This webinar was recorded on Wednesday, May 20. Approx. 1 h 41 m.
Follow along at home as we make these two ingredient recipes for paneer cheese and yogurt. You will see how easy it is to make these simple, delicious, and nutritious dairy products anytime. Paneer, a fresh cheese that will not melt when cooked, and is great fried, baked, or mixed into stews and soups. Yogurt, whether drained in the Greek style or whole, is chock-full of probiotics and lower in lactose than milk and most fresh cheeses, making it easy to digest and great for gut and immune health.
(Note: The video quality is not perfect because it was a live streaming event.)
About Gianaclis Caldwell
Gianaclis Caldwell is the author of six books on cheesemaking and small dairying, including the award-winning Mastering Artisan Cheesemaking and her latest Homemade Yogurt & Kifir. Along with her husband, she milks goats and makes cheese at Pholia Farm Creamery in the south of Oregon.
Sponsored by Roots & Harvest