| T O P I C R E V I E W |
| mamabyrd12 |
Posted - Oct 06 2008 : 7:32:50 PM
I have a butter making question. I have made butter for several years on and off. I am getting milk from a new cow now and it is absolutely the best milk we have ever had. The only catch is, the butter we make from her cream is just plain wierd. It take FOR EVER to turn to butter even in my Kitchen Aid mixer. When it does turn it is all fluffy and wierd. It tastes divine but looks lie I whipped it. My friend uses the same milk and cream and has the same results using her hand cranked churn.
We are both stumped. The last cow we were using made really hard, yellow butter this summer and hard white butter last winter.
Does any one have a clue what is going on? We have tried it cultured and uncultured, warm and cold. Nothing makes a difference in the texture.
Thank you
Lucy in MO
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| 6 L A T E S T R E P L I E S (Newest First) |
| Aunt Jenny |
Posted - Oct 07 2008 : 10:21:42 PM
And...still much healthier and fresher than store bought butter...or GASP...margerine!!
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
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| mamabyrd12 |
Posted - Oct 07 2008 : 5:46:05 PM
Interesting thoughts.
It sure has me stumped. I don't think it is the weather because the cream does this wether it is hot or cold outside, spring, summer or fall. The part I think I really wierd is that the whey does not separate out at all. There should be tons of butter milk and there just isn't any. It is all whipped into the butter and is a PAIN to try to wash out. It is like trying to was cool whip. I have even had to refrigerate it to try to get the water out.
Nuts! Tastey though. Won't complain there. No buteric acid smell or taste at all.
Lucy in MO
Blogs - http://mybyrdhouse.blogspot.com/ and http://sassyapronswap.blogspot.com/
My Etsy Shops www.mamabyrd.etsy.com and www.sexyapronday.etsy.com
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| windypines |
Posted - Oct 07 2008 : 08:14:50 AM
No answers from me on that butter question. I have had the same problems, and don't know what it is. Usually I get rock hard butter. I know the coloring is the difference between eating grass and hay. I did have it turn out really fluffy like you decribe, a time or two. Sometimes I have it turn out just perfect, spreadable, and lovely. Just got to go with the "spread" I guess. :)
I have used aged cream, fresh, cold warm, watched temps. Half the time the butter is so hard, putting it on toast won't melt it, before the toast turns cold.
Maybe it is the weather? :)
Michele |
| Contrary Wife |
Posted - Oct 07 2008 : 05:01:35 AM
I agree with all the above from Alee and Jenny. The butter sounds wonderful to me, and if it taste good I wouldn't worry about it. Pass the hot biscuits and fluffy butter please ;^)
Teresa Sue
Farmgirl Sister #316
"Learn the rules so you know how to break them properly." The Dalai Lama |
| Aunt Jenny |
Posted - Oct 06 2008 : 11:31:35 PM
A change in feed will do it for sure. I have had times when the cream from Mona's milk (she is a Jersey) does that and the butter is fine but not as yellow or hard. I try to keep her always on the same feed when she is in milk..but sometimes it happens. Could be a breed difference too for sure. And heck..every single cow (or goat) for that matter has different tasting milk/cream. I am very partial to the taste of milk from Jersey cows..and there is alot more cream for butter. I hope it gets better for you!
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 |
| Alee |
Posted - Oct 06 2008 : 8:17:26 PM
I would assume she is perhaps a different breed and so has a different fat make up? Are they on the same feed?
Here is an article that might help shed some light on the situation:
http://jds.fass.org/cgi/content/abstract/86/10/3122
Alee
Farmgirl Sister #8
www.awarmheart.com
Please come visit Nora and me on our blog: www.farmgirlalee.blogspot.com
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