tag:blogger.com,1999:blog-25418805.post1020070845319333651..comments2023-10-14T05:57:51.740-05:00Comments on Prairie Garden: Real Milk: curds and whey, and butter-makinga. borealishttp://www.blogger.com/profile/01245824881587347498noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-25418805.post-35464490802605485182010-02-01T06:54:40.662-06:002010-02-01T06:54:40.662-06:00You are lucky like I am that you can get Raw milk....You are lucky like I am that you can get Raw milk. First, if you want to make butter (lots of it) buy heavy whipping cream and use your blender on low.. when it thickens ALOT then use your spoon to finish it. You can buy a quart of heavy whippng cream for $3.18 at walmart. I use two quarts to make one batch of butter. That much will yeild about 8 normal sized sticks (if you have a form).<br /><br />Raw milk is awesome for making Mozzarella. You can use regular milk for cream cheese etc.. but Raw is BEST for Mozz. The homogenization destroys proteins that make Mozz stretch. Otherwise you have to add heavy cream and salt to make it work. Have fun!<br /><br />JimTheSwabbiehttps://www.blogger.com/profile/17312625731919505267noreply@blogger.comtag:blogger.com,1999:blog-25418805.post-30143222598178581942009-01-15T15:26:00.000-06:002009-01-15T15:26:00.000-06:00You are amazing! I love your projects!You are amazing! I love your projects!Danihttps://www.blogger.com/profile/16857425507442398742noreply@blogger.comtag:blogger.com,1999:blog-25418805.post-66737929294673813052009-01-14T15:54:00.000-06:002009-01-14T15:54:00.000-06:00I've only fermented Gingered Carrots and Sauerkrau...I've only fermented Gingered Carrots and Sauerkraut thus far, both recipes from Nourishing Traditions, both done before I had access to whey, so the salt content was doubled. The sauerkraut is still aging, but the carrots were delicious, especially with meat dishes. A bit salty, so I am looking forward to trying out the recipes with whey.<BR/><BR/>I will be full speed ahead this summer!! Definitely check out Nourishing Traditions. It is filled with excellent information that is hard to find.a. borealishttps://www.blogger.com/profile/01245824881587347498noreply@blogger.comtag:blogger.com,1999:blog-25418805.post-26034080035902126182009-01-14T12:28:00.000-06:002009-01-14T12:28:00.000-06:00can i do this with my local milk -- not raw, but l...can i do this with my local milk -- not raw, but less pasturized etc., than regular milk -- specifically the curds and whey separation, the cream cheese, without spoilage? How fab. And, fermented veggies?? I was just going to google different ways to use whey b/c I haven't been using enough of what I have left over my our homemade yogurt. But, what veggies do you ferment? Do tell. -SandySandyhttps://www.blogger.com/profile/05161936988434765481noreply@blogger.comtag:blogger.com,1999:blog-25418805.post-88152098385472509302009-01-13T21:11:00.000-06:002009-01-13T21:11:00.000-06:00That all looks delicious AND incredible. I can't w...That all looks delicious AND incredible. I can't wait until I have some time to try things like that!Annahttps://www.blogger.com/profile/02225900475339929107noreply@blogger.com