Science experiments

Left: milk on its way to becoming buttermilk.
Middle: cream on its way to being soured.
Right: oats soaking in water and acids so is easier on our tummies when we cook it tomorrow.

(Bacteria arrived in the mail today.)

Homemade butter

Its easier than you might think. Especially if you own a food processor. Dump in a quart of cream and blend until you hear a splash and a thunk. Separate the buttermilk from the yellow globs of butter.
Rinse butter in cold water. Salt. Voila!

p.s. Its way better if the cows you got the cream from are grass fed, better yet if the milk was raw or pasteurized at low temps.

Sourdough

We have a new pet in the family--a wild yeast starter. Right now it has to be fed and watered twice a day. It's so demanding. But eventually it gives you something back. And this is Take One of the fruits of our labors. Waffles, pancakes, bread--all sourdough and all yum.