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( Milk-Based Formula ). Try to find milk from a dairy that allows its cows (or goats) to pasture feed. Do not use ultrapasteurized or homogenized milk.
Place milk in a clean glass container. Add the starter, stir or shake well, cover tightly and place in a spot where the temperature is a stable 72-75 degrees for 20 to 24 hours. Chill well.
Each isolated Swiss valley or village has its own special feast days of which athletic contests are the principal events. The feasting in the past has been largely on dairy products. The athletes were provided with large bowls of cream as constituting one of the most popular and healthful beverages, and special cheese was always available. . .their cream products took the place of our modern ice cream. . .it is reported that practically all skulls that are exhumed in the Rhone Valley and, indeed, practically throughout all of Switzerland, where graves have existed for more than a hundred years, are found with relatively perfect teeth; whereas the teeth of people recently buried have been riddled with caries or lost through this disease. Weston Price, DDS Nutrition and Physical Degeneration
CULTURED BUTTER AND BUTTERMILK
Makes ½ pound butter and 2 cups buttermilk
1 quart piima cream or creme fraiche or 1 quart raw cream left at room temperature
for about 8 hours to sour
Place cultured or soured cream in a food processor fitted with a steel blade and process until butter forms. Turn butter and buttermilk into a strainer set over a container. Transfer butter to a stainless steel or wooden bowl and press out buttermilk with a wooden spoon or paddle, adding to buttermilk already in the container by pouring through a strainer. Wash the butter by adding a little water and pressing some more. Repeat until butter no longer exudes buttermilk. Form butter into a ball, lift it out of the bowl and pat it dry with paper towels. Place butter in a crock or container and buttermilk in glass containers, cover and chill well. (Butter may be frozen for long-term storage.)
Variation: Sweet Butter
Use fresh cream that has not been soured. You may add ½ teaspoon sea salt if desired.
[The Rosickys] had been at one accord not to hurry through life, not to be always skimping and saving. They saw their neighbours buy more land and feed more stock than they did, without discontent. Once when the creamery agent came to the Rosickys to persuade them to sell him their cream, he told them how much the Fasslers, their nearest neighbours, had made on their cream last year. "Yes," said Mary, "and look at them Fassler children! Pale, pinched little things, they look like skimmed milk. I'd rather put some colour into my children's faces than put money into the bank." Willa Cather Neighbour Rosicky
CREME FRAICHE
(European Style Sour Cream)
Makes 2 cups
1 pint good quality cream
1 tablespoon commerical or whole-milk buttermilk, commercial creme fraiche, or creme fraiche from previous batch
European-style sour cream, called creme fraiche, (and pronounced "crem fresh") is a key ingredient in French cooking. It has a delicious flavor and is wonderful in creamed soups and sauces. In larger cities, creme fraiche is available at gourmet and health food stores.
To make creme fraiche at home, start with the best quality cream you can find. Raw cream is best but pasteurized will do. Do not use ultrapasteurized cream. Place in a clean glass container. Add buttermilk or creme fraiche , stir well, cover tightly and place in a warm spot for 20 to 24 hours. Chill well.
Note: If you can find neither good quality cream nor creme fraiche , use the best quality American-style, additive-free sour cream you can find in all recipes that call for creme fraiche or piima cream.
In isolated Swiss villages, a limited amount of garden stuff is grown, chiefly green foods for summer use. While the cows spend the warm summer on the verdant knolls and wooded slopes near the glaciers and fields of perpetual snow, they have a period of high
Place milk in a clean glass container. Add the starter, stir or shake well, cover tightly and place in a spot where the temperature is a stable 72-75 degrees for 20 to 24 hours. Chill well.
Each isolated Swiss valley or village has its own special feast days of which athletic contests are the principal events. The feasting in the past has been largely on dairy products. The athletes were provided with large bowls of cream as constituting one of the most popular and healthful beverages, and special cheese was always available. . .their cream products took the place of our modern ice cream. . .it is reported that practically all skulls that are exhumed in the Rhone Valley and, indeed, practically throughout all of Switzerland, where graves have existed for more than a hundred years, are found with relatively perfect teeth; whereas the teeth of people recently buried have been riddled with caries or lost through this disease. Weston Price, DDS Nutrition and Physical Degeneration
CULTURED BUTTER AND BUTTERMILK
Makes ½ pound butter and 2 cups buttermilk
1 quart piima cream or creme fraiche or 1 quart raw cream left at room temperature
for about 8 hours to sour
Place cultured or soured cream in a food processor fitted with a steel blade and process until butter forms. Turn butter and buttermilk into a strainer set over a container. Transfer butter to a stainless steel or wooden bowl and press out buttermilk with a wooden spoon or paddle, adding to buttermilk already in the container by pouring through a strainer. Wash the butter by adding a little water and pressing some more. Repeat until butter no longer exudes buttermilk. Form butter into a ball, lift it out of the bowl and pat it dry with paper towels. Place butter in a crock or container and buttermilk in glass containers, cover and chill well. (Butter may be frozen for long-term storage.)
Variation: Sweet Butter
Use fresh cream that has not been soured. You may add ½ teaspoon sea salt if desired.
[The Rosickys] had been at one accord not to hurry through life, not to be always skimping and saving. They saw their neighbours buy more land and feed more stock than they did, without discontent. Once when the creamery agent came to the Rosickys to persuade them to sell him their cream, he told them how much the Fasslers, their nearest neighbours, had made on their cream last year. "Yes," said Mary, "and look at them Fassler children! Pale, pinched little things, they look like skimmed milk. I'd rather put some colour into my children's faces than put money into the bank." Willa Cather Neighbour Rosicky
CREME FRAICHE
(European Style Sour Cream)
Makes 2 cups
1 pint good quality cream
1 tablespoon commerical or whole-milk buttermilk, commercial creme fraiche, or creme fraiche from previous batch
European-style sour cream, called creme fraiche, (and pronounced "crem fresh") is a key ingredient in French cooking. It has a delicious flavor and is wonderful in creamed soups and sauces. In larger cities, creme fraiche is available at gourmet and health food stores.
To make creme fraiche at home, start with the best quality cream you can find. Raw cream is best but pasteurized will do. Do not use ultrapasteurized cream. Place in a clean glass container. Add buttermilk or creme fraiche , stir well, cover tightly and place in a warm spot for 20 to 24 hours. Chill well.
Note: If you can find neither good quality cream nor creme fraiche , use the best quality American-style, additive-free sour cream you can find in all recipes that call for creme fraiche or piima cream.
In isolated Swiss villages, a limited amount of garden stuff is grown, chiefly green foods for summer use. While the cows spend the warm summer on the verdant knolls and wooded slopes near the glaciers and fields of perpetual snow, they have a period of high
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