Recent content by cookingmama

I had to google "quark" :-) Cultured buttermilk has all sorts of uses...pancakes, scones, biscuits...in the Southern US, people drink it (to which I say: "Ew" - but to each his own). Plus, the cultures present are quite beneficial for health. That said, old fashioned "real" buttermilk is yummy...

The notes above the recipe from that link clarify that "cultured buttermilk" is not the same as traditional buttermilk which is, as you said, the liquid left over from making butter.

I think you're right about overcooking the curds. I heated to 190 or 200 and I think that's just way too high. It completely defeats the purpose of using raw milk too. :-) Next time i'm going to try letting it just simmer (around 145?) and then adding the acid and taking it off the stove...

I don't eat (store-bought) pasteurized dairy, so yogurt-making is going to be a bit of a challenge. Most of the recipes I've found so far call for using some kind of starter...so I have to start by making the starter. I think... how do you make your buttermilk? Also...homemade pastrami and...

Haha! After smelling the cooked whey left over, I'm a little squicked out myself...but, onward and upward. This is all part of my New Year's attempt at becoming more of a pioneer woman. I've been making homemade breads, homemade ice creams, now homemade cheese...soon I'm on to sourdough and...

Recently, I've been watching videos on youtube about how to make homemade cheese (many have called it "farmer's cheese" - it's meant to be consumed immediately or very soon after making...not aged). I finally made my first batch tonight - the recipe was 1/2 gal. pasture-raised, raw cows milk, 2...

According to Joy of Cooking, you're supposed to "pick a dry day." Great, right? I myself have been having less than stellar luck w/ the same basic recipe for torrone. I attempt it at least once a year around Christmas time and it usually turns out too goopy. However, this year, I tried cooking...