Fermentation Blog — buttermilk RSS

Cultured Butter (and Buttermilk) with the Aromatic B

by Jerri I get giddy when I get a chance to make butter! It's hard to find good cream that is not Ultra Pasteurized or a heavy whipping cream, so when you do, you'd better make something GOOD with it. When my kids were younger we'd have a weekly raw cow milk drop, and I would immediately scoop off the cream and we'd have a shake-shake-shake party to make butter. After the butter was made, my kids would do drive-bys with a spoon and it'd slowly disappear before even being applied to a food! And now I have learned that you can culture the cream FIRST, and then make butter “ LOVE that idea! You can use just about any...

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Buttermilk with Flora Danica

by Jerri I've never had a need to make buttermilk. It always seemed like it was meant for drinking or in pancakes, neither of which we'd be able to do since we're, for the most part, a gluten and dairy free family. But, it's been fun to dabble and post about the cheese cultures lately, straying to taste test...so I asked a beloved kitchen keeper and she said, Sure! You can make buttermilk with the Flora Danica! Well, okay then! My steps: Heated 1 quart pasteurized whole organic milk to 185ºF Held the milk as best I could around 185ºF for 35-40 minutes Cooled to 77ºF Stirred in the Flora Danica. Insulated it in the same pot with an emergency...

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