Breastmilk Butter Recipes

Steps:

• In a freshly cleaned jar, preferably sterile, add the breastmilk.
• Screw the lid on tight and shake furiously until you have butter.

Steps:

• Pour milk into a bowl; add lemon juice and stir to combine. Let sit for 5 minutes. Use immediately.

Steps:

• Mix the milk and lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly. It won't thicken as much as traditional buttermilk, but it's a great substitute when making scones, soda bread or pancakes. Don't worry if the mixture looks curdled or has small white lumps in it, it will be fine once cooked.

Steps:

• Sterilize milk by heating it in a pan (not in microwave, though this can cause"hot spots" and cold spots where bacteria survive) until small bubbles form and is *almost* boiling, around 180-185°F.
• Cool to about 112°F.
• Meanwhile, if using purchased yogurt as starter, set it out at room temp to warm up.
• Add yogurt starter.
• You can buy the powder at a health foods store, or use 2 tablespoons of plain yogurt with live and active cultures.
• Look for some "fresher" yogurt with a very distant expiration date for stronger cultures.
• Pour milk mix into a *warmed* quart jar, Pyrex bowl, custard cups, etc--preferably something with a lid!
• Incubate it for 4-8 hours, depending on how tart you like it, by putting the container of milk mix into a picnic cooler and pouring very warm water in around it.
• Or if you have a big cooler, set the yogurt container into a big pot of hot water, inside the cooler.
• Don't cover the top of the container with water!
• You need to keep the water between 90-120 F, as close to 112 as possible.
• You really don't have to check it or change water much--you'd be surprised how well it holds the temperature, and the more you open it, the more heat you lose.
• Lower temps or shorter time make milder, sweeter yogurt.
• Temps closer to 120 or longer times make tarter, firmer yogurt.
• Also it gets firmer the longer you let it incubate--can go up to 12 hours or so.
• Remove a small amount as starter for your next batch, and add any flavorings or anything to the rest of the batch *after* incubating.
• Refrigerate.