| T O P I C R E V I E W |
| windypines |
Posted - Mar 13 2007 : 04:17:45 AM
and I don't know how to change it. I make my butter in a dazey churn, warm the cream up to about 60 and churn away. Rinse it and press out the buttermilk, and add salt. But usually it is hard to spread, and I leave it sit out at room temp. Even when I made frosting, the mixer cannot get the little pieces worked in. What am I doing wrong??? I use fresh cream, usually that days, or the days before. I like it to be sweet, not sour. Any suggestions? Michele |
| 5 L A T E S T R E P L I E S (Newest First) |
| kitchensqueen |
Posted - Apr 03 2007 : 5:45:27 PM
You can find them online all over and in specialty food shops, but I know for sure that Real Goods/Gaiam has an affordable one on their website/mail order catalog. :-)
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| windypines |
Posted - Apr 03 2007 : 4:28:16 PM
I figured out my butter problem, I think. I was using fresh cream a day or two old. By accident I found that you get soft spreadable butter by letting that cream sit for a couple of days in the fridge. I let cream sit since sunday, and today I made butter. Soft and spreadable. So maybe I found my cure to my hard butter. I would love to get a butter bell or keeper someday. Michele |
| KarenP |
Posted - Mar 13 2007 : 4:46:38 PM
The butter bell or French butter keeper are great to have spreadable butter
I don't have homemade butter but organic store bought and bulk works well.
KarenP
"Purest Spring Water in the World" |
| kitchensqueen |
Posted - Mar 13 2007 : 1:57:04 PM
You could try storing your butter in a butter bell on your table. Keeping at room temperature might making spreading easier than having to keep it in the fridge.
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| Horseyrider |
Posted - Mar 13 2007 : 07:18:11 AM
When we had our cow, some of the cream was as much as a week old, and some was that day's. We'd churn it all up anyway and it was great. I think your problem is you have winter butter. You're probably feeding hay instead of pasture, and it's more pale than summer butter too. Plus, if your house is on the cool side, it won't spread as easily.
Lehman's has an interesting thing in their catalog. It was like an extruder for butter. You pack it full, and then when you want butter you just twist the knob and a verrrrry thin sheet of butter would come out. They maintained that it would spread easily on anything.
If you have a microwave you can nuke it on a low setting to get it a better consistency for frosting.
I prefer sweet butter too, and no salt. I miss my Jersey dairy cow so much sometimes; she gave the best milk! |
