Difference between revisions of "Jacob Springs Farm:Value Added Dairy Info"

Revision as of 13:16, 3 March 2025

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

Instructions

Caramel

• 1/2 cup (113g) butter
• 1/2 cup (120 ml) heavy cream (36-40% butterfat - sour or creme fraiche works too)
• 3 TBLS Water
• 1/4 light corn syrup

1 cup sugar 1/2 tsp Salt (flaked sea salt)

1. Melt Butter and Cream together
2. Prep Sugar
   1. Combine Water and syrup
   2. Add to syrup to bottom of pot
   3. Add sugar to center of syrup careful not to get it on the sides where it will burn
   4. Heat over medium heat until 310F (320F at sea level - use calculator calculator
3. Add butter mixture slowly (1/6 at a time)
4. Continue on heat until 230F (240F at sea level)
5. Pour into (parchment paper lined optionally buttered) pan (don't get it under the paper)
6. Sprinkle sea salt on top
7. Cool 3.5 hours

Cream

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: