To fix the topic:
🔗Butter ... from melted sour cream ... according to the recipe of the Kineshma landowner
Such was the picture today. A rainbow, after a cheerful June rain, grew directly from our pond ...
🔗The freckle didn't even go under the canopy. I walked and admired.
🔗And, apparently, the animals were imbued with the mood and even condescended to posing ... group, so to speak, photography.
🔗And Freckle, seeing the door opening to the stall, milked ... she ran.
🔗Well. It is clear that when a cow appeared on the farm, it became interesting, at a certain stage, how it is possible to obtain dairy products not only by traditional, widely known methods, but also to remember those that are already a thing of the past. They left because, of course, technologies have changed, and life itself, in general, also, of course, has changed ... Although not always for the better, which is already there.
So, about the source. The way I will describe below. Here he is. That is, the title pages ... of the source.
🔗 🔗The author, or rather the person who described him, is the Kineshma landowner S. Dmitriev, a member of the Free Economic Society, well versed in agriculture, who in the 1840s traveled through the Kostroma province and wrote a report (1844) on the agriculture of the Kostroma province.
I deliberately cite extracts from his work, because: firstly, this syllable sounds like music, and secondly, without them, these extracts, it will be difficult to explain some of my actions.
So.
“… VIII. Cooking butter and other milk ops
(S. Dmitriev, member of the Free Economic Society)
§ 110. If butter is supposed to be made from milk in the winter, then fresh milk, just milked, is drained from the milk pan through a stigma tied with a clean rag into the cribs, which are immediately taken out into the milk parlor and placed on the shelves made under the window (see § 63), where the air is coldish. The milk on these shelves should stand until it cools down to the degree of summer river water. Crumbs with milk should not be covered with mugs or lids, but with a clean canvas; but if it is neat in the dairy, then it is better not to cover them with anything, so that the milk cools faster. Then the cribs with such milk, already covered with clean circles, are moved to the second shelves, arranged on the wall to the aft hut, where the air is somewhat warmer than on the shelves under the window.Here the milk should stand for at least a day until all the fatty parts, that is, cream, are separated from it.
After the said time, when it is seen that the cream has already separated from the milk, then it is transferred to the third shelves, arranged near the stove, where the air is already warm; here milk with cream, for the formation of sour milk and sour cream, must stand at least two days; however, it depends a lot on the degree of warmth in the milk; however, in no case should the milk be kept in such warmth that the crinkles are heated from it, and therefore, if there is excessive heat on the shelves by the stove, then milk with cream can be left on the second of the mentioned shelves.
The perfect separation of sour cream from sour milk is recognized when, from a slight swing of the crinkle with the hand, the sour cream does not move apart, but moves in a dense mass ... "
You see how it is?
It is here that these most modern technologies interfere in the process. The fact is that we do not yet have a certain room that Dmitriev calls "dairy". It is in the process of dispensation. Therefore, after milking and straining the milk, we pour it into sterilized (necessarily !!!) jars, because we do not sterilize the milk itself, but use only a “live” product.
And this is what happens in a jar on top of milk in a couple of days. Note that the layer of this very, practically, sour cream has a thickness of four fingers ... or a little more.
🔗 🔗Naturally, sour cream, or heavy cream, as you like, thus obtained sour.
And I do it a little differently.
As soon as the milk "... cools down to the degree of summer river water ..." I separate it. Or I pass it through a separator.
This is what it looks like.
🔗Again, I cite this quote solely to confirm the thoroughness of the author's approach to the subject of research:
“… § 111. When making butter in summer, to cool fresh milk, it should be placed in a cellar on snow or ice; and for the separation of cream, on shelves specially arranged for this in the upper part of the cellar; sour cream is also formed on these shelves.
If it happens, in the middle or at the end of summer, that all the ice in the cellar melts; then instead of ice, boxes with sand should be put in the glacier, and often wetted with cold water, so that it is always wet; milk can be put into this sand for cooling, like in a glacier. Moreover, it should be noted that milk is kept in the glacier, in the light or on wet sand, for only cooling, and it stays there for a very short time; and therefore cannot accept a musty or any foul smell.
It is not superfluous to mention that for greater convenience in caring for dairy osprey, the cellar should be built as close as possible to the farmyard .... "
And for guidance on further actions, we take the following:
“… § 112. After the sour cream is formed from the cream, it is carefully removed with a wooden spoon and placed in the top box (the top box is the same milk box with the only difference that it has a lattice at the end of the stigma). Having filled it with sour cream, they put it in a free oven in a moderate heat of the oven and leave it in it until morning; then, taking the topbox out of the oven and cooling the sour cream, drain the remaining or, as they say, the whey that has bounced off the sour cream through the stigma of the firebox; then they knock or churn the sour cream with a whorl (a smooth pine stick, at one end of which there are short branches sticking up), until then all the liquid remaining in it, called churning, is separated; and the sour cream itself will curl up into a ball, which is called buttermilk.
If the buttermilk is so small that it is impossible to fill the topbox with them, they are placed in cold water for storage; and when there are so many of them that you can already fill the topbox with them, then putting them in this last one, they put it in the oven so warm that the buttermilk can melt well in it, which usually happens two or three hours after the furnace is heated. The melted buttermilk will turn into liquid oil, from which, having removed the foam in advance, it is carefully poured into a clean, well-evaporated and completely dry tub; observing that the particles of sour cream remaining at the bottom of the top box, which have not turned into butter, do not slip through the stigma of the top box into the tub. These particles of sour cream, called the sinkhole, as we will now see, do the same with benefit in business .... "
Well. The separated cream was removed to the refrigerator. Only not in the top box, but in the bank. Three days later, here's what happened.
🔗The cream turned into a rather thick sour cream, and separated ... almost whey.This is the kind of sour cream that turned out ..., as the author says "... from a slight swing of the crinkle with his hand, the sour cream does not move apart, but moves in a dense mass ...."
🔗I will notice. Our sour cream didn't even sway.
Separate the sour cream from the whey. First, remove with a spoon, what happens, and throw the rest through a strainer.
🔗And we have two products. It is sour cream that will go into business ...
🔗... and serum, which then "... do the same with good use ....".
🔗And then I had to solve the riddle: "... put in a free oven in a moderate heat of the furnace and leave it in it until the morning ...". The mystery is not where to get the oven. It is available, but "free oven ...".
Here's what we managed to find on the Internet: "It was customary to call a free-type stove that continues to emit after the end of the furnace the so-called free heat accumulated by it in the brick bins." Also, of course, information, but very vague.
Okay. With the adage "And where ours did not disappear" we heat the stove. Although the heat is summer. Look how amicably the firewoods got busy ...
🔗"... and with a thrust gets along in the oven ..." ©
🔗Having heated the stove, I decided that the temperature was still high.
🔗He waited until all the coals were extinguished and the stove cooled down.
🔗And then he put the pan ... (and where will I get it - the top-stacker?) ... into the oven ...
🔗... and closing the flap, left until morning.
And in the morning, the pan was opened ... And that's what they saw.
🔗Melted sour cream and oily, rather thick whey. You see what yellow one.
🔗And this is sour cream itself.
🔗The one that, as they say, is thicker, was removed with a slotted spoon, but a lot of sour cream particles remained in the serum, which, in order not to lose, we threw this whey through a fine strainer.
🔗There she is - a serum. I repeat - fragrant and oily. And at the same time, it is very tender, that is, butter is butter, but not heavy fat!
🔗Mr. Dmitriev further says: “... then they knock or churn the sour cream with a whorl (a smooth pine stick, at one end of which there are short branches sticking up), until then all the remaining liquid in it, called churning, is separated; and the sour cream itself will curl up into a ball, which is called buttermilk ... "
Of course, I don't have whorls and other exotic things, but I have a mixer.
So, sour cream.
🔗And with such a stirrer (and what is not a whorl ... perhaps not a knotty one).
🔗We are working on the process.
🔗 🔗 🔗Then I brought it a little bit with such a whisk to ...
🔗And here's what happened. Buttermilk is not buttermilk, but ... it came out very thick, but at the same time airy and very tender ... still butter.
🔗I note right away that I did not overheat the second time. There are two reasons. The first is that it is very warm outside, as they say. And again to heat the stove and lazily and ... and so the kitchen was aired for a day. So ... it was postponed until winter. And the second - and it turned out insanely tasty
And now about the results.
I won't repeat the consistency. I've already said everything.
Taste. Apparently because it was heated only once, the taste turned out ... mmm ... very similar to cottage cheese of the highest, I emphasize, quality. Gently - such a creamy aroma and a slightly nutty flavor.
So ... Angela for you at your meal !!!
And ... again from the author of the above report:
“... § 113. Such butter, as we see, is made from ghee; but you can also knock it down from raw sour cream. In this case, although the oils come out more than from melted sour cream; however, it tastes unpleasant and cannot be kept fresh for as long as the first. For this, it is believed, the reason, in the southern provinces, in order to protect oil from deterioration, it is most salted; while in the Kostroma province there is no need for this, because our twice ghee butter can stand for two or three years without any harm.
The buttermilk remaining from the butter, the foam from the butter and the bottom are mixed in one dish and used by peasants and courtyards to whitewash cabbage soup; this mixture can also be used to make pies and unleavened egg breads, simply called koloboks.
§ 114. From the milk liquid separated from the sour cream, called segedysh, they make cottage cheese and sour milk.If they want to make cottage cheese, then after removing the sour cream, the remaining liquid from under it should be put overnight in the same cakes in the oven, which was still heated in the morning; so that the warmth in her was the most moderate. After overnight, a third of this liquid will curdle into lumps or curd; and the rest will separate into liquid serum; and in order for the cottage cheese to be well cleaned of this latter, it is placed in a sieve installed above the tub, into which the whey flows. The curd should be in the sieve until the whey is no longer separated from it.
Serum is usually used in our country for fermenting canvases and canvases during bleaching; also it goes into poultry feed and to replace pig feed on it.
When making cottage cheese, you should know that from the great heat in the oven, the cottage cheese will come out very strong and yellow; with moderate warmth, it becomes soft and white.
§ 115. If they want to make sour milk and, at the same time, of good dignity, then four buckets of a saddish should be mixed with one bucket of good cottage cheese and one bucket of varenets ... "
So there is a basis for further practical development of the heritage of the past centuries.
