Butter, Better Homemade?! What'S In The Bread? No,Way! Yes, Whey! Too Much - The Sensibly Organic Cook Blog at Allrecipes.com - 196106

The Sensibly Organic Cook

Butter, better homemade?! What's in the bread? No,way! Yes, Whey! Too much 
 
Sep. 19, 2010 5:08 pm 
Updated: Nov. 3, 2010 6:45 am
TROUBLE DON'T YOU THINK!

Indeed, that probably would have been Mom's comment to my culinary adventures yesterday.  A variation on her "what do you want to do that for?" query that I often heard about some of my other kitchen undertakings.  Would she have turned done anything presented to her from the fruits of my day long labors.  Don't think so!!!

A little background and then I'll get to the delicious delectables's I managed to make from a few simple fresh ingredients.  My DH mentioned off and on this summer he worked with a man that farmed also.  Whoa, two full time jobs.  DH mentioned during a break in my Saturday fun that the man's wife didn't work so he was sure she did a few things around the farm to help out.  This woman whom I've never met has 4 young children, ages 1-7.  They are raising chickens, cows, goats, and rabbits.  Their intent is to raise eggs, milk and meat without all the extras that have been the subject of a blog or two lately.  When I learned the ages of the children, I promptly set my DH straight about this lady not having a job.  She may not get a paycheck but I'll just bet there are days a job away from home would be much more restful and less tiring than what she does daily!  So what's all this got to do with my kitchen?  A few weeks ago the co-worker brought eggs to work.  Did I want some?  Heck, yes!!  Are they milking those goats, I asked?  I like goat's milk, would love to try to make some cheese!  No clue how!  Well, DH didn't know about that but he knew the two had made butter over the weekend.  That brought back memories so I asked if they would consider selling a gallon of cream.  I got it Friday, I think it came out of the cow Thursday and here is what I did with it on Saturday!

 
Basing what I was about to do on memories of sitting in my grandparents kitchen when Grandpa would get a pail of the thickest, almost honey colored cream from the ancient fridge and Dad would get the butter churn down (the one in the picture).  They'd proceed to make the palest looking butter at the old solid 5 legged table (Dad said it was made from pignut wood) in the kitchen.  Just because that and this-endless cranking on the handle, Mom "washing" the butter in ice water, Dad adding salt to the "buttermilk" and drinking the blechy tasting stuff and Mom turning that nasty stuff into gorgeous loaves of tasty bread-was all I really knew about what I was about to do, so what?  No need to let that slow me down!  I knew what the end results where supposed to be!  Join me now as I show you what I did!!!
 
First I pulled out the trusty KA, thinking that it would simulate the churning action.  The old churn is good for photo ops only and yes, that's egg scale was Grandma's and it does work.  Yes, I made whipped cream but I figured I'd go past the whipped stage and onto the butter stage.  Then I tasted the whipped cream.  Well, perhaps I should just get a jar and shake it to the desired finish.  Might as well pretend to use up some of those calories that were tasting so good!
 
I do not remember the butter tasting so good back then.  So light and fluffy, fresh and creamy sweet.
 
 
I do not remember the "whey" tasting like milk.  Umm, buyable drinkable milk that is.  I wanted to duplicate Mom's bread.  I gave up on that and went for a baguette recipe I'm fond of and just replaced all the liquid with my "whey".
Baguettes
2 cups "whey" (water)
2 T butter (oh yeah! it was fresh!!)
1 1/2 T sugar
1 T salt
1 package active dry yeast
6 - 61/2 cups flour
 
I love bread just like my Mom but this must have been really good cause half a loaf went home with Al!  I had no idea he liked fresh bread.  Such a delight since mine are fine with Wonder. Deep sigh!!
 
Must ask what type if cows these people have!!!!!  The bread-well, if Mom were here she would say, "better than Angel food cake"!  I decided to keep going with my culinary adventures and make sourdough English muffins.  Use some of those farm fresh eggs on them later, pretend I was making eggs Benedict and call it dinner!  The guys can only handle new things up to a point so no Hollandaise!  Again replaced all the liquid in the recipe with my "whey".  I used my sourdough starter which is older than the co-worker's oldest child so I'm not putting its recipe in.  If anyone was interested I would email the directions for it.  I must say the teen had two of my dinner specials and one for breakfast so they had to  pass muster!  He can drive to McDonald's after all.  On the toasted lightly buttered English muffins are scrambled(theirs) farm fresh eggs with my homemade Canadian bacon( I do have a Canadian friend and I know "no such thing" lol) topped with a cheese of their choice.  That's mine(didn't want to risk limb dismemberment trying to take a photo of their's) in the picture.  It has a lovely smoked Gouda cheese on it and I would have loved to try a Hollandaise sauce. Oh well!  Anyone want to plan a vacation in my area next year so I can try all the foods I just see in pictures?  I do so hate making something that only I will try!
 
 
 
For dessert, apple.strudel's Victoria sponge.  I made it Sunday because our dear friend, Al, was coming for lunch.  Everyone loved it!!!  I didn't exactly do AS"s recipe, why make buttercream when you have real whipped cream!!!  I so don't remember this exquisite flavor coming from Grandpa's cream.  I do know Mom would have loved everything.  Even though she didn't have sweets often(so she said), I know the sponge would have been enjoyed with a cup of hot steaming tea in the evening.
 
 
 
And that's how I spent my weekend!! 
 
Comments
ZOPOOH 
Sep. 19, 2010 5:31 pm
Wow! All of that looks amazingly delicious. Fresh ingredients always taste so much better than what we pay for in the store, don't you think?
 
Sep. 19, 2010 5:33 pm
FABULOUS Cat! I so wish I could have been there with you! Glad the guys enjoyed it... the photos make me want a bite - ok - they make me wanna run away with the whole plate! Really nice job on everything. Looks like you had a wonderful weekend cooking and reliving some very special memories! Thanks for taking along........
 
Sep. 19, 2010 5:34 pm
AND - I adore the butter churn and egg scale! If I ever get over your way you might want to hide those from me! LOL - how cool are they??!!??!!
 
Sep. 19, 2010 5:58 pm
Cat, looks like you had so much fun cooking this week end. I envy your access to all that fresh cream and eggs and everything looks amazing! Wish I was close enough to sneak into your kitchen and make off with some of it!! Love the butter churn and egg scale also. First time I have ever seen an egg scale.
 
Sep. 19, 2010 6:24 pm
Nice job Cat! Everything looks wonderful. You have inspired me to try my hand at making butter (on purpose)and saving the whey for bread. Thanks for sharing your success!
 
Sep. 19, 2010 6:26 pm
Oh my goodness ~ how wonderful everything looks. And you made the Victoria Sponge ~ That really has made my night! I don't suppose you have a spare slice you could send my way!!!
 
Sep. 19, 2010 7:18 pm
ZOPOOH, thank you so much! I don't remember Grandpa's fresh butter being SO good, I just remember loving those 2 people so much. Gotta say though, fresh does make a difference!
 
Sep. 19, 2010 7:22 pm
WFDM?, I'm so glad you enjoyed the blog. It was fun to do! I wish I could do pictures better like some of you guys! Remembering that old kitchen, my grandma, was great this weekend. If you saw what treasures I brought from her kitchen.... Those are only 2 of them and I do so treasure them all!
 
Sep. 19, 2010 7:25 pm
grannygigi, thank you so much for stopping in. I do wonder where you've got to when I don't see you around AR. Always hope you are doing OK! TX isn't that far! LOL Grandma sold eggs for extra money so she needed an egg scale. Amazing how things and food can connect you to the past isn't it? Again thank you for stopping by glad to see you, so to speak!
 
Sep. 19, 2010 7:29 pm
BigShotsMom, I am hoping someone will stop in here and tell me why the butter, cream and whey tasted so different than what I remember. I tell you seeing that butter was so fun. Now why do you suppose my Mom washed it in ice water. Mine didn't need it. Everyone that tasted the butter loves it. Full flavor, totally! Thanks for stopping in!
 
Sep. 19, 2010 7:38 pm
apple.strudel, I meant to email you so you could give your seal of approval on the Victoria's sponge. Head bowed-I used fresh butter, too big of a pan and sort of jam. Oh and no buttercream. I used leftover grape jelly made from Grandpa's vines and added fresh from the orchard fruit. I'll give your recipe 5 stars but umm I ORCA'ed it(Original Recipe Completely Altered). It was great and the guys loved it. Mom, if she were here would have had it with tea. Thank you so much for helping me with it even if I didn't listen. You did try! PS. you are a day's drive from me!
 
Sep. 19, 2010 7:43 pm
This is way out of my comfort zone but you made it a fun read! You should frame the churn/scale photo. Fantastic!
 
Sep. 19, 2010 11:57 pm
WOWZA! Yes, I AM drooling! I ADORE that egg scale and butter churn. Funny, one of my 'treasures' from my Grandmother's kitchen (whom I never met) was a butter paddle -- a special shaped wooden spoon for scooping out the churn. I just can't imagine how good home-made butter with that bread would be! Now, go get yourself some goat milk and show us some more!
 
Sep. 20, 2010 5:43 am
Mike Harvey, thank you. It wasn't till I really started following some of my favorite bloggers that I tried the challenge of photography. I'm still trying! I take about 40 pictures just to get one decent one. I'm thinking I need a better camera. LOL thanks for stopping by!
 
Sep. 20, 2010 5:52 am
Good EatNZ, think I should just stick with what I know and not explore new cuisines then!!!! LOL/GOL. Either I have it or some sib does, but there is a butter press and paddle somewhere. All the grandparents passed within a short time of each other and my farm grandma's stuff was just left in her house. I moved in a short time later and ended up with so many treasures. Tin spice cans, coffee cans and all sorts of kitchen bits. I thought about putting what she would have used to whip cream in the picture but at that time I didn't know I was making whipped cream as a first stage to the butter journey! Thank's for stopping in!
 
Sep. 20, 2010 6:08 am
Cat Hill ~ You really did me proud. Your cake looked delicious. You have me so envious that you used so many of your own fresh ingredients! Can't wait to read more of your blogs...
 
Sep. 20, 2010 6:13 am
Oh apple.strudel, I'm so glad you approve! My guys approved too! Al took some home for his dinner. The teen left a piece or two. Bad thing about the fresh ingredients, this guy lives an 1 1/2 hours away. He's bringing the stuff to the job site when it's asked for! I'd still like to find someone that can tell me why the whey tastes so different!
 
Sep. 20, 2010 6:16 am
PS that's chopped Asian pear(from the orchard) and grilled pineapple I chopped up and threw in the leftover grape jelly. I wanted a substantial filling! Simmered it all together til thick and it was sooo good!
 
Sep. 20, 2010 6:44 am
Well, Cat...you're really gonna have to go some to top this one! The pics are fabulous and all your efforts dynamite! You were one busy gal and it really paid off for you. Loved the blog, excellent photos!
 
Sep. 20, 2010 6:49 am
Thank you so much!!! I worked really hard on those photos!! It's only been 6 months or so since I seriously started trying to take GOOD pictures. Some of the gals here set that bar so high!!! I'm taking today off! Funny no one has asked if the orchard is real! LOL
 
Sep. 20, 2010 7:04 am
Great blog Cat - drooling here. I am such a sucker for fresh bread and butter. Ahhhh - it all looks wonderful. :)
 
Sep. 20, 2010 7:19 am
I meant to say - that egg scale is priceless.
 
Sep. 20, 2010 7:24 am
Thank you so much, that's a nice compliment coming from a baker like yourself! I've always loved antiques. Grandma had so many things left in her kitchen and I've got most of them displayed in mine. The surprise was the English muffins, the kid loved them. How long can I keep fresh eggs? And can I freeze that cream and whey to use later?
 
Sep. 20, 2010 7:33 am
Where is spell check when you need it? That should be orchid! Thank you again, SGma, for the really great compliment on the picture! I'll see what I can do to get you a print!
 
Sep. 20, 2010 9:17 am
Oh Cat Hill what a wonderful blog! I'm drooling after reading it! And beautiful photos. I've just started making bread and find it so fun & rewarding. You are sooo creative, I look forward to your next adventure!
 
Sep. 20, 2010 1:16 pm
mschris, thank you! LOL I think I've been called fearless in the kitchen by one of the poster's here. Another one said,"I would NEVER have thought of doing that!" Good EatNZ was referring to our joint we did! I say you gotta try those ideas but it's a huge reward when they work! Give me bread, cheese, fruit and wine & I'll be fine!! Thanks for stopping by!
 
Sep. 20, 2010 2:03 pm
Just to clear up a bit of venacular - whey is the byproduct of cheese making, not butter making. The liquid from making butter is actually buttermilk. It is the fluid that remains after all the butterfat has been removed as butter. Some think it is skim milk, but it is not. There is a very good blog here on how to make butter. It is very thorough in directions on how to remove this liquid.
 
Sep. 20, 2010 2:23 pm
That's right, ChiTown. I kept reading whey and thought she was making cheese. LOL
 
Sep. 20, 2010 4:13 pm
I had some left over heavy cream from a recipe and did make butter from it. Fairly easy, but the butter recipe on here understates how long you have to whip it. The other thing I found the you can't remove nearly as much liquid as they do during commercial processing so it is best used as a spread or for sauteeing. If you try to use it in a recipe the amounts will be wrong since it was much softer than the butter you buy so 2T of fresh butter won't measure the same as 2T of purchased butter.
 
Sep. 20, 2010 7:49 pm
Chitownchef and Suzie, you are so funny! Thanks for stopping by!
 
Sep. 20, 2010 7:53 pm
lk2cook, that must be why apple.strudel's Victoria sponge recipe worked so well even though she specifically said use margarine. Thanks for stopping in.
 
Sep. 20, 2010 11:24 pm
Whey to go, Cat! LOL! It's funny, but with the HUGE dairy industry in NZ, the buttermilk in the stores here is nothing like what I grew up with in the US -- it's watery and less sour/tart.
 
Sep. 21, 2010 5:36 am
Very cool! I love it! Where did you get the butter churn?
 
Sep. 21, 2010 5:43 am
PS Milk was originally given to children along the applichisan trail. A lot of people do not know this but the people along the trail kept to themselves because they were ashamed of their past. They were the descendants of the white slaves in America, and yes they did exist. They were so malnourished that they started giving them milk to drink. But it wasn't processed and still had a thick foam on top of it. It did help with a lot of issues. So then it was pushed on all children everyone started drinking, in short. But now they process it so heavily it is not good for you. To simplify it if you have one cup of protein it takes two cups of calcium to break the protein down. Due to the over processing of milk you have more protein than calcium which means your body is robbed of calcium not given calcium with milk. The more children started drinking the more rotten teeth started showing up. Now we have children with root canals and caps as early as 5 years old. This is also why it taste so different. And no I'm not saying milk was only started being used at that time. That is just when it became the norm to have on a daily basis. It was not like that prior to but still used.
 
Sep. 21, 2010 5:52 am
Looks like a day's work any mom would be proud of, whether or not she said so right out loud.
 
Sep. 21, 2010 6:37 am
Good EatNZ, the whey(gol)I remember Grandma's buttermilk being was watery and very sour(blech!)! Someone said maybe cause they saved the cream all week and then made butter on Sunday. I know what I was working with was way fresh! Those eggs are wonderful!!!
 
Sep. 21, 2010 6:47 am
de'Monfort, thanks for stopping by. That churn was my Grandma's so was the egg scale. The churn you can't use anymore but the egg scale still works. Thanks for the info on milk, I did not know that! The family raising all this farm fresh product is doing it for one reason! To feed their children a healthful unprocessed, unhormoned or over antibioticed diet. There was a gentleman on the RB just recently that said he made cheese. He was looking for recipes to use his whey in. I hope he stops by, making cheese is something I'd like to try.
 
Sep. 21, 2010 6:50 am
Thank you, Hezzy_tant_Cook, and thanks for stopping in. You're one of the ones that's inspired me to try taking better photos. I think I need a new & better camera. LOL!
 
Sep. 21, 2010 7:01 am
I've done mozzarella cheese before...here is a link...http://locallemons.com/local_lemons/2009/05/how-to-make-fresh-mozzarella-like-giuseppe.html
 
Sep. 21, 2010 7:33 am
Came back for another look at your photos.... I could REALLY go for one of those English muffin sammies right now...!
 
Keri 
Sep. 21, 2010 8:56 am
I've made homemade butter a few times and it was very good. I've never been lucky enough to have farm-fresh cream to make it from, though!! From your description of the sweet flavor of the butter and the resulting buttermilk, I'm guessing that family has Jersey cows. That breed of cow gives the sweetest, richest, yummiest milk on the planet. I'm thoroughly green with jealousy, wishing I had access to such awesome ingredients. Enjoy your good fortune and have a slice of that heavenly bread and butter for me!
 
Sep. 21, 2010 10:28 am
@lk2cook, try this blog. http://allrecipes.com/Cook/18699585/BlogEntry.aspx?postid=177219 I make European butter. Removing the buttermilk (not whey) is essential and this blog describes it nicely.
 
Jodi 
Sep. 21, 2010 12:18 pm
ok I'll bite here is my email witchgirl@hipplanet.com can you please send me the recipe for you sourdough starter? my bf loves sourdough and living near san francisco we have the perfect climate for it. Great blog my parents have a butter curn like that also, brings back wonderful memories.
 
Jodi 
Sep. 21, 2010 12:27 pm
oh and your orchid is beautiful your so lucky is blooming
 
Cheepy 
Sep. 21, 2010 1:16 pm
Great job, Chef Cat! You can come and play in my kitchen any time! :o)
 
Sep. 21, 2010 1:22 pm
turtlewatchin, those cherries are cute! Thanks for stopping in! I if you live near San Francisco, you should be able to buy starter there. As I understand it from my coastal friends who make beer and bread it's the living yeast in the air that gives the distinctive flavor and mine's not the same but they can happily eat when here(lol). My starter originated from yogurt so you might not be as happy with the flavor. I'm impressed the orchid is still alive and that it surprised me by blooming was a bonus!
 
Sep. 21, 2010 1:25 pm
cheepchick so glad to see you. How are you? Let's see a FL trip could be arranged!
 
Sep. 21, 2010 1:27 pm
de'Monfort, thanks for dropping in the link. I wish that gentleman would stop in that was making soft cheese. I imagine he could share quite a bit of info! Cheese, bread, wine and fruit what more do you need?!
 
Sep. 21, 2010 1:32 pm
Keri, nice to hear from you. I don't know what kind of cows they have but I know both of them are from farming families so they know what they are doing. Jersey or Gurnsey was my guess but I haven't contacted them to fins out. My hat is off to the woman! Four kids under the age of 8 and all those animals to care for. I can't wait to talk to her! I swear that cream and those eggs are awesome!!!!
 
Sep. 21, 2010 1:39 pm
What's for dinner, Mom? If my kid will eat those English muffins and actually compliment them, it's a recipe to be marked!! You know with all that wonderful baking you do, I'm surprised you haven't tried a sourdough starter or something of that nature. My sourdough starter was another one of those things that I thought WT hey, why not try it. My Mom loved it for toast with her morning tea.
 
Puck 
Sep. 21, 2010 2:35 pm
Fabulous blog Cat! Thanks for sharing! Those English muffins defintely made my mouth water...Eggs Benedict is one of my faves, so I suggest you go ahead and try your hand at the Hollandaise sauce. I bet your family would come running :)
 
Sep. 21, 2010 3:52 pm
OMgosh... now I am starving! Great pics and blogs!
 
Sep. 21, 2010 5:33 pm
Puck, thanks for dropping by and I'm glad you appreciated my efforts even if just by photo but alas you are wrong. New stuff is out of my "whatever" guy's realm. I served corn chowder once and was asked where's the meat. Deep sigh!! I'm still hoping to have AR friends come visit or go visit them and try stuff like that. How much fun that would be!!!?
 
Sep. 21, 2010 5:38 pm
Shanon, those wine stoppers are SO COOL. Sorry, I hounded you about the wedding blog but it was so neat. You know, you two could come this way next year, I'll cook! We have stuff to see in this area if you like history. Or BBQ! Thanks for stopping in and I hope all is going well with the wedding!!!!!!
 
Wickie 
Sep. 21, 2010 7:54 pm
Heaven just has to be full of warm bread and fresh butter ! Wonderful blog, fantastic photos.. I am sooo hungry now.
 
Mairead 
Sep. 21, 2010 10:36 pm
Oh, wow! How lucky are you to have access to the fresh cream and eggs?! Do your farmer buddies know anyone near Dallas? I feel your pain on the "only so many weird foods" thing -- my DH is used to some exotic stuff, but gets very iffy about sauces. Boo. Maybe your kids will grow into the novelty of interesting foods.
 
Sep. 22, 2010 12:45 am
Missed the orchids first time around. The Man used to grow tremendous orchids when we were in the tropics. Just beautiful! (PS - He is coveting your egg scale, as am I!)
 
Susan 
Sep. 22, 2010 4:22 am
Hi Cat! I have access to raw milk from a Jersey cow and have been working on making cheese and butter. Ever had REALLY good butter in a fancy restaurant? That is cultured butter. Your grandmother cultured it by letting it sit on the counter a few days. You can add culture. I'm told you can use buttermilk, yogurt (with milk and cultures only! No pectin), or store bought cultures. So far I think the buttermilk one is the best. Bt still working on it. If you culture your butter, then the leftover liquid is cultured buttermilk such as you buy in the store. If you don't, it is not the same. But still can be used for cakes etc. Have fun with it!
 
Sep. 22, 2010 6:10 am
Oh Cat - how wonderful. Can I come live with you please? I wanna do it now! Where the h can I find a churn? Hmmmmmm ....................
 
Sep. 22, 2010 6:37 am
Swiss Phil...go to ebay...:)
 
Sep. 22, 2010 8:15 am
Yum! My mouth is watering and now I wish I would have made time for breakfast... :(
 
Sep. 22, 2010 9:04 am
Wickie, I so agree!!! And my guys prefer Wonder to homemade. Deep sigh!
 
Sep. 22, 2010 9:11 am
Mairead, thanks for stopping in. Deep sigh again! I'll at least try something completely different but not the DH! The teen, well, if he thinks he might like it, he might try. He wasn't sure about the English muffin and eggs but he had two. That's how I know if it's an approved recipe, it disappears :) The only time I'll fix "weird" stuff is when they are gone or for my lunch! LOL
 
Sep. 22, 2010 9:17 am
Susan, thanks for sharing the info. What I did was based on memories of so long ago. I was just thrilled everything worked and it was fun to do. Had an English muffin and butter this morning, YUM! Someday I would like to attempt cheese making. Really would like to try goat's milk cheese. A friend of mine use to make it and it was heavenly.
 
Sep. 22, 2010 9:24 am
Swiss Phil, funny I was thinking how lovely it would be to visit your table when you're cooking!!! But sure you're more than welcome to drop in. How do you feel about BBQ? The city to the south of us is one the big BBQ meccas. Looks like de'Monfort's got you covered on the churn! Now where will you get the cream?
 
Sep. 22, 2010 9:26 am
NomNomDelicious, I've learned the hard way not to look at some of these food blogs first thing in the morning before breakfast :)! I still have English Muffins, too bad I can't share one with you! Thanks for stopping in!
 
sueb 
Sep. 22, 2010 11:58 am
It's been a long time since I've heard the term pignut! When I was a girl at recess, in the fall, we would stand under the pignut tree eating the crushed nuts! Oh! Yum! Sweet memories!
 
Sep. 22, 2010 1:09 pm
sueb, no way!? At grandpa's farm there was a huge one just behind the old smokehouse. Dad insisted the lovely old table of grandma's was made from pignut. I hope you answer back, if not, I'll have to track you down on the RB :) Is pignut actually real or is it hickory? That's so cool you knew what I was talking about! Thanks for stopping in!
 
BevF 
Sep. 22, 2010 2:15 pm
Well Cat - what a day. You did very well with your pictures. I have done butter and made English muffins. But you were so lucky to have all that fresh stuff. I occassionally get eggs from a friends sister but that is about as close to the farm as I get.
 
Sep. 22, 2010 2:21 pm
BevF, thank you for stopping in and the nice comment about the pictures. I'm going to be jonesing when my DH is no longer working with that gentleman. That fresh stuff is sooooo good! Luckily that won't be for a while :)
 
TRISH 
Sep. 22, 2010 5:25 pm
This brings back memories. I used to make butter BC (before children). We went to a nearby farm and bought milk once a week. I would let it sit in the frig for at least 24 hours so the cream could rise. Then I would carefully move it to the kitchen counter and start skimming the cream. I would blend it until it started to separate...kind of looks like cottage cheese. Then I would rinse it in a colander with ice water. Drain the water off and put in a cold bowl. Using a wooden spoon, press the butter until all the beads of water come out and the butter can be shaped. Lightly salt. Enjoy! It was great for baking, cooking, in any application you would buy butter for. FYI, we bought milk for $1 a gallon and that was 30+ years ago. Worth every penny! And, it was FRESH! We would go after the 5 pm milking and the milk wasn't even cold yet. Such fond memories!
 
Sep. 22, 2010 7:19 pm
You know, it does sort of look like cottage cheese. A lovely pale yellow sort, definitely delicious! I remember Grandpa milking the cows and squirting the kittens if there were any at the time. It's that old 5 legged table that could set 10 with the sun streaming in behind it I can see with the two men working at churning the butter. Thanks for stopping by Trish!
 
marykme 
Sep. 23, 2010 10:44 am
I'm so jealous! No one can buy real whipping cream anymore, so what you got was a real treasure. The heavy whipping cream available in grocery stores only has about 20% butter fat and the rest is milk and carragenan (spelling?). A good whipping cream will have 30% to 40% butterfat, which is key in making great whipped cream and other desserts that call for cream. Enjoy that cream source!
 
georgy 
Sep. 23, 2010 11:06 am
AWESOME!!!
 
Sep. 23, 2010 1:29 pm
you are amazing. you had amazing parents seems like it!
 
Sep. 23, 2010 1:30 pm
marykme, I found out last night these are Jersey cows. They have the highest butter fat which is what made everything so good! Plus, how fresh it was. I wonder if I can freeze it for later and it would be the same? I'm afraid it will separate. Thanks for stopping in.
 
Sep. 23, 2010 1:31 pm
georgy, thank you and thanks for stopping in!
 
Sep. 23, 2010 1:35 pm
lizbitelove, funny you should say that. My DH told his co-worker(the part-time farmer with the cream) the reason I did all that over the weekend was I was a "hardcore hobbyist" not a professional or expert cook! LOL!! Thanks for commenting!
 
JCWB 
Sep. 23, 2010 1:50 pm
I'm definitely going to try to make butter. Would you be good enough to supply me with the sourdough starter recipe? I'm not clear on how to email you directly, jcwb
 
Sep. 23, 2010 1:54 pm
Give me your email and I'll send it! Post here and I'll delete the post!
 
jannserg 
Sep. 24, 2010 3:30 am
absolutely is homemade butter better....http://masterchefrecepies.blogspot.com/
 
Sep. 24, 2010 5:52 am
jannserg, thanks for dropping in. That fresh butter is so good on fresh bread!
 
Sep. 24, 2010 11:24 am
I too have started making my own sausages...would love to hear about your bratwurst and if you would be so kind as to share the recipe.....thanks
 
Alanda 
Sep. 24, 2010 1:31 pm
Would love to have your sour dough starter recipe. I would love to be able to make my own butter. My e-mail is----alanda41@comcast.net Thanks so much!!!
 
Sep. 24, 2010 2:01 pm
Super Dave, I can tell you what not to do! LOL. I'll have to look up the recipe for you and hope I kept the link to the original recipe, they were really good. You might want to give me your email in case this takes a little longer than anticipated. I kept detailed notes of what did and didn't work but couldn't lay my hands on that file so I may have to dig but I'd love to share the recipes I tried! Thanks for stopping in!
 
Sep. 24, 2010 2:06 pm
Alanda, gotta run errands tonight but will get that to you this weekend. After looking at some of the other sourdough starters, this one seems fairly easy to work with. Thanks for stopping in.
 
Sep. 24, 2010 4:14 pm
I have never made bread before, but this is inspiring!!! Looks so delicious. would love the recipe and any directions/tips you have!! TIA!! luvmytrent@yahoo.com
 
Sep. 24, 2010 8:34 pm
I grew up making fresh cream butter which was oh so sweet, sour cream butter (yes you can) and loving its tartness. You just brought back some great memories. Thanks. (we used a churn not our mixer to make it, it took 1 TV program).
 
Sep. 25, 2010 6:17 am
tmom1234, bread's one of my favorites, fresh that is! That with cheese and fruit, what more do you need? I'm glad you were inspired and will send the info.
 
Sep. 25, 2010 6:20 am
NanaB, I glad you liked the blog. I hadn't had fresh butter since grade school. It was quite the treat! Afraid my old churn is just for photo ops anymore. That's funny about the TV program but I know what you mean!
 
Sep. 25, 2010 8:56 am
Hey cat, here is my email.....ddpetr@gmail.com Would appreciate your bratwurst experience, and also if you have tried a hot italian sausage.....that is next on the list once pork goes on sale!! Thanks...loved your blog and pictures and can appreciate the effort that goes into all of this...i also like to bake breads, pizzas, etc. always from scratch!
 
Sep. 25, 2010 9:04 am
Not a problem Super Dave. Bear with me while I find the file and get it uploaded. I made bratwurst (was really surprised at the spices that go in it, will look for the original recipe too), spicy apple chicken and Italian sausage. Always figure if I'm already in the kitchen and making a mess, just make a big one! :)
 
Sep. 25, 2010 1:44 pm
Holy wow that looks freaking amazing! thanks Cat!
 
Sep. 25, 2010 2:02 pm
Told you! This just happened to be one that worked!!!! LOL And was ever so good!
 
Sep. 26, 2010 4:45 pm
I cruise the Amish bakeries and farm stands in PA, and I buy butter from a woman with a couple cows, who graze in a natural pasture. She churns the butter in an old wooden barrel churn. The butter is nearly indescribably delicious; rich, almost like a mild cheese. I think the cows are eating clover and buttercups. heavenly. Love this thread! Mmmm...
 
Sep. 26, 2010 4:46 pm
PS The best way to eat this butter is on Amish bread baked in a wood-fired oven.
 
Sep. 26, 2010 5:11 pm
Great pictures Cat, I do love farm fresh eggs, they taste so much better and you can tell the quality in the yolks, the dark yolk and hard to crack shell often gives it away. We had chickens here for years till...animals go them last winter, after an animal got our guard dog (sad times) but they are great. Farms are a lot of work, I can relate to that mother with those children and running a farm, if they are really trying to make any sort of income off the farm it is a lot work. Let me tell you. I was also thinking about your experience with your parents and I think often you don't remember the particulars about the delicious foods you have, you only remember the overall impression of things like this, like how you felt warm and loved and everything seemed to be in its nice place with you feeling like you're a part of it all. I know my sister-in-law has had a catering company and her house is often filled with delicious gourmet meals, but the kids have no idea, they just say I like this, I don't like that, so the mother gets to cater to the kids and their tastes. I see the wonderful meals and gourmet cooking involved as an adult, but I know the kids are feeling loved and appreciated, that I what they remember. I too am making yeast breads again and think I'll have to try your bread recipe...I've been venturing into trying to make my own bread for the family, big job with 5 kids, but we'll do bulk. thanks for the great post, love the pictures, your blogs are always so great..keep it up!
 
Sep. 26, 2010 7:29 pm
Buckeye Baker, I've been sorely tempted to build an outside wood burning oven. My husband just designated the kind of cook I really am- Hardcore Hobbiest with generally good results! Thanks for stopping in! What's better than good food made with the fresh basics? LOL Nothing, I can think of!
 
Sep. 26, 2010 7:38 pm
bountiful-life, glad you came by. That Mom who's farm that stuff came from, her intent is to feed the kids the good stuff. I can't wait to talk to her. Funny how you always think of just possessions as connecting you to the past or your family. But maybe not so much food or the things that made the food. Making the butter, whether I did it right or wrong-still ended up with it,reminded me of days so long ago and people that were truly the salt of the earth.
 
Sep. 26, 2010 8:13 pm
Cat, great blog! We are doing the farm thing, too, and we've got full time jobs at the same time. Our 2 teen boys help with chores and the important things get done. We have chickens for eggs and fresh meat, cattle, pigs, goats, rabbits, and donkeys. The garden is a bit dodgy, but we always have some veggies and herbs going at least. In the fall, the pear tree bears fruit, and we get some figs during the summer, too. I am addicted to fresh eggs and cannot do without now. I have not had the time to do milk yet, either cow or goat milk, and I'm dying to try it. It does take 2 - 3 milkings a day, so it's a big undertaking. Today we slaughtered 3 young pigs, and in a month or so we will send one of the cows to the meat processor. Our meats are all grass fed on pasture, no hormones or antibiotics, no animal byproducts. Even our pork is low cholesterol and low fat. Everything tastes better and I don't have to worry about what my family eats. It's not easy to do, but for us it is fun because we love it so. This morning the cows busted some old fence and were lounging under the big mulberry tree in my front yard. It's a nice way to start the day, cows outside your window. You really can't take the world too seriously when a big cow face gazes into your bedroom and looks surprised to see you in bed.
 
Sep. 27, 2010 1:31 pm
TexasJG-LOL, I have a picture of my horse doing the same thing long ago. Let me guess, you are in TX? Darn! Well, you aren't in MO if you are growing figs! :)I want to try cheese making! And honestly, I do believe most of our ills today are from unhealthy food. I knew there was a huge difference on fresh grown veg but the butter and milk and eggs. WOW! Hope to see you around AR!!!
 
Oct. 7, 2010 8:33 am
It is so rewarding to take something straight from the farm and turn it into a wonderful dish.
 
Oct. 12, 2010 7:33 pm
Thank you, sorry I missed your post.
 
ncrclark 
Nov. 2, 2010 12:50 pm
Hi! Wow, what yummy looking/sounding treats! I know this is an older post so you may not see my comment; but if you happen upon it, I would love the sourdough starter recipe as well as the steps for making the baguette, from the ingredient list and photo looks like a wonderful recipe! This weekend I am attempting a Neufchatel (wish me luck) and I would love to have a great sourdough recipe on which to spread my cheese and it would be especially wonderful not to waste the whey! My email address is ncrclark@yahoo.com Thanks and happy creating!
 
Nov. 3, 2010 6:45 am
Thanks. I thought I was stopped at 103 so when I saw 104 I looked in will send the recipe soon!
 
 
 
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Cat Hill

Home Town
Kansas City, Missouri, USA

Member Since
Aug. 2009

Cooking Level
Intermediate

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Gourmet

Hobbies
Gardening, Camping, Walking, Reading Books, Wine Tasting

Links
 
 
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About Me
I live in the middle of the U.S. in a farming communtiy. Gardening, reading and cooking are the things you'll mostly find me doing. I also enjoy horseback riding & my many pets. A husband & teen, I have 1 of each.
My favorite things to cook
Bread & BBQ are 2 of my favorite things to cook. I do enjoy a food challenge. Last year it was curing my own brisket for Corned beef & pastrami & porkloin for Canadian bacon. This year sausages & scratch cakes.
My favorite family cooking traditions
Bread and brittle. I learned to bake bread with my Mom. It was her favorite thing to make. My Aunt made the best peanut brittle ever. She'd stopped making it in the later years but when I told her how much I enjoyed her brittle, she opened the vault ,gave me the recipe & handed over the brittle torch to me.
My cooking triumphs
Anything that turns out the way I wanted it to or exceeds my expectations! Like my homemade bratwurst.
My cooking tragedies
Let's not go there! I prefer not to think about my kitchen disasters besides my child can gleefully recount all of them.
 
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