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Grow and Preserve Class--I'll Try this again!

Somehow this seems to have been posted much earlier this year--perhaps something is wonky on this website.  But, here is a reminder about--THE WONDERFUL GROW AND PRESERVE CLASS--Don't miss it!

Posted on Sunday, April 1, 2018 at 2:01 PM
Tags: canning (9), gardening (5), grow (1), jam (4), preserve (4), salsa (1), up-cycling (1)

Fruit Trees, Preserves and Drought-Efficient Gardening for the Mountains

M.Martinez Apples blog

San Bernardino County Master Gardeners and Fruit Preservers brought their Fruit Trees, Drought Efficient Trees and Shrubs Seminar to the Crestline Library, on Saturday, February 24. The well-attended workshop provided information tailored to the...

Posted on Thursday, March 8, 2018 at 7:36 AM
  • Author: Michele Martinez
Focus Area Tags: Agriculture Food Yard & Garden

Upcoming Seminars! Fruit Trees and Drought-Efficient Plants!

Fruit Trees - Chino Hills-Crestline

We have a couple of upcoming seminars starting this Saturday in Chino Hills and Crestline.  Hope to see you there.  

Posted on Tuesday, February 20, 2018 at 12:01 PM

Tea Time Class: A Belated, Easily Made Little-Something For Your Delectation

 
Go on, make some home-made butter, you know you want to.

 

Hmmm, I got busy and forgot to post this for last week's Teatime Class, so here you go!

A while back I wrote a post about making delicious cultured butter. This recipe is very good but maybe a little too much a time investment for some.

I was a crusin' the net and found a very FAST, easy recipe for butter with a cultured tang that I would like to share with you. This would go great with your scones for tea, for sure! It is quicker to make and would be great for a last minute addition to any holiday or special meal.

The hardest thing about this recipe is that you need to find good heavy cream, NOT ULTRA-PASTEURIZED and WITHOUT additives or thickeners. But, I have looked around and will tell you below what I have found to make this recipe in my area. Non-ultra Pasteurized heavy sweet whipping cream can be hard to find in my experience; sour cream without additives is a little easier to find. I had heard that Manufacturing cream would be great for butter, the only stuff I could find (sold by the half-gallon) had additives AND was ultra-pasteurized.

Maybe I will need to go and make a batch this week. I have been baking and it would taste mighty fine on hot, fresh, home-made bread or biscuits (or scones--with my tea in the morning!).

 

milk animal border

 

How to Make Homemade Butter--By Alex Guarnaschelli

Alex Guarnaschelli: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/homemade-butter-recipe-2104911

Total time: 15 min. Prep: 15 min. Yield: 3/4 pound butter. (= 12 oz, or three sticks--L. Watts)

 2 1/2 cups heavy cream

 1 cup sour cream

 1 teaspoon coarse sea salt

 Freshly ground black pepper

Prepare a medium-size bowl of ice water. In the bowl of an electric stand mixer fitted with the whisk attachment, gradually whip the cream and sour cream together. Increase the speed of the mixer and continue whipping until the cream separates and the mixture thickens.

Use a rubber spatula to gather up the butter and remove it from the bowl. There will be some liquid that is a natural result of this process. That liquid is actually buttermilk. Gather the ball of butter together into a double layer of cheesecloth or a thin kitchen towel and plunge it into the ice bath to wash any buttermilk off the surface. Sprinkle with salt and pepper, to taste. Pack the butter into a bowl or roll it into a ball or log shape using plastic wrap. Use immediately or store in the refrigerator.

Note from Alex Guarneschelli:

When I make breakfast on my day off, I always use the opportunity to get back to the basics. I love making my own butter and jams for toast. I have found its very important to use a natural sour cream that doesn't have any thickeners (like Guar gum) when making this recipe.

 

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My notes: This butter will not keep very long in the refrigerator as it is not really washed of all buttermilk—so keep it refrigerated and use it fast--feed it to family or a party of guests! It will not keep like commercially made butter. You could divide it into smaller portions, package separately and freeze them to keep fresh all that you are not using (defrost in refrigerator)--if you have any left!

As an alternative to freezing, or perhaps in addition to: Scoop the butter out, pressing out as much buttermilk as possible and place in a clean bowl. Then, wash the butter with as much ice-cold water as needed until the water runs clear; more than a few rinses may be needed. Butter washed this way will keep longer in the fridge and may, of course, be frozen for longer storage. In any case, do not expect your butter to keep at room temperature -- keep refrigerated or frozen at all times for good food safety.

After washing, you may salt your butter (or not) to taste as desired; try 1/4 tsp, taste and work up from there if you wish.

 

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Posted on Wednesday, February 7, 2018 at 1:48 PM
Tags: butter (1), home made (1), homemade (1), presevation (1), recipe (3), tea (1)

Upcoming in the High Desert--Come One, Come All!

Hello in the High Desert! It is really nice to be able to announce a class for you all.  Please come, it is free and sure to be informative. So put some green in your landscape and preserve it too.

 

 
 
Posted on Monday, March 5, 2018 at 9:27 AM

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