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Post by hefferman1 on Jan 3, 2012 12:27:37 GMT -5
I just finished making some home made buttermilk, and it is good.
I took the Whole Raw Milk I had, I put about a half cup of butter milk from the last half gallon we had into the 1/2 gallon jar of raw milk with the cream dipped off. I let it set out over night and then waited till it started to curdle and then spent about 20 minutes shaking it.
This is the best butter milk I have ever tasted, but then I also like the home made butter and whole milk I have been getting.
I always thought there was some sort of secrete about making this stuff, and you needed a factory to make it just right.
I then read how to fix home made butter and made some. Then I read about the home made butter milk and it is good.
I think my next project will be making home made cheese.
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Post by hefferman1 on Jan 3, 2012 12:32:12 GMT -5
Does anyone out there have experience with home made cheese?
If so what do I need to get and what cheese is the best to start out making.
I expect one, or two failures, and some waiting for the cheese to age.
I have some info on it, but it seems to be a bit scattered and iffy at times.
I'm looking for help, and advice on this. What books are recommended, what items are needed and what works well for small scale home production.
I believe the more capable and well rounded we are as a person, the better we will do when things so south.
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Post by avordvet on Jan 3, 2012 15:00:00 GMT -5
Both of the above are projects I have been thinking about doing.
Decided to make some chocolate milk the other day, wouldn't you know I was out of D, so I grabbed what I thought was the wife's 0%, Yeah after I took a big 'ole swig, figured out real quick it was buttermilk!
Do you know how many beers it takes to wash that taste out? Well I don't know either, but it was quite a few.
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Post by hefferman1 on Jan 3, 2012 16:11:08 GMT -5
Both of the above are projects I have been thinking about doing. Decided to make some chocolate milk the other day, wouldn't you know I was out of D, so I grabbed what I thought was the wife's 0%, Yeah after I took a big 'ole swig, figured out real quick it was buttermilk! Do you know how many beers it takes to wash that taste out? Well I don't know either, but it was quite a few. I would depend on the brew. I used to homebrew and I had some good strong brews that tasted very good. I have put the homebrewing on hold as I am on the farm taking care of the Rev. and he doesn't approve.
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Post by Sedition on Jan 3, 2012 19:35:29 GMT -5
I may have to float you our buttermilk pie recipe.
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Post by hefferman1 on Jan 4, 2012 17:35:31 GMT -5
I may have to float you our buttermilk pie recipe. Send it.
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Post by avordvet on Jan 4, 2012 17:38:13 GMT -5
I may have to float you our buttermilk pie recipe. Send it. Geez, almost hurled just thinking about it... buttermilk pie... sounds like some Fear Factor thing... sorta like eating cave spiders, but worse.
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Post by Sedition on Jan 4, 2012 18:02:21 GMT -5
Actually, it tastes like a lemon pie.
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Post by Michael Downing on Jan 4, 2012 19:02:09 GMT -5
Cheese making goes from simple to complex depending on type and if you age or not. We made several varieties of goat cheese when I had the dairy herd back in another life. We made cheese that ranged from types of soft cheese similar to cream cheese to curd cheese like cottage cheese or dry curds like feta and a type of mozzarella. None were bad and many were very good. Now there is a ton of info on the internet on cheese making including videos. You can use rennet but I believe there are some who frown on its use as I believe it is an animal enzyme that comes from the stomachs of slaughtered calves. Lemon juice or cider vinegar can also be used.
I had a friend in MI who was a master brewer and did many select home brews. Some were lighter beers but alot were darker full bodied and all were strong enough that definitely a designated driver was required if you were planning on sampling more than one or two...
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Post by Sedition on Jan 4, 2012 19:27:13 GMT -5
I may have to float you our buttermilk pie recipe. Send it. The first set of ingredients are for a "normal" sized pie...according to how deep the aluminum pie plate you use is, the second is for the deeper pans and the cooking time will have to be adjusted... Normal---------------------------------------------------1.5 sized 1.5 cups of sugar--------------------------------------2 1/4 cups 4 tbs. flour----------------------------------------------6 tbs flour 3 eggs---------------------------------------------------5 small eggs 1 stick oleo----------------------------------------------1.5 stick oleo 1 cup buttermilk----------------------------------------1.5 cups buttermilk 1.5 tsp lemon extract---------------------------------2 1/4 tsp lemon ext. Cream butter with dry ingredients, then eggs, buttermilk and lemon extract. Bake in 350 degrees for about 35 minutes or until firm and near golden on top side. ( It will firm a little more when it cools.) The larger/deeper pans will require a little more time in the oven.
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Post by hefferman1 on Jan 5, 2012 10:30:35 GMT -5
The first set of ingredients are for a "normal" sized pie...according to how deep the aluminum pie plate you use is, the second is for the deeper pans and the cooking time will have to be adjusted... Normal---------------------------------------------------1.5 sized 1.5 cups of sugar--------------------------------------2 1/4 cups 4 tbs. flour----------------------------------------------6 tbs flour 3 eggs---------------------------------------------------5 small eggs 1 stick oleo----------------------------------------------1.5 stick oleo 1 cup buttermilk----------------------------------------1.5 cups buttermilk 1.5 tsp lemon extract---------------------------------2 1/4 tsp lemon ext. Cream butter with dry ingredients, then eggs, buttermilk and lemon extract. Bake in 350 degrees for about 35 minutes or until firm and near golden on top side. ( It will firm a little more when it cools.) The larger/deeper pans will require a little more time in the oven. That sounds good.
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Post by avordvet on Jan 5, 2012 16:20:24 GMT -5
That's what they always say: That sounds good... what I heard just before I drank the "bug juice" that gave me dysentery... That sounds good... what I heard just before visiting the street vendor that gave me dysentery. Don't chance it man, just think of the possible consequences of slurping buttermilk... ever see a cow squirt out buttermilk? its just not natural. Attachments:
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Post by hefferman1 on Jan 5, 2012 17:37:57 GMT -5
That's what they always say: That sounds good... what I heard just before I drank the "bug juice" that gave me dysentery... That sounds good... what I heard just before visiting the street vendor that gave me dysentery. Don't chance it man, just think of the possible consequences of slurping buttermilk... ever see a cow squirt out buttermilk? its just not natural. I had one of those moments. A late night in Olongapo, too many Red Horse Darks, and a street vendor selling monkey on a stick. You could have followed me for a week by the smell and the slit trenches. It was bad. I lost 40 LBS.
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Post by midnightrider on Jan 5, 2012 18:43:29 GMT -5
Ahhhhh yes, San Miguel ,and monkey on a stick. And usually company for the night. A single mans paradise. It wasn't until someone informed me that I didn't have to have a sore throat every time I went out and drank San Magoo. Clean the inside of the neck of the bottle, and never drink till the bottom. That, gentlemen allows one to drink a little more often! (The bbq monkey on a stick never bothered me, Never stood in line for a silver bullet either.) Lucky I reckon! NO BA-LOOT
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Post by brocktownsend on Jan 5, 2012 18:57:54 GMT -5
Never had any trouble with San Miguel even the day my buddy and I drank 36 a piece. Maybe the quality control isn't as good in Olongapo as in Angeles City or Manila.
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Post by Sedition on Jan 5, 2012 20:52:21 GMT -5
There's not much more out there that can get me to toss my cookies quicker than a mouthful of buttermilk. That being said, there's no quicker way to loose a digit or whole hand than to reach for my buttermilk pie while I'm eating it.
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Post by avordvet on Jan 6, 2012 5:01:07 GMT -5
I was never one to shy away from trying something new, quite a few have "encouraged" me in various ways and with various bribes to partake in the chomping of the rotten dead bird "delicacy"... Snake, Lizard, even the lowly palmetto bug have met their demise between my chompers, but a Baloot... Nope!
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Post by hefferman1 on Jan 6, 2012 9:57:41 GMT -5
I was never one to shy away from trying something new, quite a few have "encouraged" me in various ways and with various bribes to partake in the chomping of the rotten dead bird "delicacy"... Snake, Lizard, even the lowly palmetto bug have met their demise between my chompers, but a Baloot... Nope! No! Baloot? I ate the Baloot, and a few other things I should not have in Olongapo. A nice sunny day, a few Red Horse Darks, and a cute little LBFM and I'm all smiles.
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Post by brocktownsend on Jan 6, 2012 11:42:48 GMT -5
Balut I've had many, though mostly in Vietnam with a different name. Sit on a little stool by the sidewalk and chase them with 80 % rice whiskey and Biere Larue. The whiskey is sold from 40 to 80% and the way my mother-in-law insures there are no shenanigans is to stick a chopstick in the bottle and taking it out put flame to it and if it burns, it passes the test.
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Post by hefferman1 on Jan 6, 2012 14:23:11 GMT -5
Balut I've had many, though mostly in Vietnam with a different name. Sit on a little stool by the sidewalk and chase them with 80 % rice whiskey and Biere Larue. The whiskey is sold from 40 to 80% and the way my mother-in-law insures there are no shenanigans is to stick a chopstick in the bottle and taking it out put flame to it and if it burns, it passes the test. Down here in Kentucky, it is not rice whiskey, and you shake it in a bottle and look at the bubbles, or you if you are less experienced you can pour some in a cup and set it on fire.
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Post by dirtfarmer on Jan 9, 2012 19:48:30 GMT -5
came in way late on this one but I was milking the cow and making butter 'til she dried off last month. Homemade handcrank icecream too. Last weekend it was Boston Steamed Brown bread from corn I grew and ground into cornmeal. Sweetener was cane syrup from cane I grew, ground and boiled down. I'm a little heavy on the food prep side.
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Post by brocktownsend on Jan 9, 2012 19:56:45 GMT -5
I'm a little heavy on the food prep side.
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Post by hefferman1 on Jan 10, 2012 10:33:12 GMT -5
came in way late on this one but I was milking the cow and making butter 'til she dried off last month. Homemade handcrank icecream too. Last weekend it was Boston Steamed Brown bread from corn I grew and ground into cornmeal. Sweetener was cane syrup from cane I grew, ground and boiled down. I'm a little heavy on the food prep side. No that sounds just about right to me. ;D Dad ate corn bread and butter milk from the farm this last week. I am wanting to grow wheat and then make bread from the wheat flour I grind next year.
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Post by dirtfarmer on Jan 10, 2012 15:56:05 GMT -5
Many store food. I store the ability to produce food.
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Post by hefferman1 on Jan 10, 2012 18:34:50 GMT -5
Many store food. I store the ability to produce food. I try to do both, and I am working on having the makings of a little store when things go bad. Some personal hygiene products, some nails, screws, the ability to make soap. Just a few little things like that.
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