I started making my own bread.....and then quickly added butter to the repertoire.....which resulted in a large amount of fresh buttermilk (uncultured)....and I couldn't bring myself to just toss it down the drain, especially after having paid $8.75 + delivery for a quart of heavy cream.
I bought some CO, PO, NaOH, and a mold from Brambleberry and made my first batch yesterday. I suppose I shall post the details of that process separately as I have a few questions.
Italian peasant bread
Butter - you can see the buttermilk at the center of the bowl.
Straining the buttermilk out through a sieve.
Butter
Massaging/washing the rest of the buttermilk out of the butter (that water I don't keep)
Into ice cube trays
View attachment 72071
First batch of buttermilk soap using 44% OO, 34% CO, and 22% PO. 48oz total, 11.25oz of buttermilk (no extra water added), 4.8oz of lye, 5% SF. Pretty sure the SF is higher than 5% due to the butter in the buttermilk.
Lye + buttermilk ice cubes. Laser thermo showed just under 90F at the high.
Finished product after pouring. Nice thick trace.
After 24 hours in the freezer.
Now it is sitting at room temp and I suppose I'll try out one bar after a few days and then compare it to 4 weeks of curing as this is all new for me.
I bought some CO, PO, NaOH, and a mold from Brambleberry and made my first batch yesterday. I suppose I shall post the details of that process separately as I have a few questions.
Italian peasant bread
Butter - you can see the buttermilk at the center of the bowl.
Straining the buttermilk out through a sieve.
Butter
Massaging/washing the rest of the buttermilk out of the butter (that water I don't keep)
Into ice cube trays
View attachment 72071
First batch of buttermilk soap using 44% OO, 34% CO, and 22% PO. 48oz total, 11.25oz of buttermilk (no extra water added), 4.8oz of lye, 5% SF. Pretty sure the SF is higher than 5% due to the butter in the buttermilk.
Lye + buttermilk ice cubes. Laser thermo showed just under 90F at the high.
Finished product after pouring. Nice thick trace.
After 24 hours in the freezer.
Now it is sitting at room temp and I suppose I'll try out one bar after a few days and then compare it to 4 weeks of curing as this is all new for me.
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