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What do you do with the milk you have taken the cream off of? All I can think is to drink it, but I don't enjoy it much. Isn't most of the nutrition in the cream?
What do you do with your skimmed milk?
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There's still a lot of protein, minerals and vitamins in the skimmed milk. But, many of those vitamins and minerals require fat to help them travel through the walls of your gut, and you just removed most of the fat. I would use it for baking or cooking - perhaps custards, where you're getting some fat from the egg yolks. Or, mix it with a fresh bottle of milk, so you have two gallons of "reduced fat" milk - especially if it's Jersey cow milk, there's so much fat that it won't suffer too much to be "reduced" like that. It'll still have more fat than Holstein milk!
I make mozzarella cheese with mine. When I use whole milk for my cheese, a lot of the cream seems to come out when I am kneading the cheese, anyway, so I think it's a grat use for it, and homemade mozzarella, is SO good. Then I make Ricotta with the whey leftover from the cheese.
And if you are skimming or pouring the cream off the top and not using a seperator, you still end up with about 2% milk fat anyway, so it's still got a pretty good amount of cream in it.
And if you are skimming or pouring the cream off the top and not using a seperator, you still end up with about 2% milk fat anyway, so it's still got a pretty good amount of cream in it.
Quote:
Oh yes!! Post those two cheese recipes!!
Originally Posted by MamaTessa I make mozzarella cheese with mine. When I use whole milk for my cheese, a lot of the cream seems to come out when I am kneading the cheese, anyway, so I think it's a grat use for it, and homemade mozzarella, is SO good. Then I make Ricotta with the whey leftover from the cheese. |
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Unless you are putting it through a centrifuge, you aren't likely to get "skim" milk. It will be lower fat than whole milk, of course, but still has plenty of fat in it.
PP have given very good suggestions for using it.
PP have given very good suggestions for using it.
These are both pretty easy recipes, and the resulting cheeses are delicious! You can get citric acid and rennet from here:
citric acid
rennet
Whenever you are making cheese, you want to use stainless steel, glass, or enamel pots, no aluminum. also, make sure you keep everything very clean.
Mozzarella
Add 1 1/4 to 2 tsp of citric acid powder to milk and stir well
Dissolve 1/4 tsp of rennet in 1/4 c. cold unchlorinated water
Heat milk to 88 degrees
Add rennet, stirring in an up and down motion
Leave milk for about 5 minutes, until it reaches a clean break (you put
your finger in the milk, it "breaks away" and the depression fills with
whey)
Cut into 1/2 to 1 inch curds
Heat to 105 degrees, stirring gently to keep the curds from matting
Leave curds for about 5 minutes
drain curds, reserving whey
heat whey to 175 degrees (on stove)
Dip a ball of curds in the hot whey until they start to turn shiny. Knead
the curds until they are smooth and shiny, dipping them in the whey to reheat them if necessary. Salt the curds, form them into a ball, and
cool.
Refrigerate for up to several days in an enclosed container
The amount of citric acid varies, depending on how firm a cheese you want. The more citric acid, the softer the cheese. I use a slotted spoon to dip the curds in the hot whey, and rubber gloves to knead it.
Ricotta
Once you are done dipping the curds in the hot whey, heat the whey to
a slow boil. You will probably will have already noticed there are tiny
curds floating in the whey. As soon as it starts to boil, you should
notice it foaming. I let keep it at a slow boil for 5 minutes. Then I pour
it into 1/2 gallon glass jars, and let it sit in the fridge for 12-24 hours.
The cheese should have settled into the bottom of the jar. Pour off as
much of the whey as you can, then strain the rest through quad-folded
cheesecloth lining a strainer. I feed this whey to my chickens, there
isn't much left to it at this point. Once all the whey has strained out, I
make the cheesecloth into a pouch and hang it suspended in a jar with a
rubber band. Then in a few hours, once all the whey is out, I salt it and
put it in a jar in the fridge
citric acid
rennet
Whenever you are making cheese, you want to use stainless steel, glass, or enamel pots, no aluminum. also, make sure you keep everything very clean.
Mozzarella
Add 1 1/4 to 2 tsp of citric acid powder to milk and stir well
Dissolve 1/4 tsp of rennet in 1/4 c. cold unchlorinated water
Heat milk to 88 degrees
Add rennet, stirring in an up and down motion
Leave milk for about 5 minutes, until it reaches a clean break (you put
your finger in the milk, it "breaks away" and the depression fills with
whey)
Cut into 1/2 to 1 inch curds
Heat to 105 degrees, stirring gently to keep the curds from matting
Leave curds for about 5 minutes
drain curds, reserving whey
heat whey to 175 degrees (on stove)
Dip a ball of curds in the hot whey until they start to turn shiny. Knead
the curds until they are smooth and shiny, dipping them in the whey to reheat them if necessary. Salt the curds, form them into a ball, and
cool.
Refrigerate for up to several days in an enclosed container
The amount of citric acid varies, depending on how firm a cheese you want. The more citric acid, the softer the cheese. I use a slotted spoon to dip the curds in the hot whey, and rubber gloves to knead it.
Ricotta
Once you are done dipping the curds in the hot whey, heat the whey to
a slow boil. You will probably will have already noticed there are tiny
curds floating in the whey. As soon as it starts to boil, you should
notice it foaming. I let keep it at a slow boil for 5 minutes. Then I pour
it into 1/2 gallon glass jars, and let it sit in the fridge for 12-24 hours.
The cheese should have settled into the bottom of the jar. Pour off as
much of the whey as you can, then strain the rest through quad-folded
cheesecloth lining a strainer. I feed this whey to my chickens, there
isn't much left to it at this point. Once all the whey has strained out, I
make the cheesecloth into a pouch and hang it suspended in a jar with a
rubber band. Then in a few hours, once all the whey is out, I salt it and
put it in a jar in the fridge
Quote:
Really because I'm getting about a quart from each gallon of milk. (I poke a hole in the bottom to drain off the separated milk.) I guess that it just seems like a lot of cream to the city girl I am!
Deb
Originally Posted by gardenmommy Unless you are putting it through a centrifuge, you aren't likely to get "skim" milk. It will be lower fat than whole milk, of course, but still has plenty of fat in it. PP have given very good suggestions for using it. |
Deb
Deb-
I must warn you, cheesemaking can become rather addicting! I have become rather cheese crazy lately. I have been making lots of mozzarella and ricotta, as well as yummy yogurt cheese. I need to start buying cheesecloth in bulk, I am using it so much!
The amount of cream you get from the milk amazes me, too. I LOVE homemade butter.
Tessa
I must warn you, cheesemaking can become rather addicting! I have become rather cheese crazy lately. I have been making lots of mozzarella and ricotta, as well as yummy yogurt cheese. I need to start buying cheesecloth in bulk, I am using it so much!
The amount of cream you get from the milk amazes me, too. I LOVE homemade butter.
Tessa
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