Take one gallon whole milk, and 1qt heavy whipping cream (find better, local source of real whole milk with cream in place)... |
| Take 1/2 gal milk, heat to 180 f, cool 110 f, add heirloom yogurt, keep @110 f for 9 hours, eat. |
Take whipping cream add to big shaker container (jars or pictures) shake for half hour, watch cream thicken up to whipped cream, then butter-like spread and finally balls of butter emerge out of butter milk. (WOJB Native Tuesday music makes great shaking music). Put butter balls in colander, gently rinse with water, let dry for few hours, then put in covered butter dish. Drink or cook with buttermilk.
Take 1/2 gal milk, heat slowly to boiling, remove from heat. Slowly add vinegar to pot, slowly stirring, until small curds separate from whey. Drain thru strainer, or cheese cloth, add seasonings, gently mix, then gently press out whey, form into circular brick, let sit for couple hours, then eat. Figure out better use for whey, but other wise save some for protein drink, and water gardens with.
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