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| Sour Cream with Raw Dairy |
Chill the milk. 90% of the cream will rise to the top within 12 hours, can be longer. Skim the cream off the top with a laddle or measuring cup. Place the cream into a wide mouth jar and put it in the refrigerator. It takes approximate 4 to 8 weeks.
Tips: The colder the milk, the faster the cream rises to the top. The longer the cream sets in the jar untouched, the thicker it gets.
After aging, the whey will be at the bottom and the sour cream on the top. |
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| Natural Yoghurt/Yogurt |
| Set aside the amount of Yoghurt Starter in a bowl or pan that will hold the amount of milk you want. It's best if the Yoghurt Starter is warm, but not necessary.
Use plain Yoghurt Starter from the store. Then take a small amount from each batch for the next batch.
1/2 cup Yoghurt Starter
for 1 gallon of milk (warm)
or
1/4 cup Yoghurt Starter
for 1/2 gallon of milk (warm)
As soon as you finish milking, filter your milk and then slowly whisk the warm milk into the bowl of Yoghurt Stater. Cover the bowl and place in an oven with the pilot light or oven light on. The oven should not be warner that 100 degrees F. Let yoghurt set in over for approximately 12 to 15 hours (can take longer). Immediately chill throughly before using. Chilling makes the yoghurt thicker.
Tips: If yoghurt is runny - it needs more time.
If yoghurt cracks with lots of whey - it was left too long.
If yoghurt is tangy and strong - your starter is really potent and you can use less.
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| Sweet Cottage Cheese |
1 Quart raw milk
3 Ounces raw cream
Pour milk into wide mouth quart jar and let stand in refrigerator until cream separates to the top. Skim off the cream from the milk. Place cream into another jar and save in refrigerator. Let milk stand in quart jar in a dark high cupboard until liquid completely separates for the solids (2 to 4 days). Drain into cheese cloth or colinder. Rinse with water, let drain until firm, but not dry. Add cream and spices. |
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| Making Butter |
| Skim cream off the top of the milk. Cream should be from two or more milkings with the newest being at least 12 hour old and the oldest being no more the 24 hours old. Keep adding cream until you reach 24 hours keeping at 68 degrees F. It can be kept longer if everything is clean enough. Even if the cream is sour, it will make good butter.
Use a butter mill or churn of your choice to separate the butter from the cream. There are some nice electric ones that fit into a quart jar.
Once the butter is made, you must wash the butter in fresh water. Washing/rinsing and kneading should be continued until every trace of cream, butter milk, or water has been removed. You can use a wooden butter paddle. Keep rinsing with more cool clean water and squeezing until water that you squeeze out is absolutely clean and clear without a trace of milk in it. Your butter is finished when the last drop of water has been pressed or squeezed out of it.
Tips: The butter will sour faster if all milk is not rinsed out of it.
If butter sours, it is still alright to eat. Some people like it sharper.
If butter is too soft to rinse, put in the refrigerator to chill and try again. |
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| Butter Cream Frosting |
1 pound raw butter (Soft but not melted)
1 to 3 cups of powdered sugar (Depends on your sweet tooth)
8 ounces of chocolate (Dark or White). Melt the chocolate in a double boiler and cool to warm. If too warm it will melt the butter.
1 or 2 raw eggs - optional (Eggs will make the frosting stiffer)
1 teaspoon of vanilla.
Beat butter, sugar, and vanilla together. Melt the chocolate and cool to luke warm. Then add the cocolate to the butter mixture. If you add eggs, add them one at a time. Beat throughly before adding another egg. Eggs will make the grosting stiffer, but not necessary for a good frosting. |
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| Chocolate Chip Cookies |
| These cookies are like shortbread cookies with chocolate chips.
2 sticks of butter (soft)
1/4 cup of sugar
1/8 cup of loose brown sugar or just sprinkle small amount
1 teaspoon vanilla
1 teaspoon of baking soda
1/2 teaspoon of baking powder
2 eggs
2 cups of flour
1 bag of chocolate chips
Use a spoon to mix butter, sugar, brown sugar, baking soda, baking powder, and vanila (blend well). Add the eggs and chocolate chips. Mix well then add the flour. If sticky, add a small amount of flour. Bake at 300 degrees F for 10 to 12 minutes.
Tips: If the cookies are cake like there was too much flour.
If the cookies are too flat, the temperature was too high, not enough flour, or you forgot an ingredient. |
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