How to make Butter, Yogurt, and Kefir at home

Yogurt in a blue ramekin, blue checkered napkin, spoon with yogurt on the table near the ramekinWhile it’s easy to walk down to the store and buy butter, yogurt, or kefir, it can be expensive – and easier than you think – to make your own product at home. Making dairy products at home allows you to control the ingredients in them, streamline the process, and re -create the traditional way of making.

Yogurt and kefir are some fermented foods that provide those important probiotics to feed the right microbes in your stomach. Instead of relying on store -bought products, which often contain sugar and other additives that you want to avoid, why not make your own at at home? Being able to make your own butter, yogurt, and kefir gives you a lot of flexibility. It gives you power. Most importantly, it gives you a difference: the ability to take care of what you feed yourself and your family.

How to Make Butter

There are some great pies available in stores, but sometimes you just want to make something at home. Sometimes you want real fresh butter.


There are several ways to make butter at home. The first is Cooking oil. You should:

  • 2 cups of large heating chamber with no additives or preservatives or stabilizers. Additives should read “heavy cream” and nothing else.
  • 1 cup cold water
  • 1 meal plan

The procedure:

  1. Fill the food processor to a full ½ with oil and mix quickly. When you mix it up, you can see how the oil changes from sloshy to muddy to mixed to very hard.
  2. Continue mixing until the mixing is “caught” and the lump you enjoyed before is back to sloshing. This is the butter that separates the buttermilk.
  3. Drain the buttermilk (keep it for later), then add some cold water, mix again, and pour the water apart.
  4. Repeat until the water is removed (a process called washing the butter). Put the butter in a large bowl and shake to remove the excess water.
  5. Buy in ramekin, buttermilk or wax paper rolls. Add salt if you like. It should provide at least one cup of butter.

Well, there is ipu baila. You should:

  • The heavy cream is room temperature
  • A glass bowl with a lid

The procedure:

  1. Fill the box about halfway.
  2. Cover and shake until the fat is mixed to form a ball, and the buttermilk is separated. This is about ten minutes.
  3. Pour the buttermilk into a separate bowl, keep the fat in a lump (butter), and add the extra water.
  4. To release all excess buttermilk for long -term storage, soak the butter in cold water.
  5. Salt if you like and keep it.

And last but not least, the small box smelter. I have heard good things from some people.

To add flavor, add a tablespoon of yogurt to the face cream and leave it out for a day or two. If it tastes a little sweet, use it to make butter.

How to make Yogurt

Yogurt is one of the oldest ways to consume milk, and it is the most nutritious food. Good yogurt is not low in lactose (digs bacteria), so people who are lactose intolerant can be happy. If you can accept milk, I would like to make and eat your own yogurt.

Orange bowl with milk and food temperature

What do you need:

  • A quarter of the best milk. Raw is not necessary just because you are warming it up, although using raw milk will always make sure you are using high quality milk.
  • Early culture
  • It’s hot to cook

The early culture is an organization that has living cultures within it. You can buy dried cultures at your health grocery store or you can use pure yogurt from a first company or buy it at a grocery store. However, in doing this, be sure to choose a label of pure yogurt that clearly indicates on its label that there are healthy living cultures or that this will run. To preserve the culture, keep the yogurt in the fridge. It’s better to use yogurt that you enjoy – even better, the yogurt you use tastes the same.

The procedure:

  1. Pour the milk into a small bowl and over low heat, heat the milk to 180 degrees F.
  2. Remove from heat and cool to 105 degrees F.
  3. Stir in the yogurt / starter culture and pour into a glass or bowl. She covered it.
  4. Allow the yogurt to incubate for at least 6-7 hours at 105-112 degrees F. You can do this by using the “yogurt” setting in the Instant Pot, using a yogurt maker, or putting fermenting yogurt in a hot pan. water whose temperature you monitor and maintain is in the 105-112 range.
  5. When the yogurt is so thick that you can squeeze a spoon into it and feel the firmness, it is probably ready. Taste it and if you are happy, keep it in the fridge. If you like sourness (indicating lactose intolerance), continue fermenting.

To make Greek style yogurt, pour your finished yogurt into a colander covered with cheesecloth. After all the whey has been poured into the cup, you are left with the yogurt ingredients: fat, oil, and casein-y. Save the whey to start new yogurt combinations or drink straight.

Experiment with different yogurt starter cultures. You can make yogurt using specific probiotic strains, according to Dr. ʻO Davis’ L. reuteri yogurt.

bonus: Turn your homemade yogurt into a delicious, herby labneh!

How to make Kefir

Kefir is “super yogurt” – milk that is fortified with more than a dozen bacterial infections and yeasts. Research shows that kefir is full of independent peptides with physiological and metabolic effects, most of which are not listed but can be considered “good for you.” You can find kefir in most stores these days, but the best ones are made at home using live kefir cups.

Kefir in a bowl, kefir cups in a bowl and in a balanced spoon on top of the box

You should:

  • 1 tsp kefir eggs
  • 1 quart of whole milk, raw and organic but if not, high quality un-homogenized milk will run smoothly
  • bowl of onions

You can order kefir eggs online. You can use Craigslist to try to find a local with kefir cups to sell (or gift).

The procedure:

  1. Add your milk to the container.
  2. Combine the kefir seeds in a bowl and cover with a clean cloth with a string.
  3. Leave it out on the counter for 1-3 days. The warmer it is, the faster the fermentation.
  4. Once the ingredients are thickened and / or separated into whey and firm, it is ready.
  5. Pour the kefir into a plastic colander placed on a glass plate. Some people say that metal kills kefir, although I doubt that, but let’s use plastic as a protection.
  6. Gather the meat from the colander and let the water drop into the bowl at the bottom, gently pressing the mixture to get all the ingredients. The rubbish is nice – they don’t understand.
  7. Add the cups to a bowl of milk to keep the kefir flowing and put the finished kefir in the fridge.

You can add a quarter to half a cup of store -bought kefir in a box of room hot milk and leave it out on the plate. It will ferment, even though it is not the same.

That is: some common ways to make your own butter, yogurt, and kefir. Did you make it yourself? Do you? Tell me how you do it below, and thanks for reading!


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