Cream to Culture: From Milk to Magic (pt 3)
- Brianne Baum
- 5 days ago
- 2 min read
Welcome to Cream to Culture! In this series, we’re turning raw milk and cream into extraordinary staples while healing our guts and gaining confidence in the kitchen!
Each recipe is simple, hands-on for a few minutes, then mostly hands-off.
By the end, you’ll wonder why you ever bought these at the store.
Growing up we always had plenty of milk on hand thanks to my grandparents and their dairy.
I was so accustomed to my Grammy’s ever-present jug of buttermilk in the fridge that I didn’t even notice it most days.
Once I had my own family and we were trying to heal our bodies from migraines and persistent ear infections, I learned that a little jug of buttermilk plus raw milk were the keys to nourishment and healing for my family.
Over the past few weeks, I’ve walked you through the easiest upgrades you can make to your raw milk and gut health!
Now that you've got sour cream and cultured butter under your belt, let's tackle yogurt.
Yogurt seems intimidating, but mostly it’s about warmth and patience.
The best part? What it does for your body!
Mrs Carolyn has been buying my raw milk yogurt for a while now.
Every week she tells me how it’s changed her family’s lives- healing her skin from eczema and psoriasis, helping her son’s tummy troubles, and helping her daughter’s A1C levels come down.
It really is amazing what dense nutrition and good bacteria can do for us!
What You’ll Need
1 gallon raw milk
1 cup plain live-culture yogurt (starter)
Pot or Instant Pot
Thermometer
Spoon and whisk
Jars with lids
Optional: sweetener, vanilla, fruit
Stovetop Method
Heat milk gently to 130°F, stirring.
Mix a small amount of milk with starter yogurt until smooth, then stir back in. Add flavoring if desired.
Pour into jars. Place jars in a cooler or warm bath, water ¾ up the jars. Close lid and leave 3-12 hours in a warm spot.
Chill in fridge. Save 1 cup as starter for next batch.
Instant Pot Method
Add milk and press Yogurt → + → Boil until 130°F, stirring gently.
Mix a bit of milk with starter yogurt and stir in. Add flavoring if desired.
Press Yogurt → +, set 12 hours, lid on (not locked).
Jar and refrigerate.
Flavor Ideas
Vanilla: ½–1 cup sugar + 1–2 Tbsp vanilla per gallon after heating the milk
Fruit: Add 4 cups mashed fruit to yogurt before or after incubating
Greek-style: Strain yogurt in cheesecloth or butter muslin
Troubleshooting
Milk scorching: Heat too high or thin pot. Lower heat or use a heavier pot.
Yogurt too runny: Incubate longer next time, or strain whey. Homemade foods are delightfully unpredictable!
Congratulations — you can now turn cream and milk into sour cream, butter, and yogurt.
A little starter culture (plain yogurt) and some milk turns into creamy magic.
Once you taste the difference, store-bought will feel… well, a little lacking.
If you're interested in finding the best raw milk and cream around, send me a message! I'd be happy to help you.
From my kitchen to yours,
Brianne
Iron Oaks Farmstead
386-209-6150
PS- Keep an eye out for more info and an invite to my Cream to Culture class coming soon!
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