tag:blogger.com,1999:blog-6630677860591258111.post2686001135323496978..comments2023-05-13T01:00:40.068-07:00Comments on project small: Cultured butterdelilahhttp://www.blogger.com/profile/09491316375702064852noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6630677860591258111.post-985167040256536192011-05-26T09:10:58.105-07:002011-05-26T09:10:58.105-07:00Esperanza, pour the unpasteurised whole milk into ...Esperanza, pour the unpasteurised whole milk into a gravy separator (or multiple gravy separators, or a scrupulously clean cooler with a drain on the bottom) and let it sit, covered, in the fridge until the cream rises. Then pour off the skim milk until you see the cream start to come with it—that's all there is to it. Save the skim milk for other uses (you can make quite decent ricotta from it by heating it with a splash of acid such as lemon juice or vinegar, for example).Dave Liebermanhttp://blogs.ocweekly.com/stickaforkinitnoreply@blogger.comtag:blogger.com,1999:blog-6630677860591258111.post-68661620641904258232011-04-13T19:05:33.399-07:002011-04-13T19:05:33.399-07:00Delilah, Absolutely awesome! Gonna try it soon.Delilah, Absolutely awesome! Gonna try it soon.Evie G.https://www.blogger.com/profile/02696880032820427061noreply@blogger.comtag:blogger.com,1999:blog-6630677860591258111.post-83026258893923756202011-03-31T07:05:58.814-07:002011-03-31T07:05:58.814-07:00Thanks for posting this! Very helpful and inspirin...Thanks for posting this! Very helpful and inspiring. Any chance you know how to separate the cream from unpasturized whole fat milk?Esperanzahttps://www.blogger.com/profile/14505320557439013386noreply@blogger.comtag:blogger.com,1999:blog-6630677860591258111.post-28622228152850275092011-03-29T10:03:36.929-07:002011-03-29T10:03:36.929-07:00Cannot wait to try it, Delilah! Looks so beautiful...Cannot wait to try it, Delilah! Looks so beautiful!mothercluckhttp://www.mothercluck.comnoreply@blogger.com