I was born and bred in Transylvania in Europe in a mountainous area, with lots of green pastures and healthy heards.
Milk and dairy products were a staple food, as you could get it most of the year.
When cow’s milk wasn’t available, there was always the sheep ad goat milk, and vice-versa.
My grandparents were farming water buffalos, in the village of Chirpar in Transilvania.
They were great at working the plough, and even though they didn’t produce as much milk as a cow, the fat content was more than double, same for the protein content.
When the buffalo cows were nurturing calves, they used to get a lot of milk from 4 beasts, so making butter, cheese, and kefir, was a daily routine.
I cherish the times when I was helping with the bucket of milk, drinking raw milk with a thick head, milked straight from the cows’ udder.
As children and teenagers we use to take the milk inside the house, help with culturing the milk, straining yesterday’s production, and making the butter by vigorously shaking a bottle of cream.
Processing milk at home was part of my upbringing, so I am happy to share it with the rest of the world.
Same for my organic milk kefir probiotic grains.