Homemade Dairy products (butter, cheese, yogurt)

Butter

Put heavy cream in a jar and shake. Forever. (Actually, it takes about 1/2 hr. to 1 1/2 hours depending on how long and consistently you shake. I go for about 1/2 hour and then ask my husband to finish up, which he does in 5 minutes.)















Cheese-Ricotta
Source from: http://www.easypeasyorganic.com/2010/06/billy-makes-ricotta.html
(Orange bowl.) 

Ingredients
2L milk (skim, 2% or full fat are all fine. *Try to use organic/raw milk)
1 tsp salt
1/3 c white vinegar (though I've used other types in a pinch or apple cider vinegar)




Directions
1. Heat the milk in a large ceramic or stainless steel pot over medium heat until the point just before it boils. If it looks like it might start bubbling, or gives a few big belches, it's likely ready. If you like to have more control, heat it to 90C. Stir periodically so it doesn't burn on the bottom.

NOTE: If you forget, and suddenly your house smells like boiling milk ... that's ok! Just continue as below and we'll soak the pan after we're done ...

2. Remove the pan from heat and add the salt and vinegar. Stir. It should separate into curds and liquid (the whey). I tend to leave it for a bit at this point before filtering out the curds.

NOTE: If it doesn't separate, you'll need either more acidity (vinegar) or more heat. Do that now if you need to.

3. Use a strainer or a slotted spoon or a strainer lined with cheesecloth to strain out the curds. You're done! But save the liquid - it's great for baking with, and for soaking grains or beans.

4. Store your ricotta in an airtight container in the fridge and use within a few days. The whey will keep for a week or two in a jar in the fridge.


Yogurt

(Mine ended up being 'yogurt cheese' and is in the blue bowl. It tastes like tangy cream cheese. See The Color Mint for details.)
 






I have two different recipes for this one with two different sources.
 Homemade yogurt in a slow cooker
Source 1: http://everybodylikessandwiches.com/2013/01/make-homemade-yogurt-in-a-slow-cooker/
Note: I have modified instructions, because this was the recipe I used the first time, and the instructions weren't thorough enough.

Ingredients:
8 c organic whole milk [I prefer raw milk]
1/2 c plain organic yogurt [I use greek yogurt]



Directions:
Turn your crock pot to low heat, pour in the milk and let cook for 2 hours & 45 minutes.
Turn off the heat and let it sit for 3 hours to cool.
Add 1/2 c plain organic yogurt, wisking in.
Skim off the dreaded milk skin and whisk in the yogurt.
Wrap the entire crock pot in a large beach towel to keep in the heat and let sit overnight for 12 hours. Spoon yogurt into jars and refrigerate.

Basic Yogurt-Making Instructions
Source: http://www.kitchenstewardship.com/2012/05/29/making-homemade-yogurt-easy-picture-tutorial/
Basic Instructions
    1.    Heat to sterilize the milk.  (160-180 degrees F)
    2.    Cool milk to proper incubation temperature.  (90-110 degrees F)
    3.    Add starter yogurt. (2 Tbs. per quart)
    4.    Incubate at warm temperature 4-24 hours.