My Womens Institute recently had a talk on how to make cheese! Got to admit, we have had better talks, but it got me thinking about what an amazing product milk really is!
OK, I know that many people are anti-milk, but I grew up in East Africa – home to the Maasai people. Traditionally the Maasai herded cattle on the plains of East Africa and their main diet is milk. The Maasai are incredibly fit and appear to survive well on a primarily milk-based diet.
So, I think milk is good so long as you have the gut proteins to digest it. There are of course people who do not have these proteins and for them, milk can be a problem.
All that aside.
What can you do with milk….
- Drink it down
- Get Cream (just leave it to sit for a while (so long as it has not been homogenised)
- Make butter
- Make ice-cream
- Make cheese
Are there any more?
Anyway, I recently found this article through Wikaniko on how to make butter and I thought I would share it with you!
I also plan to do this with my kids soon…. Will let you know what happens.
How to Make Butter…
This recipe makes about 500gm butter and 1/2 litre buttermilk
- 1.2 litres (2 pints) room temperature, unpasteurised or pasteurised organic double cream (the better the cream – the better the butter)
- Teaspoon Pink Himalayan salt (optional) – unsalted butter will go off in 2-3 days, salted will last 2-3 weeks
Pour the double cream into a cold, sterile mixing bowl. If you’re using raw cream and want a more traditional taste, leave it to ripen in a cool place, for 1-2 days. Homogenized cream will still whip, but not as well.
Whisk the cream at a medium speed in a food mixer until it is thick. First it will be softly whipped, then stiffly whipped.
Continue until the whipped cream separates into butterfat globules (you will see it, so be patient)
Move the mixture into a cold clean sieve and drain well.
The butter remains in the sieve while the buttermilk drains into the bowl.
You can put the buttermilk to one side to make soda bread or it is nice cold as a drink.
Put the butter back into a clean bowl and beat with the whisk for a further 30 seconds to 1 minute to expel more buttermilk. Remove and sieve as before.
Fill the bowl containing the butter with very cold water (an idea is to chill a bottle of water in the fridge right at the start!)
With clean hands knead the butter to force out as much buttermilk as possible. (This is called washing and needs to be cold otherwise the mixture will liquify)
Drain the water, cover and wash twice more, until the water is totally clear.
Separate the butter in 2 and spread thinly onto greaseproof paper. Sprinkle the salt evenly across each. Shape into Pats or Rolls, wrap in the greaseproof paper or place in a butter dish and sit back to bask in your glory!