So I took my newly-acquired [beginner] cheesemaking knowledge, and applied it to a gallon and a half of non-homogenized milk in the following way:
Full character cast, clockwise: Piima buttermilk, sweet (heavy) cream, whey bread (use less whey than you would water if you’re gonna do that), Piima cultured butter (the indentations in the surface are from me constantly sticking a spoon into it because I just couldn’t help but eat it straight up now and then), and the in-progress feta.
Shall we have a closer look?
More specifically, I skimmed the cream off the top, and turned half of it (with the addition of some Organic Valley sweet cream) into lovely cultured Piima butter and buttermilk (not shown in this picture). I got a good 1/3 lb of butter, too, which my husband LOVED. I’m hooked! It’s a magical process, too – making butter is like participating in some great mystery, much like killing your food with your own hands.
Most of the buttermilk was then used in the creation of the most sinful devil food cake (with chocolate buttercream in between the layers and a ganache glaze on the outside). It was so rich though, and so much of it, that it will take care of my sweet cravings for the next few days.
The rest of the buttermilk was then added to some milk to make feta. (It’s not fully done yet – it needs to age in the fridge for some time). It’s starting to taste like feta already, though.
After I made the feta, I used the remaining whey to make ricotta (you don’t get a lot, but it’s delicious – nothing like what you get from a store). I don’t have a photo of it – we ate it right up.
I then used some of the remaining sweet cream in the above cake, and also added a little to the gravy in our supper, too (both are wonderful recipes, though I meddled with both considerably). I still have about half a cup of cream left.
I feel like I am really stretching those milk dollars now! How rustic of me.