The Wonderful World of Natrually Fermented Dairy Products

Hello all, sorry I've been too busy to post here lately but here's a snap shot of one of my many cheese/fermented dairy related projects. Both of these will sit for 12 hours. The yogurt at 116 F. and the Creme Fraiche at ambient room temperature.

In the bowl pictured at top, is a quart of organic Creme Fraiche fermenting at 87.1 F after having added the bacterial starter. Creme fraiche is an amazingly decadent treat not unlike sour cream except twice as rich and creamy with about half the tang/acid. It's super versatile and can used in many applications both savory and sweet, especially where French desserts are concerned. For a measly 8 oz. container of non-organic creme fraiche, you can expect to pay around $3.50-$4.00 at the supermarket. This batch is 24 oz. which breaks down to a cost of a little over $1.50 per 8 oz. portion or at total of $4.50 for the quart.

I'm also making two quarts of homemade, organic, extra thick, tangy Bulgarian style yogurt in my yogurt maker. Making yogurt in this fashion costs less approximately $1.15 per quart for a product that is FAR superior in flavor and composition to any store bought yogurt product you can find. Plus, the starter culter I'm using as Lactobacillus casei and Bifidus along with acidphillous which are all extremely beneficial probiotics.