Cultured Milk

Fermenting milk, also known as cultured dairy, is a great way to increase the shelf life of milk while enhancing its flavor. It’s easier to digest and can create many different flavors and characteristics depending on what you like. My favorite ways to use fresh milk are to make cheese, yogurt, kefir, and butter. Using raw milk enables you to gather the cream off the top and experiment with culturing milk. The cream is excellent for making sour cream or cream cheese, and if you prefer not heating the curds, you must try our kefir cream cheese for a no-cook cream cheese recipe. Check out all of our cultured dairy recipes in this section!