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Post by super on Jan 25, 2015 12:17:17 GMT -6
The Milk man went the way of the Ice man I guess? Except, I think the Milk man got more action!
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Post by Blue Star on Jan 25, 2015 12:44:39 GMT -6
I don't think I have ever had the pleasure....fresh churned butter. I bet that's good. I bet regulations make it tough to do. Pretty sure milk has to be pasteurized/homogenized. I don't think if you took 'whole milk' from the store and churned it, you could get cream, let alone butter. I sure remember cream rising to the top of our milk on cold days when I was a kid. I used to help my G-pa milk cows, then strain the cream off the milk from the day before, after it raised to the top. Then .. I helped G-ma churn the butter in a glass jar, w/a handle. She used to let me whip it & back then, we only had Lucky Whipped butter in sticks, from the store. Once, in home ec, some gals were making whipped cream & whipped it too long. She told the teacher it must be bad, and I said NO, it's butter! Even SHE didn't know, so I told the class how to make & how to "Clean" freshly-made butter. BTW, you COULD make it @ home, using whipping cream.
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Post by angelsamongus on Jan 25, 2015 13:02:41 GMT -6
Absolutely; Red, or White.... An Argentine Malbec; (my fave) & a good Domestic CA, Cabernet Sauvignon, Paired with red meat and Bleu cheese Pinot grigio is great with a buttery swiss. ALL pairable with a good Cheese....... no, I'm not an Alcoholic; I have a relative who's a wine rep.....
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Post by Anonymous on Jan 25, 2015 13:09:00 GMT -6
Darn it. That'll teach me for not checking in here. Missed out on it.
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Post by Blue Star on Jan 25, 2015 13:16:30 GMT -6
Illinois has some very good wines. I love Rhubarb & Pomegranate.
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Post by angelsamongus on Jan 25, 2015 13:44:53 GMT -6
I 've never tasted either, but I'd try them. I like both fruits.
Galena has a nice little Winery and is a great little town filled with antique shops.
Were their kittens on the farm BS?
The smell of cream on the kits is one of those scents that comes to mind from when I was a child visiting my Grandparents. They would squirt the kittens faces while milking the cows and leave saucers of milk on the porch.
What is the process to "Clean" butter, this is something I've never heard of?
I once watched a video of an Amish woman making butter in a Ball Jar by continually shaking it. It looked like a lot of work. I would guess for sweet or unsalted butter this to be by not adding either ingredient (?)
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Post by father of two on Jan 25, 2015 14:19:17 GMT -6
You can freeze milk.
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