Friday, December 30, 2011
Got Milk?
Thursday, December 29, 2011
Raw Cream Butter, Raw Milk Yogurt, and Homemade Sandwich Bread Recipes
Butter from raw cream is the easiest thing in the world to make. It is so rewarding to spread a little fresh butter on a piece of toast that you baked. It takes a little while to make the butter but, oh, the natural freshness!
Raw Cream Butter
Fresh raw cream (you can also used pasturized heavy cream if you are totally opposed to using raw milk but are interested in the task of making butter)
a pinch of salt (optional)
Equipment: Either use a jar twice the size of the amount of cream you have (because once you begin making the butter, it froths up and the agitation won't be effective if there isn't any room) OR a mixing bowl and blender OR a butter churn. My butter churn resembles a hand crank mixer.
Simply shake cream in jar, mix, or churn butter until you start to see the "fat globules" join to make butter that looks just like what you would buy in a store.
Remove the butter and rinse and squish under cold water, rinse and squish, and rinse and squish. Rinsing is a key factor in keeping the butter for more than just a couple of days.
Add a pinch or 2 of salt if you desire. I have heard it is for preservation but it seems to last just as long without it.
Place it in an airtight container and refrigerate OR if you like spreadable butter, purchase a butter keeper. I just ordered mine and I can't wait to use it!
Unfortunately but fortunately, homemade butter doesn't have commercial preservatives so it won't last as long as store bought butter but, with my family, butter doesn't hang around long enough to go bad in my house.
And just a little side note...you will have a little liquid left over. Strain and use it to make cultured buttermilk (I'll post that one later)
Yogurt from Raw Milk (makes approx 1 quart)
2 Tbsp starter yogurt (from a previous batch OR plain, whole yogurt. I prefer Stoneyfield Organic)
1 Quart fresh, raw milk
Equipment: You will need a thermometer and a yogurt maker OR slow cooker and a 1-quart mason jar with lid OR food dehydrator and a 1-quart mason jar. These items are used to maintain the 110° Fahrenheit/43º Celsius temperature. Actually, my best results have been with a heating pad so I am going to include those instructions. :)
Heat milk slowly in a saucepan over medium low heat until it reaches 110° Fahrenheit/43º Celsius. Be as accurate as possible because if you overheat it, it will not culture.
Remove from heat and slowly whisk in 2 tablespoons of your choice of starter.
I then pour my yogurt/milk mixture into a 1-quart mason jar, wrap a heating pad around it, turn it on high, place a towel over the top to insulate and leave it on the counter for about 8 hours. I check on the temperature often to make sure I haven't gone over 110° Fahrenheit/43º Celsius or dropped below 100° Fahrenheit.
Mix water and yeast in a 2 cup measuring cup or small mixing bowl Allow it to sit until it becomes frothy.
Place mixture into large mixing bowl.
Add olive oil, honey and salt. Then add flour, mixing between each cup.
Let the dough rest, covered, for 20 minutes.
Place dough ball on a slightly floured surface and knead until fairly smooth.
Rinse and dry mixing bowl and place dough back into bowl. Pour a small amount of oil onto dough and turn in bowl to coat.
Allow dough to rise, vocered, for 1 to 2 hours, until it's nearly doubled in size.
Gently deflate the dough, shape it into a log, and place it in a lightly greased bread pan (9"x5").
Cover and allow to rise another 1 to 2 hours, til it has crowned 1" to 2" over rim of pan.
Toward the end of rising time, preheat oven to 350° Fahrenheit.
Bake for 40 to 45 minutes. Tent with aluminum foil if it appears to be getting too brown.
Brush with egg whites in the last 5 minutes of (uncovered) cooking (if desired).
Remove from oven and allow to cool 5 minutes before removing from pan.I check on the temperature often to make sure I haven't gone over 110° Fahrenheit/43º Celsius or dropped below 100° Fahrenheit.
This was my breakfast this morning...
Raw Cream Butter
Fresh raw cream (you can also used pasturized heavy cream if you are totally opposed to using raw milk but are interested in the task of making butter)
a pinch of salt (optional)
Equipment: Either use a jar twice the size of the amount of cream you have (because once you begin making the butter, it froths up and the agitation won't be effective if there isn't any room) OR a mixing bowl and blender OR a butter churn. My butter churn resembles a hand crank mixer.
Simply shake cream in jar, mix, or churn butter until you start to see the "fat globules" join to make butter that looks just like what you would buy in a store.
Remove the butter and rinse and squish under cold water, rinse and squish, and rinse and squish. Rinsing is a key factor in keeping the butter for more than just a couple of days.
Add a pinch or 2 of salt if you desire. I have heard it is for preservation but it seems to last just as long without it.
Place it in an airtight container and refrigerate OR if you like spreadable butter, purchase a butter keeper. I just ordered mine and I can't wait to use it!
Unfortunately but fortunately, homemade butter doesn't have commercial preservatives so it won't last as long as store bought butter but, with my family, butter doesn't hang around long enough to go bad in my house.
And just a little side note...you will have a little liquid left over. Strain and use it to make cultured buttermilk (I'll post that one later)
**********
Let me first say that raw milk yogurt has a tendency to be slightly runny. This is normal. Almost every recipe I've found notes this tendency. If you prefer a thicker yogurt, research adding powdered milk. I don't add it but it's all a matter of preference.Yogurt from Raw Milk (makes approx 1 quart)
2 Tbsp starter yogurt (from a previous batch OR plain, whole yogurt. I prefer Stoneyfield Organic)
1 Quart fresh, raw milk
Equipment: You will need a thermometer and a yogurt maker OR slow cooker and a 1-quart mason jar with lid OR food dehydrator and a 1-quart mason jar. These items are used to maintain the 110° Fahrenheit/43º Celsius temperature. Actually, my best results have been with a heating pad so I am going to include those instructions. :)
Heat milk slowly in a saucepan over medium low heat until it reaches 110° Fahrenheit/43º Celsius. Be as accurate as possible because if you overheat it, it will not culture.
Remove from heat and slowly whisk in 2 tablespoons of your choice of starter.
I then pour my yogurt/milk mixture into a 1-quart mason jar, wrap a heating pad around it, turn it on high, place a towel over the top to insulate and leave it on the counter for about 8 hours. I check on the temperature often to make sure I haven't gone over 110° Fahrenheit/43º Celsius or dropped below 100° Fahrenheit.
This picture shows my yogurt after it had been refrigerated overnight. You can see the whey on top. This is excellent to skim off the top and use in smoothies. Whey is a good source of protein and will make that smoothie last SO much longer. Yay for healthy, low calorie food that last a long time! Take note that when you skim off the whey, eat a little yogurt, refrigerate, and pull it out again for more, there will probably be more whey.
**********
Homemade Sandwich Bread
1 1/3 cup lukewarm water
3 Tablespoons olive oil
5 Tablespoons honey, molasses or maple syrup
4 cups unbleached bread flour or all purpose flour (you can also use wheat or a combination of both)
1½ teaspoon salt
1 Tablespoon yeast
3 Tablespoons olive oil
5 Tablespoons honey, molasses or maple syrup
4 cups unbleached bread flour or all purpose flour (you can also use wheat or a combination of both)
1½ teaspoon salt
1 Tablespoon yeast
Mix water and yeast in a 2 cup measuring cup or small mixing bowl Allow it to sit until it becomes frothy.
Place mixture into large mixing bowl.
Add olive oil, honey and salt. Then add flour, mixing between each cup.
Let the dough rest, covered, for 20 minutes.
Place dough ball on a slightly floured surface and knead until fairly smooth.
Rinse and dry mixing bowl and place dough back into bowl. Pour a small amount of oil onto dough and turn in bowl to coat.
Allow dough to rise, vocered, for 1 to 2 hours, until it's nearly doubled in size.
Gently deflate the dough, shape it into a log, and place it in a lightly greased bread pan (9"x5").
Cover and allow to rise another 1 to 2 hours, til it has crowned 1" to 2" over rim of pan.
Toward the end of rising time, preheat oven to 350° Fahrenheit.
Bake for 40 to 45 minutes. Tent with aluminum foil if it appears to be getting too brown.
Brush with egg whites in the last 5 minutes of (uncovered) cooking (if desired).
Remove from oven and allow to cool 5 minutes before removing from pan.I check on the temperature often to make sure I haven't gone over 110° Fahrenheit/43º Celsius or dropped below 100° Fahrenheit.
**********
This was my breakfast this morning...
Tuesday, December 27, 2011
2 months later...
Quite a bit has happened since I last blogged! Remember reading about the 3/4 ton truck and camper we owned? Well, Bo and I were returning from a wonderful weekend of camping, just the 2 of us, when someone in the oncoming lane decided to pass in a no passing zone. We were not seriously injured but the truck and camper were totaled. Thank the good Lord for insurance. We were given a little money for what the truck was worth and they paid off the camper. We have yet to purchase another camper buuut...we are 1 bill closer to being debt free.
Remember my friend that helped me with our rooster harvesting? Well, she decided to move back to Texas. She really had nothing keeping her here and she has family there. I was sad to see her go but there are some friends you have for a season and some you have for a lifetime. I pray we are lifetime friends and that we keep in touch but, if only friends for a season, I learned so much from her. One day this blog won't be Homestead in the Making but something more like Our Little Homestead and she will be so proud because, even though the homesteading seed had already been planted, she encouraged it to grow into the deep desire I now have.
With all of that being said, we purchased a couple of things from her that couldn't easily be transported the distance from here to there. Our chicken coop seemed to serve it's purpose while we had it. We had a decent size coop for the birds to climb up in at night to roost and 3 nesting boxes beneath the coop. They had a nice yard to play around in and, as often as we could stay out to keep an eye out for neighborhood dogs, they could graze free range. For some reason though, the girls stopped laying when it started getting colder. When we read up on the situation we thought that maybe they weren't feeling all cozy in the open area under the coop. We purchased from my friend their Taj Ma'chicken'hal. It's like a walk in closet with about 6 nesting boxes on the left and a big roost on the right. Their food stays nice and dry. They can stay there out of the wind and cold and have little windows at ground level for them to exit out into their "run". So far they seem to enjoy their new home but still no eggs after the 2nd full day there.
My most exciting purchase, by far, has been Delilah. Do you remember reading about Delilah? This was my friend's milk cow. Another couple along with Bo and myself decided to go in halves for her. It didn't take her long to adjust to her new home and routine. We hand milk...yes, I said hand milk...her twice a day. I get Mondays, Wednesdays, Thursdays and Friday mornings. The other couple gets Tuesdays (the day I work), Friday evenings, Saturdays and Sundays. They volunteered for the weekends (and most holidays) because Delilah actually stays on their land. Of course the schedule isn't set in stone. We work together. And, I know she could produce lots more milk than she is giving us but we have more than enough for the 2 families. We get between 2-3 gallons a day. I enjoy making yogurt and delicious cultured buttermilk from the raw milk. We have made butter and sour cream from the fresh cream. I made mozzarella once with my friend and plan to make some on my own when I get all the ingredients. I can't wait to share all of those recipes with you but it's going to have to wait until another day. I have to tuck the children into bed and I must be getting to bed myself because I have a cow to milk bright and early in the morning.
Until then, we are still...
Remember my friend that helped me with our rooster harvesting? Well, she decided to move back to Texas. She really had nothing keeping her here and she has family there. I was sad to see her go but there are some friends you have for a season and some you have for a lifetime. I pray we are lifetime friends and that we keep in touch but, if only friends for a season, I learned so much from her. One day this blog won't be Homestead in the Making but something more like Our Little Homestead and she will be so proud because, even though the homesteading seed had already been planted, she encouraged it to grow into the deep desire I now have.
With all of that being said, we purchased a couple of things from her that couldn't easily be transported the distance from here to there. Our chicken coop seemed to serve it's purpose while we had it. We had a decent size coop for the birds to climb up in at night to roost and 3 nesting boxes beneath the coop. They had a nice yard to play around in and, as often as we could stay out to keep an eye out for neighborhood dogs, they could graze free range. For some reason though, the girls stopped laying when it started getting colder. When we read up on the situation we thought that maybe they weren't feeling all cozy in the open area under the coop. We purchased from my friend their Taj Ma'chicken'hal. It's like a walk in closet with about 6 nesting boxes on the left and a big roost on the right. Their food stays nice and dry. They can stay there out of the wind and cold and have little windows at ground level for them to exit out into their "run". So far they seem to enjoy their new home but still no eggs after the 2nd full day there.
My most exciting purchase, by far, has been Delilah. Do you remember reading about Delilah? This was my friend's milk cow. Another couple along with Bo and myself decided to go in halves for her. It didn't take her long to adjust to her new home and routine. We hand milk...yes, I said hand milk...her twice a day. I get Mondays, Wednesdays, Thursdays and Friday mornings. The other couple gets Tuesdays (the day I work), Friday evenings, Saturdays and Sundays. They volunteered for the weekends (and most holidays) because Delilah actually stays on their land. Of course the schedule isn't set in stone. We work together. And, I know she could produce lots more milk than she is giving us but we have more than enough for the 2 families. We get between 2-3 gallons a day. I enjoy making yogurt and delicious cultured buttermilk from the raw milk. We have made butter and sour cream from the fresh cream. I made mozzarella once with my friend and plan to make some on my own when I get all the ingredients. I can't wait to share all of those recipes with you but it's going to have to wait until another day. I have to tuck the children into bed and I must be getting to bed myself because I have a cow to milk bright and early in the morning.
Until then, we are still...
A HOMESTEAD IN THE MAKING
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