With lots of wind and rain on and off over the weekend, I haven't been able to get to the markets, driving past to go somewhere else, there were only 4 stalls anyway due to the horrible weather we had.....So not being able to go find bargains to decorate the front veranda...I put myself to work on the cream I picked up on Friday.................
Thank-you everyone for the suggestions on what to make with the cream...I am happy with what I have done so far....here goes:
First up, I have been reading up on Kefir, and all it's benefits...I would prefer to be brewing the Water Kefir though, as I don't usually drink much milk....I also like the idea of having a ginger beer flavour, and other fruity fizzy drinks...I drink far too much fizzy drink, and would love to get off it. Over the next few weeks I will be trying to source some Water Kefir grains. I would prefer swap with someone for something, but at the moment, I only really have my soap...it's all natural, and is made from rendered beef fat...I also don't add any scents.
So I'm putting a call out for anyone who has some spare Water Kefir Grains....either dehydrated or simply washed from their supply. I am willing to swap for something, and this can be arranged via emailing me.
The product I bought is a Kefir (yoghurt like) drink...After making it, it is still the same texture as the original milk....but it is definitely cultured. I tried the boys on it....and they scrunched up their nose....DS19 even felt the need to rinse out his mouth....lol....I tried to tell him to think of it as a thin plain yoghurt drink, but he insisted it was just soured milk.....I am drinking this for a few days, until I have half a glass left to make the next batch.
|Over whipping the cream|
|Solids of butter with Buttermilk|
At this time you also need to wash any remaining buttermilk from the solids. this stops any buttermilk from spoiling in your lovely butter....after washing the butter, then add the salt...for this amount I used 1 teaspoon, as I found 1/2 teaspoon wasn't quite to my taste....I think though on using it now....I should have only added 3/4 teaspoon of salt...but you live and learn!
For extra photos of the butter making you will need to scroll down...sorry!
|Adding the butter to some moulds.|
|heaps of Buttermilk after making the butter|
|After 24 hours, It had reached a sour I was willing to try....|
Far different kind of sour than I had ever tried.
Not thickened much, but very sour, into the fridge it goes.
|Straining the vanilla bean|
|Churning in the Ice-cream maker for 45 minutes|
|I placed a plastic bag on top, to avoid ice particles forming|
before putting it into the freezer
|Rinsing the butter with ice-cold water|
to remove any residual buttermilk
|Rinsing the butter......note the difference in the water after each rinse.|
|Leftover sticky date pudding with my ice-cream|
more ice-cream than pudding, Yum!