- Animal Products: dairy
- Animal Production: animal protection and health
- Farm Business Management: farm-to-restaurant, market study
- Production Systems: dairy production
Kefir grains, which are a mix of living microbial lactic acid and yeasts, have not been widely used in commercial cheese production. The project manager will test whether she can produce kefir cheese in cooperation with a university food-processing lab and whether it is possible to establish an efficient and economical procedure for kefir cheese, documenting acidity, moisture, salt, and other aspects of quality control. The test cheese will be compared to a known lactic acid culture run at the same time to see if the kefir culture produces a different quality and style of cheese. Outreach will be through an open house and through publications specific to the artisan and farmstead cheese community.