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

BB Food Prep and Preservation - straw badge
 
Jojo Cameron
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posted 7 months ago
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[Edit:  There's no point submitting this for a BB, because there's plastic involved, so I'll just re-submit it as a regular post.]

I believe I have either two or three points here, but I'll let the judge decide.

Item 1:  Butter.

Recipe:  https://www.bbcgoodfood.com/recipes/home-churned-butter?IGNORE_GEO_REDIRECT_GLOBAL=true&v=2060750444  I changed the quantity and didn't use a marble.  Full disclosure:  This milk came in a plastic bottle in the shop when I bought it, but no plastic was used in the process once it left the bottle.  Does this count, or not?

Item 2:  Cheese.

Recipes:  https://hobbyistroadmap.com/making/cheese-making/homemade-cheese-from-scratch-using-milk-and-lemon-juice-a-how-to-guide/

https://cheesemaking.com/pages/how-to-make-cheese-at-home-3-easy-steps

I specifically looked for a recipe with a rennet substitute.  I used fresh lemon juice, which worked really well.  I also don't like pasteurisation.  All milk in this country is pasteurised by law, but I only heated it to 90 degrees Fahrenheit, which made the curdling process almost instantaneous.  I cribbed the temperature from the second recipe.

I'm not sure whether the cheese counts as hard or soft:  I left it on a towel under a big, heavy pot of water to get rid of as much moisture as possible.  I can hold it by one edge horizontally, and it barely sags at all.  I'd say that's quite hard.  It's in my fridge maturing, but I really just want to get this BB done, so does it need to mature as a hard cheese, or does it count as an evolved soft cheese?
IMG_6207.JPG
Butter ingredients.
Butter ingredients.
IMG_6208.JPG
Shaking at room temperature for 10 minutes.
Shaking at room temperature for 10 minutes.
IMG_6209.JPG
Butter with a pinch of salt.
Butter with a pinch of salt.
IMG_6214.JPG
4.8 percent milk, fresh lemon, implements. The cloth's made from plant viscose.
4.8 percent milk, fresh lemon, implements. The cloth's made from plant viscose.
IMG_6216.JPG
Thermometer in action.
Thermometer in action.
IMG_6222.JPG
Curdling with lemon juice. Very effective!
Curdling with lemon juice. Very effective!
IMG_6223.JPG
Curds and lemon-whey.
Curds and lemon-whey.
IMG_6224.JPG
Drained in cloth.
Drained in cloth.
IMG_6227.JPG
Drying the curds.
Drying the curds.
IMG_6228.JPG
Compressed on various towels for 12 hours.
Compressed on various towels for 12 hours.
IMG_6269.JPG
I <3 Cheese!
I <3 Cheese!

They say time's the great healer, and that's true. It's just not a very good anaesthetist, is the problem,
Whose lunar deity is not male is destined to be dominated by his wife. -- Old Hindu proverb

 
Laura Quick
Posts: 77
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posted 7 months ago
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Approved submission

Dave Burton wrote:This is a badge bit (BB) that is part of the PEP curriculum.  Completing this BB is part of getting the straw badge in Food Prep and Preservation

For this badge bit, you will make 2 different dairy products!


(source: Pinterest.com)

Minimum requirements for this BB:
- Dairy - do two of the following (no duplication - ie. not two butters):
  - Vegan cheese
  - Nut milk (starting with whole nuts)
  - Seed milk (starting with whole seeds)
  - Hard cheese (counts as two)
  - Butter
  - Powdered milk
  - Yogurt
  - Cream
  - Cottage cheese
  - Ice cream (vegan or regular)
  - Soft cheese (starting with milk)
  - Kefir
  - Whole milk buttermilk (using cultures and milk, not from making butter)

To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
   - 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)

IMG_2510.jpeg
I used a half gallon of raw cows milk and a couple drops of rennet to make cottage cheese and cream.
I used a half gallon of raw cows milk and a couple drops of rennet to make cottage cheese and cream.
IMG_2516.jpeg
Cream: I put the milk in a drink dispenser and allowed it to separate then skimmed the cream of the top.
Cream: I put the milk in a drink dispenser and allowed it to separate then skimmed the cream of the top.
IMG_2520.jpeg
[Thumbnail for IMG_2520.jpeg]
IMG_2511.jpeg
Cottage cheese: I warmed the skimmed milk to 105 F, added 3 drops of rennet and let it sit to firm up, then cut the curd and transferred to a cheese cloth. I let it drain for 30 min then salted it and put it in a container.
Cottage cheese: I warmed the skimmed milk to 105 F, added 3 drops of rennet and let it sit to firm up, then cut the curd and transferred to a cheese cloth. I let it drain for 30 min then salted it and put it in a container.
IMG_2523.jpeg
[Thumbnail for IMG_2523.jpeg]
IMG_2527.jpeg
[Thumbnail for IMG_2527.jpeg]
IMG_2529.jpeg
[Thumbnail for IMG_2529.jpeg]
Staff note (gir bot) :

Nikki Roche approved this submission.

 
Jojo Cameron
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Posts: 173
Location: Scotland, GB
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posted 7 months ago
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Approved submission
Here goes:  I've re-done the hard cheese option for two points in one.  I could probably just have submitted the first one, but oh-well.  I have more practice this way.

The cheese hasn't matured yet, but that's not a requirement, right?
IMG_6361.JPG
All ingredients and utensils apart from the brick and sieve. Rubbish photo -- sorry.
All ingredients and utensils apart from the brick and sieve. Rubbish photo -- sorry.
IMG_6362.JPG
Milk heated to around 40 degrees C.
Milk heated to around 40 degrees C.
IMG_6363.JPG
Fresh organic lemon juice.
Fresh organic lemon juice.
IMG_6364.JPG
Strained through wire mesh.
Strained through wire mesh.
IMG_6365.JPG
Nothing touched the plastic rim.
Nothing touched the plastic rim.
IMG_6366.JPG
Curds ready to be squished through plant-viscose cloth.
Curds ready to be squished through plant-viscose cloth.
IMG_6369.JPG
Squishing.
Squishing.
IMG_6370.JPG
I wrapped and re-wrapped the curds in a towel and weighed them down all day with a brick in a towel, for maximal dryness.
I wrapped and re-wrapped the curds in a towel and weighed them down all day with a brick in a towel, for maximal dryness.
IMG_6382.JPG
Not a soft cheese.
Not a soft cheese.
IMG_6384.JPG
Layering in butter prior to maturation.
Layering in butter prior to maturation.
IMG_6385.JPG
Maturing with my first attempt.
Maturing with my first attempt.

They say time's the great healer, and that's true. It's just not a very good anaesthetist, is the problem,
Whose lunar deity is not male is destined to be dominated by his wife. -- Old Hindu proverb

Staff note (gir bot) :

Someone approved this submission.

 
Rebekah Harmon
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posted 5 months ago
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I made hemp milk and goat milk yogurt.
Hemp milk recipe:
1/4 c. Hemp hearts,
3 TBSP maple syrup,
1 quart water

Place all ingredients into thr soybella.

Goat milk yogurt:
Goat milk,
Culture from last batch,

Pasteruize milk to 140°, Place all ingredients into instant pot, use yogurt setting.
20240808_083409.jpg
Ingredients for milk
Ingredients for milk
20240808_083909.jpg
Finished soyabella
Finished soyabella
20240808_084658.jpg
All done!
All done!
20240809_133621.jpg
Yogurt ingredients
Yogurt ingredients
20240809_133621.jpg
Time finished for prooofing
Time finished for prooofing
20240809_224833.jpg
Inna labeled yogurt container
Inna labeled yogurt container

Being weird is easy. Making it mainstream is hard. Be brave! https://www.youtube.com/@healthygreenbrave

Staff note (gir bot) :

Nikki Roche approved this submission.
Note: Good work! I learned about something new today -- I had never heard of a soyabella.

 
Cheryl Loomans
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posted 4 months ago
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Cottage cheese and ricotta cheese for me!

Until this BB I've only made soft herbed cheese from kefir so I had alot to learn.

I started with the cottage cheese:
4 cups of milk
1 TBSP lemon juice
Heat slowly to 90°C then cut the heat and add lemon juice, stir constantly until curds form.
Strain and enjoy.


Ricotta link:

https://cheesemaking.com/products/ricotta-cheese-making-recipe

I made the whole milk version which starts at step 5 but added the whey from my soft kefir cheese (which doesn't count for this BB) and the cottage cheese.
20240831_004408.jpg
cottage cheese- 4 c whole milk
cottage cheese- 4 c whole milk
20240831_005409.jpg
cottage cheese 90°C
cottage cheese 90°C
20240831_005530.jpg
cottage cheese adding lemon juice
cottage cheese adding lemon juice
20240831_153835.jpg
cottage cheese staining
cottage cheese staining
20240831_180008.jpg
cottage cheese completed
cottage cheese completed
20240831_153213.jpg
Ricotta milk plus whey
Ricotta milk plus whey
20240831_153213.jpg
ricotta adding citric acid
ricotta adding citric acid
20240831_160955.jpg
ricotta 190°F
ricotta 190°F
20240831_162944.jpg
ricotta straining whey
ricotta straining whey
20240831_174438.jpg
ricotta completed
ricotta completed

"The winter will ask what we did all summer" - Henry David Thoreau

Staff note (gir bot) :

Rebekah Harmon approved this submission.
Note: I see all the requirements met! yay!

 
Alexandra Malecki
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Location: 6a; BSk; Suburbia; 0.35 acres
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posted 2 months ago
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Submission flagged incomplete

Dave Burton wrote:Minimum requirements for this BB:
- Dairy - do two of the following (no duplication - ie. not two butters):
  - Vegan cheese
  - Nut milk (starting with whole nuts)
  - Seed milk (starting with whole seeds)
  - Hard cheese (counts as two)
  - Butter
  - Powdered milk
  - Yogurt
  - Cream
  - Cottage cheese
  - Ice cream (vegan or regular)
  - Soft cheese (starting with milk)
  - Kefir
  - Whole milk buttermilk (using cultures and milk, not from making butter)

To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
   - 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 make kefir daily using raw milk and a bit of yesterday's kefir. For this BB, I documented starting a new batch of kefir with half a gallon of raw milk.

For the butter making, I used a half gallon of raw cream and followed the farmer's instructions: blend for 3mins. Once fat globules, gather by hand and squeeze. Use cold tap water to knead. Work salt into the butter.
kefir-recipe.JPG
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Ingredients-to-make-the-kefir.JPG
[Thumbnail for Ingredients-to-make-the-kefir.JPG]
making-kefir.JPG
[Thumbnail for making-kefir.JPG]
finished-kefir-after-24hrs.JPG
[Thumbnail for finished-kefir-after-24hrs.JPG]
Ingredients-to-make-the-butter.JPG
[Thumbnail for Ingredients-to-make-the-butter.JPG]
making-the-butter.JPG
[Thumbnail for making-the-butter.JPG]
making-the-butter-2.JPG
[Thumbnail for making-the-butter-2.JPG]
finished-butter.JPG
[Thumbnail for finished-butter.JPG]

I'm pursuing SKIP to inherit property, check it out for yourself: SKIP book
I love that Rocket Mass Heaters are Carbon-Nuetral. In Erica's and Ernies Art of Fire Presentation, Erica explains the chemistry of how that's possible!

Staff note (gir bot) :

Someone flagged this submission as not complete.
BBV price: 1
Note: Sorry, plastic touching the food isn't allowed in the Food Prep badge BBs

 
Alexandra Malecki
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Posts: 416
Location: 6a; BSk; Suburbia; 0.35 acres
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posted 1 month ago
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Submission flagged incomplete
discard


I'm pursuing SKIP to inherit property, check it out for yourself: SKIP book
I love that Rocket Mass Heaters are Carbon-Nuetral. In Erica's and Ernies Art of Fire Presentation, Erica explains the chemistry of how that's possible!

Staff note (gir bot) :

Someone flagged this submission as not complete.
BBV price: 1
Note: Sorry, plastic touching the food (bag of salt) isn't allowed in the Food Prep badge BBs

 
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