Category: Homemade dairy

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How to make butter in less than 60 seconds

We had a little fun on our snow day yesterday and made some butter.  Here is how we did it 🙂



Ingredients:

  • Heavy whipping cream (you can make this with as little or as much as you like as long as the whisk can reach the cream to whip it)
  • Mixer

Instructions:

  1. Pour heavy cream into mixing bowl.
  2. Slowly bring the mixer to high speed (so it doesn’t splash everywhere)
  3. Let it go until the butter separates from the buttermilk (it will splatter, see video)
  4. Press out the liquid and drain.
  5. Rinse butter with sold water until water is clear.
  6. Press into a butterbell or container of your choice.




*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!!


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Homemade cream cheese

A few days ago I shared my momma’s (slightly improved) homemade yogurt recipe.

When I make yogurt I usually do a full gallon because I can turn half of that yogurt into cream cheese by simply pouring it through cheesecloth!

Place a fine mesh colander in a large bowl and line it with a double layer of cheesecloth.  

Pour your yogurt into the cheesecloth and let the whey drip out for one hour undisturbed.

Then pull the sides of the cheesecloth up to form a pouch around the yogurt. Hang that pouch (I use a rubber band) above the bowl and allow to drip for another 24-48 hours.

After the cheese reaches the desired consistency, use a spatula to move it to a container and store it in the refrigerator.

You can also make this in a Greek yogurt mesh sieve, (pressing the cheese with the back of a spatula at the end while its still in the sieve will get it to the desired consistency)


We love it sweet or savory.  Our favorite way to eat it is on fresh bread under a layer of strawberry jam!

Enjoy!



*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!! 

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My Momma’s (slightly improved) homemade yogurt

Recently I posted a picture of milk on my Facebook page with a comment that I’ll be making yogurt later (among other things  … it was three gallons!).  A few people asked me for the recipe – so here it is!  My Momma’s (slightly improved) yogurt recipe 🙂 

We have had homemade yogurt in the refrigerator for as long as I can remember.  Both my grandmothers used to make it, and my mom made a batch every weekend.  So now I make it – although I’ve slightly adapted the technique my mother and grandmothers used (it seemed slightly barbaric … you’ll see what I mean in a bit).  
 So here is my version of momma’s yogurt recipe.  I’ll leave her notes in the parentheses.
What you will need:
Milk (Whole, or 2%) ……………………………………….. 1 Quart
Yogurt (either homemade or store bought) ……. 1/2 Cup
1 – In a stainless steel pot bring milk up to 180oF (if using raw milk for raw yogurt only heat to 120°F and skip step 2) on medium heat stirring constantly to avoid scorching the milk (Mom didn’t have a temp – “heat the milk until its hot but not boiling – it will start to get foamy.  Don’t walk away because it will burn and ruin the flavor of your yogurt”)
2 – Remove from heat and let cool to 120oF.  (Again, mom didn’t have a temp “let it cool down a little bit.  Stick your finger in the milk, if it’s too hot then it will kill the yogurt culture so you have to wati a little longer.  When you can stick your finger in there without it burning, the milk is ready for the yogurt.”)
3 – Take one cup of the 120oF milk and mix it with the yogurt starter.  Then pour the mixture into the pot and combine with the rest of the milk.
4 – Pour the mixture into glass jars, cover with a lid, and wrap with towels and a blanket.  The goal here is to keep the yogurt at 120 so the culture will turn your milk to yogurt. 
**Important note**:  DO NOT MOVE OR DISTURB YOUR YOGURT FOR AT LEAST 6 HRs.  This process works best for me if I keep it in the oven with the light turned on.  It maintains the proper temperature and no one touches it.  I also do this at night and the yogurt is ready by the morning.
5 – Carefully pull off the blanket and refrigerate.  Enjoy your yummy yogurt!!

*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!!