I've been using my vitamix to churn fresh raw cream into butter and have about 3 cups of buttermilk a week from this.
I've been using it to make quickbreads, pancakes, oatmeal, etc. but we are wanting to cut down on grains.
Has anyone ever used this kind of fresh raw buttermilk to make kefir or yoghurt?
I've been using it to make quickbreads, pancakes, oatmeal, etc. but we are wanting to cut down on grains.
Has anyone ever used this kind of fresh raw buttermilk to make kefir or yoghurt?





