[Cheese] homemade buttermilk
Linda Conroy
rosemarygoddess at moonwiseherbs.com
Mon Feb 6 13:16:49 EST 2006
I make cultured butter and then use the resulting
buttermilk to bake, cook etc with. It is the best! I
use a culture called piima to culture the cream-the
buttlermilk is light and creamy. I made a delicious
avacado -buttermilk dressing recently and was that
ever yummy. You can also use buttermilk from the
store as the culture for your butter and buttermilk.
Leave a few TBS sit in cream at room temperture
until it thickens (1-2 days), churn your butter and
you get two cultured products that are delicous and
help to promote digestion!!
Happy Cheese Making
Linda
www.moonwiseherbs.com>
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> Today's Topics:
>
> 1. Buttermilk (Erica Schechter)
> 2. Re: cashew & cranberry cheese (Miskin
Meadows)
> 3. Re: Buttermilk (Jack Schmidling)
> 4. Re: Buttermilk (dean crabtree)
> 5. Re: Buttermilk (Erica Schechter)
> 6. Report on my cheesey experiment (was
Molds (sorry, long
> post)) (dean crabtree)
>
>
>
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>
> Message: 1
> Date: Mon, 6 Feb 2006 01:23:07 -0500
> From: Erica Schechter
<erica.schechter at gmail.com>
> Subject: [Cheese] Buttermilk
> To: "The Cheese Makers' Digest"
<cheese at hbd.org>
> Message-ID:
>
<9d3206c0602052223t179f66acg34ab1f5562e4fb
1c at mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
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> I'm thinking about making my own buttermilk, as I
love homemade ranch
> dressing. Is it significantly better than the
storebought stuff? Or
> should I save the effort?
>
> --Erica
>
>
>
> ------------------------------
>
> Message: 2
> Date: Mon, 6 Feb 2006 07:23:48 -0500
> From: "Miskin Meadows"
<emerald at hawk.igs.net>
> Subject: Re: [Cheese] cashew & cranberry
cheese
> To: <cheese at hbd.org>
> Message-ID:
<FEEAJLCCMBNHNFHOGPAGGEFEGBAA.emeral
d at hawk.igs.net>
> Content-Type: text/plain; charset="iso-8859-1"
>
> Hi Erica,
>
> I chopped up the cranberries finely and added
some to the cheese then rough
> chopped the cashews. I rolled the chevre ball
into a mixture of both and
> wrapped it up. I found it to be very mild in flavor
but maybe after a few
> days it would be stronger. I think too I will add
some cranberry juice to
> the cheese to give a little more flavor.
>
>
> Regards,
> Bev & John
> Miskin Meadows Farm
> http://www.hawk.igs.net/~emerald/index.html
> Owner VankleekHill_Freecycle
>
http://groups.yahoo.com/group/VankleekHill_Freec
ycle
>
>
>
>
> --
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>
>
> ------------------------------
>
> Message: 3
> Date: Mon, 06 Feb 2006 08:58:55 -0600
> From: Jack Schmidling <arf at mc.net>
> Subject: Re: [Cheese] Buttermilk
> To: "The Cheese Makers' Digest"
<cheese at hbd.org>
> Message-ID: <43E7642F.3020204 at mc.net>
> Content-Type: text/plain; charset=ISO-8859-1;
format=flowed
>
> Erica Schechter wrote:
> > I'm thinking about making my own buttermilk,
as I love homemade ranch
> > dressing. Is it significantly better than the
storebought stuff? Or
> > should I save the effort?
>
> Good question when you consider how good
Cool Whip is.
>
> However, I think you will find that commercial
buttermilk is as far
> removed from the real thing as Cool Whip is from
whipped cream.
>
> Traditional butter milk is the liquid and solids left
after cream is
> churned into butter. The commercial stuff is an
industrial concoction
> made from by products of the industry...
powdered milk, whey again,
> skimmed milk and a culture. Read the
ingredients on that label to get
> the idea.
>
> I never cared for the stuff so I can not offer an
opinion on the taste
> but I would be interested is hearing the results of
a comparison.
>
> js
>
>
> --
> PHOTO OF THE WEEK:
http://schmidling.com/pow.htm
> Astronomy, Beer, Cheese, Fiber,Gems,
Sausage,Silver http://schmidling.com
>
>
>
> ------------------------------
>
> Message: 4
> Date: Mon, 6 Feb 2006 08:01:47 -0800 (PST)
> From: dean crabtree
<dean_crabtree_1958 at yahoo.com>
> Subject: Re: [Cheese] Buttermilk
> To: "The Cheese Makers' Digest"
<cheese at hbd.org>
> Message-ID:
<20060206160147.40798.qmail at web36204.mail.
mud.yahoo.com>
> Content-Type: text/plain; charset="iso-8859-1"
>
> Erica:
>
> I make cultured buttermilk. I use it in making
buttermilk white bread, buttermilk biscuits, as the
liquid for marinating chicken before frying (yes, we
still eat white bread and fried chicken in Texas),
and also for ranch dressing.
>
> I even occasionally drink a small juice glass of
it. When I was a child, my grandfather drank a
juice glass of it every night. He said it aided
digestion.
>
> Homemade is better. It has better flavor, and it
increases the oven spring of the baked goods.
Homemade is a lot cheaper too. As far as effort
goes, it is probably the easiest cultured dairy
product to make.
>
> I use Fankhauser's directions, and use
store-bought whole milk. He uses his own goats'
milk.
>
> HTH,
>
> Dean C.
>
>
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> ------------------------------
>
> Message: 5
> Date: Mon, 6 Feb 2006 11:06:56 -0500
> From: Erica Schechter
<erica.schechter at gmail.com>
> Subject: Re: [Cheese] Buttermilk
> To: "The Cheese Makers' Digest"
<cheese at hbd.org>
> Message-ID:
>
<9d3206c0602060806y5aa85225q3deb9320004b
55e8 at mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
>
> Jack,
>
> Thanks for the tip :) However, I'm planning on
making cultured
> buttermilk with either nonfat or 1% milk. I make a
healthy ranch
> dressing with a combination of plain nonfat
yogurt and 1% buttermilk.
> So I don't know...maybe it will be similar to the
commercial version?
> In any case, I think I'll give it a shot...I need to
order more
> rennet, anyway ;)
>
> --Erica
>
> On 2/6/06, Jack Schmidling <arf at mc.net> wrote:
> > Erica Schechter wrote:
> > > I'm thinking about making my own buttermilk,
as I love homemade ranch
> > > dressing. Is it significantly better than the
storebought stuff? Or
> > > should I save the effort?
> >
> > Good question when you consider how good
Cool Whip is.
> >
> > However, I think you will find that commercial
buttermilk is as far
> > removed from the real thing as Cool Whip is
from whipped cream.
> >
> > Traditional butter milk is the liquid and solids
left after cream is
> > churned into butter. The commercial stuff is an
industrial concoction
> > made from by products of the industry...
powdered milk, whey again,
> > skimmed milk and a culture. Read the
ingredients on that label to get
> > the idea.
> >
> > I never cared for the stuff so I can not offer an
opinion on the taste
> > but I would be interested is hearing the results
of a comparison.
> >
> > js
> >
> >
> > --
> > PHOTO OF THE WEEK:
http://schmidling.com/pow.htm
> > Astronomy, Beer, Cheese, Fiber,Gems,
Sausage,Silver http://schmidling.com
> >
> >
_______________________________________
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> > Cheese mailing list
> > Cheese at hbd.org
> > http://hbd.org/mailman/listinfo/cheese
> >
>
>
>
> ------------------------------
>
> Message: 6
> Date: Mon, 6 Feb 2006 08:40:29 -0800 (PST)
> From: dean crabtree
<dean_crabtree_1958 at yahoo.com>
> Subject: [Cheese] Report on my cheesey
experiment (was Molds (sorry,
> long post))
> To: "The Cheese Makers' Digest"
<cheese at hbd.org>
> Message-ID:
<20060206164029.10454.qmail at web36202.mail.
mud.yahoo.com>
> Content-Type: text/plain; charset="iso-8859-1"
>
> About that experimental polypro set up that I tried;
I said that "I'd let ya'll know if it worked out or . . . "
The answer is ?Or . . .?
>
> My primitive set up is based on the Fias Co
Farms plan (did they really mean to name their
place "fiasco"?) and with the larger alignment
holes of the top board, it is inadequate for the task
of pressing greater than 50#. Too much play, too
much wobble. I stopped at 90#, and this morning
at about half way through the 24 hour pressing, the
cheese had an uneven lean, so I flipped and
redressed it and hopefully when I get home tonight
it will have settled back into a decent looking
wheel. The "feel" of the cheese this morning has
me thinking -- like thinking hasn't bit me in the a**
before -- this will be just fine for the cheese. Jack's
6" press already has a 100# spring, and I have
been trying to reinvent the wheel.
>
> On a happier note, I need to get some dig pix of
my little baby stiltons to share. They are half
proportioned (but not half sized) little stilton
wheels. 4"diameter x 6" A normal stilton is
8"diameter x 12" As they say in Austin: they're cute
as a button. I have started to leave them in the
mold sandwich (4" pvc) for five days, flipping twice
daily, before de-hooping and smoothing them. I
have also started to add a small amount of the
mild lipase enzyme (I get from Leener's) which
adds a nice flavor note to these blues.
>
> All the best,
>
> Dean C.
>
>
>
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