I can’t believe what I have accomplished! It’s so . . . Ukrainian (to me, anyway). I feel as though another “mystery” of this culture has been unearthed to me.
We get a liter of raw goat’s milk almost daily. It costs less than a dollar. But we are no where near able to drink a liter a day! So . . . I started wondering if I could make some homemade butter. After consulting with Vitaliy, I’ve learned to make butter, sour cream, soft cheese (tvorog–very popular here), and whey (used as the milk subsitute in pancake, blini, crepe, etc. recipes–and also great for skin and hair!)
I didn’t get a picture of the separation process, so I’ll just tell you about it. It starts with a glass 3-liter jar full of goat milk. It sits for a day or two at room temperature and separates. The bottom part is a thin, yellowish liquid, and the top half is heavy cream. This top cream is actually two separate creams. The thin top layer, visibly different, is scraped off to be sour cream, or if shaken, it turns into butter. What’s left (the majority of the cream) is put in cheese cloth, pressed for a few hours to get the whey out, and soft cheese is left.
Here is my jar of butter:
Here’s some sour cream:
Here’s some whey:
Here’s the soft cheese (tvorog); it’s actually very white:
So I did another very Ukrainain thing–I made ‘nalisniki.’ That is, using the whey, i made up some blini (like slightly thick crepes):
Then i put tvarog in the blini (I made two types–one batch of tvarog i mixed with a little sugar, the other batch I mixed with some salt), rolled them up, put them all in the frying pan with butter (thank you, goat’s milk again), fried them up a bit, and served some warm to Vitaliy with sour cream (thank you, g.m., again) on top .
This is all SO UKRAINIAN! Wow, I’m feeling domestic, diligent, productive, thrifty, and like I have a garden–not really a garden, just able to make my own foods 🙂