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Text of the page (random words):
ne hand you keep the butter from falling into our sink you could do this with your hands but your hands are warm and will begin to melt the butter this could make your hands slippery so when you try to tip the bowl without dropping it well you can imagine the tragedy that could strike you can t very well scrape butter out of your sink into which shards of bowl have embedded themselves and then eat that it doesn t have to be a paddle it could be a wooden spoon or i suspect a metal spoon for that matter though a wooden one would be more comfortable to hold for the job keep kneading until you can get no more buttermilk out the more buttermilk you remove the longer your butter will stay fresh if you leave buttermilk inside it your butter will go rancid which is not the same thing as cultured and it will smell and taste awful step six rinse the butter by running very cold water over it in the bowl while kneading it with the paddle you can run water into the bowl until it is half full turn off the water knead for a while and when the water turns cloudy dump the water out and start again with fresh cold water from the tap keep rinsing until the water comes out perfectly clear as clear as it was coming from your tap this is how you get rid of those last tiny stubborn droplets of buttermilk drain the rest of the water out which magically doesn t carry your butter out with it because fat and cold water do not mix step seven next if you want to add a bit of salt to the butter by sprinkling very fine salt over your mass of butter and kneading it in with your paddle taste as you go salt not only helps bring out the fullness of the cultured butter s flavor it also acts as a preservative helping it last longer once you ve put in as much salt as you want go slowly and sparingly with the salt you do not want to overdo it you can pack the butter into a jar or roll it up into a cylinder in waxed paper and pop it into your fridge to chill and solidify and that my friends is it that s how you make cultured butter it really is simpler than this huge post would let on i just tried to make the explanations as thorough and descriptive as possible and then put in a lot of photographs so you d see each step of the process this isn t meant to make it look complicated it s to help build your confidence if you decide to try making your own cultured butter in your own kitchen you can use these instructions to make sweet cream butter just leave out step one and start out with plain old heavy cream from the store not ultra pasteurized if you can manage it taste your butter and enjoy it you can use it just as you would use sweet cream butter on bread or toast or in cooking it adds a wonderfully tangy somewhat nutty flavor to any dish to which it is added and pastry made with it has a more complex flavor than that made with regular sweet cream butter i hope you do try making this it s fun to do especially if you have kids helping and you end up with a product that would cost you quite a bit if you bought it in the store four cups one quart of cream yields about one pound of butter and around two cups of buttermilk if you bought that in the store it would be about ten dollars for the cultured butter and the buttermilk usually goes for three or four dollars a quart i spent about four dollars maybe for that quart of cream so look at how much money i saved but the money isn t the main point the main point is the flavor of the butter is so much more intense fresh and delicious than any cultured butter i ve ever bought and i have the satisfaction of making it in my own kitchen using ingredients i know and trust posted by barbara on august 23 2012 in dairy pruducts cultured and barbaric food preservation kitchen science 8 comments fomenting fermentation fun purple sauerkraut long ago when i was a kid my grandma grandpa mom uncle john and i made at least a hundred pounds of sauerkraut and no that wasn t even the german side of my family that would be my dad s family but oddly he and many of his siblings despise sauerkraut and apparently never developed a taste for it nope it s the cherokee anglo irish lapsed amish side of the family who made and ate all of that kraut weird huh but yeah i remember the five of us gathering in the cold basement of grandma s house on a cool day in october or early november with bushel baskets of plain old green late season cabbages piled high around our feet making kraut i washed the cabbages in the sink bobbing the heads up and down in frigid water until all traces of dirt were removed from the outside then dried them and handed them off to grandpa or grandma who would take turns shredding them using the horribly sharp kraut cutter that grandpa had built himself that kraut cutter was ominous it looked like a combination of a regular kitchen mandolin with just a whiff of guillotine added i figure it was the rustic wood and carbon steel slanted blade that gave it a certain murderous air and it was scary sharp only grandma grandpa or mom were allowed to touch the thing and as grandma got older she wasn t allowed any more anyway one would shred and the other would sprinkle the shreds into the two huge twenty gallon crocks it was also my job to scoop a teacup of kosher salt and sprinkle it over the cabbage when directed to sprinkling it over each crock half a teacup in one crock half in the other mom and uncle john had the hardest job of all pounding the cabbage with the big heavy wooden kraut tampers that grandpa had turned out of oak and walnut wood on his lathe they had a good time with it pounding and squashing the cabbage like mad laughing and even though it was cold downstairs working themselves into a sweat i remember asking grandma once why we never made kraut out of red cabbage and was answered with laughter who d want to eat purple kraut grandpa said it wouldn t be appetizing but kraut when it s been cooked with sausages isn t very appetizing looking anyway i said but it still tastes good but being purple isn t going to make it any better looking he stated and went back to making shreds of cabbage fall like snow into the deep bowl with the cutter well that s why most folks don t make kraut from red cabbage because who would want to eat purple kraut and it s not appetizing looking and there s no reason in the world to make something like that well grandpa was wrong because i personally want to eat purple kraut and it is perfectly well pretty and it turns out to be really good for you too anthocyanins are the chemical compounds in plants that give them a blue purple pink or red hue these are what give red cabbage their lovely red violet tint and many scientists are discovering possible health benefits for those of us who eat or drink in the form of grape juice or especially red wine our anthocyanins on a daily basis it turns out that anthocyanins are anti oxidants and they have properties that lower the risk of heart attack or stroke and some of them have been found to help prevent or slow tumor growth sign me up for some of that note that many anthocyanin compounds are driven off or destroyed by heat so many of these vegetables and fruits are best eaten uncooked or maybe just fermented since acids preserve anthocyanins and plus i don t care what grandpa said purple kraut is pretty and looks plenty appetizing to me you can see for yourself in the photograph above seems so silly for him to say that since he loved pickled beets but i digress i made this small batch of kraut with both white and red cabbage two small heads of red and three small ones of white and since there was so little cabbage i didn t bother with the evil looking kraut cutter which resides safely high up on top of a kitchen cabinet looking just as scary as it ever did instead i shredded it with a knife by hand i just cored and cut the heads in half through the stem end to the top and then laid the half heads flat on the cutting board and then carefully sliced them into dime thin slices it s easy and once you get into the rhythm it isn t too bad at all in fact it s pretty darned good and it s certainly safer than getting near madame guillotine which is what i call the grandpa s cutter since i m the only one who eats kraut in the house now and i was experimenting with using caldwell s vegetable fermentation starter i decided to not bother with dragging a crock out of the basement i just used a glass jar with a locking gasket and lid this wasn t ideal because the jar had a neck on it that is narrower at the top just enough to make it difficult to weigh the cabbage down once it was put under the brine in the jar i may end up finding a smaller crock and just using that weighing the cabbage down once it s in the jar is imperative really it keeps the kraut away from the air air exposure is what allows molds to grow on the surface of the kraut which while it isn t dangerous can give a weird off taste to the finished ferment you just scrape it off the top and toss it and eat the rest of the kraut also kraut ferments faster in warmer weather that should elicit a big duh from the audience but alas it s been a long time since i played with kraut though kimchi isn t all that different and i just made a nice batch of that and did i mention i was playing with a commercially available culture yeah i did didn t i and how did that turn out for me i m still on the fence about it i let the cabbage ferment for seven days with the lid closed on it but not sealed so there was still plenty of air circulation there was no mold growing on the kraut and there were little fermentation bubblings and fizzings here and there but when i tasted it it tasted saltier than i thought it should it has a nice cabbagy flavor but it doesn t seem fermented enough to me i followed the directions on the package to the letter and it included the use of a brine which i had never done with kraut instead we beat the hell out of the cabbage to make it release it s own juices and the flavor is okay but saltier than i would like and not nearly as sour as i would want hrm so it s back to the drawing board for me and my purple sauerkraut next batch is going to be made old school the way grandma did it and if it works out i ll give the recipe then i ll try this starter business once again and see if maybe this first batch was a fluke and i can get really tasty fermented cabbage from the little green box what s next in my fermentation fun stay tuned for cultured butter coming soon from a kitchen near you posted by barbara on august 20 2012 in essays rants and reflections food preservation kitchen science on the farm 6 comments happy 100 my beloved kitchen saint unless you re on a media blackout i suspect you know that today would have been julia child s 100th birthday she lived a long life she died nine years ago at 91 years of age and i have to admit to shedding a few tears for her even though i never knew her personally because she is one of my greatest influences she found her path and nothing deterred her once she began moving forward she just kept forging her way guided by passion and love and in doing so changed the way americans view food cooking and eating forever without julia i doubt there would be locavores the slow food movement would undoubtedly have started in italy but would it have come to america if we hadn t been schooled by julia maybe not and i doubt that there would be as many women in professional kitchens today if we hadn t all grown up seeing julia cook her heart out on television before god and everybody god bless her we need more like her and truly i think we have many many more like her following in her footsteps each and every day people learning to grow cook eat and preserve good food seem to be popping up everywhere like porcini mushrooms after a rainstorm to celebrate pbs put together a video julia remixed here it is so we can all celebrate together and remember life itself is the proper binge posted by barbara on august 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