Make 2 Different Dairy Products - food.straw.twodairy PEP BB

For this one, I made butter and pistachio milk.

For the butter, I followed this recipe from Epicurious. It was...okay I think I could have made it better. It ended up taking twice as long as it should've.
The ingredients are 6qt heavy whipping cream and 1/4 tsp. salt.

As for the pistachio milk, I followed this recipe from SavorySpin, minus the salt as these nuts were salted.
The ingredients were 1qt pistachios, a little bit of salt, 3 cups water, I also added the optional 1/2 tsp vanilla extract

Steps	Butter	Pistachio Milk
Starting Ingredients		After unshelling the nuts
Step 2	After mixing for a few minutes	After peeling the skins
Step 3	After pouring out and separating the buttermilk and butter	6 hours of soaking later....
Step 4	After kneading the butter           Cute little butterbittles	Into the blender the pistachios go
Final Product	Butter	Pistachio milk, and the remaining bittles strained out for the compost

These came out nice. I think the butter is my favorite. I'm not that big of a fan of the pistachio milk, but it was really for my husband anyways. He seems to like it well enough.

Two vegan dairy alternatives

Vegan cheese: 'notzarella'

My favourite vegan cheese is the 'Notzarella cheese' from Simply Heavenly cookbook (https://books.google.co.uk/books/about/Simply_Heavenly.html?id=6PZyNAAACAAJ&redir_esc=y). My parents gave this cookbook to me when I was 17 and I have used and shared many of the core vegan recipes. They form the foundation of my cooking. Unfortunately, the book is out of print.

This recipe makes a soft, gooey vegan (and nut-free) cheese that is perfect for pizza, nachos, with pasta, and over veggies like broccoli and cauliflower. It's my go-to cheese recipe because, unlike nut cheeses, there's no soaking. If I decide I want 'cheese' with dinner, I just need to pull the ingredients from the fridge and pantry and cook it up. I change the seasonings based on the accompanying meal.

A power blender absolutely makes a difference with this recipe since it gets the mixture creamy, which transfers to the cooked product as long as you use a whisk in the heating phase.

The consistency should be very thin before cooking and thick enough to stay on the spoon until it eventually plops off in a clump. Take care to take it off the heat when it reaches that point so that it doesn't scorch.

Sunflower milk
I've been searching for a good sustainable homemade nut-free vegan milk. I tried oat milk recently and it was not appreciated by my family! I used standard porridge oats and it ended up with a strange consistency. I read that steel cut oats are likely to yield the nicest milk, which ruled it out for us in terms of affordability and availability of gluten-free steel cut oats.

This search for a better milk prompted me to try sunflower milk again. Just like cashew milk has a strong cashew flavour, the sunflower milk flavour is quite strong when drinking it on its own. For me, this is in the best possible way. When I first tasted it (having not liked it when I made it 5+ years ago), I wanted to gulp it down.

I've tested it cold, and in tea. In tea, it separates but doesn't clump so doesn't feel or taste any different. My son has also now consumed it on various days and approves so we definitely have a winner. My plan is to make several large batches, freeze the extra, and use the pulp to make a fermented 'cheese' product. Based on nut pulp, I think dehydrating or baking the pulp into crackers would work just as well.

The recipe:
*1C (pre-soak volume) hulled, raw sunflower seeds, soaked in water all night or through the day
*3C water
*A pinch of salt, to taste
*1 Tb coconut sugar, to taste. A lot of recipes call for both vanilla essence and a sweetener. I wasn't going to sweeten it, but then decided to add the coconut sugar. I find that it adds a lightly caramelised sweetness that rounds out the flavour without being overpowering.

Discard the soak water then place all ingredients (including a full 3 cups of water) into a power blender and blend. Strain and serve! [/list]

1st dairy yogurt

Please note that ALL food prep BBs strictly prohibit plastic, teflon or aluminum touching the food during the cooking or storage process.  

This includes food that came in plastic containers from the store, ziplock bags, plastic cooking utensils like spoons, spatulas, teflon pans, etc.

The end goal is to move toward cooking from own-grown ingredients and similar sources and using PEP principles (for example sustainable and non-toxic materials) as much as possible.

Some BB submissions are being grandfathered in, but we are moving toward more strict enforcement of this policy.

Requirements: must provide proof of the following:
  - give the recipes for each things you are preparing
  - ingredients to make the dairy products
  - making the dairy products
  - finished dairy products (meeting the above stated requirements)

I made a nut milk and a seed milk. I used roughly 1 cup of nuts or seeds to 4 cups of water.

For the cashew milk, I soaked cashews for 4 hours, blended them with fresh water, and strained. I used some of it in sweet potato casserole, and it turned out really well.

For the oat hemp milk, I soaked oat groats and hemp seeds for a few hours, blended them with fresh water, and strained. One website cautioned about blending the oats too much because they would be difficult to strain. I learned this lesson the hard way! I strained half and left the other half mixed to use in baking or something.  I made sausage gravy with some of the strained oat milk, and it was delicious.

I made butter and ricotta cheese. The recipe for the butter is just to shake heavy cream in a jar until the milkfats separate. Then press out the liquids in changes of fresh water. Lastly, salt if desired.

The ricotta recipe combines 1 cup whole milk and 1/4 cup of lemon  juice over medium heat to 190 degrees F. Stir for 30 minutes, then allow to cool for 10 minutes, then drain through cheesecloth and salt. It called for 2 tsp, bu since it was being used right away in something with salt already, I went with 1/2 tsp.

Greetings and salutations fellow permies!  I made some cottage cheese and separated some cream.  

I used my home brew siphon starter to suck the skim milk out from the bottom into another one gallon jar.  When the skim was siphoned off, I poured the remaining cream into a smaller jar.  Granted my method for separating cream is a bit unorthodox and not quite as efficient as other methods (and a big stupid mess), but for this one time it got the job done.

The recipe for cottage cheese:

https://cheesemaking.com/products/cottage-cheese-recipe

I didn't have any cheese cultures, so I used a little bit of active living cottage cheese from the grocery store that I had in the fridge.  It worked well.  These curds were tasty as can be.