Butter...

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Originally Posted by Rick

I have to tell you that whole 12 hours at room temperature sort of bothers me. Is heavy cream okay out that long?

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Ever have coffee in a diner?

Yeah, and I've watched the cream ball up when it's pour into the coffee, too.

Here is some info on types of cream.

http://whatscookingamerica.net/Sauce...efinitions.htm

Could not find a definitive answer on leaving the cream at room temperature for 12 hours. Ultra pasturized will last longer than pasturized. I would think that if the goal is to use the cream at room temperature, once it achieves that....yes/no?

Okay, Mother Earth News says the cream has to sit for 12 hours "(or until the cream is about 75°F and smells slightly sour). This is called ripening-or developing the acid content of-the cream. (Only ripened cream will produce butter with a good "butter flavor".)"

Learned something again today. Thanks LTLG!!

You could easily make butter in an off the grid environment if you had access to whole milk or just the heavy cream. No electricity needed. No churn needed. Just you and one jar or can. Here's the how to:

http://www.motherearthnews.com/Real-...d-without.aspx

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Originally Posted by RobertRogers

Yeah. I grew up on a small farm where we made butter by hand with a churn and sold it. Those times are just about in history now, at least in the USA

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I can remember my grandmother doing that except she had an electric motor for her churn. She would make cakes about 3 inches in diameter and wrap them in wax paper. She also sold eggs and unpasteurized milk.

I'd like to learn to make cheese.

Here is some information on cheese making:

4 cheese recipes in the first one:

http://www.motherearthnews.com/Real-...e-Recipes.aspx

Sweet Cheese recipe:

http://www.motherearthnews.com/Real-...et-Cheese.aspx

Here's a set of instructions for beginners to make hard cheese. This is a looong process. This is the print page so you don't have to go through all the pages to see it. You will get a print box that opens when you click on the link. Just cancel the print and you can read the whole thing on one page.

http://www.motherearthnews.com/print....aspx?id=70290

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Originally Posted by Rick

Here's a set of instructions for beginners to make hard cheese. This is a looong process. This is the print page so you don't have to go through all the pages to see it. You will get a print box that opens when you click on the link. Just cancel the print and you can read the whole thing on one page.

http://www.motherearthnews.com/print....aspx?id=70290

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Thanks, Rick. Now I'll have to deal with the Lawyer/Survivalist/Quality Control guy.

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Originally Posted by Sam Reeves

Thanks, Rick. Now I'll have to deal with the Lawyer/Survivalist/Quality Control guy.

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Umm-thats Quality Control GUYS.

He was deported. Didn't you read my brief?

But he DID leave a forwarding address. Standards are standards.

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Originally Posted by Rick

He was deported. Didn't you read my brief?

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Deported? Dang.

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Originally Posted by crashdive123

Umm-thats Quality Control GUYS.

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Well, since you are just across the Florida line hopefully the shipping will be cheaper.

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Originally Posted by Sam Reeves

Well, since you are just across the Florida line hopefully the shipping will be cheaper.

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If we're talking BBQ, jerky, somked meat.....heck Sam - I'll drive up to you to pick it up and I'll send Ken his half to spare you the shipping expense. Its only - what - 6 or 8 hour drive?

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Originally Posted by Rick

He was deported. Didn't you read my brief?

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Nobody can. From what we hear, there are way too many stains on your briefs to even make out what kind of brand you wear. (Thanks, Mrs. Rick, for the info.):)

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Originally Posted by crashdive123

If we're talking BBQ, jerky, somked meat.....heck Sam - I'll drive up to you to pick it up and I'll send Ken his half to spare you the shipping expense. Its only - what - 6 or 8 hour drive?

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Something like that.

You may become famished on the trip back and have to consume Ken's portion in order survive to road home.

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Originally Posted by crashdive123

But he DID leave a forwarding address. Standards are standards.

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Crash, any other local foods you wanna' try? Like the local chow mein (only get it in S.E. Mass and Rhode Island) or the chorico (Portuguese Sausage, hot or mild - incredible) or how about coffee syrup (makes coffee flavored milk, shakes, etc.).

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Originally Posted by Ken

Crash, any other local foods you wanna' try? Like the local chow mein (only get it in S.E. Mass and Rhode Island) or the chorico (Portuguese Sausage, hot or mild - incredible) or how about coffee syrup (makes coffee flavored milk, shakes, etc.).

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I'm good for now.