Wardeh Harmon (Gnowfglins) in southwestern Oregon makes sour cream for her family and soured (clabbered) milk for her chickens and dog from raw milk she gets from the family cow.
She writes, “We get around 4 gallons of milk per day from our Jersey cow. For our family, this is plenty to make cheese, butter, kefir, ice cream and more — plus we have some to share with friends AND some to clabber (spontaneously sour) for the chickens and dog. I figured out a really easy way to get both clabber for the chickens and sour cream for us, with hardly any work at all.”
This is a fresh cheese, similar to Indian paneer (except that it isn’t pressed or cut into cubes). This recipe makes a luscious, spreadable, fresh cheese.
Chef John of foodwishes demnostrates how he makes fromage blanc with milk, buttermilk, salt and lemon juice. He notes that the ingredient amounts are crucial — you can view his recipe with exact amounts here.
Labneh making is pretty straightforward and can be formed into balls and preserved in oil.
Mariam shows us how to make labneh, step by step:
Dede shows us how she makes plain labneh then flavors it:
The labneh I’ve had before (at a restaurant) was over-the-top in a good way rich and creamy, so may guess is how tasty it is is greatly affected by the yoghurt you use and the milk/cream it’s made with.
The labneh can be preserved in oil and in this way stored for months without refrigeration. To do so, the labneh is drained for longer and formed into balls (labneh makboos).
Evelyn write “This is an old-world recipe. It is really just drained, salted yoghurt, very easy to make and very easy to preserve. I guarantee that once you have made these and tasted how delicious they are, they will become a staple in your home.
The recipe proceeds pretty much like Dede and Mariam’s tutorials but instead of draining the yoghurt for 12 hours or overnight you drain the yoghurt for something like 24 hours, until you are able to form the yoghurt into balls, which you then chill in the fridge to firm up further. The balls are then put into a heat sterilized jar and covered with oil.
I assume that getting out as much water as possible is important in being able to preserve these balls – though the active yoghurt culture will also play its part.
Sarah in Florida shows us how to make a fizzy fermented drink, beet kvass. For this recipe you’ll need beets, whey, salt and water. She mentions that the beets should be fresh and “clean” – so if you grow your own, this would be a great recipe.
Chef John (in San Francisco) of foodwishes shows us how he makes sour cream/creme fraiche.
Very straightforward – The ingredients are cream and cultured buttermilk at room temperature (no heating necessary, though the culturing will go faster the hotter the environment).
Paneer is a fresh, non-melting, pressed cheese of Indian origin. It’s usually used in chunks.
Here Bhavna shows us how she makes her paneer using full fat milk, cream and lime juice (to curdle the mixture). She emphasizes weighting the cheese curds heavily to express as much water as you can.
She notes that if you want to grill or barbecue the paneer you may want to add flour to the curds as you are making the paneer, so that the cheese is bound more firmly and won’t fall apart on the grill.
You can also flavor the paneer by adding herbs or spices to the cheese as you add your citrus juice to the milk.
Bhavna says that the paneer will keep in the freezer about 3 months.
Melody Kettle shows us how she makes cultured butter at home. She used Greek yoghurt to culture cream and then her hand mixer (first with whisk attachments and then with paddles) to “churn” the butter. She rinses the butter in ice water and then uses her hands (she could also have used butter paddles) to knead and squeeze the butter.
I’m guessing that the taste of the butter will vary depending on what you use to culture the cream.
In this video Kali Lilla makes unsalted butter and a flavored butter (garlic butter).
Kali Lilla makes her cultured butter in a blender (with a chilled blender chamber/cup). She also used yoghurt to culture her cream but says that the cream can culture on its own but that it will take longer without using the yoghurt as a starter. She saves the buttermilk she presses out of the yoghurt for other uses.
Kali Lilla mentions that the culturing of the cream helps make it easier to digest.
Clarified butter is butter from which the milk solids have been removed. Commercial operations may use a centrifuge or decantation to do this.
The traditional ghee method involves melting and heating the butter so that its water evaporates and some milk solids rise to the top of the melted fat (to be skimmed off) and others sink to the bottom (to be filtered out later). If the butter is cooked long enough the milk solids caramelize and give a nutty flavor to the butter fat.
Advantages of clarified butter over fresh:
– Clarifying butter preserves it. As the water and milk solids in the butter are removed, butter prepared this way can last indefinitely without refrigeration in an airtight container.
– Clarified butter’s smoking point is higher than that of fresh butter, which makes it useful for sauteeing and frying.
– Since you’ve removed the milk solids the clarified butter is low in lactose and so can be tolerated by many people who are lactose intolerant.
Here titlinihaan in the UK shows us how she makes ghee on the stovetop. Using 500 grams (so, about one pound) of butter the process takes her about an hour and a half:
Titli didn’t mention this, but you want to be careful that you don’t burn the solids on the bottom of the pan, because that can ruin the taste of the whole batch.
Here David Bruce Hughes in Santiago, Chile shows us how he makes large batches of ghee. “The time that you spend to make a large quantity of ghee is not going to be much more than to make a small quantity, so you might as well stock up, ” he says. He mentions a lot of the technical aspects of the process.
A hands-free method of making ghee is to use the oven. In “The Art of Indian Vegetarian Cooking”, Yamuna Devi writes “This is the best method for making a stockpile of ghee. Because the heat surrounds the ghee, rather than contacting only the bottom of the pan, the cooking is slower but almost effortless. More of a crust will harden on the surface, and the solids at the bottom of the pan will remain soft and somewhat gelatinous.”
Yamuna uses a baking pan deep enough to allow about three inches (approx. 7.5 cm) of pan above the surface of the melting butter and bakes her ghee at 300 F (150 C).
If you are processing a pound of butter you may need to leave your pan in the oven for an hour before you can skim and filter.
Instead of skimming off the solids as the butter cooks, as Titli did, you skim after you’ve removed the pan from the oven. Then you filter the mixture – either with a clean tight-woven cloth, layers of cheesecloth or with a coffee filter as Titli suggested.
Yamuna writes that you can save the milk solids for use in dishes or to spread on bread.
For flavored ghee, you add herbs and/or spices (added by themselves to the butter or you can put them into a sachet you’ve made with cheesecloth and add that to the butter) to the ghee as it cooks.
Other terms for clarified butter: brown butter, beurre noisette (French), samna/samneh (Arabic), ghee (Hindi-Urdu), butterschmalz (German), manteiga da tierra (Portuguese), manteiga de garrafa. Spiced clarified butter is known as niter kibbeh. Smen(North Africa) is spiced, cultured clarified butter.
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