Making Fermented Dairy Products

The only ingredients necessary to prepare a fermented dairy product are milk (or cream) and the proper culture. Dairy cultures can be derived from a batch of “live culture” product or purchased in dehydrated form. Dehydrated cultures are also known as laboratory cultures. They are the most reliable type of culture, producing consistent results. The recipes in this text were prepared with laboratory cultures purchased from a commercial source.

Raw milk produces the best result in house-made fermented products. However, standard pasteurized milk can be cultured as well. Depending on the temperature in your kitchen and the type of culture you use, it normally takes about 24 hours to prepare a finished batch.