you looked at Home Cheese Making by Ricki Carroll? We borrowed a copy from friends and loved it so much we bought one! It probably has all the same recipes as your book, but it's always fun to look! The first time we made homemade mozzarella, I ate so much I got sick!

[Elizabeth H.]

You need to read Animal, Vegetable, Miracle By Barbara Kingsolver (LOVE her). She goes into great detail about cheese making, not to mention that it is just a wonderful book. Her book sort of makes me want to move to a state where it rains more than it does here in beautiful (but dry) Colorado, so that I could grow a garden!

[ChristineG]

Thanks for the book suggestion. I was really excited to see our library had a copy!

[Siri]

grr. my comment just disappeared, but the gist of it was how perfect your timing is as always. Just found a source for local raw milk but have gotten busy and let the cream go bad both times I bought a gallon of it over the past few weeks. The second time I actually started shaking the jar but quickly grew bored then too busy. (Fortunately it was still OK to feed to the chickens and they love it even when it's gone bad). Anyways, this next time I'll use the recently thrifted food processor!

And I just put the book you mention here on hold through state-wide interlibrary loan, possibly my all time favorite feature about the internet, period. Wondering now just how many times I've gone straight from one of your posts to the online card catalog?

Finally got around to making the homemade deoderant. Incredible stuff. And it sure beats the first batch made from a different recipe found online that left me with an icky, itchy rash (too much tea tree oil I suspect).

Thank you again, Amy, for being the guinea pig and sharing all about it here!

[farmama]

You can definitely make yogurt and kefir with raw milk. I am milking two goats right now and have only made fermented dairy products with raw milk. Sometimes I have to restart the culture after reusing it about 10 times, but I have had good luck using raw milk. Good luck to you in finding a raw milk source!

[robinpschmitt@mac.com]

Hi Amy,

If you have not used raw milk yet you should try it. I love this book and I have only used raw milk for it. I have extra for sale if you would like some.