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Saijen SilverWolf1 Profile
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Re: Butter


Texas....I know me...yours was probably faster!!! emoticon They say if you use a slow rhythm, it can take up to an hour....but nothing says how many 'thrusts' per minute it'll take to get it done in 30 minutes. When you think of how fast beaters or a whisk on a mixer rotates at even the lowest speed, that's still pretty fast so....yeah, it's gonna be interesting (at least that's one way to put it! emoticon )

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Saijen SilverWolf1 Profile
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Re: WE HAVE BUTTER!!!!!!


Oh my what a day I've had. Churning 2 gallons of cream took me 3 minutes shy of 2 hours and rendered me approximately 3-4 pounds of butter. It took me about another 1-1.5 hours to press the 'buttermilk' out, work the butter, rinse and salt it. For the mound of butter I ended up with, it only took 1/2 teaspoon of salt to be perfect for me.

I ended up with almost 3 gallons of 'buttermilk', so I'm thinking I probably could have churned about another 30 minutes and gotten even more butter. I may try to make more butter, using some of the pressed out milk, and the blender for no more than I'll try to begin with. My next batch with fresh cream will be only a gallon of cream.

Currently, I have a pan of cornbread in the oven so we can try the butter out. I will start a new thread with the photos and steps so that it won't make this one so long....and we can delete this one if we need/want to.

Ok...belly full of hot cornbread topped with homemade butter! YUMMMMMM (need a drooling emoticon...lol).

I'll post my butter in 'Food and Health' where Texas' post about her butter is.....where I should have posted this to begin with....anyway.....headed there now to post. I hope the photos work right. I forgot to downsize them before uploading them to Photobucket, so hopefully they resized when I put them in there.

Last edited by Saijen SilverWolf1, 2/19/2012, 2:17 am


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"Do unto others as you would have them do unto you"
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Firlefanz Profile
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Re: Butter


Hurrah! Wow, that was quite an effort! Two hours of churning, my goodness! I hope you can move your arms today.

 emoticon emoticon emoticon emoticon

I hope your DH likes buttermilk enough to drink it all. emoticon Of course, now you have all that wonderful butter to eat, yumm! What better way than to have fresh cornbread with it.

I'm very impressed with your experiement and determination. Wow!

  emoticon emoticon emoticon emoticon emoticon

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- Firlefanz

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TexasMadness Profile
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Re: Butter


 emoticon emoticon emoticon

I really want to try it the hand churned way...maybe with less cream as you said. What a lot of work! emoticon
2/19/2012, 1:23 pm Link to this post Send Email to TexasMadness   Send PM to TexasMadness
 
Saijen SilverWolf1 Profile
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Re: Butter


Firle, amazingly, I am hardly sore at all. A little stiff in my right shoulder (I used my right arm/hand the whole 2 hours), but I also have arthritis in my shoulders and it's really rainy today, so....I'm surprised I'm not really sore or in more than usual pain. Maybe the churning helped lube my shoulder joint some....they say the key to staying mobile with arthritis is to be as mobile as possible, even on the days you hurt.

DH does love his buttermilk, but not sure he can drink this much before it goes bad. I may actually see if I can wrangle any more butter out of some of it, but using my blender and doing it in small amounts. I have enough I could actually attempt another go with the churn, but prefer to see if it will even work before I go to that extreme. Any butter I may get will have a much lower milk fat, but it may still be OK. An experiment for later this week, perhaps.

Texas...it was a lot of work, but well worth every minute. I've always wanted to at least attempt to make butter this way, and you inspired me to stop procrastinating and just jump in. So...thank you! emoticon

And if I were starting out with a regular churn, I'd start with a gallon of milk, if the churn you plan to use is about the size of mine. Less if it's one of the hand crank type (one that you crank like a jack-in-the-box), as they are considerably smaller.

I noticed it didn't take a great deal of salt to get that much butter to my taste. In that huge mound, I only put 1/2 teaspoon, and it was just enough. I tasted the butter before the salt, and I was amazed that just that small amount could work to make it taste just how I like my butter. So...very little sodium.

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"Do unto others as you would have them do unto you"
~~@Saijen@~~
2/19/2012, 6:14 pm Link to this post Send Email to Saijen SilverWolf1   Send PM to Saijen SilverWolf1 Yahoo
 


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