Holy cow, how did I make it to Wednesday without posting? Clearly, this isn't my day job.
We made good time on the trip home from Hill Country. We stopped outside of Schulenberg at Stryk's Dairy for more raw milk. I found cream and buttermilk, too, so I'm delighted about that. I have a little under a gallon and a half of raw milk, plus a half-gallon of buttermilk and a quart of cream. I have been waiting a while to pick up enough extra milk to process into cream cheese and yogurt. I'm not sure what to do with the buttermilk. I honestly picked it up mostly because it was $3 for a half-gallon, and I figured I could find something to do with it, even if I just used it for pies.
So if the world out there has any good buttermilk recipes, let me know!
While on vacation, I also picked up a small pasta machine and a frittata pan set. I made a frittata Sunday night using onions and red and green peppers we had in the refrigerator along with parsley, basil, chives, and marjoram from Mark's garden, and I augmented the eggs with a bit of the abundance of raw milk in our refrigerator.
I made another frittata last night, this time attempting to use up some of the kale that my friend Hannah picked up for us at the farmer's market. It's in season right now along with mustards, leeks, brussels sprouts, and lots of other noms. Eighty cents for a HUGE bunch of kale. Anyway, I made the frittata with onions, garlic, marjoram, and some of Stryk's local cheddar cheese. I wanted to add another local, small dairy's goat cheese to it, but it's a spreading more than crumbling cheese, so I left it out.
Tonight I want to use the pasta machine. I figure I'll master the "art" of pasta making using the called-for unbleached all purpose flour first, and once I have it down, I'll begin the trial and error process of converting to my self-ground whole wheat flour. I'll get there, slowly but surely.
Anybody want to guess what book I'm reading right now?
You can make sour cream out of your yogurt and buttermilk. Take equal amounts of each, line a colander with a piece of cloth and let it drain for 6-24 hours. Milk can be added if it gets too thick.
ReplyDeleteHere is my MIL's family's favorite pie ever. It's to DIE for!!
Buttermilk Pie
Cream 1 stick of butter and 1.5 c sugar together. Add 5 eggs, a pinch of salt, 2 T honey, 1 tsp. vanilla, 3/4 c buttermilk, and 1c coconut. If needed, add 1/3 c flour (I find that every time I make this the filling comes out different - sometimes I need flour, sometimes I don't). Bake pie at 350 with foil over top until middle hardens (about 30-40 minutes), then take foil off and let the top brown for another 10-15 minutes.
It's not very good for you, but it is delicious. My husband always asks for this on his birthday instead of cake. Enjoy!!
Oh, Sour Cream! Sounds wonderful.
ReplyDeleteWe have a family buttermilk pie recipe, too! Ours doesn't call for coconut, though. I love it so much.