Home Made Butter

[Guest guest]

Thanks to a note from to this list, we got up enough courage to make some

butter last night.

We just had some ultra pasteurized heavy whipping cream on hand, so we used it.

First I tried the blender, but at the whipped cream stage, it quit touching the

blade. Then I transferred the whipped cream to my industrial strength commercial

mixer (its even bigger than Martha s!) and using the regular mixing

paddle finished the job. it came out a pretty yellow color and tastes pretty

decent. The way we are eating butter lately that will be gone by Monday and I

will have a pint of real raw cream for the next batch. it is just too easy.

Joy, thanks for the post about whey, this batch was given to the dogs and, of

course, they loved it.

SHAPING/Storing BUTTER, I seem to remember seeing butter molds at antique shops,

and not making butter at the time didn't buy them. Does anyone know if they are

still available or have any other suggestions? Last night batch went into a

tupperware bowl. At a gourmet kitchen shop we recently visited they had a butter

dish that was sequentially a pair of bowls. The smaller one held the butter,

upside down in the larger one, that had water in it. Any ideas why this combo?

Keep pest off, keep the butter from oxidizing?

Mike