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?
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.