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)

**********

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

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...