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Discussion Starter · #1 ·
Hi-<br>
I just started trying to incorporate some TF into my familys diet. I'm made some stock from our thanksgiving turkey and the recipe from NT says to let it sit in the fridge till the fat separates. How long does this normally take? I had a very thin layer of "skin" that I removed but other than that it doesn't seem to be seperating. It also seems thick, although I'm accustomed to the broth in the box. Is it supposed to be thick? Okay, I think I know the answer to this but ... I have some raw milk to make whey and cream cheese with, so I just leave it on the counter for a few days till it seperates, right? I leave the lid off, right? Does the size of the jar its in matter? I don't know what I was thinking, and I hope this is not right, but I tried to make it with the lid on, and aftera few days it was PUTRID! One last question. I have some sour cream/buttermilk culture (it says lactobacillus on it) it is freeze dried and says it makes 100 gallons, but its tiny. Does anyone know how to make it? I forgot to get instuctions. I noticed alot of people here soak there beans and grains, do you all add whey to it, or just soak it w/ water? Thank you so much, I know this is a mountain of questions.
 

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<div>Originally Posted by <strong>mama2toby</strong> <a href="/community/forum/post/9846123"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Hi-<br>
I just started trying to incorporate some TF into my familys diet. I'm made some stock from our thanksgiving turkey and the recipe from NT says to let it sit in the fridge till the fat separates. How long does this normally take? I had a very thin layer of "skin" that I removed but other than that it doesn't seem to be seperating. It also seems thick, although I'm accustomed to the broth in the box. Is it supposed to be thick?</div>
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Hi, I will try to answer some of your questions.<br><br>
I usually let my stock sit in the fridge about 24 hours before I skim the fat off--or at least overnight. Often it depends on how much stock I made. I find that with a HUGE pot of stock it can take longer to separate.<br><br>
When you say "thick" do you mean like jello? If it looks like jello, you have some excellent stock there.<br><br><div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">Okay, I think I know the answer to this but ... I have some raw milk to make whey and cream cheese with, so I just leave it on the counter for a few days till it seperates, right? I leave the lid off, right? Does the size of the jar its in matter? I don't know what I was thinking, and I hope this is not right, but I tried to make it with the lid on, and aftera few days it was PUTRID!</td>
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When I leave raw milk out to culture into buttermilk or kefir, I leave the lid off the container but I cover it with a paper towel or thin towel and secure it with a rubberband.<br><br>
I have not had luck making whey and cream cheese from raw milk, so can't answer that one for you.<br><br>
If it's whey you're trying to get, an easy way to do it is to use some yogurt, let it strain through a colander/strainer lined with a thin towel or fine-weave cheesecloth in the fridge for 12-24 hours. All the whey will drain off and you're left with yogurt cheese.<br><br><div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">One last question. I have some sour cream/buttermilk culture (it says lactobacillus on it) it is freeze dried and says it makes 100 gallons, but its tiny. Does anyone know how to make it? I forgot to get instuctions. I noticed alot of people here soak there beans and grains, do you all add whey to it, or just soak it w/ water? Thank you so much, I know this is a mountain of questions.</td>
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I can't answer your buttermilk question, sorry.<br><br>
I soak beans in water with a little whey added, or just in water if I don't have whey.<br><br>
I haven't tried soaking any grains yet. The few times I soaked flour, I used buttermilk.<br><br>
Hope this helps!<br><br>
Iris
 

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WildIris gave my same answer for the stock question.<br><br>
When I soak whole beans and most grains, I use plain filtered water. When I soak flour or oats for porridge the next am, I use a mixture of filtered water and lemon juice, as we are allergic to dairy. (This is the suggestion she offers in NT).
 

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Discussion Starter · #4 ·
I think the stock is more like gravy than jello. Oh well, it's been sitting in there for 3 days so i'm sure it's done what it is going to do. I'm making soup for dinner so we'll see how it turns out! Thanks for the suggestions so far!<br>
Stella
 

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Yep, don't worry--thickened ('jellied') stock is a Good Thing. If you need to thin it down for a recipe you can, but this way you'll have a lovely concentration of flavour.
 

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To make whey and cream chese, I have always had to let my milk sit out longer then she says in NT. Till you can 'really' see the seperation. I use a glass jar with a wide opening covered with cloth. I also found straining through a coffee filter works well (unbleached of course).
 
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