I used to have to crank my fricking arm off churning butter as a kid. Hot summer days. I think it was warm milk from the cow. Left to set so the cream would separate and then we churned it. My folks had a cream separator but my brother ran used engine oil through it to see if he could reclaim it. Nope. We only milked one cow by the time I came along so the separator was not needed.
Made lotsa cottage cheese too. Not something I ever ate. I didn't even like butter back then. But I did enjoy the manufacturing process. Severely lactose intolerant. I still have psychological aversions to eating creamy sauces and soups. I love them, my wife makes killer mushroom soup. So it is a bit of Russian roulette as to whether the soup turns into a diet meal or not. (TMI ?) From: AF [mailto:[email protected]] On Behalf Of James Howard Sent: Tuesday, December 1, 2020 9:42 AM To: 'AnimalFarm Microwave Users Group' <[email protected]> Subject: Re: [AFMUG] Ot: the milk rabbit hole It will turn to butter typically but it does depend on the temperature of the cream. Apparently the ideal temp for butter making is to have the cream at 60F (15.5C for those in undeveloped countries). We used to just pull the cream from the refrigerator and would often have trouble making butter. Once we learned about letting the cream warm to the proper temp, it also greatly reduces the amount of time that it takes to make butter and I can usually get one of the kids to do it now. Cleaning the buttermilk from the butter so that it doesn't go sour quickly is actually more work than making it.. From: AF <[email protected] <mailto:[email protected]> > On Behalf Of Cameron Crum Sent: Tuesday, December 1, 2020 10:27 AM To: AnimalFarm Microwave Users Group <[email protected] <mailto:[email protected]> > Subject: Re: [AFMUG] Ot: the milk rabbit hole Where I am heavy cream is relatively cheap. I can find Kroger brand for $0.99/pint and sometimes can find a quart for $1.49. Of course it is more expensive than a full gallon of milk, but to me that seems inexpensive. I haven't tried making butter, just whipped cream, but if you over whip it, it starts to get more solid. I'm wondering if the mixer will allow the buttermilk to separate or will it just keep blending it back in? On Mon, Nov 30, 2020 at 10:54 PM Steve Jones <[email protected] <mailto:[email protected]> > wrote: So I eat a ton of butter, like a pound or two a week, I love the stuff. I've made basic butter a few times, but heavy cream is pricey and butter is work heavy. I also eat a ton of cheese, I love real smoked string cheese, but it's as expensive as beef. I never looked into making cheese because I always assumed it required raw milk. My mom's church food pantry has to dump a boatload of milk every couple weeks because of the way the government works, if you dont take all they offer, they begin to cut you off. Mostly 2 percent. So out of curiosity I wondered if there was a cheese that could be made (turns out pasteurized 2 percent is the milk required for parmesan) That's a hard cheese and takes a press and 6 to 12 months to ripen. Anyhow, once I found out pasteurized commercial milk is actually preferred for most common cheeses since the milk fat is consistent, I've been reading more and more about the cheese, the byproduct of cheese, the uses of the byproduct and the byproduct of the byproduct. Low and behold certain cheese like cheddar have a byproduct of sweet whey, from which sweet cream can be extracted to make butter. So now I'm hooked on reading more. According to most recipes 1 gallon whole milk will yield a pound of hard cheese like cheddar or two pounds of soft cheese and the whey will yield a third to half pound of butter. With the remaining byproduct having a couple uses from protein additive to plant food. Not to shabby for something that can be got for a buck 50 on sale per gallon at retail. And is a waste product of food banks (sadly they cannot accept back processed cheese and butter) But anyway this rabbit hole just goes deeper, turns out the demand for Greek yogurt has caused damage for the environment and the demand for protein additives has caused commercial cheese prices to not rise with inflation or even go down. Companies actually start making cheese to get they sweet whey byproduct to convert into protein. The massive demand for Greek yogurt created an excess of acid whey that used to just be sprayed on farms. But there is too much now, it will kill waterways because the organics it it and produce algae blooms. A lake was killed because of cheese. An entire industry has been created to research what to do with it. Whole point is milk is some pretty complex shit. It's like an addiction trying to find out more about this. If you're looking to kill some time, start reading about cheese making -- AF mailing list [email protected] <mailto:[email protected]> http://af.afmug.com/mailman/listinfo/af_af.afmug.com _____ Total Control Panel Login <https://asp.reflexion.net/login?domain=litewire.net> To: [email protected] <https://asp.reflexion.net/address-properties?aID=242260993&domain=litewire. net> From: [email protected] <mailto:[email protected]> You received this message because the domain afmug.com is on your allow list.
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