tag:blogger.com,1999:blog-1406282002889245050.post3667071251919383506..comments2023-10-14T23:44:41.685-08:00Comments on Justin and Alicia's Blog: ButtermakingOur son Kadehttp://www.blogger.com/profile/03425018915753565632noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1406282002889245050.post-8532788750135439512008-05-27T15:30:00.000-08:002008-05-27T15:30:00.000-08:00Wow - there you go again amazing me with your dome...Wow - there you go again amazing me with your domestic talents. Good job!<BR/><BR/>I remember making (cow's milk) butter at primary activities when we were kids. We'd get a baby food jar, some cream, and they'd put a marble in the jar to roll around as we shook. Gabe might enjoy that - I should give it a try one of these days.Joannahttps://www.blogger.com/profile/01327714054844246893noreply@blogger.comtag:blogger.com,1999:blog-1406282002889245050.post-67237459311141091012008-05-27T13:08:00.000-08:002008-05-27T13:08:00.000-08:00i used to make my own youghurt, back in the day wh...i used to make my own youghurt, back in the day when you weren't even born yet! It's tricky--it varies a lot from day to day. The important things are 1) the culture 2) 105-110 degrees and 3) 8-12 hours. It might take a little while to get a good culture going, esp one that works on goat milk. I'd start by buying a goat youghurt at the healthfood store that was advertised as having living cultures. It won't be as firm as in the store (they put pectin and agae and stuff in theirs, most brands), it will be more like runny pudding. You can thicken it up by putting it in a colander with a couple layers of cheese cloth (with a bowl underneath to catch the liquid), and put it in the frig for 8-24 hrs til it gets the thickness you like. You can get it reduced down almost to farmers cheese consistency this way. <BR/><BR/>Fresh goatcheese butter is $12 for 8 0z at the farmers market. . .<BR/><BR/>Love you, SandraAnonymousnoreply@blogger.com