Re: making cream cheese & whey & other dairy questions

[Guest guest]

Hi Aubin,

I have always used clabbered milk in leu of buttermilk. I use it for

everything from soaking grains to soaking meat. I works like a charm!!!!!

As far as temperature goes, the warmer the room the quicker the milk will

clabber. But beware, if it clabbers quickly and you don't notice it, it

gets rather " skunky " .

If you plan on putting it in your oven, I would suggest leaving the door

cracked, I think 100 degrees might be a bit too much heat. It does take a

bit longer if you just set it out on your countertop, depending of course

on where you live. My last batch took 6 days. (I live in Michigan.) But

If you want to hurry it along (which seem quite strange to say about

anything having to do with a Nourishing Tradition diet) I'll bet the oven

thing would be a good bet.

Then you just watch for it to get to a yogurt consistency. It will

actually pull away from the side of the jar. And that is it!!!!!!

Clabbered (butter) milk!

B.

[Guest guest]

--- BrenRuble@... wrote:

> If you want the whey for fermenting vegies learn

> from my mistake and don't

> use the whey from kefir.

That's good to know! We don't need any exploding

jars.

> I usually use the

> whey from clabbered milk

> (raw milk with buttermilk added to it left to sit on

> the counter for 24

> hours).

Do you use buttermilk left over from cultured butter

you make at home, or do you use store-bought cultured

buttermilk? How much do you add as a starter? Is

clabbering a very temperature-sensitive process? More

specifically, can it be too warm? It's much easier

for me to keep something warm than cool (above

refrigerator temperatures, that is).

> There are other cultured dairy products

> that should do the trick as

> well.

Does anyone know if store-bought creme fraiche always

has live cultures in it? I can get Bellwhether Farms

brand. In NT she recommends using commercial creme

fraiche or buttermilk as a starter for homemade creme

fraiche.

Also, is clotted cream like creme fraiche? I've only

read about it in reference to traditional Irish food.

Are you all tired of my questions yet? ;-)

Aubin

__________________________________________________

[Guest guest]

I use store bought cultured buttermilk. I bought a culture from New England

Cheesemaking and decided it was more than I wanted to take on for just a

little bit. We drink the fil mjolk so I didn't need the extra buttermilk for

drinking. Also, I never have enough cream to make butter and buttermilk from

my cultured cream. We end up making ice cream or whipped cream from the

creme fraiche. I put 1/4 cup of buttermilk in a half gallon of raw milk then

let it sit on the counter for approx 24 hours at about 68 - 72 degrees

(depending on how sunny the kitchen is) during the day and 62 or so at night.

I tried culturing it without adding the buttermilk. It took 15 days for

mine to set up. Most others are having success at 3 - 6 days. I didn't

taste it but it still smelled great. I can't plan that far in advance, 24

hours is a challenge, 15 days - yikes!!!

I've tried making creme fraiche from commercial creme fraiche and haven't had

any luck. I tried two different brands. Have also found that not all

cultured buttermilk works as well. Found one company that has starting

pasteurizing their buttermilk AFTER it's cultured! So it's thickened but

dead!