Dairy Products

Dairy Products

This page contains information about dairy products, how to make yoghourt, how to pasteurize milk ... along with tips, instructions and useful techniques to help you start your own farm and living independently away from cities. Below are information about your own products derived from milk. If that's what you're loooking for then this is the place for you. Below you will find the most important aspects related to dairy products just enough to get you started, if you have any question you can visit our forum and ask our expert farmers.


Milk Products

Cow milk (whole)
Nutritional value per 100 g (3.5 oz)
Energy 60 kcal   250 kJ
Carbohydrates     5.2 g
- Sugars  5.2 g
  - Lactose 5.2 g  
Fat 3.25 g
- saturated  1.9 g
- monounsaturated  0.8 g  
- polyunsaturated  0.2 g  
Protein 3.2 g
Water 88 g
Vitamin A equiv.  28 μg  3%
Thiamine (Vit. B1)  0.04 mg   3%
Riboflavin (Vit. B2)  0.18 mg   12%
Vitamin B12  0.44 μg   18%
Vitamin D  40 IU 10%
Calcium  113 mg 11%
Magnesium  10 mg 3% 
Potassium  143 mg   3%
100 ml corresponds to 103 g.
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database

Cow's milk contains, on average, 3.4% protein, 3.6% fat, and 4.6% lactose, 0.7% minerals and supplies 66 kcal of energy per 100 grams. [See the chart for the rest]

Milk contains most of the vitamins known to man, and no less than sixty fatty acids have so far been identified in milk. If you keep milk at a higher temperature than 77 F. (25 C.) say at 95 F. (35 C.) and inoculate it with the right bacteria (Bacillus bulgaricus) you will get yoghourt.

How to make yoghourt?

The way to make yoghourt is to boil your milk (in order to kill rival bacteria), then cool it to 95 F. (35 C.), inoculate it with live yoghourt, and keep it at that temperature, and you will have yogurt within hours.

How to pasteurize milk?

Pasteurizing milk is only fit for city people, who don’t know about drinking fresh milk. To pasteurize milk by the holder Method keep it at temperatures between 145 F. (62 C) and 150 F. (65 C.) for 30 minutes.
To pasteurize using the Flash Method you need to heat to 158 F. (70 C.) quickly and cool immediately.

If you liked this page, you might also be interested in this page about Making Butter or Making Cheese.

This page is just one of many pages dedicated to sustainable living through organic farming and living wisely. Dairy products will enable you become one step closer to food independance. This is beneficial to your health, peace of mind and lifestyle, great for nature, and reduces your carbon footprint. You can really do it yourself, grow your own food, raise your own animals, from simple means. You can go back to nature and sustainability one step at a time. Today dairy products, tomorrow something else. That's why we have many articles that you can find on the left side of this page to choose from. Each time try to add something to your farm. Sustainable living is your ticket to true freedom. Enjoy the rest of our pages.
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