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Venison Breakfast Sausage - BEST!  Fresh Homemade

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This video shows how to make fresh venison breakfast sausage. I can honestly say, that this is the BEST venison sausage I've ever had. If you enjoy processing your own vension, this recipe is for you. Very EZ to make, and DELICIOUS!!! Enjoy!

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I make some deer sausage and grind deer up for a chili

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How To Make REAL BUTTER in a KitchenAid Mixer

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You can make Raw or Whole Real Butter in your Kitchen Aid Mixer in less than 10 minutes, and it tastes better than any butter you can buy in the store!

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Homemade Sour Cream! How to Make Creme Fraiche

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Learn how to make a Creme Fraiche recipe aka Homemade Sour Cream! Visit http://foodwishes.blogspot.com/2011/03/homemade-creme-fraiche-nobodys-ever.html for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Creme Fraiche recipe!

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INSTRUCTIONS FOR MAKING RAW MILK BUTTERMILK

To make raw milk buttermilk with our Sour Cream Starter Culture, simply add 1 packet of the starter culture to the required amount of raw milk without heating.

To make raw milk buttermilk with our Heirloom Buttermilk Starter requires an extra step, to ensure the culture remains viable for re-culturing indefinitely.

The initial step of activating the starter requires heating the milk to 160ºF, to pasteurize it. If preferred, pasteurized store-bought milk may be used instead. In this case, proceed to step 3, Activating the Starter.

Avoid ultra-pasteurized or UHT milk.

Part One: Activating the Starter

1. Slowly heat 1 quart raw milk to 160ºF

2. Cool the milk to 70-77ºF.

3. Transfer to a glass or plastic container.

4. Add 1 packet buttermilk starter. Mix thoroughly.

5. Cover with a towel or coffee filter, secured with a rubber band, or put a lid on the container.

6. Place in a warm spot, 70º-77ºF, to culture.

7. Check after 24 hours to see if it has set. If it has not set, leave up to 48 hours, checking every few hours.

8. Once it has set, or at the end of 48 hours, cover with a tight lid and refrigerate for at least 6 hours.

9. This buttermilk is the pure mother culture. Always use the pure mother culture as the starter culture for making raw milk buttermilk.

Even if the activation batch does not set after 48 hours, it is still cultured and can be used to make subsequent batches of buttermilk.

Part 2: Making Raw Buttermilk

1. Put 1 quart raw milk into a glass or plastic container.

2. Add ¼ cup pasteurized mother culture. Mix thoroughly. To make larger batches, use 1 tablespoon pasteurized mother culture per cup of milk, making up to ½ gallon per container.

3. Cover with a towel or coffee filter, secured with a rubber band, or put a lid on the container.

4. Place in a warm spot, 70º-77ºF, to culture for 12-18 hours.

5. Check every few hours by tilting the jar gently. If the buttermilk moves away from the side of the jar in one mass, instead of running up the side, it is finished culturing.

6. Once it has set, cover with a tight lid and refrigerate for at least 6 hours.

7. The cultured buttermilk can now be eaten.

Part 3: Making a New Batch of Pasteurized Mother Culture

1. Slowly heat 1 cup raw milk to 160ºF

2. Cool the milk to 70-77ºF.

3. Transfer to a glass or plastic container.

4. Add 1 tablespoon pasteurized mother culture. Mix thoroughly. To make larger batches, use 1 tablespoon pasteurized mother culture per cup of milk, making up to ½ gallon per container.

5. Cover with a towel or coffee filter, secured with a rubber band, or put a lid on the container.

6. Place in a warm spot, 70º-77ºF, to culture.

7. Check after 12 hours to see if it has set. If it has not set, leave up to 18 hours, checking every few hours.

8. Once it has set, cover with a tight lid and refrigerate for at least 6 hours.

Once every 7 days, use the pasteurized mother culture to make a new batch of pasteurized mother culture.

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To make raw milk buttermilk with our Sour Cream Starter Culture, simply add 1 packet of the starter culture to the required amount of raw milk without heating. To make raw milk buttermilk with our Heirloom Buttermilk Starter requires an extra step, to ensure the culture remains viable for re-culturing indefinitely.

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How to Make Butter - Homemade Butter Recipe

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Learn how to make your own fresh creamy butter! Visit http://foodwishes.blogspot.com for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this video for how to make your own fresh, homemade butter!

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Homemade Cream Cheese - Creamy Yogurt Cheese Spread Recipe

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Learn how to make Homemade Cream Cheese! Go to http://foodwishes.blogspot.com/2013/10/homemade-cream-cheese-labneh-way.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Homemade Cream Cheese!