July 26, 2012

Homemade Crème Fraîche, Butter, Buttermilk, Leaf Lard, Bread, and Broth

Last weekend we did a fair bit of food preparation:
- baked a few loaves of bread
- rendered about a liter of leaf lard
- made a big pot of stock using oven roasted beef shanks
- cultured 3L of creme fraiche
- churned about 2L of it into butter and buttermilk
- harvested and braised a bucket of kale from the garden