| T O P I C R E V I E W |
| elphie0503 |
Posted - Apr 28 2008 : 07:31:35 AM
I am needing a recipe for home made butter. We have a dairy that is selling to the public now and so I want to try my hand at butter. Thanks!
Samantha
Dirt under my nails and weeds in my hair...don't tell me I can't dress up with flair! |
| 12 L A T E S T R E P L I E S (Newest First) |
| willowtreecreek |
Posted - Apr 29 2008 : 5:22:21 PM
I use the blender and it works great. Only fill about 1/4 of the way, cover with a lid and the with a kitchen towel because some will still spray out when you start. It only takes about 30 seconds!!! Since it clumps together you can get it out easily. You can do a ton of small batches pretty quickly.
I was using Raw milk from a friend. Her cow went dry around November. She has another cow that will calf soon so hopefully I can start getting some more milk soon!
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
Felt and Fabric Crafts
www.willowartist.etsy.com
www.willowtreecreek.com
|
| Aunt Jenny |
Posted - Apr 29 2008 : 11:08:09 AM
I had never thought of a blender either...I would be awfully messy that way no doubt!
Marie...yes I use unpasturized whole milk..well, you just use the cream from the top. I have my own little milk cow. You should try for sure. Ask if that dairy sells cream..they might.
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| Annab |
Posted - Apr 29 2008 : 03:41:09 AM
We were so close...
The good 'ole boys above us had cows and were all set for their small tyme milk operation. Until the tiny calves they bought started all dying or escaping.
They had a Jersey heffer (sp) but duuuh to get milk you need ummm a bull to do the breeding and uhhhhh a calf? Least where I come from. But as usual, these jokers do everything half baked. They got rid of their last batch of cows 2 weeks ago. These boys just couldn't contain their animals- or spend the time to do it correctly.
So alas, no milk and no butter 
Never would have thought about the blender method
Very good! |
| N Marie |
Posted - Apr 29 2008 : 01:29:47 AM
Aunt Jenny, do you use raw, non-pasturized milk? I know there's a local dairy here that sells whole raw Jersey cow milk to PCC markets in quart jugs. I'd love to give it a try.
And Lehman's has a jar with a paddle attachment in the lid for making butter, as well as butter molds, and a bunch of other cool stuff.
http://www.lehmans.com/jump.jsp?itemID=806&itemType=CATEGORY&iMainCat=713&iSubCat=806&show48=1
Farmgirl #181
http://yarnfoodcoffee.typepad.com/
Save the tuna! Eat more prey fish!
http://www.sciencedaily.com/releases/2007/06/070624132617.htm
The Age of Discovery in a Nutshell:
-I claim this land in the name of England.
-You can't claim it, we live here!
-Do you have a flag?... |
| elphie0503 |
Posted - Apr 28 2008 : 6:17:29 PM
Thank y'all so much...I'm ready to get crackin'! I think I may try it both by shaking and by processor...see which on tastes better...or if there is even a difference! 
Dirt under my nails and weeds in my hair...don't tell me I can't dress up with flair! |
| emsmommy5 |
Posted - Apr 28 2008 : 2:45:11 PM
I used my blender. It's super fast, easy to clean, and I didn't wear out my arms. I wish I could find fresh milk for reasonable where we are at. I miss it!
Every path has its puddle. We have a choice - Turn around, walk around, or jump in and have fun! |
| Aunt Jenny |
Posted - Apr 28 2008 : 2:22:20 PM
I just skim the cream from the top of whole fresh milk and then fill quart jars about 2/3 full (so there is plenty of room for sloshing action) and then hand it to a kid...to shake and shake...if it sits until room temp first it works quicker. After it clumps up..really obvious....you pour off the butter milk and then work the fresh butter with cold wet hands in a bowl of cold water to work out the last of the butter milk...then squeeze, rinse in cold water and squeeze some more...put salt in if you wish..I always do..and refridgerate. It dosn't keep as long as store butter, but freezes well. I have a butter churn now and use it most of the time..but still sometimes it is quicker just to hand a couple kids a couple jars and tell them to shake while they watch a movie or talk. The taste is much better than store butter and you can use the buttermilk (not at all like store buttermilk) in pancakes or whatever you like.
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| willowtreecreek |
Posted - Apr 28 2008 : 12:11:53 PM
Put the cream skimmed off the top in a jar and shake like crazy (or you can use a small buttercurn or even a blender)! You can add a bit of salt if you want it. After you are done rinse it in cold water. pressing with the paddle helps to get all the butter milk out.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
Felt and Fabric Crafts
www.willowartist.etsy.com
www.willowtreecreek.com
|
| Betty J. |
Posted - Apr 28 2008 : 11:33:37 AM
I'm interested in this butter-making recipe. I'm sure whole milk is used. I remember my grandmother using a hand churn to make her butter. After she was finished, she used a paddle of some sort to finish it off and get all of the "buttermilk" out. Her butter was always delicious. Did anyone mention salt or the use of? |
| AmyEllen |
Posted - Apr 28 2008 : 11:29:29 AM
Making butter is really very easy. After you get your milk home you need to probably let it sit over night (in the fridge of course) and then skim of the cream. I use a turkey baster it works awesome, so that I do not have to pour the milk out of the gallons. Then I put the cream in my Kitchen aid and using my wisk attachment, I wisk on a med to high speed until the butter seperates from the cream. I have always done this with cold milk, some people recommend room temp, I did not have as good luck with warm, as the butter was not firm enough, so I suggest very cold cream. Oh yes and if your doing alot like I do at times, make a tent out of foil, or else you will have cream dots everywhere. Anyway wisk until the butter seperates. Then pour through a strainer and save your buttermilk, I use it to make fresh bread or biscuits, then put your butter back in your bowl and rinse well with cold water squeezing the butter until the water runs clear. Make sure you work all the water out. You must rinse well or it will go rancid. Then I put it into a strage container and pop it in the fridge. It really is pretty easy and tastes really good.
Amy
My Blog
http://lifenkansas.blogspot.com/
Amore Schnauzers
http://amoreschnauzers.blogspot.com/ |
| Nancy Gartenman |
Posted - Apr 28 2008 : 11:21:07 AM
Aunt Jenny makes butter, if she reads your post she can tell you her method.
NANCY JO
www.Nancy-Jo.blogspot.com |
| JudyBlueEyes |
Posted - Apr 28 2008 : 11:15:08 AM
When I was in grade school, we made butter. In a quart jar the teacher put some fresh milk and we all took a turn at shaking it, and shaking it and shaking it and then there was butter on the top of the milk and we strained it out and ate it on saltines. As far as I know, that is all you do...use a butter churn, or I am sure there is a modern version and...shake, shake, shake...Have fun with that, and I am sure it will be yummy!
We come from the earth, we go back to the earth, and in between, we garden! |
