We've been making our own dairy products for a couple of years and it's always a treat to visit Modbury Farm. They have a herd of organic Jersey cows, the prettiest things and not only do they look good but the milk and cream they produce is the best I've ever tasted. We make a pilgrimage to stock up on their raw (unpasteurised) milk and cream so we can continue our own in-house cottage industry. Nothing compares to the flavour of unpasteurised dairy and making it is a lot of fun too.
Stage 1: Yoghurt
A litre of raw milk and a sachet of kefir (only needed for the first time, add a little yoghurt to the next batch of milk instead). Mixed together, covered and put in a warm place and within a couple of days we are eating the most delicious yoghurt imaginable. A little reminiscent of French yoghurt which is smoother and slightly sweeter. ..
Stage 2: Creme fraiche
Yoghurt and double cream. A good cupful of the freshly made yoghurt stirred into a few cartons of double cream, mixed throughly, covered and put back in that warm place. In another couple of days or so this will have thickened and turned sour. Oh my goodness, this truly is nothing like the stuff bought in shops, it is completely heavenly and of this you have got to believe me ..
Stage 3: Butter
This process is ultra quick and the result beyond delicious. Sometimes we cut out the creme fraiche stage and make butter from double cream alone but making it this way gives a sourer, slightly more interesting flavour. You can read this post for a butter 'how to' if you like.
Yum, breakfast calls and my tummy's rumbling. I think you can probably guess what I'll be having today. Have a lovely weekend everyone.
PS. If you're interested in more details let me know and I'll send them on x