So tonight we are going to pick up a gallon of whole unpasteruized-untampered milk.
I want to make butter by just putting it in a glass jar and shaking.
Question is: Can the milk be put into a food processor and done quicker?
I recall reading blurbs about this but don't have time to search the archives.
And once I get butter, we obviously can't use it all at one time...corn on the cob season is a few months away. So I'm assuming this butter can be frozen? What would be the best container?
Thanks!
Alee
True Blue Farmgirl
22944 Posts
Alee
Worland
Wy
USA
22944 Posts
Posted - May 27 2011 : 05:38:06 AM
I have heard that you can make butter in the food processor. That shouldn't be a problem. And I would store the frozen butter in any completely airtight container. Any air around the butter invites in a stale- freezer taste. Yuck! :(
One gallon of milk will not have enough cream to make very much butter. You will need to skim the cream and then put that in a food processor until it breaks and begins to form a mass. Cream is what makes the butter not milk. It will rise to the top of the milk. Then make sure to remove all the buttermilk or it will spoil quicker. I would guess you may only get 4-5 tbl. Of cream from 1 gallon of milk. Yes it will freeze just fine. There is nothing like the taste of fresh butter.
whole milk
Posted - May 27 2011 : 03:38:57 AM
Nothing like the buttermilk taste I had set it up to be like in my head