These butters are variations from cookpad member’s Elham Mansorian recipe, using our own fresh homegrown saffron. Thank you, Elham.The vegan version uses fresh clarified cashew butter made from boiled cashew nuts, which are then roasted and churned with coconut oil and salt. It tastes richer than dairy butter and I put 16 fresh saffron threads in, one per tablespoon of butter.The dairy version of grassfed butter contains more water, one cup of butter makes 6 ounces of clarified butter. I added 12 threads of fresh saffron, also 1 per tablespoon.The sweet aromatic flavor of this saffron butter is great on toast. Will pair well with risotto, steamed white fish and other bland dishes.

The richness of home made butter will amaze you. Two cups of sweet cream make one cup of butter in your kitchen mixer. And if you don’t have a cow handy, you just buy a pint of sweet cream in the store. You will also produce 2/3 cup of fresh buttermilk. Great to make Ranch Salad Dressing with. Recipes follow.

Clarified butter can withstand heat without burning for a longer period and at a higher temperature than whole, nonclarified butter, making it ideal for pan-frying. Essentially, you’re removing the water content and white milk solids from the butter. Clarified butter keeps up to 1 month in the fridge.

I made the margarine cookie recipe from Cookpadders Jeremy and Kristy in here, and liked it. I wanted to try and see if farm made unsalted butter would taste different from margarine. Here is the recipe for the cookies. I linked the recipe for home made butter.

A Quarter cup of vinegar or lemon juice, and a gallon of full milk make four cups of rich cottage cheese, and ten cups of whey, nutritious for cooking, in an hour.Four dollars of milk and vinegar or lemon juice make eight dollars of cottage cheese.All you need is a pan and a thermometer and a sieve.Fresh cottage cheese every week.

We grow saffron crocus bulbs indoors and outside in a large planter pot with special peat and soil, pH 6.5, under a citronella geranium that keeps the squirrels away. They produce saffron in winter and fall and new bulbs every winter.We harvest the flowers, dry them and also make liquid saffron to cook with. We dig up and split off the new bulbs and replant them for next year.The deep red threads in the flower are dried and boiled, nine per cup of water to make the liquid.

Cashew milk is creamier than the soy milk I have been making. I looked it up, cashews are 44% fat, soybeans are 18%. Cashews get harvested starting in February, dried a few days, stored in shell till ready to be dehulled and sold, so taste one to see you buy fresh crop, and to make sure it has not been over salted. Here are the recipes to make fresh pasteurized cashew milk and butter. Delicious.

I include home made fresh cream cheese as part of my recipes, but it might be easier to list the recipe for cream cheese itself in here, because it is so delicious, quick and easy to make.

Four cups of full milk or cream makes 4 tablespoons of fluffy dried powder. Low Temperature Evaporation removes the moisture, leaves the flavors, the nutrients, the vitamins. Always handy to have some dried milk powder and cream powder in the freezer when you run out of fresh. Instead of disposing milk products that reach their expiration dates, why not evaporate them. Easily done overnight in your oven. Inexpensive. Makes me sleep better.

Our farm recipe missed half the ingredients that cookpad member Renukabala listed in her recent recipe, and hers tastes much better. I did substitute black stone flower with more cumin, although the original spice is available on amazon. I am allergic to lichen. Here is our new updated improved version. Thank you Renukabala.

Cast Iron pan toasted whole sesame seeds, ground, mixed with untoasted white sesame seeds, then whipped into a cream dip with olive oil and sunflower oil. This cream dip is also called Tahini. Great on crackers, sandwiches, and mixed with eggplant or garbanzo beans to make hummus. Stays fresh a month in fridge.

Ghee is nothing more than clarified butter and its so delicious. It has a rich caramelized flavor. Plus its great for lactose intolerant people. Its also very expensive in the store. Making it this way will save you a few bucks.