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TexasMadness Profile
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Homemade butter


Yum! I finally made really good butter. We'd done the 'cultured' type from slightly sour goat cream and it was unbearably goaty. But now that we get raw cow milk on a regular basis, we set some aside for a butter experiment...and it turned out great!

I poured half a gallon of raw, non-homogenized milk into a wide mouth jar and let it sit for about 24 hours (in the fridge). I probably could have gone longer, but I was a bit impatient. I don't really know how cow milk behaves, so I wasn't sure how long I needed to wait, but once I saw the cream line, I dove in. It's right about in the middle of the word "Ball".

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I used a small ladle and just skimmed the surface of the milk until I could no longer see the cream line - it was starting to get mixed with the milk. I got just over a cup.

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I'd planned on doing this in a jar and just shaking it since I don't have a butter churn or blender. But I saw online someone doing it with their upright mixer with whisk attachment so I gave that a shot. I definitely needed more cream to use such a big bowl and will keep that in mind next time. This took a really long time because of the small amount.

After 10 or 15 minutes on medium speed, I finally had formed whipped cream. The instructions I read said this would happen and also included the comment "Don't get distracted, it's butter we are after." I didn't really get the comment until I saw the whipped cream...thought about the strawberries in the fridge...and drooled over how good that would be with my breakfast. But I resisted and let it keep going!

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Another 15 or so minutes and it was decidedly more yellow in color and kinda 'gross' looking. I could tell the butter was separating out but it seemed like it was whipping it back in at the same time. I worried it would never make proper butter and wondered if I should strain it through cheese cloth.

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I resisted the urge and sat down for breakfast (I had planned on using the butter to cook with, thinking it would only take 10 minutes, but couldn't wait). By the time I was done, it FINALLY separated out properly! Probably another 20 minutes.

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I strained it (need to get a finer mesh strainer!) and then kneaded it in ice cold water to get the last of the buttermilk out (any left in there can cause a sour flavor...but I doubt our butter will last long enough for it to sour!).

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Finally it was done and we had some toast and butter for breakfast dessert. Delicious!

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2/12/2012, 8:50 pm Link to this post Send Email to TexasMadness   Send PM to TexasMadness
 
Firlefanz Profile
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Re: Homemade butter


You know ... it seems like you got very little butter out of all that cream. emoticon

Thank you for the pictures, though. It's amazing to see the entire process at a kitchen level.

  emoticon emoticon emoticon emoticon emoticon

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TexasMadness Profile
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Re: Homemade butter


I didn't get much! The cream I skimmed off the top was NOT heavy cream. When I've let the cow milk sit for longer, the cream is so thick, it's hard to even pour the milk out without shaking. This cream was thicker than milk, but not as thick as it could get. I'm guessing it was more on the order of half and half.

Last gallon, we watched the cream line start at about 1/3 of the gallon and creep up to less than 1/4 (we didn't touch the first gallon for almost a week after we got it). So I'm thinking it takes awhile for all the milk to fall out of the cream.

The yield should have been closer to one half of the original (i.e. one cup of heavy cream should give 1/2 cup of butter). I got more like 1/4 cup.

Next time I'll be more patient and let the cream get nice and thick! emoticon

*possibly stupid question...what food measurements do Europeans use? I have some Australian cookbooks and they do a lot of weights in grams, but repeat everything in cups and tablespooons (probably for us Americans). Is it the same in Germany - use mostly grams?
2/13/2012, 1:33 pm Link to this post Send Email to TexasMadness   Send PM to TexasMadness
 
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Re: Homemade butter


Yes, we use grams, mostly. But you'll find tablespoons and teaspoons in recipies - just no cups. Flour, butter and sugar are measured in grams. Fluids are measured in mili-liters, very often.

We have beakers we can use to measure these, but I use simple kitchen scales.



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Re: Homemade butter


Nicely done, Texas! It looks really good! I'm surprised it turned out as yellow as it did. Did you add any butter coloring to it? And, did you add any salt? If so, how much? Good luck on your next batch!!!

I will be starting my endeavor with butter this weekend!!! I will be getting 2 gallons of heavy cream on Friday. The guy from the farm about 5 miles from me is going Thursday to Knoxville to pick up his weekly goods, and is picking up my cream for me. 2 gallons is going to cost me $26.

I'll try to be as diligent about getting photos (my sister threatened me if I didn't..lol). Since the cream I'll be getting is nothing but cream, it will be ready to use as soon as I get it, but I will probably not attempt making the butter until Saturday or Sunday.
I will also not be using a strainer to strain out the buttermilk, but will do it the old fashioned way of using a butter paddle (or wood spoon if I can find one large enough), placing the butter in a bowl and working the buttermilk out of it to be used for cornbread or for DH to drink if he takes a notion.

And..who knows, if it doesn't make me hurt too badly, and it turns out good, I may be able to get the guy at the farm near me to sell my butter cakes in his store!

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TexasMadness Profile
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Re: Homemade butter



Saijen SilverWolf1 wrote:
Nicely done, Texas! It looks really good! I'm surprised it turned out as yellow as it did. Did you add any butter coloring to it? And, did you add any salt? If so, how much? Good luck on your next batch!!!



I didn't add any color. This is from grass fed cows so the cream is naturally pretty yellow and the butter even MORE yellow. Apparently, they add butter coloring to the stuff at the store because butter used to always be yellow (cows used to always eat grass) and when they started factory farming, the whiter butter wasn't accepted by customers, so they colored it!

I was actually surprised at how much it changed color. As you can see in the pictures, the cream was light yellow, the whipped cream was perfectly white and the butter is very yellow. Chemistry is fun!

I just added a pinch of salt - the amount of butter I made was so small, I didn't bother measuring. Something like 1/8 teaspoon maybe!

I tried to use paddles, but again, it was such a small amount! I've seen very rough wooden strainers that are used with the wooden paddles. It might be easier to strain it first (keeping the butter milk of course) and then use the paddles in ice cold water. That's what I've read in some of the cheese making books we have. The ice cold water makes it so that none of the butter melts and goes back into the buttermilk when you start to work it and heat it up with all the motion.

And I think you are getting a steal on the cream there! That's just about twice the price I pay for my milk - and half of it isn't cream! emoticon


Last edited by TexasMadness, 2/13/2012, 8:41 pm
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Re: Homemade butter


Very cool!! Thanks for the added info. I do like salt in my butter, just not a lot. And I love that your butter turned out such a pretty shade of yellow. I'm pretty sure the cows I'll be getting the cream from are also grass fed, as well as probably grain fed, since this farm appears to be more on the organic side of things. It would be neat to swap butters, but not sure I can sneak any onto the plane on my way down in June..lol. ewww....melted butter everywhere!!!!

DH said his mother used cheese cloth to strain hers through, but he suggested I call the oldest sibling...one of his sisters...and talk to her to get suggestions from her as well. So, I'll probably do that. Their Mom used a churn similar to the one I have, so she should be able to help me with figuring out some of this.

It will be an interesting adventure, for sure! I asked DH what he was doing Sat. (he has to work Sun) and when he asked me why, I told him I was finally getting my cream for the butter. So, he may come and help me do some of the churning. I've got to figure out how fast I need to churn....everything I've read so far says that using a churn like mine takes about 30 minutes to render butter, but it doesn't say how many strokes per minute you need to get to get butter in 30 minutes! Just hope I can keep up that kind of motion for half an hour! emoticon Maybe move my wood rocker into the diningroom, grab the plunger and rock and plunge, rock and plunge!!

I even read somewhere that they used to have churning songs they sang as they churned!!!
OHH...I KNOW!!!!! I'll put on some good rock n roll..something that'll make me wanna get up and jive...and I'll keep beat to the tunes with plunger!!!!! emoticon Or..sing "I'll be workin on the railroad"..but use butter instead of railroad!
"I'll be workin on this buuuuuttterrrr...alll the live long day. I'll be workin on this buuuuttteerrrr until the very next day. Wish it'd hurry up and render, my arms are gettin sore. When it's finally dooone this churn'll go out the door!" emoticon emoticon

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~~@Saijen@~~
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Firlefanz Profile
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Re: Homemade butter


Saijen, this sounds like fun! Hope you'll enjoy it on many different levels!

  emoticon emoticon emoticon

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Re: Homemade butter


Awesome job TM! emoticon

I hope Saijens arms survive her try.. emoticon

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*The noblest art is that of making others happy ~ P.T. Barnum.*
'Stay where there are songs."....Gypsy proverb~

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Saijen SilverWolf1 Profile
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Re: Homemade butter


Thanks Firle and Queeny.....

I know it will give me some sense of accomplishment but I am worried about how my arms are going to hold up...LOL. I suppose I'll find out for sure in a few days!

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