DAIRY STAPLES

MAKE THESE DAIRY PRODUCTS FROM NONHOMOGENIZED MILK.

- BY TRACEY HAGAN

There's nothing more satisfying and fun than making basic dairy products at home. Whether you have fresh, raw milk from your own animals or from a local dairy or if you are a city dweller with little to no access to local dairy, you can make your own butter, buttermilk, crème fraiche and ricotta cheese from scratch, right in your own kitchen. These dairy products require very few ingredients (three or less for each recipe) and rely on items that are readily available in your home pantry.

CULTURED BUTTER & BUTTERMILK

Sweet cream butter is made by simply whipping cream in a stand mixer until it “breaks” or separates into butter curds and buttermilk. Because it lacks complexity and flavor, we introduce lactic acid bacteria to the cream in the form of plain yogurt before churning it. Culturing the cream will result in butter with a subtle tanginess and more complex flavor.

INGREDIENTS

• 4 cups whipping cream

• ½ cup plain yogurt

• ¼ to ½ teaspoons sea salt

PREPARATION

In a glass or ceramic bowl, whisk the whipping cream with the yogurt and cover the bowl with a clean kitchen towel.

Place the bowl in a warm, draft free area for 18 to 36 hours. The mixture should thicken and have a pleasantly sour taste. After the cream has cultured, place the mixture into the refrigerator until it reaches 60 degrees Fahrenheit.

Drape a double-layered piece of cheesecloth over the rim of a clean bowl and set it aside. Make sure the cheesecloth hangs over the bowl.

After the cream reaches 60 degrees, pour it into the bowl of the stand mixer fitted with the wire whisk attachment and whip on high speed.