I made it today. that may not be big bacon for most of you, but ask just about anyone my age how to make butter, and they'll look at you stupid-like. not sure how i'd do it without the electric mixer or store bought cream, but one step at a time! :)
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I made it today. that may not be big bacon for most of you, but ask just about anyone my age how to make butter, and they'll look at you stupid-like. not sure how i'd do it without the electric mixer or store bought cream, but one step at a time! :)
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
Actually, it is big bacon. Every skill learned is important. Good for you!!
I remember my Great grandmother had a butter churn at her house- I never saw her use it. Your right though...I know a lot of folks in my age group (including me) have no clue how to make butter. Cheese on the other hand- I've made that
I haven't made butter in years. Sometimes, I'd add a little maple syrup during the process. Great on homemade cornbread.:)
cheese is next on the list. just gotta figure out what to do with buttermilk, then it's off to acquire fresh milk to do the whole process-cheese, butter, buttermilk. then i'll know what to do with a cow and its milk! :)Quote:
Originally Posted by Jason_Montana
Frankly, as hard as I try, I can't handle the taste of buttermilk. My dad used to drink it like water. I can cook with it but I sure can't drink it.
Love buttermilk. Get the craving every few months. Great before a shot of eggnog. Honest.
Churned alot of butter when I was growing up,skimmed the cream off the top of the fresh milk,and let it "sour" on the counter a few days,then poured it into the churn and in no time it was butter,sold tons of that stuff,but I never could get the taste for "fresh" butter,or butter milk :eek:
Haven't made any. Does cutting it count?Quote:
Originally Posted by Jason_Montana
So that's where all those bubbles come from on a sub. I see those shows on Discovery and the History Channel all the time and the bubbles are just everywhere. Most of the time the guys look really unhappy. It's probably the smell. Thanks for filling us in!!
Nothing like recirculating the air over, and over, and over, and over again.
Yea, but now you guys have those nu clear air gismos that makes everything all better.
Activated charcoal (another thread) and electro-static percipitaters. Same stuff available only bigger. After a good night of beans your "signature" might make the rounds.
When I was a kid we had a big old wooden barrel churn - must have been about five gallons. I saw one just like it, recently, in one of those 1905 Sears catalogs they've reprinted. I don't know what's become of the one we had on the farm, but that's just as well. It sure was hard to turn towards the end of the churn. We would salt it lightly, and the butter was pale - hardly any color at all - and not greasy like the butter you buy in the store. Nothing quite like it.
For about ten years, when my kids were young, we would buy whole milk from a local farmer and skim the cream for butter. We did it for a while in a gallon bottle churn, and the kids loved it, but they soon learned it was a lot easier to churn in a blender. State regs got so tight farmers didn't dare sell unpasturized milk - and that was the end of that.
LeaveThisLifeGuy - How about posting you recipe for others?
The guy's a Super Moderator and STILL ignores Quality Control Requirements. Poor example for us mere mortals .... :mad:Quote:
Originally Posted by Rick
LTLG - How about sending a large sample to Quality Control BEFORE posting your recipe for others?
ummm... not really a recipe per se, pulled it off the first post when googled.Quote:
Originally Posted by Rick
1. buy 2 cups heavy whipping cream or double cream
2. let sit for 12 hours at room temperature
3. mix in electric mixer on medium for 20 minutes
4. drain with cheese cloth
5. put in a container:D
lady is european, and therefore can't stand salted butter-so no salt;)
Butter, Its best use, In Mashed Potatos, Food of the Gods i Tells Ya !!
Ive made jam twice now, Both attemps where notthing special, One time was strawberry, The next mixed fruit. But ve never thought of making butter, Most of what we buy up here is margarine so i dont eat butter that often either.
I have to tell you that whole 12 hours at room temperature sort of bothers me. Is heavy cream okay out that long?
Ever have coffee in a diner?Quote:
Originally Posted by Rick
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
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.Quote:
Originally Posted by RobertRogers
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
Thanks, Rick. Now I'll have to deal with the Lawyer/Survivalist/Quality Control guy.Quote:
Originally Posted by Rick
Umm-thats Quality Control GUYS.Quote:
Originally Posted by Sam Reeves
He was deported. Didn't you read my brief?
But he DID leave a forwarding address. Standards are standards.
Deported? Dang.Quote:
Originally Posted by Rick
Well, since you are just across the Florida line hopefully the shipping will be cheaper.Quote:
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?Quote:
Originally Posted by Sam Reeves
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.):)Quote:
Originally Posted by Rick
Something like that.Quote:
Originally Posted by crashdive123
You may become famished on the trip back and have to consume Ken's portion in order survive to road home.
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.).Quote:
Originally Posted by crashdive123
I'm good for now.Quote:
Originally Posted by Ken