I just couldn’t resist making a few more cultured milk products. I found some easy and great recipes using raw milk. Cream cheese had to be on my short list, because it goes with everything! And I’m so disappointed in the quality of all the commercial buttermilk, I decided I have to make it, then work on recipes. It’ll will be hard to narrow down the recipe choices for buttermilk – ranch dressing, pancakes, biscuits……..
Mill-King is my source for raw milk. Remember to always shake the gallon before you pour it out, because the cream rises to the top.
See note at bottom of post about TSTC Culinary Arts Lunch.
- Pour milk into a 1/2 gallon glass jar, and put the lid on.
- Leave the jar at room temperature for 2-4 days until the milk separates.
- Set a large strainer over a large bowl. Line the strainer with layers of dampened cheesecloth, unbleached muslin, or a thin pastry (dish) towel.
- Pour the milk through the lined strainer.
- Let it sit undisturbed for a couple hours, then put the bowl, strainer and all in the refrigerator. Let the cream cheese drain until it gets to the consistency you want.
- After I removed the cream cheese, I put it in a bowl and stirred in some sea salt and a little agave syrup.
- 1 cup raw milk
- 4 cups milk (I used raw milk for this step also)
- Place 1 cup milk in a 1/2 pint glass jar, put the lid on, and leave on the counter until milk thickens. It may take several days. I usually tip the jar once a day to see what the progress is.
- For each 1/4 cup of the thickened milk (culture), mix with 1 cup fresh milk. I used 2 jars for this step.
- After the fresh milk is added to the culture, put the lid on the jars, and shake well to mix.
- Leave on the counter and it all should be thickened within 24 hours.
- Taste to make sure there's no off flavor, it should be tart but not bitter.
- Then just refrigerate until ready to use.
TSTC Culinary Arts Lunch 254.867.4868
This week, Emily Olvera serves up the Flavors of Mexico at Culinary Arts Center. Meals are served on Wednesday, Oct. 24, and Friday, Oct. 26, from 11 a.m. to 12:30 p.m. Click this link to view the menu.