Make your own CHEESE and BUTTER! You won't believe how easy this is!!!

Nice thread ^Watcher^

Homemade is good, but cheese from France is till the best. it's not just cheese, it's an art form.

Thanks, Watcher!

This brings back memories of the days I spent on my grandparents' farm in central Va. in the 50s and 60s. Churning butter by hand (they said it taste better than using an electric churn). Milking cows by hand. Taking wheat, corn, etc. to the mill for grinding. Raising chickens, beef cattle, hogs. Collecting eggs every morning. Loads of fresh veggies.

Thank you for the thread!

A few notes. Usually one adds the salt to the butter AFTER it's whipped. And it's best to rinse the butter very well to get out all of that extra buttermilk, or the butter may go sour quicker.

Here's a couple of sites for butter recipes and instructions: [link to www.buzzle.com]

[link to www.thehungrymouse.com]

Save the whey from the homemade cheese and re-boil to make ricotta cheese! [link to biology.clc.uc.edu] Then save that second leftover whey to add to soup stocks, breadmaking, or even watering plants.



If your family is large enough and you go through enough milk, a great family cow to consider might be a Jersey or even a miniature Jersey. Otherwise, you may consider a goat instead (I'd get at least two so they have company). We find our fresh goat milk to be quite tasty (as milk) and easy to make into cheese. Unfortunately, however, due to the distribution of fats in the milk (which makes it more digestible), it is more difficult for the cream to separate and therefore harder to make butter with it.

You may find these links of interest:

Goat or Cow? [link to www.livingoffgrid.org]

Raising Homestead Cattle: [link to www.motherearthnews.com]

Keeping a Family Cow forum: [link to familycow.proboards.com]

Switch Your Family to Goat's Milk: [link to www.backwoodshome.com]

Last Edited by germanbini on 04/14/2011 11:22 PM

Great thread, Watcher!

Has anyone ever "canned" by putting the jars in the oven like on the video? I wonder if you could do it that way for all canning, and in a solar oven? Has anyone tried?

You can buy books and canners, and learn it. NOT HARD. My grandmother DID teach me how to make bread though, and I grew up on it and can't stand that shit they call bread in the stores. I don't make it often any more, we have an excellent real bakery that mills it's own flours here.

I AM NEVER BUYING BUTTER AGAIN!!!! Made my first batch yesterday with some homemade bread and it didn't last until nightfall! Gave my three young boys with more energy than you can imagine the job of shaking the jars so not only did I make butter but I used a renewable energy source to do it!!! :)

How much cream did you use, and how much butter did you net? I think the guy in the video said his quart would make 5 times more than he made. I used a pint of heavy cream and got about a cup of butter. Just wondering if I did it long enough. I did get a bit of buttermilk out of the jar and the butter when I squeezed it thru a cheesecloth. Curious to know if I did it right.

Don't you need a Goat or Cow because I read the cream and milk has to be straight from the animal. But I have made butter from a store bought cream haven't made cheese yet, but will give it a go soon. Not sure about store bought milk its not that good quality to be made into cheese.

yes.. it works.. there is a method of canning called the overflow method.. google it.

Hey Watcher, where do I get my heavy cream when I can no longer rely on the store for all my needs?

Stupid!

Not

i make cheese in between my toes. VEry simple.

Go straight to the farmer and buy it off him? Or trade? You could work for him one day on the weekend in exchange for some produce?

Most chefs use Ghee, or clarified butter in th
is country as well. You are removing the milk solids from the butter by doing this. It increases flash-point in the butter and overall helps in the cooking process.

Per pint you should be getting 3/4-1 cup of butter and about equal amount of buttermilk. So you should have been closer to 1 2/3 to 2 cups of butter.

Lord have mercy, I don't think I can ever eat butter or cheese again now, thanks a lot !

In this times you dont know what to believe..At my grandma house we had that kind of cows as long as I remember. My granny lived to 109 and his brothers were all in the 100!!!!!!

You dont have to much gray matter ..do you?

Out of radioactive milk...Yummm

yeah we did it in second grade.

WOW! She had me up untill she contaminated the process with sterile procedure, and cross contamination!..Namely, she poured the butter through untreated funnels!...very ...very..BAD!

She did not sterilize the rings and lids...DO NOT FOLLOW..unless you sterilize the rings and lids in boiling water...remove with tongs..and clean hands(don't touch them)..you can not be clean enough...do not cross contaminate!

This would be a super cool thing to do..as you can just about can anything!..I have canned every thing from Rhubarb to Venison...and everything in between. The one thing that most Americans are not too familiar with any more is BOTULISM..and folks this neuro toxin wasn't invented by a SAN FRAN cosmotologist to turn your frown upside down! If you want to get sick and die really really fast..and watch your kids die a horrible, painful, paralyizing death...then CAN YOUR FOOD INPROPERLY! I can not stress this hard eneough! Do your homework.. and do it right!

Well, the instructions are right on the jar box. Lighten up. Canning is easy, you do have to boil or bake everything in the oven. But don't discourage. Just reading a canning book will tell a person everything.

Description...............

The first law of thermodynamics says that energy is conserved in any process involving a thermodynamic system and its surroundings. Frequently it is convenient to focus on changes in the assumed internal energy and to regard them as due to a combination of heat added to the system and work done by the system. Taking dU as an infinitesimal (differential) change in internal energy, one writes
where δQ and δW are infinitesimal amounts of heat supplied to the system and work done by the system, respectively. Note that the minus sign in front of δW indicates that a positive amount of work done by the system leads to energy being lost from the system.
When a system expands in a quasistatic process, the work done on the environment is the product of pressure and volume change, i.e. PdV, whereas the work done on the system is -PdV. The change in internal energy of the system is:


Work and heat are due to processes which add or subtract energy, while U is a particular form of energy associated with the system. Thus the term heat for δQ means that amount of energy added as the result of heating, rather than referring to a particular form of energy. Likewise, work energy for δw means "that amount of energy lost as the result of work". Internal energy is a property of the system whereas work done and heat supplied are not. A significant result of this distinction is that a given internal energy change (dU) can be achieved by, in principle, many combinations of heat and work.

Informally, the law was first formulated by Germain Hess via Hess's Law, and later by Julius Robert von Mayer.

The classical statement of the first law of thermodynamics is induced from empirical evidence. It can be observed that given a system in an initial state, if work is exerted on the system in an adiabatic (i.e. thermally insulated) way, the final state is the same for a given amount of work, irrespective of how this work is performed.
For instance, in Joule's experiment, the initial system is a tank of water with a paddle wheel inside. If we isolate thermally the tank and move the paddle wheel with a pulley and a weight we can relate the increase in temperature with the height descended by the mass. Now the system is returned to its initial state, isolated again, and the same amount of work is done on the tank using different devices (an electric motor, a chemical battery, a spring,...). In every case, the amount of work can be measured independently. The evidence shows that the final state of the water (in particular, its temperature) is the same in every case. It's irrelevant if the work is electrical, mechanical, chemical,... or if done suddenly or slowly, as long as it is performed in an adiabatic way.
This evidence leads to the classical statement of the first law of thermodynamics.
For all adiabatic processes between two specified states of a closed system, the net work done is the same regardless of the nature of the closed system and the details of the process.
This affirmation of path independence allows to define a state function, named internal energy, U, as the adiabatic work necessary to go from a reference state to a given one
where, following IUPAC convention we take as positive the work done on the system.
To go from a state A to a state B we can take a path that goes through the reference state, since the adiabatic work is independent of the path. The internal energy of an isolated system remains constant.
This is the law of conservation of energy.
Diabatic processesSee also: Thermodynamic processes
When the system does not evolve adiabatically, it is observed that the work exerted on the system does not coincide with the increase in its internal energy, which, being a state function, can be used for both adiabatic and non-adiabatic processes.
This is the usual expression the first law of thermodynamics. The inclusion of an unknown term (heat) does not transform it in a tautology, since its real physical content lies in the fact that there exists a state function that can be calculated independently of heat and work.













Credit to Wikipedia for context.

No..Not lighten up..DURRR!

I have worked in the health care industry for YEARS!!..Do NOT EVEN TRY to make light of something that is very serious to peoples health....get real...or shut up!

Thank you ^Watcher^,

Butter is so pricey now. Did the cows die? It's four
dollars a pound! Sometimes it's on sale.

And so awful, margarine is really plastic.


a fellow "watcher",



Mary

Take 15 micrograms of plutonium, add in some iodine 131 for flavor, and mix it with five gallons of baby cow food, and slosh it with a toilet plunger for a few days, and you have yummy migraine food that will give you the shits if you are plutonium intolerant!

I am not discouraging anyone! I ...am ...helping people by letting them them know...that following this video will kill them DEAD! I know..you know...Watcher knows...this. Someone that has never canned before..and folowed that video...is doomed! SORRY..if it bothers you!!!!