Creme de le Creme

creme de le creme

check out the cream line on these of milk. emmaloumoo is not always this

cow

now

after hours you should have a curd mass

i use a cheese ladle

you can adjust the amount of heavy cream to milk to affect both the flavor and the calorie content of the finished product

it's a very popular ingredient in eastern cuisine and i understand there is ayurvedic ghee that is over years old

cream cheese

heavy cream

milk

live culture buttermilk

liquid rennet in

warm milk and cream to 86 degrees in clean stainless steel

stir in buttermilk using up and down motion

salt if desired

cream

heavy cream

milk

live culture buttermilk

warm cream and milk degrees

it will thicken more once but will not be as as commercial which has thickeners added to it along

cultured butter

heavy cream

live culture buttermilk

stir buttermilk into cream

churn until cream breaks into rice sized of butter and sloshy liquid

strain buttermilk into sterile jar

wash and knead butter in water until water runs clear. knead out additional water

ghee

butter

melt in heavy bottomed pot

simmer until milk solids have fallen to bottom of pot and water has off

butter will clarify and become a clear golden color

clean pot throughly

let cool a bit then strain again into sterilized canning jars

as i bump along in my life

yet he is 90

amazing how much money they charge

another product you make

make rennet solution last so it doesn't weaken and stir in using up and down motion

cover

look

cover and keep

pour into sterile and cover

this takes minutes

when most of foam has stopped

put on lids

refrigeration is not necessary

when you have made these items

posted by

petey

at

pm