Tag Archives: buttermilk

Cheese Season

9 Aug

I am still milking.  I have a nice amount of milk in the freezer for next year’s kids if needed.  That means I am using the milk to make yummy stuff now.

feta and chevre draining

I started with yogurt.

plain and vanilla yogurt

Once I add fruit, it’s delicious!

peach, cherry vanilla, strawberry pineapple, and blueberry

Then I did a quart of buttermilk.  I need to start another quart because this one is pretty much gone now.  I am using it in baking as well as starting cheeses.

Some of the buttermilk went to chevre.  It takes a bit of time to make, so I want to get all my chevre made and frozen before I go back to work.

I also used some of the buttermilk to start making feta cheese.

It’s another one that takes quite a bit of time.  Again, I’ll make enough to freeze and use throughout the winter.

I’m also planning on using some of this good chevre for my next beet recipe.  How’s that for a teaser?  Then I’ll also start making and freezing Mozzarella.  That one is fast enough I can do that any evening after work, so I’ll be patient on starting that.  I also will finish filling my freezer with gallons for next year’s kids.


Making Homemade Buttermilk

25 Sep

With more milk than I know what to do with, I’ve been making buttermilk.  I love it for baking and french toast.  I also use it in soap.  It’s really easy to make with your fresh goat’s milk (or cow)

It takes one quart of milk.  Incidentally, I’m getting almost exactly a quart a day from Minnie, the only goat I’m milking right now.  That might sound pretty puny from a Saanen goat, but you have to remember that Minnie is retired.  She hasn’t had a baby in two years.  She just brings herself into milk through daily meditations and visualizations.

Anyhow, take your quart of milk and put it in a pan.  You want to heat it to about 180* F.  This will pasteurize and kill any little bacteria that are in the milk.  You want to make sure you aren’t incubating the wrong bacteria.  Yes, buttermilk is cultured using bacteria~lactococcus lactis.

Once you’ve reached that high temperature, you need to cool the milk so you aren’t killing your starter culture.  You can put it in a sink of cold water and even add ice cubes.  You want to cool it to 72* F.

Add your buttermilk culture.  You can do this two different ways.  The first is using 1/2 cup of cultured buttermilk.  This can be from the store or from a batch you’ve previously made.  You do want to make sure it’s pretty fresh.  The second way is to buy a starter culture.  I used a packet I purchased from Hoegger Goat Supply.

Once your culture is mixed in, pour it into a thermos-like container.  Those are the directions on the packet.  I figure there’s nothing more thermos-like than my thermos.  Of course, I have to scrub to get all the coffee residue out!

Once it’s in the thermos, let it sit.  That’s it.  Pretty boring.  It does take quite a while~12 to 24 hours.

Once it’s reached the proper consistency, you can pout it into a different container and place it in the refrigerator to stop it from incubating.  The milk I’m pouring below wasn’t quite ready, but I needed my thermos for the morning’s coffee, so I let it finish incubating in the jar.  I should have gotten up at about three in the morning and put it in the refrigerator, but I didn’t.  By the time I put it in there in the morning, it was getting thick.  I think it was well on it’s way to sour cream (really~same starter).

There you have a quart of buttermilk.  Use it to make the most delicious French toast ever, or try my buttermilk banana bread.

I think my next experiment with buttermilk baking might include some fresh pumpkin as well.

Linking to Homestead Barn Hop.

Buttermilk Banana Bread

19 Sep

Sometimes you just need to slow down and bake something.  It’s a nice homey calming activity.  Today after work and chores I decided this was just what I needed to relax.

I’m overflowing with dairy, so I thought I’d try something new with the buttermilk I made.  Besides, if your bananas are brown, you really need to do something with them.  I created buttermilk banana bread!

Measure three cups of flour into a mixing bowl.

Add one cup of sugar, a tablespoon of baking powder, and one-half teaspoon of salt.

In a small bowl, mash your bananas if you can get them out of the peel.  You need one cup of banana.

Add 1/2 teaspoon of baking soda to the bananas.


Lovely homemade buttermilk.

Measure out a cup and add to the flour mixture.  Can you see how thick it is~way more than purchased buttermilk.

Beat one egg and add to the flour mixture.  Of course, I used a farm fresh egg.

Add 1/4 cup of oil.

Pour in the bananas.

Mix it all up.  I also added about 1/2 cup of chopped nuts.  You can leave them out or add even more depending on your tastes.

Pour it into a greased 9x5x3 bread pan.

Bake it at 350* F for about 50 minutes.

This turned out to be a delightful bread.

I swear it tastes like it’s been buttered just plain out of the pan!

This makes me wish I had more sad bananas!