November 7, 2015 at 10:25 pm #16052
Hi Ruben –
I’ve been wanting to make organic ice cream for a long time. There is none here in Louisville, KY. So I bought the Cuisinart 30. The recipes that come with it are very rudimentary. Yours are pretty complicated for a beginner but I’m ready to go. The milk and heavy cream here in stores does not have a fat content on it. So I’m not sure how to adjust my recipe to try a batch.
My farmer at the Farmers’ Market has grass fed cow raw milk that I’d love to use but he doesn’t know the fat content? What should I do?
Also, you recommend milk powder for home ice cream-=making but when I look at how it’s made, it sounds scary. I know you’re into organic and local and healthy. Do you know of an organic milk powder that is made in a healthy way that is available in the US?
Thanks for all your great work and sharing of info.
December 2, 2017 at 9:17 pm #22305
Hi, Gary. I live in the US also and I had to modify Ruben’s table for use with American milk products. According to the regulators “heavy cream” must have a fat content of 36%. Typical whole milk in the US has 3.5% fat content. None of this helps you, but I suggest two methods.
1. Use the 36% standard and use your whole milk from the farmer’s market. Taste the ice cream. If it’s greasy, cut the ratio of cream.
2. Buy a half gallon of nonpasteurized whole milk from a grocery store. Buy the same from your friend. Pour the store-bought version into one of his jars and let it sit for a day. Then compare the thickness of the cream layer on top. Since you know the store-bought version is 3.5%, you can guestimate the relative fat content.
As to dried milk and Ruben’s methods: I have been making ice cream for five years, maybe 60 – 70 quarts. I’ve tried multiple methods Nothing comes close to Ruben’s methods. Nothing. My mom treated dried milk as health food.
December 12, 2017 at 10:45 am #22429
Hi Roger and Gary,
Gary, apologies for not replying to your question, I hadn’t realised it was here! Roger, thank you for replying.
Let me know if you still need some help Gary.
All the best,