Cooking with Tam - Bread, Butter, and Cheese (Pt1)

[bekjwk]

Hi Tam, I have really enjoyed your videos!! My family and I live paycheck to paycheck and y'all have shown me many ways to save! I would like to know where would I get Fresh Milk, and can you please put your recipes for the farmers cheese and the the bread. I have not had an oven in over a year so I can't bake right now, but I would still like the recipe for when we can get it fixed. Thankyou.

[soarntam]

@bekjwk Thanks so much for your kindness. If you google out raw milk providers in your area you should find sites that list who sells or ask on places like craigs list. I'll type out the bread and cheese recipe for our website so do check back for it!

[bill8176]

if ya put a small wooden spoon in the jar or a wooden dial rod. it will help to mix it up when u shake it. 

[robertmccallum1]

Wow that was some really cool stuff ...i like how ya make cheese . Is it just homognized milk you use

[BushcraftOnFire]

@robertmccallum1 Tam used fresh cow's milk.. you can use store bought.. as long as it's not "ultra pasteurized"

[bobrt28]

hi tam i was wondering what went into the making of the butter i saw you shaking the jar but i dont know what you had in it thanks

[soarntam]

@bobrt28 at the very beginning of the video I was removing cream from the top of a gallon of milk, that's what I used to make the butter.

[Sambo170]

Blessings and thanks again , I put on a pound or so just watching you work 

[soarntam]

@Sambo170 I'm thinking we'll have to put out some work out video's next lol

If you make the butter, that's weight loss as it's a calorie burner, so you can eat with no guilt!

[TheVitalTruth]

Thank you so much for sharing. I really enjoyed this time with you and gained some knowledge. Jesus bless you and your family.

[soarntam]

@TheVitalTruth You are most welcome, thank you for your positive encouragement. And may you and yours be blessed richly as well.

[fisherone9]

As I am currently in the middle of a fast....I consider these two videos to be most unfair and tempting!!! I can't wait to break fast and try these reciepes....Drool!! Droo!!l Drool! Blessings from the Fisher Family !!!!!!

[soarntam]

@fisherone9 Oh no!! :) Let me know how it turns out when you get to eat again! :) Blessings to the Fisher Family!

[bobrt28]

great video but where is the recipes :)

[soarntam]

@bobrt28 let me know what recipe you'd like

[getnprepn]

Great Video!! I was wondering how you made the heavy cream that you turned into the butter. Thanks very much.

[soarntam]

@getnprepn I skim the cream off the top of the milk after it chills in the fridge :)

[standingbear39]

Good video thanks

[RebLin51]

Thats how I used to make butter. My kids are grown and they still remember me making them play with the butter jar and rolling it back and forth like a ball. I would finish it off once they got tired or too bored. If they wanted butter on their bread or biscuits they had to help.

[5000btu]

your a lucky man the only thing my wife knew how to make was a bar tab

[NingasKugon09]

real good food [just noticed the wax paper...i use wax paper with anything and everything].

[MrStrawberrification]

I have to try that butter thing, if I can shake it that long lol. Thanks for this, it is really cool. How long did it take to shake it?

Thanks and God bless.

[YTSKI]

I would love to have a written down recipe for what Tam cooked. Your lives are a rarity these days, and its great to see that yall are living a meaningful life. God has definitely blessed your family!! Have yall ever thought of having a class on everything related to your type of lifestyle (gardening, milking cows and goats, eggs from chickens, how to take care of your animals, cooking "the real way", ect.). I would really like to come to a class like that!

[SilentWolf1966]

Very awsome Tam i love your vids.I have been a cook for many years profesionaly and i seem to learn something everytime i watch one of your vids.Thank You for the knowledge you have bestowed upon me.

[soarntam]

@SilentWolf1966 You are most welcome! Thanks for the encouragement and compliments. blessings :)

[MrJoeyBoombotz]

Dear Lady, You're husband Dave and children are truly blessed. There are far less than .01% of women in this country who have your knowledge, experience and warmth. In 65 years the country has lost 99% of this beauty and lifestyle.Thank you for all your kind sharing as well as from Dave and the rest of the family. I'm reminded of my visits and short stays at a farm in rural Pennsylvania in the 50s. I remember thinking that all the food in the city was like plastic in comparison. God Bless.

[soarntam]

@MrJoeyBoombotz Oh Sir, I do agree we are very blessed, yet I must confess that I learned from my Mother and many others as well. Keeping traditions alive is important but also very pleasurable and rewarding. Thank you for the love and encouragement! Keep the memories alive!

[Texasoutback]

Tam That was great. I have really enjoyed watching you and learning from you. Love you guys

[soarntam]

@Texasoutback thank you, blessings to you all.

[Rogerthat5x5]

Hello Tam, I wanted to know if you could use a potato masher to incorporate the herbs into the cheese. Great video. Thanks for sharing, take care.

[soarntam]

@Rogerthat5x5 Choose whatever works best for you, thanks so much for your encouragement and support.

[steinderbush]

Hi Tam, i love your video,s Do you have a recipe for the sour dough bread you make, Many years ago i used to do this to make rye bread but I lost the recipe!! I made the starter by putting 3 tablespoons of rye together with some water and stirred it into a porridge kind of thicknes , I stirred it one minute for about 4 days and when it smelled sour it was ready to use!! Is this the same way four normal flour!!??? Thank you ,see you!!

[soarntam]

@steinderbush I find the best way to make sourdough bread starter is by weight not measurement. I start with 50g of light rye flour and 50 g of water. I put a baggie over the jar and on my second day caught spores. I then added 50 f and 50 water. I fed it twice a day, it's a pain but each day weigh out 100 g of starter, then add 50g f. and 50 g water. Do this twice a day for 30 days, that's the starter you can keep working from. You can share the starter as well.

[soarntam]

@steinderbush I use the light rye in my starter and when I bake I use whole wheat with unbleached white. To bake build up starter until you have 800, use 700 and keep 100 for next time. You can store the starter in the fridge once it's 30 days old.

[Deereyes45]

Great video Tam :)

[Waldhandwerk]

Great again, Tam.

[gpsrobert1]

awesome video, very informative. I have one question though, did you use th heavy cream or milk?

[Hale642]

I got exhausted just watching Tam shale that jug!

[ConnerPlainLiving]

That's how we made butter, after our churn broke.

[PartTimeNaturalist]

Thank you very much, looks great! Now I´m hungry ;o)

One trick you might want to try one day when making butter is to add a bit of lemon juice. I always found that it will faciliate the buttering process, so you don´t hav to shake as long. Makes a nice, slightly lemon flavoured butter (which I personally like very much).

[BoIwar]

I love sour dough bread. It is really easy and cool to start up a sour dough. Just mix flour and water and let it stand in a jar for a couple of days. The older sour dough are tastier though. Can you track your sour dough or do you use a fresh one every time?

There is just one thing that can beat bread, butter and cheese and that i home made bread, butter and cheese.

Have a really nice day.

Bo

[soarntam]

@BoIwar I made a starter just as you shared, once I caught a yeast spore I fed the starter for 30 days, then I baked my first batch keeping 100g of starter. When I want to bake bread I feed that starter (I keep it in the fridge during batches) I feed that starter doubling it till I have 800 g. of starter, I use 700g for 3 loaves, keeping 100 each time to build up on. Hope that made sense

[Naturliebe]

Really fantastic work and great info, Tam

Great butter mixer. Since you can save your money for the gym. ;-)

Thanks and I'm looking forward to part 2.

Greetings Tito

[KingRyltar]

Great info...thanks Tam!

[Greatbloke]

The bread dough looks great... you've done that before. :) ....looking forward to seeing it finished.

[LiamMitts]

Great videos Tam,I had no idea cheese was so slow but easy to make.Thanks

[KMSCoring]

where is part two?

[MILOSLAVJMP]

BushcraftOnFire belongs to one of my favorite online information sources. Thank you. Mila Czech Republic Encyclopedia says :-)

[om3gadagg3r]

Tam, Its a pleasure learning from you. Thank you for sharing your knowledge and skills with us!

Take care,

Ω†

[soarntam]

@om3gadagg3r It's a pleasure to share our on goings in the kitchen :)

[Cat607]

Thank you so much for all these wonderful ideas.

[soarntam]

@Cat607 You are most welcome!

[mattmatty1234]

Tam,

What was in the jar that you used to make the butter? Did you add anything to it? Thanks, trying all this for the first time.

[soarntam]

@mattmatty1234 Just cream (it rises to the top, I wait 24 hours to remove it)

[bobinmissouri]

can you make the cheese with store bought milk? love watching your videos

[soarntam]

@bobinmissouri Only if it's not ultra pasteurized.  Thanks so much for your support

[pilarandmike]

Looks yummy! I use those pickle jars too, lol.

[megalizardfreak]

@BushcraftOnFire is the blackhawk s.o.f ruck kit a good extended stay backpack or inch bag thx



[BushcraftOnFire]

@megalizardfreak So sorry Bro.. I'm not familiar with that bag.. so I can't answer that

[megalizardfreak]

@BushcraftOnFire ill pm u the link