homemade butter!

[Guest guest]

Hi all,

We made our own butter today! Now I have a new appreciation for those who lived

back in the time when if they wanted butter they had to make it themselves. We

only made about 1/2 a pound of butter (started with a quart of MVV cream).

Does it always take several hours or will that get shorter with more practice?

Also, in Carla Emery's book she said we should get about 2 cups buttermilk. I

think we only got a little more than a cup. When I stopped, the butter stayed

in one lump and had the texture one expects butter to have. Could/Should I

have squeezed out more buttermilk? I did not rinse it with water as it was

2:30 and we hadn't had lunch yet.

Anyway my kids and I had a good time making the butter and we have some really

good butter to enjoy on... whatever.

God bless,

, the lady in purple, in Oster MN

Isaiah 26:3

No God, no peace; Know God, know peace.

Peace is such a precious jewel that I would give anything for it but truth.

( Henry)

[Guest guest]

We made butter on the farm when I was young sitting on a stool over a large

covered crock with a hole in the top, plopping the wooden paddle up and down -

for hours. Today I make butter with my blender [gasp!]. I turn it on low for a

few seconds at a time, mix, rest, mix rest, until the butter raises to the top,

usually this only takes minutes. I drain the butter and with a broad spatula

work out the butter milk, I use one of my wooden bowls for this. Then I add

salt and crushed ice and work out the rest of the buttermilk, maybe add ice [or

cold water] several times until the liquid is clear. Done.

[Guest guest]

So June, what do you them do with the buttermilk?

PREVIOUS MESSAGE-TRAILERS REMOVED BY MODERATOR

[Guest guest]

On Thursday 11 December 2008 10:34:06 pm trad-foods-MN wrote:

> I am so glad you brought up butter!  WHat exactly is the buttermilk?  I

> thought butter was cream whipped to tarnation.  But another person said no,

> you make to make buttermilk from cream, and then butter is made from

> buttermilk.  This confused me since I culture buttermilk from regular milk,

> not cream.  Are there two types of buttermilk??

Hi Carol,

Yes, there are two types of buttermilk. One is cultured, like what you have

been doing and has a butter flavor to it. The other is a thin liquid that you

press out of the butter to get it to the right consistency so that the butter

will stick together in one large lump. If you don't get all the buttermilk out

it will either fall apart (worse case) or not

> did you shake it by hand in a jar?

I hope you don't mind if I answer your other question here also. We tried

shaking it in the jar that I had kefired the cream in. We shook it for about

an hour (taking turns among the six of us), then we read in Carla Emery's book

that won't work if the jar is full, because there's no room for it to expand.

So we poured the kefired cream into a large bowl and made it into butter with

my handmixer. Final step was pressing out the buttermilk using a wood

spatula/scraper that I had bought at the Cokato Farmers Market. I did not

rinse with water as it was 2:30 and we hadn't eaten lunch yet.

The butter is really good - its about half gone already. We made buttermilk

biscuits with some of the buttermilk and we drank the rest - everybody got

about one swallow. Some liked it, some did not. I think we'll be doing this

again. I just wish I had a closer source for raw cream.

God bless,

, the lady in purple, in Oster MN

Isaiah 26:3

No God, no peace; Know God, know peace.

Peace is such a precious jewel that I would give anything for it but truth.

( Henry)

[Guest guest]

What do you do with the buttermilk? Drink it. If you are using sweet cream it

should be delicious, maybe add a shake of salt. OR, use it for pancakes or

bread. June

[Guest guest]

I soaked a venison roast in buttermilk last weekend. My husband thought he

didn¹t like venison because it tasted ³gamey². The buttermilk removed the

game flavor, then I cut slits in the roast and inserted bits of bacon and

long stem red German garlic. Every last bit of that meal has been eaten, my

family loved it.

I soaked the venison roast in buttermilk for 24 hours, rinsed the roast,

then poured buttermilk in a bowl and fed the buttermilk to my doggies. They

loved it too.

Kathy

on 12/16/08 10:23 AM, June Varner at just@... wrote:

>

>

>

> What do you do with the buttermilk? Drink it. If you are using sweet cream

> it should be delicious, maybe add a shake of salt. OR, use it for pancakes or

> bread. June