Difference between revisions of "Jacob Springs Farm:Value Added Dairy Info"
From RAWiki
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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 |
Latest revision as of 05:32, 13 December 2020
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
- Skim
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)
- Melt Butter and Cream together
- 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 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