Country Traditions

January 19, 2011

Black Pudding From Scratch (English) Recipe

Filed under: animals, farming, recipes — Tags: , , , , — dmacc502 @ 12:24 pm
Braised Pork Rillons, Black Pudding - Auction ...

Image by avlxyz via Flickr

� 1�1/4 �qt Fresh pig’s blood �

� 8�7/8 �oz Bread cut into cubes �

� 1�1/4 �qt Skim milk

� 1 �lb Cooked barley �

� 1 �lb Fresh beef suet

� 8 �oz Fine oatmeal �

� 1 �ts Salt �

� 2 �ts Ground black pepper

� 2 �ts Dried and crumbled mint �


� 1. Put the bread cubes to soak in the milk in a warm oven. Do not heat the milk beyond blood temperature! Have the blood ready in a large bowl, and pour the warm milk and bread into it. Stir in the cooked barley. Grate the beef suet into the mixture and stir it up with the oatmeal. Season with the salt, pepper and mint.

� 2. Have ready 2 or three large roasting pans. Divide the mixture between them – they should not be more than 3/4 full. Bake in a moderate oven — 350 F – for about an hour or until the pudding is well cooked through. This makes a beautifully light pudding which will keep well in a cold larder.

� 3. Cut into squared and fry till heated through and the outside is crisp, in bacon fat or butter. Delicious for breakfast, or for supper with fried apples and mashed potato.

via Black Pudding From Scratch (English) Recipe.


September 16, 2010

Making Buttermilk

Filed under: Churning butter, farming, making cheese, recipes, Vinegar — Tags: , , , , , — dmacc502 @ 4:46 pm

How to make buttermilk with easy instructions and some recipes for homemade buttermilk.

Buttermilk is a by-product that you get when learning how to make butter. However, when you examine it carefully, it is nowhere near the thick white buttermilk that you can buy from the local store. This is because this buttermilk has had a culture added to it, and it is much thicker than what is left behind after making butter.

However, once you start making your own buttermilk at home, you will realize that what you have made is nothing like the store-bought product either! Instead you will have a far better product that is rich in taste and far superior to what you can buy.


Take your whole milk out that you have bought from the store, or, if you are lucky enough, your own raw milk, and let it sit on the counter in your kitchen for an hour or two. This will bring the milk to room temperature, before the next stage.


Take 1 cup of the milk and add either 1 tablespoon of lemon juice, or 1 tablespoon of white vinegar,or 2 tablespoons cream of tarter. Stir through well and leave for 15 minutes or so, until the milk starts to curdle.


Either use straightaway, stirring before drinking, or bottle and place in the fridge. Your buttermilk will keep for a week.

How to Milk a Cow by Hand

Filed under: animals, farming — Tags: , , , — dmacc502 @ 4:28 pm
Man milking a cow the old-fashioned way

Image via Wikipedia

Here you will learn how to milk a cow by hand. Unless you have more than 15 cows, it is not worth the cost of buying expensive milking machines. Milking a cow by hand seems difficult at first, only because you haven’t mastered the technique. Once you know what to do, and how to do it, then milking cows is something that you could probably do in your sleep. But until you get to that stage there are a couple of things you need to get right first.

Milking cows need to be milked at the same time every day, twice a day and they need to be milked correctly for them to be happy and generous with their milk. And cows will, as long as they are handled with care. Cows will have milk in their udders when they are calving, and so it is a natural process anyway when the teats are stimulated for the milk to start to flow from the udder to the teats.

The most important aspect of leaning how to milk a cow is that everything should be clean; your hands before you start milking, the teat that you are going to be pulling on, the bucket that you are going to be collecting the milk in, and the final receptacle you are going to use to store the milk in. If you are not careful about hygiene at any stage, it will affect the quality of the milk, and worse still, your health. You can use a weak bleach solution to clean your buckets out after use, but remember to rinse well with hot water afterwards and to turn the buckets upside down when not in use to make sure that they are free of dust and insects when you use them next.

The next thing when you learn how to milk a cow is to wash both the cow, her teats and your hands before you begin. You don’t have to give her a full wash, but it is advisable to wash and brush the side of the cow where you will be sitting to prevent any debris falling into the bucket. And definitely your hands and udder should be cleaned before you begin milking cows. All of these can be cleaned using warm water. It is then important to dry each udder off and a disposable paper towel is best to prevent the spread of bacteria. Your hands can also be dried off in the same manner using a new paper towel.

No matter how gentle your milking cow is in the field, she has the ability to kick like a mule if she can. Therefore, it is best to treat Daisy with a healthy respect and to tie her back legs together with a strip of cloth or leather when you begin milking her. Of course, there is how to milk a cow the easy way, but tying her up, or how to milk a cow the difficult way and have her kick you and your full milk bucket just as you were about to call it a day. It’s your choice, but certainly wiser to restrain her right in the beginning.

When learning how to milk a cow you should also learn about looking for any signs of mastitis in your cows. This is a painful illness that can occur when a cow has not been able to let down her milk regularly, or has been milked with dirty hands, had her teats wiped with a cloth that wasn’t clean, or to the prevalence of flies. You should also examine the teats to make sure that they are not chapped or cracked where bacteria can sit and breed. Milking a cow that has mastitis can be tested by looking at the foremilk. If you take a small sample from the teat and examine it against a dark container if the milk is flaky, has small clots, or is very watery then this means that your cow could have mastitis and the milk is not suitable for human consumption. You should then call your vet in for a more professional opinion and a course of antibiotics will do the trick.

So now finally, you will get to read more on how to milk a cow. Place a milking stool on the right side of the cow and place the bucket firmly between your knees so that the bucket is stable and cannot be accidentally knocked over by any movement of the cow. You should try and get under the cow as much as possible so that the distance between the teat and the bucket is minimized.

The technique of milking cows by hand all comes down to how you hold the teat. The teat should always be grasped by the whole hand with your thumb and forefinger around the top of the teat. By doing this you are preventing the milk from going back into the udder. Then, enclose the rest of the teat with your other fingers, one by one. This then presses the milk out. In order to get a good flow of milk going you then release the grip of your thumb and forefinger on the teat to allow the milk to flow down the teat again from the udder, and repeat the process of enclosing and squeezing the teat with the rest of your fingers as seen in the diagram.

How to milk a cow is not difficult as I said, but it does mean mastering this technique. When you start milking your cows start with the front teats first, and try milking them with the above technique with both hands on the two front teats. When they are nearly empty, then start on the back two teats. When they are nearly empty, you can then come back to the front teats and finish off your milking by seeing if you can a little bit of whatever is left in these front teats. Once you have the technique mastered your milking will go much better once you have a rhythm going and using both hands.

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