Piima Milk

By: Denise, December 25, 2011
Cultured Dairy Products, Recipes

Makes 1 quart

1 quart fresh whole milk, non-homogenized
1 Tbsp. starter culture

This is a good way to add enzymes and restore nutrients to pasteurized milk. The resultant product is not too thick and can be drunk like milk and used in infant formula. Try to find milk from a dairy that allows its cows (or goats) to pasture feed. Do not use ultra pasteurized or homogenized milk.

Place milk in a clean glass container. Add the starter, stir or shake well, cover tightly and place in a spot where the temperature is a stable 72 – 75 degrees for 20 – 24 hours. Chill well.


Reprinted with permission from Nourishing Traditions, by Sally Fallon with Mary Enig, Ph.D.