What do you do with ALL that milk?

Anything you buy in the store, you can make, seriously. ;) And it's not because I have lots of time, either. I live 35 MILES from a grocery store and I have abundant milk on my farm. And, I prefer to be outside, rather than in the kitchen. My pantry looks like a grocery store (when I've put enough thought into stocking up well). Thickening milk with tapioca starch, salt, a bouillion cube, a little Greek seasoning from Pampered Chef, and some pepper is my "cream soup" and it can be done ALMOST as easy as opening a can of store-bought, yet I know it doesn't have BPA or gluten in it...because I made it from scratch.

Regularly, I made biscuits, muffins, gravy, butter, cheese, yogurt. Occasionally, I make cream soups, chowders, and sweetened condensed milk. The sky is the limit, really!

My neighbor freeze dries milk and uses as powdered milk in her recipes or in a pinch.

Another member is an expert on clabber and what to do with clabber!

If a recipe calls for butter and buttermilk, you have it. If you don't have butter made, you know that butter and buttermilk are products of processing cream. In my muffin recipe, if I don't have buttermilk, or I'm too lazy to add vinegar to milk to curdle it for mock-buttermilk, I'll just use cream in place of butter and buttermilk.

The recipes listed here are ONLY recipes I use myself. Some are family heirlooms, some are from the internet.

Homemade Biscuits (Grandma Dolezal's recipe)

I double this recipe and I use more cream, also.

2 cup flour (I use gluten free Bob's Red Mill)

2 1/2 tsp. baking powder

1/2 tsp. salt

1 cup cream (I use more)

Blend dry ingredients. Slowly add cream (I dump it all in at once). I roll out the biscuits in my hand and pat kinda flat. (You could roll out in 1/2 inch thick sheets and cut with a biscuit cutter or a drinking glass).

Bake at 400 degrees for 10 min - or until golden brown on top.

You can use your cream to make Dutch Honey and your milk to make Sausage/Hamburger gravy for a filling meal.

*I don't share any recipes I don't already make myself.

"Farmer" Cottage Cheese

Home-Made Cottage Cheese
Heat milk to 120 degrees in a stock pot. (1 gallon)

Add 1 cup of white vinegar or lemon juice and stir minimally, but promptly.

Let sit 30 minutes.

Strain off the curd from the whey and let drain.

Add salt and cream if you prefer and enjoy!

NOT AVAILABLE ON SUBSCRIPTION. PRIORITY IS GIVEN TO MILK FOR DRINKING ON SUBSCRIPTION.

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Homemade Butter

It's easy!

Skim your cream off your milk and bring it to room temperature on the counter.

I use a Cuisinart food processor with the metal blade. Put the pint (or however much cream you have) in the bowl and turn the blade on.

You'll hear a slight change in "hum" and notice the butter globbing up. When you stop the food processor you'll see the butter and the buttermilk.

Sppon out the butter with a slotted spoon and press out the buttermilk.

Add salt if you'd like.

Use the buttermilk for pancakes, muffins, or bread-making.

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Yogurt

  • 8 cups milk (1/2 gallon) — whole or skimmed (strain your cream for butter and use your milk for yogurt).
  • 1/2 cup plain yogurt containing active cultures
  1. Heat the milk. Pour the milk into a Dutch oven and place over medium to medium-high heat. Warm the milk to right below boiling, about 200°F. Stir the milk gently to prevent scorching. According to the National Center for Home Food Preservation, this heating step is necessary to change the protein structure in the milk so it sets as a solid instead of separating.
  2. Cool the milk. Let the milk cool until it is just warm to the touch, 112°F to 115°F. Stir occasionally to prevent a skin from forming.
  3. Thin the yogurt (starter from plain yogurt) with 1 cup of milk. Add the yogurt and whisk until smooth and the yogurt is dissolved in the milk.
  4. Whisk the thinned yogurt into the milk. While whisking gently, pour the thinned yogurt into the warm milk. This inoculates the milk with the yogurt culture.
  5. Transfer the pot to the (turned-off) oven. Cover the Dutch oven and place the whole pot in a turned-off oven — turn on the oven light or wrap the pot in towels to keep the milk warm as it sets (ideally around 110°F, though some variance is fine). I make the yogurt in a dehydrator left at 110°F or you can use a yogurt maker.
  6. Let set for at least 4 hours, or overnight.
  7. Strain liquid off for thicker yogurt.
  8. Use this yogurt as starter for your next batch!
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