Recipes and How-To


Natually Raised Farm Products - Rockwood, Tennessee

Recipes and How-to's for Farm Fresh Products

Making Butter

Anyone can make fresh butter even if you don't have access to natural Real milk. It's fun and educational for children as well. It takes less than 30-minutes and costs less than $4 if you buy a quart of cream from the local grocery store. Contrary to popular belief, real butter is far healthier than any of the fake stuff. Think about it as you read the list of chemicals contained in the fake stuff and tell me you really think it's healthier. What about health and Butter?

There are some different variations on butter making though the end process is the same. You can let the whole milk or cream sour or not, and you can skim the cream off the milk or not. In any case, only the cream makes the butter. If you shake whole milk until you have butter, you just have a lot more buttermilk than if you had skimmed the cream from it; the butter volume is the same so why waste the milk? Personally, I don't like sour cream butter which isn't near as common as it used to be; most people haven't even heard of it. As for skimming, I'm not going to waste the milk turning it to a larger volume of buttermilk when I can skim it and enjoy both. If you leave your milk or cream warm to long, it will sour. A couple of hours is all that's needed to get it to room temperature.

How to do it - If you don't have real natural milk you can buy Heavy Cream from any grocery store. Of course fresh natural milk is better but use what you have available. If you will use fresh natural milk, let the cream rise to the top and skim it off, this is heavy cream. What you are left with is X % or skim milk depending on how much cream you left. Put the heavy cream in a glass container like a common mason jar and let it warm to room temperature (an hour or so is long enough); don't leave it so long that it sours unless you like sour cream butter as some do. Don't fill the jar more than about ¾ full so there is plenty of room for the cream to slosh sufficiently.

After the cream is at or near room temperature, just take turns shaking the jar as vigorously as you can, but it is not necessary to get to wild with it. In about 15-minutes you will have two things in the jar; butter and buttermilk. First the heavy cream will thicken to delicious natural whipped cream which you could use in place of the fake whipped creams on the market. Then you will notice that it begins to seperate as tiny noduals appear. Just a few shakes later and you have your butter. Gently mash the butter in a bowl to get out the rest of the buttermilk and lightly salt it. There you have it!! Drink the buttermilk or use it to make homemade buttermilk pancakes or biscuits.

Buttermilk Pancakes

There is nothing like homemade, but it can be hard to find these days. Following is a good recipe for Buttermilk pancakes with some variations which you can use if you like.

I always mix my dry ingredients together first, then I add everything except the Buttermilk hand mixing only with a fork, then I add the Buttermilk to get the consistency that I want. If you run out of Buttermilk, you can finish with a little milk or water. Pancake mix should be slightly lumpy, and should sit for a few minutes as it will thicken significantly which you may have to thin. I never add sugar to my mix though you can.

  • 2 cups flour, anything except self rising, all purpose works well.
  • 1 Tsp salt; there is no advantage to "sea" salt or "kosher" salt, they're both selling gimmicks.
  • 1 Tsp Baking Powder
  • 1/2 Tsp Baking Soda, we use both to balance acidity.
  • 1 Egg
  • 2 1/4 cups fresh natural Buttermilk; not commercial buttermilk. Personally, I'd rather use real milk than fake commercial buttermilk.
  • 3 Tblsp Butter or shortening, I like bacon or sausage grease instead.

Alternative ingredients

  • Sugar - Some people add sugar up to 2 tablespoons. For what reason I don't know. Afterall, it's pancakes and your likely to top it with something richly sweet.
  • Vanilla - Or any other flavoring. If you're going to use it, it's worth using the real thing. I don't because I use natural bacon or sausage grease instead of butter or shortening as my flavoring.

Bread, Homemade Wheat or White

Once you've had homemade bread, it's hard to ever eat that cardboard tasting commercial bread again. If you consider the ingredient list of twenty or so items on commercial bread, it's no wonder the taste is so poor. Most of those ingredients are chemicals so you can leave the bread on your counter for a month and it won't go bad.

With homemade bread, there are only six ingredients, and none of them chemical preservatives. Of course though the homemade bread has great taste, it will only last about seven days on the counter. Homemade bread will last a week or so longer in the refrigerator. We make our homemade bread every fourteen days, and we put it in the refrigerator on about day six so it won't go bad after that. We keep it out as long as possible because it tastes so much fresher before it is refrigerated. We've been making bread for the last five years religiously. We don't eat commercial bread at all anymore, it just tastes so bad, even if you get the best brand available.

There are some tricks I've learned over time. Bread is one of those things where ingredients must be precise. When it comes to precise, weight is the only accurate method. An example of the reason is for example, flour can vary greatly in weight because maybe it is lightly in the measuring cup, or somewhat compacted. Water will vary greatly in volume when measured cold vs hot.

Ingredients following, in lbs and nearest measure equivalant. With the exception of the flour and water, ingredients can vary with little negative effect. The flour can be any mix of white or whole wheat, but I find that about two thirds white flour makes the most pleasant whole wheat style bread. Best for bread flour is indeed best for bread. There are differences in flour, and all purpose should never be used when making bread as it has other added ingredients. It is of IMPORTANT note that the water is a hot measure which is significantly different than cold measure.

  • Flour, 1lb 6.4oz (22.4oz), 2 1/3 cups
  • Salt, 3/4 Teaspoon
  • Vital Wheat Gluten, 1 Tablespoon
  • Water 1lb 2.4oz (18.4oz), 1/3 Liter
  • Honey 7.26oz, 4 Tablespoon
  • Butter 3 Tablespoon
  • Yeast 3/4oz, 1.25 Teaspoon

Heat the water for two minutes in a microwave, and in the meantime, put the honey and butter in the mixing bowl. When the water is heated, correctly measure and poor over the butter and honey. Let the water cool slightly so it is warm to touch on the side of the bowl (this will also soften the butter if it was cold). In the meantime, mix the dry ingredients in another bowl. Add the yeast to the warm water and wait for it to become active using available time to mix dry ingredients. The yeast will be activated in about a minute, at that time mix in the dry ingredients and knead for at least four minutes after well blended. The dough will be very smooth when it has been kneaded sufficiently. Put the dough in a lightly buttered bread pan (glass is best by far), and let it rise until slightly above the edge of the pan. If it raises to long, the air bubbles will be to large. If it doesn't raise long enough, the bread will be dense. If the bread raises to long, it can be knocked down, rekneaded and raised again though this is not necessary when you get the raised down correctly.

I raise the bread in the oven and when it is right, I simply turn on the oven and start baking at 325 degrees F. There is no need to preheat the oven. Bake time will be approximately thirty minutes. It is benificial to rotate the pan 180 degrees in the oven half way through baking. When the bread is lightly browned, remove from the oven and butter the top lightly. Cover with a towel and let cool until warm, then slice and wrap.