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Originally posted by DaddyBare
Just to add... when I said I sometimes add spices to flavor...
i mean things like onion, garlic basil, I've even added that powdered chicken bouillon... stuff like that...
we've tried mixing in cinnamon when it's going to be used for sweet breads and deserts... not bad when you put a dollop of that in a hot toddy...
still it's pretty good just as good old fashion butter
edit on 13-7-2011 by DaddyBare because: (no reason given)
Originally posted by jude11
I remember when I was a kid, we would sit around watching the Sunday night Walt Disney hour and passing around the jar to shake.
That butter was incredible!
Originally posted by Montana
As a kid on the farm, All us kids would sit down in the living room in a circle and made a game out of kicking the jar back and forth. The first one to miss the jar 'lost'. Good family fun, and no tired arms! And fresh butter on fresh bread..... another word for heaven!!!!!
Edit to add: We put a broken-off spatula head in the jar to increase the 'agitation'. It really sped up the process.edit on 7/13/2011 by Montana because: (no reason given)
Vegetable Rennet. Yes, you can make this from various plants. It never acts as fast as regular rennet. At best it will curdle milk overnight. You can make veggie rennet from yellow (lady's) bedstraw, nettle, lemon or common sorrel, fumitory, unripe fig sap, or the giant purple thistle. Nettle and thistle are the best. All species of Compositae thistles have milk-curdling magic. It's best in giant, thorny kinds. Regular purple thistle will work. Globe artichoke is a Compositae thistle variety, and can be used also. Cardoon is another option.
To harvest thistle for rennet, gather the thistle flowers when they have turned brown. If you see thistledown, the plant is over-mature. Get it right after the end of bloom and before the stage where down blows away. Air dry the flowers. You can store them in jars to wait until needed for cheese-making.
To use your veggie rennet, a quick way is just to tie a bundle of thistle flowers together with string and leave it in the milk until it clabbers. But the more professional way is to pound and extract. You take out enough - 5 heaping t. of pounded dry herb will be needed per 1 gal. milk to be curdled. Pound in a mortar with your pestle until quite crushed. Then pour just a little warm water or whey over, just enough to cover. Let soak 5 minutes. Pound 5 minutes more. Repeat the soaking, and repeat pounding until you've pounded at least 4 times total. You should be seeing a dark (brown) fluid. Strain. Add the fluid to your milk. Be careful not to add too much of any veggie rennet herb because excess can, at best, be unpleasant-tasting for the cheese-eater at the end of the line, and at worst, actually cause indigestion.