by Christina Kurniak | Oct 16, 2025 | Uncategorized
Many people think of “spoiling” when milk changes over time. But the natural evolution of dairy is a beautiful process. In fact, traditional sour cream is essentially milk’s own solids separating and fermenting over time. We invite you to return to the way natural...
by Christina Kurniak | Oct 13, 2025 | Uncategorized
Yogurt has long been celebrated as a wholesome food – traditionally just milk fermented with friendly bacteria. But take a look at many supermarket yogurts today, and you’ll find a very different product. The ingredient lists are lengthy, comprising additives,...
by Christina Kurniak | Oct 8, 2025 | Uncategorized
The Modern Cheese-Making Approach: Safety First, But at What Cost? Industrial cheese producers today prioritize safety and efficiency. Extensive facilities often use ultra-pasteurization to process milk and synthetic additives to prevent spoilage and mold. For...
by Christina Kurniak | Oct 6, 2025 | Uncategorized
Our immune system isn’t just about lymph nodes or white blood cells – it largely lives in an unexpected place: our gut. In fact, the digestive tract is the body’s largest immune organ, containing up to 70–80% of our immune cells. This means your gastrointestinal...
by Christina Kurniak | Oct 3, 2025 | Uncategorized
What Is Rennet in Cheesemaking? Rennet (sometimes called cheese rennet) is a set of enzymes that coagulate milk into solid curds. These enzymes occur naturally in the stomachs of young ruminant animals, where they curdle milk to aid digestion. Cheesemakers add rennet...
by Christina Kurniak | Sep 30, 2025 | Uncategorized
Many of our customers ask why we can’t provide exact numbers for items such as milk protein content or fat in our cheeses, yogurts, kefirs, and total dairy. The answer is simple: we make traditional dairy the old-fashioned way, by hand, using whole organic sheep milk...
