Jude 2

I made butter and strawberry ice cream from her milk! I don't have butter molds yet, so I just have to shape it with my hands.

Way cool. Love hearing about your adventures with Daisy's milk.

Tracy, jello molds will work just as well. soup bows any thing like that. Most likly at a lot lest money.

BTW, what do you do with the buttermilk that is left over from the butter making?

The ice cream isn't yellow?


TW

oletimer wrote:Tracy, jello molds will work just as well. soup bows any thing like that. Most likly at a lot lest money.

BTW, what do you do with the buttermilk that is left over from the butter making?

Jello molds!! Great idea! Thank you so much.

I'm not doing anything yet with the buttermilk, because it is actually diluted. I'm making the butter in the blender, and I add ice and water to help it along. Therefore, the buttermilk is very watery. I hope to learn soon how to make sour cream butter, and then that buttermilk will be great won't it!!

What about cow pies?

TW wrote:The ice cream isn't yellow?


TW

I guess it would be, but I put strawberries in it!

EagerBeaver wrote:What about cow pies?

We have lots of cow pies.

Tracy wrote:

EagerBeaver wrote:What about cow pies?

We have lots of cow pies.

I had a friend from Oklahoma that would dry them out and use them in the fireplace.

The ice cream looks good, how does it taste, richer than store bought?

Tracy, TW is playing with you. Either that or he doesn't know the different from the butter in the first picture and the ice cream in the second one.

EagerBeaver Posted:

What about cow pies?

I think that you should box up some and send him a box fresh cow patties. Postal Service might like you to use dry ice in the shipping.

That is TOO COOL Tracy! You are making me long to be out in the country and get busy with farm livin'! I will at least have to get out my Laura Ingalls Wilder books and re-read... for the 10th time.

Jello molds were mentioned for the butter... how about those silicone ice cube trays in cool shapes? Hearts, stars, and citrus fruits? Then you could have individual pats like in fancy restaurants.

oletimer wrote:BTW, what do you do with the buttermilk that is left over from the butter making?

almost hate to ask, but is that really where butter milk comes from?

Paully_44 wrote:

oletimer wrote:almost hate to ask, but is that really where butter milk comes from?

Shocked huh?

Tracy wrote:

oletimer wrote:I'm not doing anything yet with the buttermilk, because it is actually diluted. I'm making the butter in the blender, and I add ice and water to help it along. Therefore, the buttermilk is very watery. I hope to learn soon how to make sour cream butter, and then that buttermilk will be great won't it!!

Tracy,

There is not much to learn to make sour cream butter. I helped make
it many times at my grandparents......my... that was 50 years ago.
I suppose in this high tech age this will still work.

1. Place cream in a large jar 1/2-2/3 full, with the lid loose.
2. Allow cream to set out in warm temperatures until milk curdles.
(may take 24+ hours.) (the bacteria already in the milk will do the
job)
3. Tighten lid, and shake until butter forms. If butter doesn't begin to
come together, you might have to put a little cold water.
(you can also use a mixer to beat curdled milk)
4. Dip off butter into a bowl of cold water and fold over and over in
the water to wash butter.
(Change water three or four times to get all the milk out.)
5. Salt (if you prefer) and place in mold and chill.
6. Use the sour milk to drink or for cooking.

RuSKY