Slightly OT - making butter

[Guest guest]

I found out recently that you can make your own butter by shaking or whipping

cream until it separates into butter and buttermilk. Store bought butter is

legal on the SCD so would this homemade butter be legal too (i'm assuming the

buttermilk definitely would not) and if not what extra processes is store bought

butter put through to 'legalise' it?

Thanks,

Mike

SCD 1.5 years

UC 6 years

[Guest guest]

At 07:11 AM 11/5/2009, you wrote:

I found out recently that you

can make your own butter by shaking or whipping cream until it separates

into butter and buttermilk. Store bought butter is legal on the SCD so

would this homemade butter be legal too (i'm assuming the buttermilk

definitely would not) and if not what extra processes is store bought

butter put through to 'legalise' it?

Actually, if you culture the cream before turning it into butter, the

buttermilk could be legal, too. But I'm not sure what you use to culture

the cream, and I don't have time to look it up this morning. I know that

legal buttermilk can be used as a starter for making your own

DCCC.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Legal buttermilk? How do you make that?

PJ

>

> >I found out recently that you can make your own

> >butter by shaking or whipping cream until it

> >separates into butter and buttermilk. Store

> >bought butter is legal on the SCD so would this

> >homemade butter be legal too (i'm assuming the

> >buttermilk definitely would not) and if not what

> >extra processes is store bought butter put through to 'legalise' it?

>

> Actually, if you culture the cream before turning

> it into butter, the buttermilk could be legal,

> too. But I'm not sure what you use to culture the

> cream, and I don't have time to look it up this

> morning. I know that legal buttermilk can be used

> as a starter for making your own DCCC.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>

[Guest guest]

The site is no longer taking orders so you can't get the culture, but here are

the instructions. I'm trying to find a starter culture now.

http://www.fermentedtreasures.com/making_buttermilk.html

Here is how to make our homemade buttermilk:

Instructions:

In a small saucepan heat one cup (240 ml) of whole pasteurized milk just to the

scalding point 160 degrees F (71 degrees C). Let cool to 79 degrees F (26

degrees C). Pour half of the cooled milk into a freshly cleaned two-cup (480 ml)

wide-mouth container such as a pint Mason jar; add buttermilk starter culture

and stir. Pour in remaining milk, cover with a tight fitting lid, and shake

vigorously to ensure buttermilk culture is completely dissolved and thoroughly

dispersed throughout milk. Loosen lid. Place on kitchen counter out of drafts

and direct sunlight, leave undisturbed until set, usually 12-18 hours at 68-79

degrees F (20 to 26°C). Buttermilk is set when you gently tilt the jar from side

to side and the buttermilk stays firm. Once set, cover with a tight fitting lid

and refrigerate for six hours. Culture will continue to set. Then add one cup

(240 ml) of fresh buttermilk starter to 4 cups (960 ml) of cold pasteurized milk

in a two-quart (1920 ml) jar, culture on kitchen counter as before. Before

serving, stir well and remove one cup (240 ml) of buttermilk starter to remake

homemade buttermilk. Store in refrigerator until ready to use.

So, if homemade buttermilk prepared properly is OK, could we make buttermilk

sour cream and cottage cheese?

http://www.fermentedtreasures.com/buttermilkrecipe.html

Buttermilk Sour Cream:

In a pint (480 ml) Mason jar add two tablespoons (30 ml) of fresh buttermilk

starter culture to one cup (240 ml) of half and half light cream. Stir well.

Cover and let rest on kitchen counter out of direct sunlight until set in about

12-18 hours at approximately 75 degrees F (24 C.). Refrigerate when set. Served

chilled.

For a really easy cottage cheese recipe make buttermilk cottage cheese in a jar!

Not only is the cottage cheese easy to make, it tastes great too! You'll need

the following to make one cup of homemade cottage cheese:

Buttermilk Cottage Cheese:

Equipment:

4 pint sized (480 ml) Mason jars

1 large saucepan with cover

Ingredients:

One quart (960 ml) of freshly made buttermilk made with Fermented Treasures'

buttermilk starter and pasteurized whole milk.

Instructions:

Pour buttermilk equally into Mason jars and seal tightly. Place into saucepan

and fill with water, bring to a simmer or gentle boil. Simmer 30 minutes. Do not

allow curds to compact. Remove jars from water and gently swirl from time to

time during the 30-minute simmer being careful not to turn the curds to mush.

Remove from heat, cover saucepan with lid and set aside to cure for 18 hours.

Pour curds into colander and drain off whey. Place curds in bowl and stir in

just enough cream or buttermilk to moisten. Salt to taste. Store in covered

container and chill. Yields one cup. Also see Crème Fraiche.

Ok, here's a link to a place that sells the starter culture, but it doesn't say

what the ingredients are. I'm very interested if all this could be legal as

cottage cheese would be a great addition to my diet!!!

http://www.etsy.com/view_listing.php?listing_id=10758014

Thanks,

Misty Kimble

CD - no meds

SCD - 22 months

>

> Legal buttermilk? How do you make that?

> PJ

[Guest guest]

A while ago i suceeded in making a very good approximation to cottage cheese. In Slovenia where i come from we use a lot of 'skuta' in sweet and salty variations so i was missing the texture because home dripped yogurt was not the same.

So after reading this blog (http://yulinkacooks.blogspot.com/2006/04/how-to-make-tvorog-farmers-cheese.html) and few more research i did the following:

I used my 24h SCD yogurt (one time i used it right after taking it out from yogurt maker and the next time when it was chilled) that i put in a saucepan and i gently heated it for 1 hour. Then i cut the curds with a spoon into smaller pieces, put it in a collander and let it drip few hours with a weight on top of it and the result was a crumbly fresh cheese. Of course we don't have probiotics inside anymore because we heat the yogurt but for some recipes it may be more appropriate then dripped yogurt ( can't get DCC here in France).

The reason i put the yogurt instead of buttermilk is because i read the only difference are cultures used to make them and as i know yogurt cultures are legal i went by that.Hope i helped.JanjaUC since july 2007

SCD since august 2007