14 January 2012

Buttermilk, Yoghurt, Creme Fraiche, and Pizza

I'm trying to decide which of the 3 I prefer using in my kitchen. For sweets and delicate tasting dishes the creme fraiche can't be beat. For smoothies and soaking my whole grains in I have to go with the buttermilk and yoghurt! Either way, cultured raw milk products are so, so good for our bodies. I make all 3 products from our abundance of raw milk and the money saved, especially in the yoghurt department is so awesome. I made this half gallon of yoghurt for less $2.oo. That is way cheap compared to the store!


In order from left to right:yoghurt, buttermilk, creme fraiche, and pineapple, creme fraiche, and maple syrup "ice cream." The ice cream may be last, but oh man, is it ever delicious!

Homemade Yoghurt using Raw Milk
1/2 gallon milk heated to 110
pull out a 4 T. milk and mix with 2 T. plain yoghurt
add mixture to milk and add another 5 spoonfuls of plain yoghurt. P.our into very clean glass jar OR thermos and sit overnight in warm spot. I sit the jars of all three by our woodstove. (store bought milk can be used)

Buttermilk
mix together well and sit in warm place overnight. (store bought milk can be used. Store bought buttermilk can be used as a culture as well. Add about 1/2 cup to a quart of milk and keep in warm place.)

Creme Fraiche
1 pint good quality cream
1 T. commerical or whole milk buttermilk, commercial creme fraiche, or some from previous batch. Mix both together and let sit from 12-24 hours or until thick.

Creme Fraiche (my favorite recipe and the one I use.)
3 Cups heavy, good quality cream
1 Cup organic sour cream
Mix together well and let sit in warm spot until thick. Usually 16 hours or so.

For the creme fraiche "ice cream" we mixed 2 cups creme fraiche, about 10 large chunks fresh pineapple, and 1/2 cup maple syrup. Mix well in blender and freeze.


Homemade whole wheat pizza using creme fraiche as sauce.
The night before prepare the crust by mixing together 3 Cups whole wheat, 1 stick softened butter, 1 cup yoghurt or buttermilk, and 2 teas. sea salt. Let sit in warm spot for 12-24 hours.

Sauce
2 cups creme fraiche
1/2 cup sundried tomato spread
2 T. crushed garlic sauteed in olive oil
1/2 cup feta cheese (only because I had it)
mix well and set aside.

Saute whatever veggies you like for only a short few minutes so as not to overcook them since they go in the oven for 10 minutes too. Just until they start to color. We used garlic, peppers, onions, mushrooms, and zucchini.


Prebake the crust for 20 minutes on 350. Let cool just a bit and spread on sauce, veggies, and your choice of cheese and bake another 10 minutes at 350!


Then enjoy! Complete the meal with your favorite drink!

4 comments:

The Munck Family said...

Yogurt..I'm not sure which I would like best either?

We love homemade pizza, last night we made 6! Of course they were eaten quickly...these girls can eat like boys:)

Anonymous said...

Yum! I'm trying the 'ice cream.' I actually use creme fraiche but mostly for the french version of sour cream. This recipe sheds a whole new light on that great stuff.
Thanks for sharing.

Jennifer

Cinnamon said...

I like the probiotic bottle! I save all my Kombucha bottles (I bought a few cases from the store before I started making it on my own). That's where I store my homemade Kombucha. Perfect size too. When I pop open the lid it's fizzes up - that's when I know it's a good batch :-)

I agree with you on the yogurt too! I recently tried making it in my crock pot. It came out thicker than when I made it the other way.

Love that pizza!

~Cinnamon

The Freemans said...

Looks and sounds like my House! We make yogurt, kefir, buttermilk and sour cream with our raw milk. We also make butter and lots of ice cream with our raw cream!

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