Raw milk?

c said:

I had no lactose reaction to the ice cream there. Just wondering if
that had anything to do with the fact that this ice cream was made
from raw milk.

It could have been. As I understand it, milk contains an enzyme that
helps you break down the lactose, and this enzyme is destroyed by the
heat of pasteurization. Raw milk still has it, so you don't have the
same issues. That's the theory I've read, anyway.

--
Aaron -- 285/235/200 -- aaron.baugher.biz

Bob in CT said:

George Parton said:

If you want some fresh butter, this is where you start. Just let
the milk set at room temp until it sours (clabbers) then seal in a
large jar and shake. Be sure to release some of the pressure from
the jar from time to time by unscrewing the cap. The butter will
collect together in the liquid and form a ball.

Quoted message said:

Really? Now, that's an experiment I wouldn't mind trying.

No, not really. Or at least, not well. Only the cream will turn into
butter, and the cream is a small percentage of the milk, around 4-5%
by weight, depending on the breed of cow. If you shake up whole milk
until the cream turns to butter (assuming it even works), you'll get a
tiny ball of butter for all that shaking.

If you let milk clabber, you get cottage cheese. This is NOT a
precursor to butter in any way, but it can be a step toward other
cheeses (but not the usual method). Shaking up clabbered milk would
give you some unholy amalgam of cottage cheese and butter bits that I
really don't want to think about.

If you want to make butter, put the whole milk in the fridge for a
couple days, not stirring it, so the cream can rise to the top. Skim
the cream off with a ladle. It's usually pretty easy to tell when
you're starting to get to the milk, because it's bluish compared to
the cream. The milk that's left behind will now be skimmed milk.
Let the cream sit out until it gets up to 60 degrees or so, then shake
it in a jar or churn until it turns to butter. If the cream is
colder, it'll take longer; if it's warmer, the butter will tend to
be greasy; but you don't have to be precise about the temperature.

When it turns to butter, you'll see lots of yellow chunks floating
around in a thin liquid. This liquid is buttermilk, so drain it off
and keep it to use if you like. Dump the butter into a large bowl,
and start rinsing it with cold water to get rid of the buttermilk,
which will give it a sour taste. As you rinse it, form it into a ball
with your hands, squeezing out the buttermilk. Try not to "smear" it,
as this breaks up the fats somehow and makes it greasier. When it
seems to be rinsing clear, squeeze and shake the water off as much as
you can, and optionally knead salt into it for taste, then store it.
If you rinsed it well, it'll keep at room temperature for a long time,
or you can refrigerate it.

--
Aaron -- 285/235/200 -- aaron.baugher.biz

Bob in CT said:

Case in point, I'm thinking of buying some raw milk at a local farm.
My only question is, other than making yoghurt, what would I do with
milk? I ceased drinking milk many years ago, as it didn't fit into
my incredibly low fat diet at the time. I still don't eat cereal.
So, am I relegated to just drinking the milk?

After you make yogurt, you can turn it into an excellent cream
cheese. I think I've posted this before, but just in case, here's
what I do:

I start with 3/4 gallon of raw milk (what my big thermos holds) and
heat it to near boiling. I don't do this for safety, but so that the
only active cultures in the milk will be the ones I'm adding. Turn
off the heat and let the temperature drop to 115F, then whisk a cup of
plain yogurt into it. This "starter" adds the cultures that turn it
into yogurt. Pour the whole thing through a sieve into the thermos,
screw the lid on tight, and put it somewhere where I won't jostle it.
The next day, I move it to the fridge.

So now I've got 3/4 gallon of yogurt, and I really don't care for the
stuff. So a couple days later, after it's cooled, I save back 1 cup
for the next batch's starter, and dump the rest into a colander over
which I've put a chunk of sheer curtain that's about a yard square.
(Books recommend cheesecloth, but it's a pain to work with. An old
sheer curtain does the job very well, and can be washed later and
reused.)

Gather the cloth up around the yogurt, and tie the top closed with a
piece of twine or something. Now suspend this over a bowl in some
way. (I hang mine from the kitchen cabinet with a bent clothes
hanger.) Let it hang for 24 hours, so the whey can drain out of it.
(I don't know exactly what ends up in the whey, but I assume that's
where the carbs go. Cats would probably drink it, or you can toss it
out.) After 24 hours, you'll have a nice, smooth cream cheese. If
you leave it up for 48 hours, it'll be drier and denser, so determine
your own preferences there.

I've made cream cheese directly from milk, with the rennet and the
constant stirring for hours, and it didn't work nearly as well as this
method, which is also far easier. By the way, you can start with
whole or skim milk, so you might as well skim the cream off for butter
or something else first.

--
Aaron -- 285/235/200 -- aaron.baugher.biz

Roger Zoul said:

Bob in CT wrote:

:: I no longer believe anything the
:: government says. ;-)

It's possible to go too far....

True; much like the blind squirrel, they do find a nut once a while.

--
Aaron -- 285/235/200 -- aaron.baugher.biz

Aaron Baugher said:

So now I've got 3/4 gallon of yogurt, and I really don't care for the
stuff. So a couple days later, after it's cooled, I save back 1 cup
for the next batch's starter, and dump the rest into a colander over
which I've put a chunk of sheer curtain that's about a yard square.
(Books recommend cheesecloth, but it's a pain to work with. An old
sheer curtain does the job very well, and can be washed later and
reused.)

Cut up a muslin pillowcase into a few large rectangles. Launder
between uses.

Aaron Baugher wrote:

:: No, not really. Or at least, not well. Only the cream will turn
:: into butter, and the cream is a small percentage of the milk, around
:: 4-5% by weight, depending on the breed of cow. If you shake up
:: whole milk until the cream turns to butter (assuming it even works),
:: you'll get a tiny ball of butter for all that shaking.
::
:: If you let milk clabber, you get cottage cheese. This is NOT a
:: precursor to butter in any way, but it can be a step toward other
:: cheeses (but not the usual method). Shaking up clabbered milk would
:: give you some unholy amalgam of cottage cheese and butter bits that I
:: really don't want to think about.
::
:: If you want to make butter, put the whole milk in the fridge for a
:: couple days, not stirring it, so the cream can rise to the top. Skim
:: the cream off with a ladle. It's usually pretty easy to tell when
:: you're starting to get to the milk, because it's bluish compared to
:: the cream. The milk that's left behind will now be skimmed milk.
:: Let the cream sit out until it gets up to 60 degrees or so, then
:: shake it in a jar or churn until it turns to butter. If the cream is
:: colder, it'll take longer; if it's warmer, the butter will tend to
:: be greasy; but you don't have to be precise about the temperature.
::
:: When it turns to butter, you'll see lots of yellow chunks floating
:: around in a thin liquid. This liquid is buttermilk, so drain it off
:: and keep it to use if you like. Dump the butter into a large bowl,
:: and start rinsing it with cold water to get rid of the buttermilk,
:: which will give it a sour taste. As you rinse it, form it into a
:: ball with your hands, squeezing out the buttermilk. Try not to
:: "smear" it, as this breaks up the fats somehow and makes it
:: greasier. When it seems to be rinsing clear, squeeze and shake the
:: water off as much as you can, and optionally knead salt into it for
:: taste, then store it. If you rinsed it well, it'll keep at room
:: temperature for a long time, or you can refrigerate it.

That's some interesting stuff, yessir! 🙂

What does "clabber" mean? I know I can look it up, but I think you're
definition will be more interesting.

Roger Zoul said:

What does "clabber" mean? I know I can look it up, but I think
you're definition will be more interesting.

Clabbering is when the solids in milk start to separate from the whey,
forming a curd. If you let milk sit around for a couple days at room
temperature, it'll turn sour and then clabber, although this only
works with unpasteurized milk. Pasteurization destroys the bacteria
that cause the process, so if you buy milk at the store and leave it
sit out, it'll sour and then get moldy or rotten instead.

If you're making cottage cheese or something and don't want that sour
flavor, you can speed up the process drastically and skip the sour
stage by adding starters like rennet and yogurt.

--
Aaron -- 285/235/200 -- aaron.baugher.biz

I've used the cream in a food processor and whipped it into butter...alot
easier then shaking...

CathyLee
NS dairy farmer's wife :>😉

"Roger Zoul" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Aaron Baugher wrote:

:: No, not really. Or at least, not well. Only the cream will turn
:: into butter, and the cream is a small percentage of the milk, around
:: 4-5% by weight, depending on the breed of cow. If you shake up
:: whole milk until the cream turns to butter (assuming it even works),
:: you'll get a tiny ball of butter for all that shaking.
::
:: If you let milk clabber, you get cottage cheese. This is NOT a
:: precursor to butter in any way, but it can be a step toward other
:: cheeses (but not the usual method). Shaking up clabbered milk would
:: give you some unholy amalgam of cottage cheese and butter bits that I
:: really don't want to think about.
::
:: If you want to make butter, put the whole milk in the fridge for a
:: couple days, not stirring it, so the cream can rise to the top. Skim
:: the cream off with a ladle. It's usually pretty easy to tell when
:: you're starting to get to the milk, because it's bluish compared to
:: the cream. The milk that's left behind will now be skimmed milk.
:: Let the cream sit out until it gets up to 60 degrees or so, then
:: shake it in a jar or churn until it turns to butter. If the cream is
:: colder, it'll take longer; if it's warmer, the butter will tend to
:: be greasy; but you don't have to be precise about the temperature.
::
:: When it turns to butter, you'll see lots of yellow chunks floating
:: around in a thin liquid. This liquid is buttermilk, so drain it off
:: and keep it to use if you like. Dump the butter into a large bowl,
:: and start rinsing it with cold water to get rid of the buttermilk,
:: which will give it a sour taste. As you rinse it, form it into a
:: ball with your hands, squeezing out the buttermilk. Try not to
:: "smear" it, as this breaks up the fats somehow and makes it
:: greasier. When it seems to be rinsing clear, squeeze and shake the
:: water off as much as you can, and optionally knead salt into it for
:: taste, then store it. If you rinsed it well, it'll keep at room
:: temperature for a long time, or you can refrigerate it.

That's some interesting stuff, yessir! 🙂

What does "clabber" mean? I know I can look it up, but I think you're
definition will be more interesting.

Roger Zoul said:

What does "clabber" mean? I know I can look it up, but I think you're
definition will be more interesting.

Curdled - It blew chunks. No connotation of planned or not.

Go sour - I left it in the fridge. I didn't plan for it to blow
chunks.
When I poured a little in my coffee yuck.

Clabber - I had an idea how long it needed to be in the fridge
before it blew chunks and I started with raw milk intending it
that way. Then I put it in cheesecloth to get cottage cheese.

Jabber - It blew chunks, but it was really my voice not the milk ...

CathyLee said:

I've used the cream in a food processor and whipped it into
butter...alot easier then shaking...

My mom's got a butter churn that fits inside the old-fashioned style
of wringer washer, which she used up until several years ago. It'd
make about 4 pounds of butter at a time. They've also got a
gallon-sized hand-cranked churn, which is still some work, but not
nearly as much as shaking a jar for 20 minutes.

Does the food processor work well? I thought having the blades cut
through the butter at high speed might make it greasy. I've made
butter in my mixer a couple times, but it splatters all over. I tried
making a cover for it out of a piece of stiff plastic, but enough
splatters out through the hole around the beaters that it's still
messy. I also tried using an electric ice cream maker, but that
doesn't agitate the cream enough; it just stirred it around and
around.

Another option, although I haven't used it, is to put your container
of cream in a backpack and wear it while you go jogging. :-)

--
Aaron -- 285/235/200 -- aaron.baugher.biz

Pulse and watch it carefully...:>😉

CL

"Aaron Baugher" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

CathyLee said:

I've used the cream in a food processor and whipped it into
butter...alot easier then shaking...

My mom's got a butter churn that fits inside the old-fashioned style
of wringer washer, which she used up until several years ago. It'd
make about 4 pounds of butter at a time. They've also got a
gallon-sized hand-cranked churn, which is still some work, but not
nearly as much as shaking a jar for 20 minutes.

Does the food processor work well? I thought having the blades cut
through the butter at high speed might make it greasy. I've made
butter in my mixer a couple times, but it splatters all over. I tried
making a cover for it out of a piece of stiff plastic, but enough
splatters out through the hole around the beaters that it's still
messy. I also tried using an electric ice cream maker, but that
doesn't agitate the cream enough; it just stirred it around and
around.

Another option, although I haven't used it, is to put your container
of cream in a backpack and wear it while you go jogging. :-)

--
Aaron -- 285/235/200 -- aaron.baugher.biz