Recipes from Ladd’s Family Farm

Posted on March 20, 2017 by laddfarm | View Comments

Categories: Contributed

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BUTTER

1 pint, or half of a quart canning jar full of cream

cold water

salt (optional)

1. Let the cream sit at room temperature for several hours to ripen slightly.

2. Pour the cream into a 1-quart canning jar with a tight-fitting lid and shake vigorously for 15-30 minutes, or until butter has formed: it will be harder to shake, and it will form into a clump.

3. Pour off the liquid buttermilk, and save to use in baking, and spoon the solids into a bowl.

4. Add the water and press the solids with the back of a spoon to help expel more buttermilk. Pour off the excess liquid and continue adding cold water and expelling buttermilk until the liquid runs clear.

5. Add salt to taste, if desired. Refrigerate overnight, and enjoy! Wrap the butter up in plastic wrap and leave small amount in refrigerator, and put rest in freezer bag and freeze, take some out as you need it. Or, it will last about a week in the refrigerator.

YOGURT

1 quart milk

1/4 cup dry milk powder (optional for a thicker yogurt)

2 Tablespoons live-culture Plain yogurt ( must say live culture on the container)

1 Combine the milk, dry milk powder and heat to 180 degrees Fahrenheit. check w/ thermometer pretty often, as it heats up pretty fast

2. let the milk cool to 116 degrees Fahrenheit. Add the yogurt and mix well.

3. Keep covered, like in a crock pot container, or canning jars, w/ thick towels, and blankets or in oven that has been preheated to the lowest temp, then turn off and put container in oven… try and keep it at 116 degrees at least 6 hours, our until the mixture has set to the consistency of thick cream.

4. Refrigerate and serve cold. The yogurt will keep in the refrigerator for up to 1- 2 weeks. Be sure and save 2 Tbsp for your next batch.

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About the Author:
Norman and Karin Ladd
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