Does anyone make their own buttermilk?
Just started using buttermilk again and found out that it's not "real" buttermilk! It's been extended with fillers like modified food starch and carageenan or locust bean gum! None of this garbage do...
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It's illegal in TN to sell raw milk to the consumer. So, I recently bought a "herd share". I paid a $40 one-time fee to own a part of a cow - I call her Bessie (although it's not really any one particular cow).
Then I get to come as often as I want to collect as much milk as I want. I pay $4.50/gallon to pay for the operating expenses of running this dairy herd.
I originally started looking into this when I wanted to make my own butter without all the additives and I found the farm pretty close to my house.
The first (and so far, only) time I did this, the young woman running the store/milk barn told me that I was the first person to ever ask about pasteurizing - that all of their customers want their milk for NOT being pasteurized. She said not to use plastic; glass was the best.
I took my gallon home, and since I live alone, I put a lot of it in sanitized mason jars and froze it (after skimming off the cream). I have homemade butter in my freezer and have a yogurt making machine on order.
This is a great video for making butter. You need to let the cream sit out for 12 hours in order that it develop the tangy flavor from airborne bacteria.
Making Butter
ON EDIT: I understand that when I skim the cream off the milk, I have skim milk left. Then the liquid left over when making the butter is called buttermilk. I tossed mine away. I will taste it next time - see what it's all about. Wonder if it can be frozen for later use??
Then I get to come as often as I want to collect as much milk as I want. I pay $4.50/gallon to pay for the operating expenses of running this dairy herd.
I originally started looking into this when I wanted to make my own butter without all the additives and I found the farm pretty close to my house.
The first (and so far, only) time I did this, the young woman running the store/milk barn told me that I was the first person to ever ask about pasteurizing - that all of their customers want their milk for NOT being pasteurized. She said not to use plastic; glass was the best.
I took my gallon home, and since I live alone, I put a lot of it in sanitized mason jars and froze it (after skimming off the cream). I have homemade butter in my freezer and have a yogurt making machine on order.
This is a great video for making butter. You need to let the cream sit out for 12 hours in order that it develop the tangy flavor from airborne bacteria.
Making Butter
ON EDIT: I understand that when I skim the cream off the milk, I have skim milk left. Then the liquid left over when making the butter is called buttermilk. I tossed mine away. I will taste it next time - see what it's all about. Wonder if it can be frozen for later use??
