GreenZoneLife

Last night I made some fresh butter from water buffalo fat.

Yes, the water buffalo milk butter is white 🙂

But then I saw the fresh strawberries on the table and I decided to make some sweet flavored butter. I mashed some strawberries, add a tablespoon of sugar – you can just add any other sweetener or none – and a teaspoon of mint powder.

Then mix them all together

Yummm – on a slice of bread

I decided I want to go a bit further with my homemade cheese-making experience and I managed to make a semi-hard cheese.

Nothing complicated in this process, just a little patience – about a week and is done. I used the same process as for making the feta cheese.

I took a small quantity of unsalted feta and put it in a mold and press it down really well until it was almost dry. Then I place the piece of cheese on a rack and let it sit there at room temperature (22-24 Celsius degrees) for about a week, covered with a piece of cheesecloth and turning it 2-3 times a day.

After this period it was done. Absolutely delicious 🙂

Nothing like shop-bought produce. Definitely a winner!

There are two ways of making cottage cheese.

One is using soured milk (simply let fresh milk to ferment and sour by keeping it in a warm place for a day) that is heated to about 60-65 Celsius degrees until it curds. Than you strain the curds and get the cottage cheese.

The second method is quicker, as you don’t need to wait for the milk to sour for a day. Just heat the milk to about 60 Celsius degrees then remove from the heat and add some vinegar. I used 4 large tablespoon for 2 liters of milk. Stir slowly for a couple of minutes until the curd will separate from the whey.

Than strain the curds and you get the cottage cheese.

You can store the cottage cheese into a sealable container and place in the refrigerator.

You can also use the whey as you would use milk in making pancakes or to make bread. Or just use it in your morning smoothies.

After boiling the milk I put it in glass bottles in the fridge, but before putting it in the bottles I collect all the foam (fat) that has formed on top of the milk while cooling.

I use this to either make butter or different types of sweet spreads.

This time I made flavored coffee spread. I put the collected foam in a pan, added some sugar, not much, and few teaspoons of Irish Cream flavored instant coffee.

Give them all a short boil, it will quickly thicken. Put it while hot in a clean jar, let it cool and than store the spread in the fridge.

Use to flavor your coffee instead the usual coffee creamer, spread on pancakes or biscuits near your morning coffee, or just eat it with a spoon straight from the jar 🙂