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9:16 pm
March 22, 2010
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I found unhomogenized pasteurized milk at Trader Joe's today. They called it "top cream milk." Now, I know some of you get unhomogenized milk every day from the milking shed, but since I live in the city I haven't seen it in pretty close to never, so I was excited. The fact that it cost twice as much as the homogenized milk slowed me down a bit, but one day soon I will splurge and buy some to play with.
So here's my first question: can I make butter from the cream the same as you would from farm-fresh milk, or would there be extra steps?
And what kind of container should I transfer it to, to skim off the cream?
Will the skim milk taste watery? Should I add instant dry milk to it to bulk it up?
I'll probably have more questions when I actually go to make butter.
Why haven't I just bought cream and made butter with that? I don't know…it's just not the same, somehow.
12:54 am
November 11, 2010
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Whaledancer: I pasteurize my cow's milk every day, then transfer it to a wide bowl and put it in the fridge. After it sits for 12 hours or so, a very thick skin forms, which I remove to a pint jar that I keep in the fridge. The remaining milk is poured up and that's what we drink. It is not watery tasting at all. Once the pint jar is full, I make butter. It works great.
Since you would be starting off with already cold milk and I am starting off with 145F milk, I'm not sure if results on getting the heavy (almost clotted) cream will be the same. But even if you transfer your milk from the jug to a straight sided pitcher, you will be able to skim the cream and should be quite thick, like heavy whipping cream. I have done it this way also, but I use this cream for cooking, not for making butter.
4:02 pm
March 12, 2012
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@mamajoseph: Thanks for your tip. I am new at the milking thing. I immediately pasteurized a gallon of fresh milk after last night's milking. I left it overnight outside (zero Celsius) hoping to skim off the cream … I was sad to find no layer of cream. I am wondering if I somehow homogenized it during pasteurization and that now there is no hope of separation. My pasteurized milk is currently in 4 quart jars in the fridge. It's been 5 hours and no sign of separation. Thanks in advance for any tips or consolation :)
4:32 pm
October 17, 2008
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@blushu Homogenizing is taking the cream out. You should have gotten some type of cream. It can take a while to separate! Keep checking it!
Here's a post of Suzanne's describing her clotted cream vs light cream discovery. She made butter from the clotted cream.
http://chickensintheroad.com/cooking/on-the-8th-day-the-farmer-created-cream/
4:38 pm
October 17, 2008
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whaledancer said
Can I make butter from the cream the same as you would from farm-fresh milk, or would there be extra steps?
Yes. What you will have is pasteurized cream…what you would buy in the store in the carton.
whaledancer said
And what kind of container should I transfer it to, to skim off the cream?
Transfer it to a bowl or how mamajoseph described. It will eventually separate again.
whaledancer said
Will the skim milk taste watery? Should I add instant dry milk to it to bulk it up?
It is very hard to get every little bit of cream out of milk with a spoon or ladle. I skimmed mine until it looked like there wasn't any cream left, but it still tasted like "whole" milk to me.
7:38 pm
December 14, 2010
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This is an old problem and there are many methods for solving it. Many of them are shown on this site: http://dairyantiques.com/Cream_Separating_Bottles.html
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