Using Over-Cultured Dairy Products

Ever let your yogurt go a little too long, or get a little too warm? I do.

Although its disappointing to have separated whey and “cottage cheese” in place of the creamy yogurt I was expecting, the curds and whey don’t have to go to waste.

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Today I’m pouring about 2 cups of whey over 2 cups of oats for use in High Protein Waffles tomorrow morning. The curds can be used as part or all of the cottage cheese in the recipe.

Other uses for over cultured yogurt or kefir:
• in a smoothie, if not over-sour
• whey can be used in small amounts in culturing vegetables such as sauerkraut (I don’t do this, preferring only salt for sauerkraut, as I can taste a slight cow or goat flavor in the product when using whey.)
• any baked recipe which calls for buttermilk, such as biscuits or pancakes. In this case, the more sour the better! It may be necessary to use all the curds and only part of the whey so the batter is not too watery, and to blend thoroughly. This presents a great opportunity to soak the grain or flour in the recipe for 12 hours or longer.
• whey can be sipped straight, as a tonic
• creamy curds can be strained and mixed with herbs for a soft cheese spread for crackers or crisp green apple
• in case of an abundance of whey, I feed it to our (lucky) cats. 🙂

What creative uses have you found for over-cultured dairy?

Experiment Kitchen: Making Cottage Cheese

After making yogurt and kefir from raw milk last week, I felt courageous enough to attempt cottage cheese this week. Actually, it turned out to be a cinch.

I took a quart of raw milk yogurt, emptied it into a clean 2 qt. saucepan, and set it on the stove over medium heat. Stirring constantly, I waited to see a change in the yogurt curd. Here is a picture of the yogurt when I began heating it.

As I was heating it, I kept sticking my finger in it to test for temperature. The instructions I was going off of were word-of-mouth that it should be warmer than bath water, but not boiling. It took less than 10 minutes for the yogurt curd to change into a cottage cheese curd. The yogurt I was using came from the refrigerator, but if it had been from the counter (just finished yogurt culture) then it would have been less time. You can see the picture of the cottage cheese curd.

I removed the pan from the heat, and at this point I had the brilliant idea to be a little more scientific about the whole process and stick my candy thermometer in the pan. It registered 130 degrees. This probably means that the cottage cheese is not technically raw any longer (less than 117 should leave enzymes intact) but it also is a far cry from the “ultra-pasteurization” temperatures which damage and alter the protein molecules of dairy.

After allowing the batch to cool for 10 minutes or so, I spooned the curds and whey into my funnel fitted with a strainer. The whey ran through into the canning jar, and the cottage cheese stayed in the funnel for transfer to a second jar. One quart yielded 3 cups of whey and 1 cup of cottage cheese.

Cottage cheese has a really high protein content compared to other dairy products; 13 gms protein per half cup. It is an ingredient in my High Protein Waffles.

Experiment Kitchen: Making Raw Milk Yogurt and Kefir

I feel like my kitchen has become something between a test kitchen and a science lab.

Not that what I’m doing hasn’t been done by thousands, likely millions, of people over centuries; it’s just never been done by me, in  my kitchen, for consumption by my loved ones.

I’m culturing raw milk. Yes, I now have a weekly source for raw cow milk . . . unpasteurized means it hasn’t had the protein damaged by the high heat (researchers now believe that the damaged milk cells left in pasteurized milk are a top reason for allergies to it) plus all the immune boosting enzymes are left alive and intact to boost our immune systems. AND, there is quite a quantity of probiotics in the milk, which has been proven by the easy time I’ve had culturing it.

I have made yogurt and kefir in the past with pasteurized milk, but it was a bit of an exact science with heating the milk properly, adding just the right amount of starter culture, blending it in, trying(!) to keep it at the right temperature for 12 hours or so (I don’t have a yogurt maker). My results were less than satisfying: the flavor was there, but the texture was always too liquid, and if I left it any longer then I had cheese at the bottom and whey on top.

Well, with raw milk from a pasture fed cow (read: healthy cow with healthy stomach flora = healthy milk with lots of probiotics) yogurt making is as simple as setting the fresh milk on the counter. No joke.

And it worked: the first week I cultured 2 qts of raw milk by placing it, covered, on the counter for 48 hours. However, I wanted to know what would happen if I introduced some of the cultures I had previously used for culturing. So the second week I did 3.5 qts with 4 different cultures.

From left to right: European, Natural Culture, Kefir, Yogourmet

In the first culture (left), I added a heaping Tablespoon of plain European Style yogurt (from Trader Joes). I love this yogurt as a protein snack, and would love to be able to make it from raw milk.

In the second culture, I added nothing, allowing the natural probiotics to be the only culture.

Kefir grains

In the third culture, I added kefir grains I have on hand. These are squishy tapioca-like curds which are actually both yeast and bacteria that can be reused again and again to make kefir. At right is a picture of about half of the grains after I removed them from the finished kefir and rinsed them in filtered water.

In the fourth culture (which was a pint rather than a quart) I added the commercially available Yogourmet yogurt culture. This culture is a powder, sold in boxes with individual packets. I had to use half a packet, as a whole is meant for 1 quart.

Velvet texture of cultured top cream

Of course each culture retained the original natural probiotics which actively culture the milk along with the added culture. I did not heat the milk or warm it at all: it came directly from being refrigerated for 12 hours after coming from the cow. I also did not skim the milk, so the cream rose to the top and was cultured with the milk. You can see the velvety texture of the top cream in the photo at right.

And here are the results (drumroll, please!):

European: more distinct yogurt flavor than the others, texture resembles starter (creamier, and less slippery solid than others) but still some of the slippery curd texture; will try 2 Tbs. starter next week.

Natural Culture: solid slippery curd, with whey separating distinctly (see photo with yellow whey separated), has a slight fermentation “sparkle” on the tongue

Kefir: sourest in flavor, but with a true kefir texture—smooth and thick

Yogourmet: yeasty, fermented flavor with sparkle, yet not too sour with hints of fennel (Hints of fennel? I know . . . this is getting as ridiculous as wine reviews . . . but I tasted them all again, and sure enough, there were hints of fennel.)

My raw dairy shelf

All of these cultures were a success! Now I have plenty of cultured milk products for smoothies and soaking grains all week long. I decided to devote the top shelf of my refrigerator to my raw dairy; gallon of goat milk on the left with its pouring pitcher in front, gallon of cow milk on the right with its pouring pitcher in front, cultured cow milk in quart jars as they fit.

To recap, here is my procedure:

  1. Pour raw milk into freshly clean quart jars (straight from the dishwasher is best, don’t use a dish-towel to dry, as this could introduce a negative bacteria)
  2. Add new culture to milk, if desired. Try 2 Tbs. of a plain live active yogurt, 3-6 kefir grains, or commercial powder to instructions.
  3. Set open jars, covered completely with a clean dish-towel, on counter in an out-of-the-way area, protected from drafts is best. They don’t need to be in the kitchen, but should not be in an area where they could absorb fumes, such as a laundry room (detergent fumes) or garage (gasoline, etc.).
  4. Wait 48 hours. You can check the culture and stir it during this time: this may be beneficial for the kefir to move the grains around.
  5. Straining kefir grains from finished kefir

    When yogurt is finished, cap with the jar lids and return to refrigerator. For kefir, straining will be necessary to remove the grains. This can be done with a funnel fitted with a filter, or with a sieve held over an open funnel. Rinse the grains in filtered water and store in a small jar of filtered water in the refrigerator.