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3:21 pm
March 13, 2010
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CindyP
| | Hart, MI | |
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| posts 7627 | 
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I MADE MY OWN BUTTER TODAY!!! Thank you everyone for all the know how!
 
I went from 4 cups of cream
to 1/2 cup of BUTTER
to be enjoyed with some fresh whole wheat bread!
With 2 cups of the cream, I shook in a container. That took 15 minutes to reach butter. The other 2 cups, I put into my bread machine on the "butter" setting. That took 10 minutes, though the setting is 30 minutes.
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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5:04 pm
March 13, 2010
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Pete
| | WV | |
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Looks wonderful, Cindy! Congrats!! 
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Anulos qui animum ostendunt omnes gestemus!
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5:22 pm
March 13, 2010
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CATRAY44
| | By a lake in S. Michigan | |
| Super Chicken | posts 726 |
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A blender works great for making butter. Also, and this may have been mentioned before, you will get a better yield if you let the cream sit in the fridge for 3 or 4 days. From 1 qt of cream, I have been getting a cup of butter.
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5:26 pm
March 13, 2010
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CindyP
| | Hart, MI | |
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| posts 7627 |
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Nope, that had not been mentioned. I did leave it sit out to warm up. Next time I will leave it in the fridge! A cup sounds alot better than 1/2 cup! LOL!
And Cathy, I've got Kefir going!
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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5:34 pm
March 13, 2010
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CATRAY44
| | By a lake in S. Michigan | |
| Super Chicken | posts 726 |
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I have heard to leave it out to room temprature, too. The best change was when I started letting it age in the fridge a few days. I also realised the top inch on my milk qts was cream too, so have started saving that, as well!
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10:34 pm
March 13, 2010
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Suzanne McMinn
| | Sassafras Farm in Roane County, WV | |
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| posts 7135 | 
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I have GOT to try this!!!
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11:23 pm
March 13, 2010
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CATRAY44
| | By a lake in S. Michigan | |
| Super Chicken | posts 726 |
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You should, Suzanne!
Cindy have you tried the kefir yet? We are loving it with stevia and homemade vanilla (per Suzanne's recipe)… raw sugar and vanilla is good, too and homemade raspberry jam mixed in it is great, too! I personally don't mind it plain.
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7:07 am
March 14, 2010
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CindyP
| | Hart, MI | |
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| posts 7627 |
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I haven't tried it yet, I just put the kefir in the milk yesterday afternoon. I hope I did it right. I got a starter from an amish lady where I got my fat the other day and did what she told me to do. So crossing fingers!
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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9:24 am
March 18, 2010
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Pete
| | WV | |
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As long as we are talking butter here, tipnut has a great bunch of stuff posted about butter! Lots of ideas, trivia, and general info here: http://tipnut.com/butter-answers/
(Finally, the queston of how much is a knob of butter is answered!)
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Anulos qui animum ostendunt omnes gestemus!
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9:51 am
April 5, 2010
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Suzanne McMinn
| | Sassafras Farm in Roane County, WV | |
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| posts 7135 |
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I've been doing some more butter research, trying to decide what method I want to try. I was just reading about a method using a food processor (similar to using either a blender or a stand mixer, just using a food processor instead)–it sounds as if you can really do it using any mechanism you want, just whatever you have. I'm limited to a blender or the canning jar method since I don't have either a stand mixer or a food processor. I did see a suggestion about adding a tablespoon or two of buttermilk, saved over from the last time you made butter, adding it to the cream you intend to use for butter to "ripen" it during the period you are setting it out to warm to room temp. Supposedly, this makes it yield more. Anyone tried that?
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10:13 am
April 5, 2010
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CindyP
| | Hart, MI | |
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| posts 7627 |
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Maybe from it being in the fridge for longer than the cream itself, it helps to "ripen" it. I started using Cathy's suggestion of leaving it in the fridge for a few days, so you're not using the freshest cream possible, it yields almost twice as much!
When I did the shaker method, I used 1 cup of cream (I used a pint sized shaker and only filled it 1/2 full) and it turned to butter stage in 9 minutes of normal shaking, not vigorous at all.
And the kids help me with the shaking, too! It takes them about 15 minutes to get a cup of butter! 
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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10:26 am
April 5, 2010
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CATRAY44
| | By a lake in S. Michigan | |
| Super Chicken | posts 726 |
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Get thee a blender, Cindy! That was what a friend of mine who keeps goats admonished me to do… boy did it make it quick and easy!
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10:46 am
April 5, 2010
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CindyP
| | Hart, MI | |
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| posts 7627 |
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I have a blender, but it is actually a smoothie machine……which is a high powered blender without settings to make it go slower. I tried the stand mixer also, but it never turned to butter. I added sugar and had whip cream! I don't have a problem shaking and most of the time the gkids do it for me, because they are so amazed they make butter. Yes, the newness of it still works for getting it done! 
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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11:45 am
April 5, 2010
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CATRAY44
| | By a lake in S. Michigan | |
| Super Chicken | posts 726 |
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I have heard it was the old fashioned way to do "timeouts" for naughty kids! lol
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4:18 pm
April 13, 2010
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Goodnewsfarm
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| Big Chicken | posts 20 | |
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Here is a good video on making butter with a kitchenaid mixer I thought you'd enjoy!
http://www.youtube.com/watch?v…..Q4Q9obbc-4
Jill
who just made butter last night and colby cheese!
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12:03 pm
April 16, 2010
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Suzanne McMinn
| | Sassafras Farm in Roane County, WV | |
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| posts 7135 |
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I'm saving up cream to make butter! I have a pint and a half of cream saved right now. I guess I need to let it sit a couple more days to make sure I get a higher yield. I'm afraid to use the blender method because I think I will lose too much of the butter in not being able to dig out from between and under the blender blades. I'm never very good at that. (Hmm. I wonder if that comes apart??? Maybe it's just my technical ineptitude here…. I just don't want to lose any of my butter!)
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8:35 am
April 18, 2010
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Suzanne McMinn
| | Sassafras Farm in Roane County, WV | |
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| posts 7135 |
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FYI, I read in my cheesemaking book that if you're making butter with ultrapasteurized cream from the store (which I don't have to worry about anymore, yay!) to add mesophilic starter and let it sit overnight to increase the yield (because of it being ultrapasteurized).
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9:42 am
April 18, 2010
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CindyP
| | Hart, MI | |
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| posts 7627 |
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Well, that makes sense!
Suzanne, doesn't your blender blade unscrew at the bottom?
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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9:56 am
April 18, 2010
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Pete
| | WV | |
| Moderator
| posts 7875 | |
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Should come off so that the gasket can be replaced, and the blade thoroughly cleaned occasionally…
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Anulos qui animum ostendunt omnes gestemus!
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11:01 am
April 18, 2010
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Suzanne McMinn
| | Sassafras Farm in Roane County, WV | |
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| posts 7135 |
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I think it must unscrew and I'm just a moron. I'm going to check it out this afternoon as I'm going to be making butter. I've got my cream from a couple days ago sitting out already. I hope I'll get a really good yield–this is some THICK cream I get off Beulah Petunia!
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