3 min read
How to Tell if the Bacterial Colonies in Probiotics are Working?
Many people immediately think of better digestion when they hear probiotics. It’s true that beneficial bacteria in the gut play a very...
99
3 min read
When To Choose Lower CFU
There are generally two situations in which a lower CFU (colony-forming unit) is preferable to a higher CFU. One is related to age. A...
86
3 min read
How to make traditional Sour cream and Easy sour cream.
How to differentiate a Sour Cream and Creme Fraiche Sour Cream has its origins in Eastern Europe, where it is called Smetana. It's a...
269
5 min read
What is a good CFU count, and how much of it do we need?
Colony forming units, or CFUs, are a unit of measurement used to determine the number of bacterial cells in a probiotic supplement, lab...
494
3 min read
What to do with the excess whey after making cheese or fermenting yoghurt or kefir?
The murky, yellowish liquid left behind after milk has curdled known as whey. It is loaded with enzymes, vitamins, minerals, and protein....
1,257
3 min read
Short description of the cheesemaking preparations (which everyone can apply at home)
Do you know that yogurt and kefir starters can also make cheese? But how this is possible, you might ask. The reason is that the cheese...
279
2 min read
Ayran (salty smoothie for hot summer days)
This refreshing drink is perfect for rehydrating on a hot summer day. Mixed with salt, Ayran is a yogurt drink blended to perfection in...
145
2 min read
How to make Fresh CHÈVRE (Goat cheese) at home using rennet or lemon juice and starter cultures
CHÈVRE is one of the easiest cheeses to make. Operations are simple, and the timing is not strict at all. The name is French, as it was...
361
2 min read
Making Mascarpone at home using Heavy Cream, Freeze dried starters and a Yogurt maker.
Mascarpone is acid-set cream cheese with high-fat content. The difference between mascarpone and yogurt cream cheese is mainly in the fat...
445
2 min read
How to make Paneer and Queso Blanco at home(easy recipes)
Fresh acid-set cheese is one of the easiest to make, and rennet is unnecessary. Different versions of this cheese are famous worldwide...
385
1 min read
Making Crème Fraîche at home using starter cultures or ready yogurt and kefir
It is famous all around Europe under different names. It is also called Crème Fraiche, Fresh Cream, Sour Cream, Crema Fresca in Spain or...
641
3 min read
Making sweet and cultured butter at home (sometimes using starter cultures)
Fermentation is “controlled spoilage”, as different techniques speed up or slow down a particular process. Depending on the control, the...
347
2 min read
Cheese Cave and ageing conditions for long-aged cheese (Fresh cheese types do not need ageing)
A cheese cave can be any humid space for ageing or preserving cheese. A cheese cave can be anything from an actual cave to a refrigerated...
114
2 min read
Salt and Cheesemaking. Why Salt is a critical ingredient in cheesemaking
The use of salt is essential for making cheese as it controls the moisture content and, by that, the fungus and bacterial growth. It is...
130
1 min read
Ingredients when making Cheese at home
In Cheesemaking a few additives are used. The main reason is due to the food hygiene requirements and limited use of raw milk....
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