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

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(→‎Milk Value tree)
(→‎Milk Value Chain Details and Calculations)
 
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# 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
 +
 
 +
 
 +
==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
 +
|}
 +
 
 +
 
 +
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?

Latest revision as of 16:02, 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:

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


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?

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