The City Girl Farmer


Butter
July 28, 2011, 12:23 pm
Filed under: Cheese & Other Dairy Products, Cows | Tags: , , ,

Butter ready for the freezer

Some readers have been wondering what I’ve been up to lately.  Well, here you go!  I’ve been making cultured butter and lots of it.  Tiddles gives us about 5 gallons of milk a day and making butter is one way to use it all up.

Cultured butter can be made by adding a store-bought culture to the cream but it can also be made the old-fashioned way of using cream that has been allowed to sit at room temperature for 1-2 days.  The advantage of the store-bought culture is that you control what bacteria is predominant in flavoring the cream.  The advantage to the old-fashioned way is that it’s quick, easy and cheap.  I have been quite pleased with the results of the latter method so that is what I have been using.

Here is how I do it:

  • skim cream into a separate bowl and chill
  • add cream to food processor, and using the bread dough blade, process until the butter breaks
  • line a sieve with cheesecloth or butter muslin and dump the butter and butter milk into the sieve
  • allow the buttermilk to drain away from the butter for a few minutes
  • wash the butter under cold running water and add salt to taste (if desired)
  • form the butter using a mold or by hand and store

That’s it.  Simple as can be and really tasty!

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Started the Reblochon!
May 12, 2011, 4:13 pm
Filed under: Cheese & Other Dairy Products | Tags: , , ,

More improvising

One of my neighbors kindly built me a cheese press since that is what was really holding me up from making more hard cheeses. The followers are too tall, so I ended up substituting some canned food and a book.   I made a Gouda a couple of days ago which is happily aging for a week before it gets waxed and off to age some more.

Today, I finally found a recipe for Reblochon, which is a cheese I had in France and found absolutely fabulous.  Recipes for making Reblochon are surprisingly hard to come by.  Both the American and French search engines return results on how to use Reblochon in a recipe, not a recipe for the cheese.  Anyway, I found a cheese forum, filled with cheese experts and intimidating information, on which there was a recipe.  I can tell I lack sophistication, so I just thought I’d print the recipe and give it a go.  I don’t have the tools to test the pH at different times during the process.  If it doesn’t end up tasting like Reblochon, I’ll just rename it and maybe start something new. 🙂