The Following tips are written by Linda Diane Feldt, based on my experience with raw milk since 2002.
Making Sour Cream
Making Tzichi
Making Kefir
Cheese Resources
Back to Just Friends Farm Main Page
Heat 1 gallon of milk to 118 degrees F. If you overheat it, let it cool back down. Add 1/2 to 3/4 cup yogurt, and stir vigorously. A whisk works well. Pour the milk into glass jars with lids. The heavy glass jars sold with hinged glass works and rubber seals work really well for me. Keep in a place that is as close to 110 degrees F as possible. Preheat your oven and use that, put next to a light bulb and wrap the jars, use an insulated thermos or other container, etc. Let sit for 5-10 hours. The longer the stronger. Refrigerate. Refrigeration finishes the process and is a necessary step before consuming. It also firms the yogurt, so don't worry if there is liquid on the top or it isn't as firm as it should be. It will keep 1-2 weeks.
One common problem is using too much yogurt -- which overcrowds the organisms and they can't grow. Also, use only the best starter. I'll keep small packages of a wonderful starter from India in the garage freezer section so you can take it as needed.
Heat 1 gallon of milk to 180 degrees. Slowly add 1/2 cup lemon juice (fresh or bottled), stirring as you do. It should start to coagulate right away forming curds. Let sit covered 10 minutes. Strain in cheesecloth, reserve the whey for other uses if you'd like. Rinse the curds. Mix in a pinch of salt, and if you want a real treat 2-4 cloves chopped or crushed garlic. Tie the cheesecloth into a bundle and let hang for 2-4 hours. Refrigerate. Use like tofu, as a spreadable cheese, in place of ricotta, as part of a dip, etc. Lasts a week or more.
Your milk comes in your own bottles. Jeff will fill them for you, but you have to make sure there are enough bottles for your weekly share. If your dishwasher has a heat cycle, that seems to be OK for both the bottle and lids. If you're hand washing, they should be sterilized briefly. Be careful, as sudden temperature changes can cause glass to shatter, and putting a tight lid on a hot bottle can also cause it to shatter. One of the worst problem we've seen is putting lids on wet bottles. Mold forms inside, a truly bad idea. Make certain the jar is DRY before you put the lid on. Bottles should have lids during transport to minimize contamination.
We use wide mouthed half gallon canning jars. You'll need at least three sets. Mark the lids and bottles with your name, you can etch the glass, use electricians tape, or permanent marker. Expect that about 10% of your bottles will need to be replaced each year due to breakage and loss. You can use metal lids or buy plastic lids. Downtown Home and Garden and Ace Hardware usually have the jars you'll need.
So far, from a little research, it seems the ideal storage temperature for raw milk is 35-38 degrees F. If anyone has better info, please let me know.
Un pasteurized milk is a different sort of milk than most people are used to. The taste will vary as different grasses and greens are available to the cow. The weather will affect the milk. The taste will change depending on how much cream is in the milk, if you like blander milk (many kids do) skim as much cream as possible. Anecdotal evidence over the last three years has shown that many people have trouble with a direct switch to raw milk. Maybe the very alive and active ingredients overwhelm an unprepared gut? Using raw milk yogurt for a month or two before drinking the milk straight might help.