Milk,Cream, and Sour Cream
There is a confusing abundance of types of milk—fresh milk, organic milk, light milk, ESL-Milk, or UHT-milk—in Vorarlberg’s supermarkets today. Here we are only interested in hay-milk, which, by the way, is the most gently treated milk on the market, quite apart from its other virtues. It arrives daily on the cooling shelves and keeps but six days at the most. Whoever can by hay-milk directly from a farmer or a dairy is of course better off, but must boil this milk like any other raw milk.
Cream, the fat won from the milk by skimming off or centrifugation is the starting point for butter, sour cream, whipping cream and crème fraîche. For sour cream, sweet cream is mixed with sour milk or sour cream as a starter for acidification.
Cream
Hay-milk
Sour cream
Quark
Alp Butter
Clarified butter
Milk Caramel with Dukatenbuchteln (Yeast Pastries)
Milk Caramel with Dukatenbuchteln (Yeast Pastries)
Milk Caramel
1 Combine all ingredients and bring to a boil.
2 Reduce, simmering at the lowest heat for c. 45—60 minutes.
3 Fill into jelly jars and close immediately.
4 Store in a cool place.
150 g | granulated sugar a pinch of baking soda |
Dukatenbuchteln
1 Dissolve sugar, butter, and yeast in the lukewarm milk.
2 Add this liquid to the sieved flour and combine well with the egg yolks and lemon rind.
3 Let rise in a warm place.
4 Roll out the dough to 1 cm thickness and cut circles (c. 4 cm). Form these into balls and place closely together in a buttered form.
5 Brush with melted butter and bake for c. 15 min. at 180° C. Brush again and again with butter.
6 Allow the golden Buchteln to cool for a bit, then sprinkle with powdered sugar and serve with milk caramel.
Clotted Cream with Cucumbers and Berries
Clotted Cream
1 Combine milk and crème fraîche or crème double and cook over lowest heat for about 3 hours, until a skin forms.
2 Refrigerate for 12 hours.
3 Skim off “clots” and do not stir until smooth.
500 g | crème double or crème fraîche |
Cucumbers
1 Peel the cucumber and cut in half. Remove seeds and cut into pieces as desired.
2 Mix with the other ingredients and arrange in glasses.
3 Garnish with celery leaves.
Berries
Marinate berries with powdered sugar and fill into glasses.
Completion
Serve the clotted cream with brioche for afternoon tea.
1 | cucumber
yellow celery leaves
olive oil
lemon juice |
250 g | strawberries
powdered sugar |
Sour Cream Ice Cream with Cherries from Fraxern
Sour Cream Ice Creams
1 Combine cream, powdered sugar and sugar and heat to 85° C in a thermo mixer.
2 Stir in the soaked and squeezed out gelatin.
3 Add sour cream, lemon juice and lemon zest.
4 Freeze in an ice cream machine. The full aroma develops after 4 weeks.
25 g | liquid cream
juice and zest of an
untreated lemon |
Cherries from Fraxern
Version 1
Serve 500 g fresh cherries with the ice cream.
Version 2
1 Boil sugar and water to a pale caramel.
2 Add port wine and sherry.
3 Add sour cherry pulp and vanilla bean.
4 Boil until reduced by half.
5 Remove vanilla bean.
6 Warm the pitted cherries gently in the marinade.
| Cherries from Fraxern
Port Wine Cherries |
½ | vanilla bean, scraped out |
160 g | sour cherry pulp unsweetened |
All recipes serve 4.
Clotted Cream with Cucumbers and Berries
Sour Cream Ice Cream with Cherries from Fraxern
Sour Cream and Beets
Beets
1 Melt butter, add shallots and sauté until tender.
2 Add sugar and caramelize to a light color.
3 Add cider vinegar and briefly reduce.
4 Stir in ginger, mustard, coriander, vanilla, star anise, and cloves.
5 Stir in beet juice, apple juice and creamed horseradish and simmer for 5 minutes.
6 Add the beets and bring to a boil.
7 Season with salt, lime juice and zest.
8 While still hot, fill into canning jars, seal, and pasteurize.
9 Store in the refrigerator. The full aroma develops after about 4 weeks.
500 g | mini-beets, cooked in salted water until soft, peeled, and quartered |
½ | tablespoon ginger, chopped |
½ | tablespoon coarse mustard |
½ | tablespoon coriander seed, crushed |
1 | teaspoon ground caraway seed |
1 | teaspoon creamed horseradish juice and zest of an untreated lime salt |
Sour Cream Foam
1 Stir sour cream and crème fraîche until smooth.
2 Warm the lemon juice slightly and dissolve the soaked, squeezed out gelatin in it.
3 Stir into the cream.
4 Whip the cream and fold in carefully, along with the spices.
5 Fill into desired forms and chill for 6 hours.
Garnish
Beet leaves
Completion
1 Warm the beets to room...
