Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pinch of salt added to rather thin cream will cause it to whip up light
- 4 hrs
- 1 teaspn
- 1/2 tablespn
- 60 degrees by the thermometer
- one most likely to be lacking in inexpensive meals
- salt
Directions
Pasteurize sweet cream the same as milk, cool quickly, let stand covered in a cold place for at least 4 hrs; whip or beat in a deep vessel, the inner cup of a double boiler or a pitcher, (some think it easier to shake the cream in a tightly corked, wide mouthed bottle or jar) until like whipped cream; then set the dish in slightly warm water, to raise the temperature of the cream enough to cause the butter to separate but not enough to make it oily. Remove the dish from warm water just as soon as butter begins to separate; pour off buttermilk and pour pure cold water over the butter. Work a little and pour water off; next pour on water with a little salt (1 teaspn. to the quart) and let it stand from 10 to 15 m. Remove butter to cold dish, add salt, about ½ tablespn. to the pound, if unsalted butter is not preferred; work a little, cover with a cloth wrung out of salt water, and let stand a few hours in a clean airy place. Then work a little and shape as desired. Do not work enough to spoil the grain and make the butter oily.
This is the method with which I have had the best success. The regular temperature for churning cream is from 58 to 60 degrees by the thermometer. Sterilized butter should be made fresh every day.
“Protein is the most costly of the food ingredients and the one most likely to be lacking in inexpensive meals, and is the nutrient which skim milk supplies in a cheap and useful form.”--_R. D. Milner, Ph. B. Farmers’ Bulletin, 363, U. S. Dept. of Agriculture._
“Sour milk is the safest form to use if milk is not Pasteurized, as the acid of the milk kills all the germs except the lactic acid germ.”--_Dr. Rand._
“People who cannot digest fresh milk or in whom it produces a feeling of heaviness and discomfort, can eat large quantities of curdled milk without inconvenience.”--_W. Brown, M. B., Ch. B., in Edinburgh Medical Journal._
“Lactic acid precipitates the casein (clabbers the milk) but does not affect the fats and salts. Its effect on the casein is to improve the digestibility of this important compound, the meat element, which is the most valuable constituent of milk.... As a matter of fact, sour milk is really a more healthful food than sweet milk, digesting more rapidly and more completely.”--_W. M. Esten, in Storr’s Bulletin, No. 59._
Directions for making artificial buttermilk come with the tablets and preparations sold for that purpose.
As milk is a hearty food it should not be taken with other heavy foods such as nuts, legumes or eggs, but with bread, zwieback, crackers or rolls, parched or popped corn and other cereals.
Clear milk is coagulated by the gastric juice and should be taken slowly, in small amounts, so that the acid may have a chance to mix with it and form the curd in small particles. When drank rapidly, the curd will form in large pieces and be difficult of digestion, often causing distress and disease.
Some can digest sweet milk better if an acid is taken with it, but, as a rule, such individuals would better take nut milk and cream, preferably nuts, and plenty of juicy fruits.
In fact, considering the increase of disease among animals, it were better for us all to be learning more and more how to prepare foods without milk and eggs, _educating_ ourselves and others _away_ from them.
The next thing to copper or re-tinned vessels for heating milk to the boiling point without scorching, is a nice clean iron frying pan or round bottomed iron kettle. I have used a stone milk crock.
Brush the inside of whatever dish milk is to be heated in with oil or butter, as a still further precaution against scorching, for scorched milk is unusable.
Wash all utensils used for milk first in cold water, then with warm soapsuds, and then scald with perfectly boiling water. Wipe with clean dry towels and if possible put them in the sun.
When hot water is poured into vessels before they are washed clean, the casein is glued into the crevices, ready to make mischief with the next lot of milk.
Condensed milk, containing cane sugar, is thought by many physicians to be the cause of the great increase of diabetes, especially among children.
A pinch of salt added to rather thin cream will cause it to whip up light. Whip cream in a pitcher, the inner cup of a double boiler or even in a tin can, something deep and small around. Of course the cream and utensils should be very cold. Stop whipping while cream is smooth, before it begins to have any rough appearance.