cream as fat

[svrn]

I wasnt able to get any fat from the butcher this visit. I Have lots of raw dairy but I'm running out of butter. I just have cream and milk now. Would either of these be a good fat replacement to have with my meat or not? Is it necessary to have fat with my meat or do I just need to have fat during the day? I don't see cream tasting good with meat even if it is a viable fat replacement.

[achillezzz]

Cut the calories a little bit... try some cream... sleep more...
do it like a caveman!! and then when you have your meat and butter again  go wild!!

[van]

you can place the cream in a quart jar with lid and shake till to make butter,  it works.  YOu might have to shake for five or so minutes.  What will remain is the whey in the cream.

[RawZi]

What will remain is the whey in the cream.

    That whey is buttermilk.  If you let the cream culture before making the butter, that is nice.  Also, after making the butter, squeeze the remaining liquid drips out.  Rinse the butter with clean water. Store the butter at the hours you're not actually using it in water in glass, or in something that stores it off from smells.  The buttermilk is supposed to be good for certain things too.  I just drink it.

    Liver has fat in it too, that's why it's so smooth and doesn't freeze hard I'm told, as I have not tried freezing it.  Blend it with cream and drink or serve to pets, or blend less cream in and some mince and herbs for a pate.

[Adora]

Hi Raw Zi
I just made soft cheese out of my buttermilk. I left the cream on the counter all day, to culture. Then shook to make butter, then rinsed butter in cold water to make sweeter by removing butter milk, and put butter aside.  Then I added 1tbs of caraway seeds and let butter milk stand 3 days in my cupboard with a paper towel over the top and a rubber band. After the cheese had separated from the whey I strained it through cheese cloth. Makes a yummy soft cheese that I spread on cukes and other veggies. It is slightly bitter, the caraway seeds compliment it, I like the bitter, but if you do the same with raw milk after you have removed as much cream as possible, than not bitter, sweet. I like to add keifer to culture too.
They whey will culture veggies, I even cultured blue berries. Weston Price site said strawberries will not culture.
I drank some of the whey, it was refreshing, then poured the rest in compost. Maybe a bit wasteful.

[Dorothy]

Hi Raw Zi
I just made soft cheese out of my buttermilk. I left the cream on the counter all day, to culture. Then shook to make butter, then rinsed butter in cold water to make sweeter by removing butter milk, and put butter aside.  Then I added 1tbs of caraway seeds and let butter milk stand 3 days in my cupboard with a paper towel over the top and a rubber band. After the cheese had separated from the whey I strained it through cheese cloth. Makes a yummy soft cheese that I spread on cukes and other veggies. It is slightly bitter, the caraway seeds compliment it, I like the bitter, but if you do the same with raw milk after you have removed as much cream as possible, than not bitter, sweet. I like to add keifer to culture too.
They whey will culture veggies, I even cultured blue berries. Weston Price site said strawberries will not culture.
I drank some of the whey, it was refreshing, then poured the rest in compost. Maybe a bit wasteful.

Sorry Adora, but this is not making sense. You can't make cheese out of buttermilk. The buttermilk left over from butter making is almost like whey in that it is the liquid leftovers. Do you mean cultured buttermilk which is whole milk with a bacteria starter added and left to ferment? That you could make cheese out of.

Cream can be lovely, but it does become sour so if you don't like sourcream or if you want just the fat from the cream - making butter might be better.

When making it in a jar it can take a long time - but it's a good workout.   The trick is to keep on shaking until it gets super hard to shake and then it gets easy again - that's when it's done.

Because I used to make so much I would make it in my food processor instead. You can also make it in a blendtec blender and with an old fashioned electric mixer.

Butter is a GREAT form of fat. You can also use egg yolks as a fat source.

[Adora]

Hi Dorothy -
Whoops I think you are right. I've got so many jars going I'm not sure now, I just went to the fridge to take a pick of the cheese in question and I found a forgotten jar of what I think is the buttermilk. I vaguely remember putting something in the fridge to see what would happen if left alone.
So I have soft cheese from something and approximately 5 day old refrigerated buttermilk. I could make cooked paleo pancakes for my daughter, any other suggestions. I don't like the flavor as it is. Sorry about my confusion, I appreciate you helping me get it straighter.


Also, I like meat with soft herb cheese which is denser, but still not fatty enough so I add avocado, and egg yolk, then coconut cream for desert.  As enjoyable as this is it just doesn't compare to dense fresh, or even frozen fat, or marrow which I mostly enjoy with horseradish or mustard.

[Dorothy]

I have yet to find anything to do with buttermilk left over from making butter. The dogs, cats and chickens all hate it as do the humans. Compost piles or plants seem to be my only options. The buttermilk used in pancakes I believe is usually cultured buttermilk and not old-fashioned traditional buttermilk from making butter - but you could always try it.

What are paleo pancakes anyway? Aren't all pancakes made with grains?

[RawZi]

    Make the buttermilk fresh when the cows are making their best milk and it will taste refreshing

[Dorothy]

Maybe that's it. I've only made fermented butter and buttermilk - never fresh. 

[RawZi]

     @D
    My son I talk about here has mad kean sense on freshness of food and what the animal ingested. Weve found several farms and dealt with them for a few years now, and are getting better at finding things out so we get better milk. One of the problems was one of the farms called the milk fresh while it was always at least thirty six hours old.