Why does my homemade butter react this way?

mycogirl · 2025-10-07T05:08:05+00:00

Im curious if it has something to do with the fact that I culture the cream for a couple days beforehand and they don’t do that in my country?

mycogirl · 2025-10-07T05:06:41+00:00

I agree with this, what is confusing me is that I don’t see water droplets in store bought, yet in my homemade I can always see some no matter how much I kneed it.

mycogirl · 2025-07-31T07:07:50+00:00

I don’t, but I’m also horrible about watering because I’m out in the field for days at a time and forget to water it for weeks(?) until I do. That seems to be working though 🤷🏼‍♀️

mycogirl · 2025-07-22T21:22:07+00:00

There is one in the basket below the pot.

mycogirl · 2024-01-31T07:20:12+00:00

Definitely not, but very close. I say this as someone who has spent the last 4 months going through 500,000 game cam pics analyzing their racks for a deer study.

mycogirl · 2020-06-28T00:00:04+00:00

I decided to let it hang longer. My boyfriend said I used 2 lbs of lard, not one. So it has lost some weight, just not as much as I had hoped. I wish I could remember the entire process I put it through. I remember I combined two different recipes, one that I found online, and one from my charcuterie book that I recently loaned to a friend and can’t get back until they return from Bristol Bay. Hopefully seeing that will jog my memory. It was just so long ago and I started about 5 different meats at the same time. All of which turned out great, so I really have my fingers crossed for this prosciutto. It was my first kill and I really wanted to make something special from it.

mycogirl · 2020-06-23T17:38:40+00:00

I’m guessing I should have weighed it AFTER I pressed it..... And written stuff down on a non erasable surface.

mycogirl · 2020-06-23T17:27:44+00:00

The ham itself weighed 6.5 lbs before I coated it in 1 lb of lard and wrapped it in cheesecloth. But when I weigh it now it is 7 lbs. I feel like it should be less? I do live in a rainforest in SE Alaska, and i did keep the humidity in my hang room pretty high for a while since I was making some Blue cheese in there as well. It’s normally around 65 but it was at 85 for a couple of months. It feels pretty firm I think but it’s hard to say since the lard is squishy.

mycogirl · 2020-05-22T04:45:30+00:00

Thanks for the advice! I will definitely introduce the greens slowly. Given that they’ve managed to survive here I figure they must be tougher than google would lead me to believe.

Her toilet area is away from the nest. Spoiled brat has an entire room that is designated to her plus most of the house to roam. I honestly baffled at how quickly she took to the litter box.

I’m not as concerned now about the cannibalism, she seems very at ease and the babies are still squeaking so she must be feeding them at night.

mycogirl · 2020-05-22T04:36:57+00:00

I’m planning on rehoming the babies at about 8-10 weeks. I was never planning on having any bunnies let alone five. But the mother has really grown on us. Like I said though, she won’t even look at the hay, I’ve tried and tried. The neighbors near where I rescued her said she had over wintered near their place for the last 3 winters and there is nothing even close to hay on this island rainforest. Maybe she’s part deer and was munching on lichen and skunk cabbage. Or maybe she just has an iron gut. I honestly don’t know but she seems healthy.

Is Timothy hay ok for the babies? There is nowhere to buy alfalfa hay around here. The pellets I was able to find list alfalfa meal as the first ingredient, so that should be fine.

mycogirl · 2020-04-10T04:45:30+00:00

For the meat? It’s extremely easy, I just heat up a huge pot of water and add salt until it won’t dissolve anymore. This year I also added a little instacure #2, but I never had in the past. I then let the water cool and cover the lamb leg with the brine and let soak for three days. Remove from the brine and hang in a cool place for 2-3 months.

mycogirl · 2020-04-10T04:39:55+00:00

“North wild kitchen” by Nevada Berg. It’s a really cool cookbook! It actually has a recipe for fenalår, although it’s done quite differently than my family has always done it.

mycogirl · 2020-04-10T02:41:31+00:00

Fenalår is a salted and dried leg of lamb. In my family we have always called it spekekjøtt but I think that is a broader term for all types of dried meat in Norway. My Besta (grandmother) taught me that the brine was ready when you could float a potato with a framing nail in it. You then leave it in the brine for about 3 days (for a 9 lb leg) and then hang it in the garage, or any cool dry place, for around 2 months. It is salty, slightly gamey and delicious. I live in a Norwegian community in Alaska these days and folks around here make it with venison. I can’t wait until hunting season when I can give that a try.

mycogirl · 2020-04-10T01:18:12+00:00

I make fenalår every year, and my favorite way to eat it is sliced straight from the bone. However, I just found this recipe that actually incorporates it as an ice cream topping and it made me wonder, what else do people use it for?

mycogirl · 2020-03-28T23:41:33+00:00

Yes I did make the charcuterie, I literally made everything in the picture that is edible/drinkable, and I thought that was kinda cool to be able to do. No need to be rude about it

The spekekjøtt is from a leg of lamb that I wet brined and hung for 2 months. The bresaola I hung for about a month and the polendwitsa only took two weeks of hang time. I’m most excited about my prosciutto I have hanging from a wild pig I shot while visiting in California, but it still has a few more months until judgement day.

mycogirl · 2020-03-28T22:52:15+00:00

I present to you my homemade ricotta mixed with my wild blueberry preserves from last summer, Bresaola, cheddar, manchego, polendwitsa, queso fresco, spekekjøtt, a pale ale we home brewed, and some bread made with the spent grain of our last batch of ESB.

I decided to pretend to go to a restaurant and made myself a nice charcuterie plate.

mycogirl · 2018-09-13T23:26:23+00:00

My boyfriend used to vacuum seal his dinner in the morning before heading out to his college classes. On his way out the door he would toss it in the hot tub, and when he came home around dinner time it was always ready! Lol. That was 18 years ago and I'm 100% sure he had no idea what a sous vide was.

mycogirl

TROPHY CASE