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TexasMadness Profile
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Re: Butter


Oh fun! If the large quantity is too expensive, do give it a shot with a smaller quantity with another method (shaking a jar, blender, whatever). You might find that the butter is so good, the price for that much cream won't seem so bad!

 emoticon
2/8/2012, 2:26 am Link to this post Send Email to TexasMadness   Send PM to TexasMadness
 
Saijen SilverWolf1 Profile
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Re: Butter


Texas, I had actually thought about doing that. I have a blender, and it would probably take a lot less time.

If I do end up doing the larger batch, I'll divide the cost of butter by how many cakes I get. Depending on the weight of the cakes (like if I do a 1 pound [sign in to see URL] would equal 4 sticks of store bought) then I can check the prices of store bought butter against the price of the cream to see if I'd be saving anything in the long run. And, home churned butter can be frozen, so if I have a larger batch than I [sign in to see URL] can freeze a good bit of it and it will be OK.

For freezing, I may look into the Ziplock bags that you use the vacuum to pull the air out of to prevent freezer burn, to help keep ice crystals and such off the butter.

Still not heard back from the Cruze Farm in Knoxville on pricing.

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TexasMadness Profile
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Re: Butter


We get our second gallon of raw milk from the farm tomorrow. I'm going to pour off half of it into a wide mouth container so we can skim the cream off. Should be making butter this weekend! emoticon

I really really want on of those vacuum sealers for the freezer. We got a "frost free" model because we couldn't find a manual defrost. It causes bad freezer burn after about 3 months. I really want to store things for 6 months so
I hope the vacuum sealer will give me that extra life.
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Saijen SilverWolf1 Profile
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Re: Butter


We had thought about one of the vacuum sealers as well. Partially because there are times when we butcher our own fresh meat. One time, he got a deer, got it signed in, but the place we take our deer too was so packed they couldn't take any more deer to be processed, so DH had to bring it home and we did it ourselves. That's a lot of friggin work!!!!! As soon as he'd get a shoulder, he'd bring it in and I'd put it in ice water to sit for about an hour, empty that water, drain the meat good, then just run cold water with a bit of salt and let it sit till he brought the next piece of meat [sign in to see URL] do it all over again. Most of it we ended up turning into ground meat because it was just a lot easier to package that way. A quart bag will hold about a pound of ground meat. A gallon bag will hold a decent sized roast. Beyond [sign in to see URL]'s no other bags. So, a vacuum sealer would be [sign in to see URL] sized bags!!

Would really come in handy for the butter, [sign in to see URL] I ever get to make some!
Have you made butter before? I can't remember if you've ever said. You'll have to let us know how it turns out. Are you going to use a blender or a [sign in to see URL] what?

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TexasMadness Profile
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Re: Butter


I made goat butter using the cultured jar method before. It was gross! I'm going to use the cow milk for sweet butter, probably with a [sign in to see URL] don't own a blender! emoticon

I'm just today decanting the milk into another container for sitting. Should be able to skim tonight and hopefully make it. We'll see!
2/11/2012, 2:01 pm Link to this post Send Email to TexasMadness   Send PM to TexasMadness
 
Saijen SilverWolf1 Profile
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Re: Butter


Hope all goes well and your butter turns out better this time!!!! (we need a crossed finger emoticon!! lol)

---
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~~@Saijen@~~
2/11/2012, 9:03 pm Link to this post Send Email to Saijen SilverWolf1   Send PM to Saijen SilverWolf1 Yahoo
 
TexasMadness Profile
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Re: Butter


I did it, I did it!!!

 emoticon emoticon emoticon

I made a new post in the Food forum since I took a bunch of pictures for an instructional type thing. It turned out great!

]Homemade Butter
2/12/2012, 8:51 pm Link to this post Send Email to TexasMadness   Send PM to TexasMadness
 
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Re: Butter


Hurrah! *runs off to read it*

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Saijen SilverWolf1 Profile
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Re: Butter


 emoticon emoticon emoticon emoticon emoticon

           YAY TEXAS!!!!


My turn now. As I posted in your butter [sign in to see URL] will be getting my cream on Friday. All the arrangements have been made for Colin to pick it up for me on Thursday, then I'll go to his farm on Friday and get it from him. I will either attempt the churning on Saturday or Sunday of this weekend. Just really hope I can manage, because this is going to take a LOT of arm/shoulder power!!!!

This will be pure [sign in to see URL] gallons of it!!! $13/[sign in to see URL] I'd better not screw this up! LOL.

I will also take photos along the way (hopefully at each milestone) and post them with the end results (taste, consistency, etc).

I think it's pretty neat that we'll have 2 different ways of making butter posted here, so people who may be interested in making their own, can see the pros and cons of the methods we're using. And can see photos of each method, so they can kind of use that as a 'map' of sorts.

I guess I need to settle on a definite recipe from the ones I've found so far, and keep fingers crossed that mine turns out as well as yours did! lol

---
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TexasMadness Profile
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Re: Butter


I'm excited to see how the butter churn turns out. Mine took 30 minutes anyway, so it's not like it was [sign in to see URL] easier on the arms! emoticon
2/14/2012, 3:06 pm Link to this post Send Email to TexasMadness   Send PM to TexasMadness
 


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