Making your own dairy products (yogurt, buttermilk, kefir, sour cream, etc.) is not only easy but can save a lot of money!

A healthy, self-perpetuating starter culture like the type we have available on our website allows you to make a small one time investment in a starter culture and then all you have to buy is milk or cream.  The process is simple.  For yogurt or buttermilk, simply add the yogurt starter or buttermilk starter culture to the milk, mix and allow it to sit on the counter (for Viili, Filmjölk, Matsoni, Piimä or Buttermilk) or in a yogurt maker or similar heat device (for Traditional Greek yogurt).  After the yogurt is finished culturing, move the yogurt or buttermilk to the refridgerator for a few hours to complete the culturing process.  Sour cream (or Creme Fraiche) is made using the same method but the Buttermilk Starter or Piimä Yogurt Starter is added to cream instead of milk (click here for detailed instructions on making homemade Sour Cream or Creme Fraiche).

Making milk kefir is even easier!  Simply add the kefir grains to milk, cover and allow to sit for 18-48 hours.  When the milk kefir reaches  the desired consistency, remove the kefir grains and place them in new milk.  Store the finished milk kefir in the refridgerator.

Check out how much money you can save by making  your own dairy products:

The above table assumes organic varieties are purchased and organic milk is used when making your own dairy products.  If conventional milk is used, the prices will be different but the savings should be similar.  The above costs do not include the initial purchase of the starter culture.