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All the things from milk

 
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I have been playing with cow raw whole milk. It is amazing the sheer number of products that can be made from it. It is also amazing how easy it is to make those products. Here is my list

Butter
Cream
Yogurt
Kefir
Cream cheese
Sour cream(yet to make it yet but it is yogurt using cream, not milk)
Whipped cream
Ghee
Whey
Buttermilk(have not made it yet)
Skim milk
Ice cream

Am i missing anything besides cheeses?  I have made all of the above items and added them to my " do not buy" list. While we have yet to milk a cow,  I can support the local raw milk producer.

Yesterday i made cream cheese. Very easy. That evening i was looking for a snack. I took some cream cheese and stirred in some maple syrup. I used that as a dip for whole pecan halves. It was good and satisfying.

The ghee, which is a liquid butter with a nutty taste is awesome. It has a higher smoking point than butter. For those that use butter for pancakes or eggs, ghee is very handy. Pouring it into the skillet vs dropping chunks of butter makes for a smoother cooking process. With the solids removed in the process it offers more lubricity to the pan. Not to mention buttering a roll with hard butter vs pouring a little ghee on it.
 
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wayne fajkus wrote:
Am i missing anything besides cheeses?



Ice cream!
 
pollinator
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Cheese, perhaps?

The first cheese I ever made was paneer for a saag paneer dish. Just warmed whole milk, then a little lemon juice to make it curdle, a cheesecloth and pressing between nesting dutch ovens, and it was done. There was some waiting time in between, but it was essentially an hour or two all-in, active time wise.

The pre-press stage produced a fine-curded cottage-style cream cheese, and there are several variations on simple cheeses like this.

I haven't played around with pressing and aging hard cheeses for lack of space in my tiny apartment, but cheese is so varied that it almost deserves its own subsection.

-CK

EDIT: I missed the part where you ask "anything besides cheeses." But my comments stand. It can be easy and infinitely rewarding.
 
wayne fajkus
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James Freyr wrote:

wayne fajkus wrote:
Am i missing anything besides cheeses?



Ice cream!



Good one. Thats valid cause i make it and don't buy it anymore. A big miss on my part. Thanks!
 
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In terms of getting into making cheeses, it may be helpful to separate out types for cheese based on difficulty of production:

Fresh cheeses like Ricotta and Mozzarella (and Paneer, like Chris mentioned - sounds fun!)
Soft aged cheeses
Hard aged cheeses

 
wayne fajkus
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Chris Kott wrote:

The first cheese I ever made was paneer for a saag paneer dish. Just warmed whole milk, then a little lemon juice to make it curdle, a cheesecloth and pressing between nesting dutch ovens, and it was done. There was some waiting time in between, but it was essentially an hour or two all-in, active time wise.



That is similar to cream cheese. Bring 4 cups of milk to a slight boil. Stir in 2-3 tablespoons of either lemon juice, lime juice, or vinegar. Wait a minute between each tablespoon while stirring constantly. It will curd and water will turn green. Strain the curds and blend it with about 1/2 teaspoon of salt until its a fine cream. No pressing. Pretty easy. It may be by favorite from the list so far.
 
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Milk is an amazing staple food. I love being able to make paneer, ricotta, or mozzarella, and use it as the protein part of a meal.

Cultured renneted soft cheeses are so easy to make, but cost a lot to buy at the shops, and homemade tastes better. I make mine in the same jar I strain the milk in to, just adding rennet and kefir, shaking the jar, and leaving it to set: https://thenourishinghearthfire.com/2016/07/18/an-easier-way-to-make-soft-cheese/

And hard cheeses to store the goodness of milk for winter, and just to make it an amazingly tasty food. A bit more of a process to make and store, but very satisfying to do.

And homemade ice cream is so tasty, much healthier than stuff from the shop.

Dairy is a big part of my homestead.
 
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On your cheese list, don't forget whey cheeses!
Ricotta can include whole milk or be made from 100% whey.
Brunost (getost, mysost, and primost) are Norwegian whey cheeses that are uniquie but easy to make.
Ziergerkase is a whey cheese aged in herbs and wine.
 
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I often paneer as described above (except I use cheap white vinegar rather than precious fresh lemon juice. The vinegar or lemon juice isn't perceptible in the paneer after pressing). But I like the paneer better though, if I let the milk go slightly sour or yogurty before gently boiling it to make the paneer, and in that case less or no acid agent needs to be added. I like the flavour a little better than plain paneer, and it's better for people who are slightly lactose intolerant. Also, if milk is going slightly sour on its own, paneer is a good way to salvage it into something good -- but it still tastes exactly like the original soured milk, so if you find the soured milk yucky, you won't like the paneer it makes, but if the soured milk is just a bit yogurty and not yucky, you might.
 
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Wayne,
how do you make cream cheese? I guess you need quite a lot of milk. I have access to raw milk and good cream, so I guess that's a good starting point.

There are more regional dairy products in various European countries (and surely others, too).
In Germany, we have Quark as well and Dickmilch. Dictionary says Quark is curd cheese, but is not really storable for long time.
Dickmilch is a kind of sour milk that was traditionally made by leaving raw milk open to fermenting so it gets thick (dictionary says it is soured milk). I do have a ferment that helps with making it thick (not sure about the correct English term). I once bought it and use a bit at a time to add to milk before adding the rennet for cheese making. If I use more, I can make the soured milk which is milder and thicker than buttermilk.

Of all those dairy products, I love yoghurt and kefir most (both home-made), and when I have time I also sour cream and make cheese.
 
wayne fajkus
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Anita Martini wrote:Wayne,
how do you make cream cheese? I guess you need quite a lot of milk. I have access to raw milk and good cream, so I guess that's a good starting point.



4 cups of whole milk. Raw or homogenized should work. As it starts to boil, add 3 tablespoons of lemon or lime juice. 1 table spoon at a time while whisking. Directions said a minute apart but i did not wait that long. As you whisk it, it will break into curds and a green whey. Strain out the curds. Put the curds in a food blender and whir away to a cream. Add about 1/2 teaspoon of salt while whirring. I'll look closer at the quantity next time. I'd guess it was half a cup.

After that i cooled it. Wasn't sure what to do with it. I ended up taking half of it and stirring in some maple syrup. We dipped pecans in it and it was very good. We did the same with the other half. I can see using this for spreads using different syrups. Strawberry, peach,  whatever i have made.
 
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Milk can be used to "poach" other foods, like fish, for example: https://www.bonappetit.com/test-kitchen/article/how-to-poach-fish-in-milk

I'm assuming you're allowing for things that contain milk with other ingredients. Oatmeal pancakes are popular in my house and calls for 2 cups of oats soaked for at least 10 minutes in 2 cups of milk before adding whole wheat flour, eggs, baking powder and a tiny bit of sugar, for example. Atypically, we serve ours with yogurt and fruit and only occasionally a bit of maple syrup, as I can't handle too much sugar.
 
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Eggnog! :-)
 
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wayne fajkus wrote:
4 cups of whole milk. Raw or homogenized should work. As it starts to boil, add 3 tablespoons of lemon or lime juice. 1 table spoon at a time while whisking. Directions said a minute apart but i did not wait that long. As you whisk it, it will break into curds and a green whey. Strain out the curds. Put the curds in a food blender and whir away to a cream. Add about 1/2 teaspoon of salt while whirring. I'll look closer at the quantity next time. I'd guess it was half a cup.



Thanks for sharing your recipe, Wayne.
This sounds like the Indian Paneer cheese that you can prepare without rennet. I have made a mashup of your recipe with one of my dairy book, i.e. using a bit of a milk ferment for getting the milk into a more acidic range, than adding very little rennet. I had also added some pure cream for a richer taste, to make it more like real cream cheese.
For both steps, I kept the pot on the radiator for about 2 hours each.

I then strained the curd.

Then I added one tablespoon each of Quark and a thick clump of cream, spices and crushed garlic and green peppercorns. The result is really delicious, we will have it with our dinner now.
cream_cheese1.JPG
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strained curd
cream_cheese2.JPG
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spiced up cream cheese
 
wayne fajkus
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Interesting. So what i made is not real cream cheese.
 
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More yummy treats and ingredients: clotted cream, evaporated milk, sweetened condensed milk.
You're welcome
 
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Dulce de leche!
 
Jay Angler
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Mick Fisch wrote:

Dulce de leche!


Basically caramelized milk and sugar for us people who've never heard of it because we can't cope with that much sugar.

This recipe actually starts with fresh milk and sugar, not a can: https://www.foodnetwork.com/recipes/alton-brown/dulce-de-leche-recipe-1948282
 
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If you have a still you might be able to make cow milk version of arkhi, the mares milk vodka.
And Aqaruul is a dried curd,  like milk jerky!
 
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There was woman from Lebanon who taught me about labneh. It's simple to make, keeps well and is delicious.

Bring some milk to a boil and let cool until lukewarm. Drop in a dollop of plain yogurt and set the mixture in a warm place. When the whole thing is yogurt then pour into a cheesecloth and leave to drain until it reaches the consistency of cream cheese. Form into balls and let dry some more in the refrigerator. Roll the balls on dried spices and store into jugs filled with olive oil. You're supposed to leave them alone for a while for the flavors to mix but I found it difficult to wait.
 
wayne fajkus
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I had an interesting outcome. Put yogurt in milk and it turns into yogurt. Put yogurt in heavy cream and it turns into sour cream.

This was my first try using raw milk milk. Not homogenized. I had it straining overnight. I went to put it in jars and it is sour cream. The problem is it is a lot of sour cream. I guess since the cream separates and floats to the top it grabbed onto it.

This was done without pastereurizing before hand.

In the future i will separate the cream out before making either. I think the cream content is so much more than what you get in storebought "whole" milk.

Picture makes it look like butter but it is white.
PhotoPictureResizer_200110_182259849_crop_3024x3287.jpg
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