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Make 2 Different Dairy Products - food.straw.twodairy PEP BB

BB Food Prep and Preservation - straw badge
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This is a badge bit (BB) that is part of the PEP curriculum.  Completing this BB is part of getting the straw badge in Food Prep and Preservation

For this badge bit, you will make 2 different dairy products!


(source: Pinterest.com)

Minimum requirements for this BB:
- Dairy - do two of the following (no duplication - ie. not two butters):
  - Vegan cheese
  - Nut milk (starting with whole nuts)
  - Seed milk (starting with whole seeds)
  - Hard cheese (counts as two)
  - Butter
  - Powdered milk
  - Yogurt
  - Cream
  - Cottage cheese
  - Ice cream (vegan or regular)
  - Soft cheese (starting with milk)
  - Kefir
  - Whole milk buttermilk (using cultures and milk, not from making butter)

To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
   - give the recipes for each things you are preparing
   - ingredients to make the dairy products
   - making the dairy products
   - finished dairy products (meeting the above stated requirements)
COMMENTS:
 
steward
Posts: 1196
Location: Pacific North West
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Approved submission
I’d like to submit my butter and buttermilk process. The outcome consist of two dairy products, but there is only one operation.

No worries if it doesn’t qualify for a BB. Maybe it will help someone someday...

Ingredients used: raw cream from cow milk.

Recipe: collected the cream from several jars, and let is sit together in one jar to “ripen”. This results in cultured butter and buttermilk.

Butter can also be churned from sweet cream, and it will result in sweet butter and whey ( which could  be further cultured to obtain buttermilk).

Ripened cream, ( need to make sure temp is as close to 60 degrees as possible. Too cold or too warm it will not turn), is then churned till it separates.

Buttermilk is collected in a jar and butter is washed in cold water to remove whey.

After washing I use my hand to squeeze the whey/water out, and form it into its final shape. Mine are these unpretty balls.

At this point butter can also be salted.

Then some people put them in beautiful molds.

Here are the pictures:(apologies for the ones out of focus)



























Staff note (Mike Haasl) :

I certify this BB complete!

 
pollinator
Posts: 196
Location: Pacific Northwest
95
5
forest garden fungi wofati cooking solar homestead
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Here's my entry for making two vegan "dairy" products.  Recipes first then pictures.  I got both recipes from The Non-Dairy Evolution Cookbook by Skye Michael Conroy which i highly recommend.

Almond Milk:
2 1/2 cup water
2/3 packed cup almond meal
1/6 tsp salt

Put everything in in a blender on high for 2 minutes
Strain everything through a nut bag into a jar
Massage your nut bag vigorously till no more milk comes out

Vegan Mozzarella:

3/4 tsp lactic acid powder or 1 T lemon juice
2/3 cup organic refined coconut oil
1 1/3 cup pure soy milk or almond milk (important that the milk only has 3 ingredients: water, protein and salt)
1/4 cup tapioca flour
4 tsp kappa carrageenan
1 1/4 tsp salt

Melt the coconut oil
Combine milk, tapioca flour, and kappa carrageenan in a saucepan and whisk till smooth
Add salt
Whisk in coconut oil (it won't fully combine)
Heat on medium and stir with a flexible spatula
Continue to stir until the mixture curdles and thickens.  Scrape the sides, eventually it will get shiny and pull away from the pan.
Remove from heat and fold in lemon juice/lactic acid
Pour into a form and let cool.  Put in the fridge for at least 6 hours the remove and wrap in a paper towel.  Chill further for 24 hours.
20201031_145011.jpg
Nut milk ingredients
Nut milk ingredients
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give it a whirl
give it a whirl
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prepare the receptacle
prepare the receptacle
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drain your nut bag
drain your nut bag
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finished nut milk
finished nut milk
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nut pulp goes in the compost
nut pulp goes in the compost
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cheese ingredients
cheese ingredients
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stir it up
stir it up
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its coming together
its coming together
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pulling away from the pan
pulling away from the pan
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into the forms
into the forms
Staff note (gir bot) :

Mike Haasl flagged this submission as an edge case BB.
BBV price: 0
Note: Do you have a finished picture of the cheese?

Staff note (gir bot) :

Someone approved this submission.

 
Kyle Knight
pollinator
Posts: 196
Location: Pacific Northwest
95
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Here's the cheese I've made since then with the same recipe different form.
20201031_164911.jpg
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Staff note (gir bot) :

Nicole Alderman approved this submission.
Note: I hereby certify that this badge bit is complete!

 
author & master steward
Posts: 3514
Location: Southeastern U.S. - Zone 7b
1908
3
goat cat forest garden foraging food preservation fiber arts medical herbs writing solar wood heat homestead
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For this BB I made kefir and ice cream.

Dairy product #1 - Kefir

Recipe - inoculate 1/2 gallon of fresh milk with 1.5 to 2 tablespoons of kefir grains. Let sit at room temperature for about 24 hours, shaking the jar occasionally. Milk will be thickened and smell tangy. Strain grains and start again.

Ingredients and equipment for making kefir. The lidded jar on the back right contains the kefir.

Removing the kefir grains by straining the kefir into quart jars.

Adding the strained kefir grains to fresh milk.

Two quart jars of kefir ready to use and a half-gallon of milk becoming the next batch of kefir.


Dairy product #2 - ice cream

Instead of pumpkin pie and whipped cream, our traditional Thanksgiving dessert is winter squash pie and cinnamon ice cream.

Recipe - makes about 1.5 quarts
  2 cups whole goat milk
  2 cups goat cream
  1/2 cup unbleached sugar
  pinch sea salt
  3 egg yolks
  1.5 tsp cinnamon
  1 tsp vanilla

Blend all ingredients in sauce pan and heat until sugar is melted. Refrigerate over night. Churn the following day.

Ingredients for cinnamon ice cream. The cream is in the jar.

Pouring the chilled, prepared ice cream mix into the freezer.

Ice cream churning.

Cushaw pumpkin pie with cinnamon ice cream. Yum.

Staff note (gir bot) :

Jordan Holland approved this submission.

 
Posts: 57
Location: Pacific Northwest
21
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I followed this recipe for the goat cheese: https://ethnicspoon.com/how-to-make-goat-cheese-recipe-chevre/ and this was my first time ever milking a goat! Such fun new skills to learn.

For the hemp milk I simply blended 1 cup of hemp seeds with 7 cups of water then strained.

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Staff note (gir bot) :

Opalyn Rose approved this submission.
Note: I hereby certify this badge bit complete.

 
pollinator
Posts: 102
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I made almond milk today (organic raw almonds) and then used the leftover pulp to make a savory almond nut cheese using herbs i grew and dried from the garden! Yay! Full circle no waste delicious snacks and beverages!
I used the recipes as a general guide as it was my first, but not last, time making vegan cheese. My only complaint is that I possibly squeezed too much liquid out and could not use the blender to mix in the dry ingredients,  I dumped it into a bowl and mixed by hand.
20210826_114454.jpg
Raw almonds soaking overnight
Raw almonds soaking overnight
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Blended and strained
Blended and strained
20210826_115805.jpg
Straining
Straining
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Pulp Left post straining
Pulp Left post straining
20210826_121701.jpg
Labeled
Labeled
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Squeezed almond pulp
Squeezed almond pulp
20210826_122743.jpg
Pulp in blender
Pulp in blender
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Cheese ingredients
Cheese ingredients
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Savory added
Savory added
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Mixing by hand
Mixing by hand
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Into the "mold "
Into the "mold "
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Out of the mlld
Out of the mlld
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Spread on cracker
Spread on cracker
Screenshot_20210826-160250_DuckDuckGo.jpg
Almond milk recipe
Almond milk recipe
Screenshot_20210826-160217_DuckDuckGo.jpg
Cheese recipe
Cheese recipe
Staff note (gir bot) :

Someone approved this submission.
Note: I certify this badge bit complete.

 
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