A few weeks ago we bought a small share of two Jersey cows (Dolly and Harriet). They live on a small farm
about 20 minutes from us and this is where we get our milk each week. The milk from a jersey cow has a high cream content which is perfect for making butter, yogurt and cheese.
A dairy workshop is held at the farm a couple of times during the year. On Saturday about a dozen of us met there to learn how to make butter, yogurt, simple cream cheese, creme fraiche, and ice cream.
Karen, one of the farm owners, showed us how to make butter the easy way, using a food processor. You simply pour the cream into the bowl of the processor, put the lid on and press the 'on' button. It only took about 10 minutes to go from cream to butter, and it was delicious!
Here is a small batch of butter that was made in our mini food processor.
The liquid that's leftover is buttermilk that can be used in baking.
She also explained how easy it is to make homemade yogurt.
We have had our Donvier electric yogurt maker for years and it works great.
But it turns out you don't need a fancy machine to make yogurt. Karen makes her yogurt by placing the cultured milk in a quart glass jar. The jar goes into a small cooler that she fills with hot tap water. The cooler is left undisturbed overnight and the next day it is delicious yogurt.
Yogurt cream cheese is made by simply draining some yogurt in a cheesecloth for a few hours (I have used a paper coffee filter instead of cheesecloth with good results). Creme Fraiche is similar to sour cream and is made by adding a culture to the cream and leaving it at room temperature for about 12 hours.
Making your own homemade ice cream allows you to have this wonderful sweet treat without the 'extra' ingredients. If you are curious what these extra ingredients are go here
. Modern ice cream machines have containers that can be stored in the freezer and they don't use messy ice and salt. And, no hand cranking! We have had our Krups machine for a few years and although we only use it occasionally, it makes delicious ice cream in about 20 minutes.
Karen shared her favorite recipe for ice cream that only uses a small amount of maple syrup as the sweetener. She also shared with us her recipe for homemade vanilla.Karens' Vanilla Ice Cream
(from Nourishing Traditions
, by Sally Fallon )
3 egg yolks
1/2 cup real maple syrup
1 Tb homemade vanilla
1 Tb arrowroot (can be omitted)
3 cup heavy cream
Beat egg yolks and mix with maple syrup, vanilla, arrowroot, and cream.
Put into ice cream maker and follow machine directions.
The addition of alcohol (vanilla) prevents hard freezing.
Other ingredients such as apple mint (from your garden), fruit in season, nuts, cocoa, etc. can also be added.Karens' Homemade Vanilla Extract
Split 3 vanilla beans lengthwise. Put into a glass pint jar and fill 2/3 full with vodka ( Karen uses organic vodka ).
Let sit for at least 6 weeks before using.