Dairy products information provides valuable history of dairy products and the products made from dairy.
Making dairy products from milk has been a practice since the first domesticated animal. Men and women would milk the animal and then process it into products such as butter, cheese and even yogurt.
Scientist even found a block of cheese that was 2000 years old inside a pharaoh’s tomb and they said it was still edible!
Dairy products information will show you the main purpose of processing milk is for preservation.
Milk contains most of the necessary nutritional needs for humans, including proteins, fats, carbohydrates, vitamins and minerals.
However, milk will spoil quickly in its primary state.
We can keep milk’s nutritional value by converting milk into by products which will last for a longer period of time.
Do you have a milk cow or milk goat? Dairy Products Information will teach you how to separate the cream from the milk by following the instructions below.
If so, you too can separate the cream from your milk to make fresh homemade butter, buttermilk, cheeses, and even ice cream.
Then you can take your skimmed milk and make yogurt or even cottage cheese. You too, can learn how to cook, press and age your own cheeses.
Dairy products information provides vital instruction for a health product.
The milk that we buy in the grocery store has been pasteurized to kill the bacteria and its been homogenized to break up the butterfat.
You can use store bought milk to make kefir and yogurts but it will make low quality soft cheeses and can not be used to make butter because there is no cream.
Reconditioned instant dried milk will make a good quality soft cheese and a few simple hard cheeses.
To create a full range of dairy products, you need a good source of raw milk.
If you don’t have a good milk cow or goat, you might be able to purchase raw milk from a health food store.
In some states you can buy raw milk direct from the farmer, but make sure the animal has been tested for disease and has been milked under clean conditions.
Dairy products information is important to those who practice dairying.
What the milk cow or goat eats will affect the flavor and quality of their milk.
Goats ought to be permitted to leaf through weeds and scrub, since these plants give the additional minerals and proteins the animal needs.
Cows produce their best milk on fertile pastures.
Some robust smelling foods such as bitterweeds, turnips, wild onions, or garlic, can cause a bad flavor in the milk.
Subsequent to a goat giving birth, do not use the milk for four days.
A cows milk should not be used for two weeks.
During this time, the milk colostrums in it. It is high in minerals, vitamins, proteins, and antibodies but is low in sugar and fats.
It is unacceptable for most dairy uses, but great for the babies. Colostrums is necessary to the health of the newborn animals.
You should also stay away from using milk if the cow or goat seems to be ill. If you need to treat an animal with antibiotics or other drugs, put off using the milk for at least three days after the treatment.
When you are ready to process or store the milk or cream, always use glass, wooden, enamel, ceramic, or stainless steel equipment.
Milk has lactic acid in it, a material that reacts among a lot of metals.
Approximately 6 percent of the human population has problems digesting cow’s milk.
In babies, the dilemma is frequently manifested by symptoms of tummy upset. As your baby grows older, the problem often will disappear as its digestive system develops, however, permanent allergies may develop.
If unnoticed, the allergic reaction could be severe or even fatal. Mainly in babies younger than six months old. Goat’s milk is frequently helpful for children and adults who have troubles digesting cow’s milk.
Goat’s milk is easier to digest and doesn’t have some of the complex proteins found in cow’s milk, which is the usual reasons for allergies.
Dairy products information is a guide to help you make fresh butter.
To remove the cream from cow’s milk, place your fresh, chilled milk in shallow dishes in a refrigerator.
Leave it for 12 to 24 hours so the cream will rise to the surface. Softly skim the cream off with a spoon or ladle until you see the bluish “skim milk” beneath.
Keep the cream in your refrigerator in a clean, covered container.
The cream from goat’s milk is pure white, unlike cow‘s milk. Goat’s cream is lighter and easier to digest. Plus, it whips to a greater volume.
Sorry to say, goat’s cream is very lightly emulsified inside the milk and it takes several days to rise to the surface.
Through this time the cream, will pick up odors very easily and a lot of times take on an unlikable flavor.
Though separating may be speeded up by adding cow’s milk, the easiest way is to get significant quantities of goat’s cream is to use a separator.
A separator is a centrifuge like device that will automatically split whole milk into cream and skim milk.
Separators may be a little expensive, but, you may get lucky enough to find a used one.
A low priced separator can cost several hundred dollars if bought brand new.
Therefore, a cream separator is valuable just if you are milking several animals.
If you consider getting a separator, make sure it may be adjusted enough so it will work with goat’s milk.
One answer to the problem of extracting cream easily and quickly is by making Devonshire cream.
To do this, set whole cow’s or goat’s milk in heat proof pans for 12 to 24 hours.
Then gently warm the pans to 187 degrees F. When you notice the surface of the milk beginning to wrinkle and crack, quickly remove the pans from the heat.
When the milk cools, skim off the surface. This produces a delicious, rich, thick-textured cream.
You can make butter from cream that has set out and allowed to ripen, slightly soured, or you can make butter from fresh cream.
Ripened cream churns more quickly and makes butter with more flavor. Sweet cream butter is reasonably bland.
To ripen the cream, let it set out at room temperature for 12 to 24 hours until you notice the surface look glossy and the cream has a slight acid taste.
If you allow it to stand longer, the butter can have a sour flavor.
Several forms of agitation that brings together the globules of the butterfat that is suspended in the cream will make butter.
Dairy products information shows you that your equipment does not need to be expensive as you will notice from reading about dairy products information provided.
You can even use a hand whisk or an electric beater to churn small quantities of cream.
I have even churned butter just by shaking the cream in a gallon covered glass jar.
The Middle Eastern people would churn butter by putting the cream into leather bags, then strapping the bags onto the back of a horse.
However, if you plan on making butter for your family regularly, it would be worth the while to invest in a good home churner.
Today, you can buy an electric motor churner and it can process 1 to 5 gallons of cream at one time, but there are several types of manual churners available.
Bring the cream temperature to around 60 degrees F. before you start churning.
This is a very important step. If the cream is churned at a higher temperature, the butter will be more soft and will keep poorly.
If you churn the cream at a lower temperature, it will take the butter much longer to form.
The cream should begin to feel heavy after 15 minutes of churning.
If it doesn’t become heavy, check the temperature.
If you are using goat’s cream, it will help to add one to two tablespoons of cold skimmed cow’s milk .
The cream should separate into buttermilk and grain-sized pellets of butter after another 10 to 20 minutes .
When the granules are formed, stop churning, draw off the buttermilk from the churn, and carefully wash the butter with cold water. Save the buttermilk for later use.
It can be used in baking or by drinking it with cornbread.
Or you can use it to make milkshakes.
A better way to rinsed to the butter is to place it on a cheesecloth in a colander and then let cold water run over it.
After that, work the butter granules together with a wooden spoon or butter paddle.
You may want to add salt at this time. If so, add one fourth to one half teaspoon for each pound of butter.
Unsalted butter does spoil more quickly then salted butter.
Cover the refined butter in wax paper and put it inside a refrigerator to keep it from air and light.
If you are using ripened cream, you should avoid any possibility of an unpleasant taste by pasteurizing it first.
Heat your cream to a temperature of 180 degrees F. to 200 degrees F. for 40 minutes in a double boiler.
Allow the cream to cool for 12 hours, and add a small amount of starter, such as cultured buttermilk, sour cream, or yogurt, before you start churning.
Follow this same procedure if the cream comes from an animal that is near the end of lactation.
Cream taken from an animal at this time is difficult to churn into butter.
Follow the dairy products information and you will be on your way of providing your family with all the butter they can eat.Return From Dairy Products Information to Self Sufficient Farm Living Homepage