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Issue 202: Cultured Cuisine

Homemade Kefir

Homemade Kefir
Serves 1 or 2

1 quart raw goat’s or cow’s milk
1 packet kefir starter

Pour milk into quart-size Mason jar. Add kefir starter. Set in a room temperature area for 12 to 48 hours, then transfer to refrigerator. (A cupboard is an ideal place to ferment.) The temperature range should be between 70 to 75 degrees. Kefir can last several months in the refrigerator and will become more sour over time.

Recipe courtesy of Jordan Rubin

Greek Yogurt

Dr. Brasco’s Greek Yogurt

1 quart plus 2 Tablespoons raw milk or organic, pasteurized, non-homogenized, full-fat, milk from cows, sheep or goats OR for thicker yogurt, you can substitute the milk with 1 pint + 2 Tablespoons of cream and 1 pint of milk
2 Tablespoons Bulgarian or Greek starter OR 2 heaping Tablespoons of raw plain OR organic, full-fat plain yogurt with live active cultures

You will need:
Non-metal colander
Cheesecloth or other filter like a large coffee filter
Large, non-metal bowl
One-quart glass Mason jar
Wooden spoon
Cooking thermometer
Yogurt maker or slow cooker

Pour milk into a medium saucepan and heat it over low-to-medium heat until it reaches about 110 degrees Fahrenheit. Remove from heat, and with a wooden spoon, whisk in the Bulgarian or Greek starter OR the 2 heaping Tablespoons of raw plain OR organic, full-fat plain yogurt with live active cultures. If you have a yogurt maker, then just pour this mixture into it and culture it for about eight to 12 hours.

If using a slow cooker, pour the milk mixture into a 1-quart glass Mason jar and cover the jar with a non-metal lid or cover. Place the milk-filled Mason jar in the center of the slow cooker and pour warm water (about 110 degrees Fahrenheit) into the ceramic basin until it reaches just below the Mason jar top. Cover the slow cooker with a warm towel and leave in a warm spot in your kitchen for eight to 12 hours. After eight to 12 hours, remove the milk yogurt from the yogurt maker or slow cooker and place it in the refrigerator to chill for about two to four hours. After the yogurt has set up, remove 2 Tablespoons of the mixture to use as your starter for your next batch of Greek yogurt. Place the starter back in the refrigerator.

Place the colander inside the large bowl and line it with a cheesecloth or other filter. Strain the yogurt. Liquid should settle at the bottom of the bowl, leaving a thick, creamy Greek yogurt in the lined colander. Serve plain or combined with fresh fruit and nuts or sweetened with some raw honey. You may also use it as a substitute for sour cream.

Recipe courtesy of Dr. Joseph Brasco

Creme Fraiche

Extraordinary Crème Fraiche (French Fermented Cheese)
Makes about 2 cups

2 cups cream—raw OR organic, pasteurized, non-homogenized, full fat
4 Tablespoons buttermilk—raw OR organic, pasteurized, non-homogenized, full fat

With a wooden spoon, mix the cream and the buttermilk in a quart-size glass Mason jar. Put the lid on the jar and leave it at room temperature for a full 24 hours. Then refrigerate for 6 hours prior to serving. Serve plain, or you can sweeten it with a little raw honey or add some vanilla. You can also use it as a cream cheese base for vegetable dips or to top flaxseed crackers or a sprouted bagel.

Recipe courtesy of Dr. Joseph Brasco


This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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