Thick cream already butter?

[Guest guest]

Ok, I have a De Laval separator and 2 days ago we put 2 gallons of milk thru it. The cream came out very very thick. I put the cream into a glass wide mouth Mason jar and refridgerated it. I got it out today intending to whip it into butter but I had to spoon it out of the jar and I've whipped it in my food processor for now 20 minutes without it turning at all. Could the separator have already got out all the moisture and it is actually butter. I've made countless batches of butter this way and never had this happen? It tastes good and is thick like butter but I haven't gotten any buttermilk out of it yet. In my food processor it generally only takes about 8 minutes to separate into butter.

TIA

[Guest guest]

It was around 65 degrees. I was thinking maybe it got too warm, but it didn't seem to matter

How cold was it? It will take forever under 60 degrees. Add 1 or 2 tbl of hot water to the cream as it is mixing if it is too cold.

Joanne

[Guest guest]

This was very thick, wouldn't run at all. My husband sometimes tightens it down too tight so I think that it what did it.

I whipped it with the food processor until it was the consistency of whipped butter, took 30 minutes so I don't know what I'm gonna do/.

I have had cream so thick that the churn didn't work well, added some

milk to it and it all came out fine. You know you can change the

setting on the separator.

[Guest guest]

Thanks. I'll try this.

The woman who taught me how to make butter said to add some water to it when its like that or more milk...but she said she always added some water and it helped it separate easier.

[Guest guest]

How cold was it? It will

take forever under 60 degrees. Add 1 or 2 tbl of hot water to the cream as it

is mixing if it is too cold.

Joanne

Lamancha Dairy

Goats

2 lovely Jersey

Cows

http://www.localharvest.org/farms/M22082

Thick cream

already butter?

Ok, I have a De Laval separator and

2 days ago we put 2 gallons of milk thru it. The cream came out very very

thick. I put the cream into a glass wide mouth Mason jar and

refridgerated it. I got it out today intending to whip it into butter but

I had to spoon it out of the jar and I've whipped it in my food processor for

now 20 minutes without it turning at all. Could the separator have

already got out all the moisture and it is actually butter. I've made

countless batches of butter this way and

never had this happen? It tastes good and is thick like butter but I

haven't gotten any buttermilk out of it yet. In my food processor it

generally only takes about 8 minutes to separate into butter.

TIA

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[Guest guest]

I have had cream so thick that the churn didn't work well, added some

milk to it and it all came out fine. You know you can change the

setting on the separator.

Belinda

>

> Ok, I have a De Laval separator and 2 days ago we put 2 gallons of

milk thru

> it. The cream came out very very thick. I put the cream into a

glass wide

> mouth Mason jar and refridgerated it. I got it out today intending

to whip it

> into butter but I had to spoon it out of the jar and I've whipped it

in my food

> processor for now 20 minutes without it turning at all. Could the

separator

> have already got out all the moisture and it is actually butter.

I've made

> countless batches of butter this way and never had this happen? It

tastes good

> and is thick like butter but I haven't gotten any buttermilk out of

it yet.

> In my food processor it generally only takes about 8 minutes to

separate into

> butter.

>

> TIA

> </HTML>

>

[Guest guest]

The woman who taught me how to make butter said to add some water to it when its like that or more milk...but she said she always added some water and it helped it separate easier.

YIS,

Doe

http://velvetgreenefarm.bravehost.com/

" Now I don't know if I can ever tell you,

Just what we permit, we allow"

Kansas, Closet Chronicals

Life isn't about waiting for the storm to pass... It's about learning to dance in the rain.

Unknown

Subject: Re: Re: Thick cream already butter?To: RawDairy Date: Saturday, September 6, 2008, 8:38 PM

This was very thick, wouldn't run at all. My husband sometimes tightens it down too tight so I think that it what did it. I whipped it with the food processor until it was the consistency of whipped butter, took 30 minutes so I don't know what I'm gonna do/.

I have had cream so thick that the churn didn't work well, added some milk to it and it all came out fine. You know you can change the setting on the separator.

[Guest guest]

Let me know if it helps! I had that happen once to me, cream looked like whipped butter and didnt separate... added waterand churned again for a while... and it worked!

Hope it works for ye!

YIS,

Doe

http://velvetgreenefarm.bravehost.com/

" Now I don't know if I can ever tell you,

Just what we permit, we allow"

Kansas, Closet Chronicals

Life isn't about waiting for the storm to pass... It's about learning to dance in the rain.

Unknown

Subject: Re: Re: Thick cream already butter?To: RawDairy Date: Saturday, September 6, 2008, 8:50 PM

Thanks. I'll try this.

The woman who taught me how to make butter said to add some water to it when its like that or more milk...but she said she always added some water and it helped it separate easier.