Guest guest Posted August 7, 2002 Report Share Posted August 7, 2002 Hi Mike, Congratulations on making butter :-) I make butter all the time now, and it gets easier as you get into it. If the cream isn't cold it doesn't take so much mixing to get your results, btw. I also get raw cream and you can leave it out over night to bring it to room temperature, and if it sours a little, so much the better for the butter's taste. You can get new butter molds and they may actually be cheaper than antiques, but I'm not sure about that. Lehman's has some. Goat supply catalogs will have butter molds too. Wooden butter molds need to be soaked in water to keep the butter from sticking. I have a two piece mold - round with a plunger that prints a pattern on the top of the butter, and I put the whole thing in a bowl of water just before I start churning the butter (in my food processor). The two piece bowl thing you described is a butter bell. I don't have one but I'm thinking I'll get one soon. It keeps the butter fresh outside the fridge, nice for soft butter on toast in the morning! Laurie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2002 Report Share Posted August 7, 2002 Laurie, Please excuse my ignorance. Butter can stay outside the refrigerator and not get spoiled or rancid? I'm so used to being careful with oils being refrigerated that I assumed the same goes for butter. I like soft butter, so how many days can it stay at room temperature without spoiling? --- lassegaard <PWC24@...> wrote: > Hi Mike, > Congratulations on making butter :-) I make butter > all the time > now, and it gets easier as you get into it. If the > cream isn't cold > it doesn't take so much mixing to get your results, > btw. I also > get raw cream and you can leave it out over night to > bring it to > room temperature, and if it sours a little, so much > the better for > the butter's taste. > > You can get new butter molds and they may actually > be cheaper than > antiques, but I'm not sure about that. Lehman's has > some. Goat > supply catalogs will have butter molds too. Wooden > butter molds > need to be soaked in water to keep the butter from > sticking. I have > a two piece mold - round with a plunger that prints > a pattern on the > top of the butter, and I put the whole thing in a > bowl of water just > before I start churning the butter (in my food > processor). > > The two piece bowl thing you described is a butter > bell. I don't > have one but I'm thinking I'll get one soon. It > keeps the butter > fresh outside the fridge, nice for soft butter on > toast in the > morning! > > Laurie > > > __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2002 Report Share Posted August 7, 2002 Since buttefat is mostly saturated, the chances of it oxidizing very much are little. However, the butter I make myself comes out softer than stick butter, and decently spreadable when kept in the fridge. I suppose extra precautions to prevent oxidizing couldn't hurt, but it takes a very long time for butter to noticeably rancid. Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2002 Report Share Posted August 7, 2002 On Wed, 7 Aug 2002 10:38:52 -0700 (PDT), you wrote: >Laurie, > >Please excuse my ignorance. Butter can stay outside >the refrigerator and not get spoiled or rancid? I'm >so used to being careful with oils being refrigerated >that I assumed the same goes for butter. I like soft >butter, so how many days can it stay at room >temperature without spoiling? Speaking only of store bought butter, and living where the normal summer temp is rarely as high as 90, with cool ocean breezes in the evening, I've never had butter do anything but melt. And that was when we believed in a very limited use of the stuff. Now a stick lasts less than a week. However, being more enlightened from reading this list, I do have some concerns about oxidation, so we will be getting at least a butter bell to slow down that process. I detest rock hard butter Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2002 Report Share Posted August 7, 2002 My mother always left our butter out all the time. This was pasteurized, grocery store butter. I grew up in the Bay Area (No. CA), so the air temp never got too hot. Now that I live in NY and my apt. gets pretty hot in the summer, I keep butter in the fridge. ----- Original Message ----- From: Coyle Sent: Wednesday, August 07, 2002 1:38 PM Subject: Re: Re: Home Made Butter Laurie, Please excuse my ignorance. Butter can stay outside the refrigerator and not get spoiled or rancid? I'm so used to being careful with oils being refrigerated that I assumed the same goes for butter. I like soft butter, so how many days can it stay at room temperature without spoiling? --- lassegaard <PWC24@...> wrote: > Hi Mike, > Congratulations on making butter :-) I make butter > all the time > now, and it gets easier as you get into it. If the > cream isn't cold > it doesn't take so much mixing to get your results, > btw. I also > get raw cream and you can leave it out over night to > bring it to > room temperature, and if it sours a little, so much > the better for > the butter's taste. > > You can get new butter molds and they may actually > be cheaper than > antiques, but I'm not sure about that. Lehman's has > some. Goat > supply catalogs will have butter molds too. Wooden > butter molds > need to be soaked in water to keep the butter from > sticking. I have > a two piece mold - round with a plunger that prints > a pattern on the > top of the butter, and I put the whole thing in a > bowl of water just > before I start churning the butter (in my food > processor). > > The two piece bowl thing you described is a butter > bell. I don't > have one but I'm thinking I'll get one soon. It > keeps the butter > fresh outside the fridge, nice for soft butter on > toast in the > morning! > > Laurie > > > __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2002 Report Share Posted August 7, 2002 Do you know what stores carry the butter bell? I've never heard of it! --- meuritt@... wrote: > On Wed, 7 Aug 2002 10:38:52 -0700 (PDT), you wrote: > > >Laurie, > > > >Please excuse my ignorance. Butter can stay > outside > >the refrigerator and not get spoiled or rancid? > I'm > >so used to being careful with oils being > refrigerated > >that I assumed the same goes for butter. I like > soft > >butter, so how many days can it stay at room > >temperature without spoiling? > > Speaking only of store bought butter, and living > where the normal summer temp is > rarely as high as 90, with cool ocean breezes in the > evening, I've never had > butter do anything but melt. And that was when we > believed in a very limited use > of the stuff. Now a stick lasts less than a week. > > However, being more enlightened from reading this > list, I do have some concerns > about oxidation, so we will be getting at least a > butter bell to slow down that > process. I detest rock hard butter > > Mike > __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2002 Report Share Posted August 7, 2002 I did a search for " Butter Molds " and these interesting sites came up regarding history of butter and making it: http://waltonfeed.com/old/butter.html http://www.journalofantiques.com/hearthoct.htm look for this line: One cannot talk about butter molds without discussing butter http://goldenrodfarm.tripod.com/BUTTER.HTM includes pictures of small commercial dairy. hope you enjoy Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2002 Report Share Posted August 7, 2002 On Wed, 7 Aug 2002 14:51:43 -0700 (PDT), you wrote: >Do you know what stores carry the butter bell? I've >never heard of it! > We saw one at the nearby factory outlet stores a couple of weeks ago, at a gourmet kitchen shop. We are going to check the much closer gourmet kitchen shops tonight. The search I mentioned in another reply turned up Target as a source for butter bells also. We want a heavy crockery one. I post tomorrow what we found. Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2002 Report Share Posted August 8, 2002 Thanks for the links, Mike, it will be fun to go looking around those :-) , I don't have a butter bell yet, but searching online does come up with several places that sell them. My understanding is that you put water in the outside container (the bigger part of the butter bell) and butter goes into the small piece that is put upside down into the big container, making a seal. Somehow, which I don't fully understand, this helps to keep the butter fresh outside the fridge - lots different from just keeping it in a covered bowl. Laurie > > >Do you know what stores carry the butter bell? I've > >never heard of it! > > > > We saw one at the nearby factory outlet stores a couple of weeks ago, at a > gourmet kitchen shop. We are going to check the much closer gourmet kitchen > shops tonight. The search I mentioned in another reply turned up Target as a > source for butter bells also. We want a heavy crockery one. I post tomorrow > what we found. > > Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2002 Report Share Posted August 8, 2002 On Wed, 07 Aug 2002 23:28:12 -0000, you wrote: >Thanks for the links, Mike, it will be fun to go looking around >those :-) > I didn't read them thoroughly until after I posted. There is good reason given for not using high speed mixers for making butter, and then there is washing the butter, and buttermilk. ooohhh very exciting stuff! Fresh from this success, I think I'll get really brave and try some sauerkraut real soon, maybe the weekend. martha, eat your heart out :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2002 Report Share Posted August 8, 2002 >>>>>I didn't read them thoroughly until after I posted. There is good reason given for not using high speed mixers for making butter, ----->what good reason would that be? i use a food processor - it only has one speed - seems pretty fast to me. >>>and then there is washing the butter, and buttermilk. --->*washing* butter???? Suze Fisher Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2002 Report Share Posted August 8, 2002 Mike, Well, since I use a food processor, that would explain the difficulty getting the buttermilk all out of it...sigh.... hmmm....guess I'll check out alternatives..thanks! Laurie :-D Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2002 Report Share Posted August 8, 2002 > I have purchased several butter bells from a company called King Arthur flour, they are located in Norwich, VT the have a web site under their name and their 800 number is 800-827-6836 They carry two sizes, one holds one stick and they other up to two sticks or half a pound of butter. Hope this is a help to someone. > >The two piece bowl thing you described is a butter bell. I don't > >have one but I'm thinking I'll get one soon. It keeps the butter > >fresh outside the fridge, nice for soft butter on toast in the > >morning! > > > last nights quest for the butter bell was futile and amusing. > > " You want a what???? " > > One shop had a french one for $25 that was inverse tapered, making it difficult > to clean and to get the butter out of. No one else had them at all. There was > several neat ones on Ebay > > Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2002 Report Share Posted August 8, 2002 On Thu, 08 Aug 2002 15:04:25 -0000, you wrote: >Mike, >Well, since I use a food processor, that would explain the >difficulty getting the buttermilk all out of it...sigh.... > >hmmm....guess I'll check out alternatives..thanks! >Laurie :-D One of the web sites, the one that deals with the real old time methods, shows a hand paddle churn. It reminds me of an ice cream maker. We have a small ice cream maker, we are going to try that with our next batch. All three methods mention being slow and methodical, the hand methods mentioned one stroke up and down per second on the regular churn, or one revolution per second on the paddle churn. The modern one specifically mentioned that fast methods made less tasty butter, and all stressed a good washing, until the water ran clear. Is there a reason for salting the butter other than flavor? mike Quote Link to comment Share on other sites More sharing options...
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