Understanding Cultures Used for Making Cheese at Home

Making Cheese With or Without Raw Milk Benefits

Understanding Cultures Used for Making Cheese at Home
Though people have been making cheese at home for millennia, the rules changed with pasteurization. Here’s how to use cultures for safe and successful dairy products. Pieces of pottery confused archaeologists in the 1970s. The red clay shards were perforated, as if they had been baked while pierced with pieces of straw. Poland produced some of Europe’s first farmers so the shards were probably used for preparing food. Archaeologist Peter Bogucki had seen a similar tool at a friend’s house, used for making cheese at home, so he speculated the shards belonged to a cheese-making, colander-type tool. But at that time he had no way to test his theory. About 40 years went by and the shards sat in storage. Then in 2011, Dr. Melanie Roffet-Salque analyzed fatty residues in the clay. She found signatures of abundant milk fats, meaning the early farmers had used the sieves to separate milk solids

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