13/11/2025
It’s always exciting transforming milk and cream into the wonderful traditional dairy products that Scotland is famous for.
These days I only make for me my friends and I, however I never lose the excitement of the coagulation and pH turning out the way it should at the end of the make.
This is one of the first techniques I learnt from Kathy Biss at the West Highland Dairy, I seen the tip of a teaspoonful of culture transforming half a churn full of milk into clabbery tangy buttermilk!!
It’s also very tasty made or blended with the real buttermilk from a butter churn.