Milk & Dairy

What age can puppies have goats milk? No age, as goat’s milk is not safe or suitable for puppy feeding.

Most Greek yogurt sold in the U.S. is made from cow’s milk, not goat’s milk, though goat and sheep versions exist and trace back to Greek tradition.

Runny homemade yogurt usually means short fermentation, low temperature, a weak starter, or thin milk. Here is how to fix each cause and get it thick.

How do you ferment milk? Learn to make kefir, yogurt, clabbered milk, and cultured buttermilk, plus how cultured milk differs from pasteurized milk.

Pasteurize goats’ milk at home by holding it at 145°F for 30 minutes or 161 to 165°F for 15 seconds, then cool it fast; pasteurized milk lasts two to three weeks refrigerated versus three to five days raw.

Pasteurizing honey at home means heating it to 145F for 30 minutes, which improves shelf life and clarity but does not make it safer or better for you than raw honey.

L. reuteri yogurt is sold ready-made by Zoguri and in branded yogurts like BioGaia Protectis, or fermented at home from a starter culture using the 36-hour method.

Kefir is acidic as a drink, with a pH of 3.5 to 4.6, but its calcium, magnesium, and potassium make it alkaline-forming in the body after digestion.

Making Greek yogurt in a yogurt maker takes heating milk to 160 to 185 degrees, fermenting at 110 degrees for five to 12 hours, then straining through cheesecloth for a thick result.

Yes, Chobani 20g Protein Yogurt is healthy: 20 grams of protein and zero added sugar, but it is more processed than plain Greek yogurt overall.