Coming Next: Milk

Tressa Yellig of Salt, Fire, & Time, shows us how to make traditional yogurt, and greek yogurt. It’s easier than you might think!

Garry Hansen has been raising jersey cows all his life. As a dairy farmer at Lady Lane Farm, he was doing what he loves to do. But as milk prices began to decline, he decided he had to take a risk and start his own creamery, or face the possibility of losing his “girls.”

Garry Hansen contrasts the different pasteurization processes, along with homogenization that is standard in the dairy industry, and how he processes his milk differently.

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