Jacob Springs Farm:Value Added Dairy Info - Revision history

Ahoussney: /* Milk Value Chain Details and Calculations */

2025-03-03T22:02:52Z

‎Milk Value Chain Details and Calculations

Ahoussney: /* Cream */

2025-03-03T19:16:50Z

‎Cream

Ahoussney: /* Instructions */

2020-12-13T11:32:33Z

‎Instructions

Ahoussney: /* Milk Value tree */

2020-12-13T01:01:15Z

‎Milk Value tree

Ahoussney: Created page with "Jacob Springs raw milk program includes value added dairy products: ==Milk Value tree== Milk Skim Halloumi Yoghurt Lebneh Kishik Mozzarella ****Ricott..."

2020-12-13T00:53:44Z

Created page with "Jacob Springs raw milk program includes value added dairy products: ==Milk Value tree== *Milk **Skim ***Halloumi ***Yoghurt ****Lebneh ****Kishik ***Mozzarella ****Ricott..."

New page

[[Jacob Springs raw milk program]] includes value added dairy products:

==Milk Value tree==
*Milk
**Skim
***Halloumi
***Yoghurt
****Lebneh
****Kishik
***Mozzarella
****Ricotta
**Cream
***Sour Cream
***Butter
****Buttermilk
****Ghee
***Carmel
****Turtles
****Salted Caramel Cookies
****Carmel Sauce
****Carmel Candies
***Cream Cheese
***Creme Fraiche
***Cottage Cheese

← Older revision		Revision as of 22:02, 3 March 2025
Line 78:		Line 78:
	\| 1.000\|\| 36% \|\| Store Heavy Cream		\| 1.000\|\| 36% \|\| Store Heavy Cream
	\|}		\|}
		+
		+
		+	Started with 190 lbs milk with a yield of 40lb cream (25%)
		+
		+	40 lbs cream made 24 x 6 oz packages of butter @$18 $432 - 9 lbs
		+	31 lb buttermilk - @ 2lb (qt) for $4 - but not expected to sell fast $24?
		+
		+	150 lbs skim
		+
		+	8 lbs of Parmesan - 6 after aging @$30 - $180
		+	3 lbs of Feta @ $20 - $60
		+
		+	whey + 48 lbs whole milk
		+
		+	made 10 lbs ricotta?

← Older revision		Revision as of 19:16, 3 March 2025
Line 48:		Line 48:
	==Cream==		==Cream==
	36-40% butterfat		36-40% butterfat
		+
		+
		+	==Milk Value Chain Details and Calculations==
		+	Water: hydrometer 1000 sp Gr Tp at 84°F
		+	Whole milk hydrometer 1030 sp Gr Tp at 84°F guess: 5% butterfat
		+	Cream "A" 1010 sp Gr Tp at 84°F - total of 150 lbs calculated about 25% butterfat
		+	Skim "A" 1035 sp gr tp @84f -total of 25.7 lbs + 14.26 = 40 lbs - guess: 0% butterfat
		+
		+	At this concentration our yield of cream was 21% of the whole milk by weight
		+
		+	Reference: Commercial Half and half (10.5% butterfat) = 1020 sp gravity @ 87°F
		+	Reference: Commercial Heavy Cream (36% Butterfat) = 1000 sp gravity @ 84
		+
		+	Table of cream percentage:
		+
		+	{\| class="wikitable" style="margin:auto"
		+	\|+ Table of cream percentages
		+	\|-
		+	! Hydrometer Reading !! Butterfat % !! Type
		+	\|-
		+	\| 1.035 \|\| NONE \|\| Skim Milk
		+	\|-
		+	\| 1.030 \|\| 5% \|\| Whole
		+	\|-
		+	\| 1.020 \|\| 10.5% \|\| Store Half & Half
		+	\|-
		+	\| 1.010\|\| 25% \|\| Our Cream
		+	\|-
		+	\| 1.000\|\| 36% \|\| Store Heavy Cream
		+	\|}

← Older revision		Revision as of 11:32, 13 December 2020
Line 34:		Line 34:

	# Melt Butter and Cream together		# Melt Butter and Cream together
−	# Combine	+	#Prep Sugar
		+	##Combine Water and syrup
		+	##Add to syrup to bottom of pot
		+	##Add sugar to center of syrup careful not to get it on the sides where it will burn
		+	##Heat over medium heat until 310F (320F at sea level - use calculator [https://www.thermoworks.com/bpcalc calculator]
		+	#Add butter mixture slowly (1/6 at a time)
		+	#Continue on heat until 230F (240F at sea level)
		+	#Pour into (parchment paper lined optionally buttered) pan (don't get it under the paper)
		+	#Sprinkle sea salt on top
		+	#Cool 3.5 hours
		+
		+
		+	==Cream==
		+	36-40% butterfat