Making Butter

« WellTellMe • Forum • Natural Health • Nutrition & Food • Milk Products • Making Butter »

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Re: Making Butter
« Reply #150 on: April 05, 2008, 10:01:40 AM » by djawt5

bump....anyone know the answer to my delima?

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Re: Making Butter
« Reply #151 on: April 05, 2008, 10:28:11 AM » by ladyhen

I've never made butter this way, so can't answer your question with any accuracy. I would think, if you saw yellow clumps in it, that was butter and you blended it back into the liquid. Huh

This thread on cream has a lot of info about when and how to skim cream and a little on buttermaking.

http://www.welltellme.com/discuss/index.php/topic,978.msg165456.html#msg165456

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Re: Making Butter
« Reply #152 on: May 15, 2008, 09:16:14 PM » by queentea

I am so excited I just made my first batch of butter and it came out so nicely. Thank you so much for the detailed instructions. I used the blender method and it worked great! I got about 1 cup of butter for 1 quart of milk and got about 1/2 a quart of buttermilk...will be using that to make some ranch dressing! Thanks again to all those butter makers that went before me Wink

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Re: Making Butter
« Reply #153 on: July 26, 2008, 07:52:17 PM » by southmom2k

Yay! My butter turned out! I am just so excited to actually get butter from what I did... When I followed the directions on this website it actually worked. Thanks for all the information!
I didn't get a ton of butter, but I think I need to find a better way of getting my cream from the milk...
I am going to make pancakes with the buttermilk=)

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Re: Making Butter
« Reply #154 on: August 04, 2008, 05:56:28 PM » by crystal

I made butter today from the raw cream that I skimmed off of the raw milk that God has provided us with by answering my desperate pleas for finding a source for raw milk!

And this is the house that Jack built..... Grin

Oh, the butter is nummy and wonderful! I am beyond excited!!!!! Shocked

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Re: Making Butter
« Reply #155 on: September 09, 2008, 09:20:57 AM » by KristenA

I'm getting frustrated..... I have been successfully making butter now for months.... and the last 2 times I have only gotten whipped cream.
My blender seems to die on me. The cream doesn't move. Last time I tried in the food processor but it just never turned. I'm experiencing the same thing now.

I'm so confused... What could be the problem?

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Re: Making Butter
« Reply #156 on: September 09, 2008, 09:38:26 AM » by KristenA

Quote from: KristenA on September 09, 2008, 09:20:57 AM

Update:
I gave up........
On the blender Grin

I put the whipped cream in a large gallon jar and took my frustration out... shaking it like crazy. The cream separated within 60 seconds and now I have butter and buttermilk. Grin

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Re: Making Butter
« Reply #157 on: September 09, 2008, 09:39:43 AM » by ladyhen

Kristen,

I wonder if maybe you're not getting enough agitation or impact to get the butterfat to stick together. Huh

I'm a quart jar style butter maker, so maybe someone with more blender butter experience will know.

What is the temperature of your cream? That might be a factor, too. I usually let mine come to room temperature before making butter.

Editted to add: I just saw that you posted. Glad that your butter came out well!

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Re: Making Butter
« Reply #158 on: September 10, 2008, 08:39:31 AM » by SC

I'm no butter expert, but I have observed a few things.
High speed gadgets will whip cream nicely, but they don't coax the butter out of the cream. Butter 'comes' from a regular movement, rocking, dashing . . .

Occasionally, I'll purchase heavy whipping cream (raw) and find that butter is in the small carton. It is created from the motion of the delivery truck as it travels from the dairy farm to the retailer.

Farmers used to attach containers of cream to Mama's rocking chair. With a baby in the house, nursing and churning happened at the same time.

Here's the one I'd like to have:

My own musing is that some of the healthiest things in life require a little time and patience. . . and that too often, we think we need to replicate the methods of mass production.
~SC

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Re: Making Butter
« Reply #159 on: September 10, 2008, 10:38:24 AM » by Kati*did

Quote from: SC on September 10, 2008, 08:39:31 AM

I had this happen! We were in Poland last month and I bought some raw cream at the market...only, when I got home I found I had a jar of butter. I had carried the cream home really gently, so I think it probably turned into butter on the farmer's drive into town. I was just surprised at how little it must take to get butter.

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Re: Making Butter
« Reply #160 on: September 10, 2008, 02:00:11 PM » by SC

Quote from: Kati*did on September 10, 2008, 10:38:24 AM

Quote from: SC on September 10, 2008, 08:39:31 AM

Duke: "What's wrong with the cream? It won't come out of the carton. There's some sort of glob in there. It's no good. I'm tossing it out."
Me -- rushing to rescue the carton: "WAIT! Don't throw it away! That's FREE BUTTER!"
Duke: walks away shaking his head & muttering at the strangeness of his wife. Cheesy

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Re: Making Butter
« Reply #161 on: October 21, 2008, 11:24:15 AM » by FarmWife

Quote from: healthyinOhio on July 27, 2006, 07:14:04 PM

Okay, this question is more towards how to store butter than making it. Can I leave this butter out on my counter at room temp., covered? Or is this dangerous because it is dairy.

I make my butter and make small butter balls (between golf ball and tennis ball in size. I then freeze them. I keep one in the fridge and one on the counter in my butter dish with the lid on. I make them small, so that they are used up quicker. This way, they don't go sour on us. Figure out what size of ball or stick or whatever you need to just last a day or two. Then freeze it in that size. I have never had a problem other than on the truly hot and humid summer days (we don't have A/C), it tends to get a bit sour. I eat it anyway, or cook with it.

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Re: Making Butter
« Reply #162 on: October 21, 2008, 05:41:05 PM » by boysmama

This article is LOOOOONG, and yes I actually read all of it! Wink

Quite fascinating. Grin

The history of butter, storage, how to's... http://www.webexhibits.org/butter/
If you don't have time to read it all it has some handy bookmarks for history, composition, making etc.

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Re: Making Butter
« Reply #163 on: October 21, 2008, 07:40:43 PM » by Whiterock

I've seen some of the churns on that site.My mom has one of these (the one she has is on the right)...

And she has one of these (except hers is a two gallon size)...

The glass churn used to belong to Granny Trudy. I have a top to one of those but haven't been able find a jar I can afford. But I do have a glass churn that works the same way, it was just made by a different company. I don't use it, but it's nice to have just in case we need to start making our own butter.

WR

« Last Edit: October 21, 2008, 07:47:07 PM by Whiterock »
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Re: Making Butter
« Reply #164 on: October 27, 2008, 09:45:21 PM » by corriebeth

I'm getting my first raw milk tomorrow (YEAH!!) After reading through this whole thread, I just had a weird thought. Has anyone used their bread machine's kneeding cycle to make butter?? I know, that's odd to ask, but I thought maybe it would do a good job...

Corrie

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Re: Making Butter
« Reply #165 on: October 28, 2008, 07:48:39 AM » by healthybratt

Quote from: corriebeth on October 27, 2008, 09:45:21 PM

Corrie

What a fabulously ingenuous idea. Shocked

Let us know what you find out. I'll be on pins and needles waiting for the results. Grin

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Re: Making Butter
« Reply #166 on: October 28, 2008, 01:22:58 PM » by corriebeth

Okay, So we dug into our first "trial" gallon this morning without waiting for the cream to rise - it was FRESH! So, maybe tomorrow I will throw what cream is left into my bread machine just to satisfy HB's curiosity. Thanks for painting my weird idea in a positive light, HB.

Other questions: i have two little ones that I would like to have "whole fat" milk. When I skim cream for butter, what kind of milk will I be left with - 2%, skim??? I suppose it depends on how much I take off, etc. I'm thinking that I'll shake my gallon, pour half into a container for kids, then half into a container for skimming, making butter and for me to drink. Does anyone else have a plan for keeping fat in their milk?

Corrie

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We'd been learning about Daniel at youth group (DH is a youth pastor) and recently my 3 yo DS said, "Mommy, I had a worse dream and it troubled me... "

Nebuchadnezzar, anyone?

Re: Making Butter
« Reply #167 on: October 28, 2008, 01:32:24 PM » by hi_itsgwen

I don't skim the gallon we drink. I just buy an extra gallon to skim for making butter/cream...and use the skim milk that's left for making kefir.

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Re: Making Butter
« Reply #168 on: October 28, 2008, 10:11:47 PM » by corriebeth

Quote from: healthybratt on October 28, 2008, 07:48:39 AM

Quote from: corriebeth on October 27, 2008, 09:45:21 PM

Corrie

What a fabulously ingenuous idea. Shocked

Let us know what you find out. I'll be on pins and needles waiting for the results. Grin

So... I have butter from my bread machine.

It took resetting the machine to the beginning of the "bread" cycle a few times (maybe 20-22 minutes of kneeding), but it worked great. Now... I just have to get the hang of the smooshing/rinsing thing. And is the liquid I pour out really buttermilk if I don't do anything to culture it?

Thanks guys! Now you have a new option for making butter... hehehe.

Corrie

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We'd been learning about Daniel at youth group (DH is a youth pastor) and recently my 3 yo DS said, "Mommy, I had a worse dream and it troubled me... "

Nebuchadnezzar, anyone?

Re: Making Butter
« Reply #169 on: October 29, 2008, 10:08:08 AM » by hi_itsgwen

Yay Corrie!

Yes, the milk left over is real buttermilk. The cultured products in the store are the 'new fangled' version of buttermilk.

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Re: Making Butter
« Reply #170 on: October 29, 2008, 03:12:10 PM » by corriebeth

Quote from: hi_itsgwen on October 29, 2008, 10:08:08 AM

Yay Corrie!

Yes, the milk left over is real buttermilk. The cultured products in the store are the 'new fangled' version of buttermilk.

Thanks Gwen! I was very excited. We had skippy natural PB sandwiches on homemade bread with raw milk for lunch yesterday and I told hubby we were officially "weird" now - in a wonderful way. He thinks so too.

Corrie

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We'd been learning about Daniel at youth group (DH is a youth pastor) and recently my 3 yo DS said, "Mommy, I had a worse dream and it troubled me... "

Nebuchadnezzar, anyone?

Re: Making Butter
« Reply #171 on: November 02, 2008, 09:40:15 PM » by FarmWife

Quote from: ShabbyChic on March 21, 2007, 03:29:48 PM

Hey what type of container does your raw milk come in? Mine comes in a glass gallon jar (like you'd get a gallon of pickles in at Sam's club) with a metal lid. It is VERY hard to skim cream because the top is so small. Any suggestions?

I have those jars. I use a gravy ladle. I love it because it is sort of shallow and I can scrape the thick cream off the sides of the jar.

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Re: Making Butter
« Reply #172 on: November 02, 2008, 09:41:12 PM » by FarmWife

Quote from: MotherOfBlessings on March 09, 2007, 07:39:57 PM

How long does it take cream to rise to the top of a jug of milk? I buy raw milk but am not sure if the cream has alreay been taken or not. Huh

I can usually see the separation the night we milk. I would not skim yet though, as I am sure more is rising. We get around a pint of cream off of each gallon of milk.

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Come check out our store..
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Re: Making Butter
« Reply #173 on: January 10, 2009, 04:23:51 PM » by tonysgirl

Thanks to all you nice ladies, I just made 2 1/4 cups of beautiful butter! Thank you for all your tutoring!! I had been saving cream in the freezer until I had a good amount, I'm not sure how much it was-4-5 pts. I left it thaw in the fridge overnight, then blended it a pint at a time in my Bosch blender. It turned into beautiful whipped cream, then suddenly! it was butter and whey. I'm thrilled! I kneaded it with my hands under cold running water. It tastes so good.

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Re: Making Butter
« Reply #174 on: March 03, 2009, 09:02:47 AM » by Meagan Visser

I have a question about salted vs unsalted butter...what's the point of salting it? Also, do you used salted/unsalted for different things?

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Re: Making Butter
« Reply #175 on: March 03, 2009, 09:36:05 AM » by joeswife

Salt helps perseve the butter and it is also yummy, I think Grin

.

Many people prefer to use unsalted butter in baked goods, but I always just use salted.

Hope that helps.

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Re: Making Butter
« Reply #176 on: March 03, 2009, 01:04:22 PM » by Mrs. B

Quote from: Meagan Visser on March 03, 2009, 09:02:47 AM

I have a question about salted vs unsalted butter...what's the point of salting it? Also, do you used salted/unsalted for different things?

I've always preferred unsalted as I use butter mostly in baking and the added salt can subtly alter recipes when baking.

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Re: Making Butter
« Reply #177 on: March 03, 2009, 01:19:34 PM » by daisey

But doesn't unsalted butter always smell sour or is that just me? Roll Eyes

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Re: Making Butter
« Reply #178 on: March 03, 2009, 02:58:11 PM » by Mrs. B

Quote from: daisey on March 03, 2009, 01:19:34 PM

But doesn't unsalted butter always smell sour or is that just me? Roll Eyes

I've never noticed any sour smell with either the stuff I buy from the store or what I make at home.

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Re: Making Butter
« Reply #179 on: March 05, 2009, 05:29:14 PM » by Meagan Visser

About how long does homemade butter last - refridgerated vs not refridgerated? Do any of you keep your butter out of the fridge? I read somewhere that it was okay to do that if you used it quickly. I keep mine out of the fridge, but it's store bought butter. That's why I was wondering about homemade butter.

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