Guest guest Posted February 23, 2002 Report Share Posted February 23, 2002 Janet, Just off the top of my head that seems like a really short churn time, try adding another hour or so, you might get more butter. Washing the butter is the biggest pain. If you do find an easy way please share it with me. Also, getting it " dry " takes some time. Wonder if there is a machine that could do all that for us? Belinda LaBelle Acres www.labelleacres.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2002 Report Share Posted February 23, 2002 In a message dated 2/23/02 6:51:40 AM Central Standard Time, wajabrun@... writes: > Hello Belinda, > Thanks for replying! Do you really think we're not churning long > enough? We really don't know, and have been told both ways - not long > enough - too long. How does one know when enough is enough? Should the > butter be a certain consistency to know when it's done churning? > Oh yes, the drying is awful! We spend a lot of time trying to get the > water out! I'm always looking for shortcuts and ideas........anyone else > out there? Please? > Janet > > > I let the churn run until it won't move much anymore and I'm afraid the motor will burn out, but then I'm extremely cheap and my cream separator is one that doesn't let any milk in, the cream is almost solid so I have to add some whole milk to the churn. gotta go milk! Belinda LaBelle Acres www.labelleacres.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2002 Report Share Posted February 23, 2002 Hello Belinda, Thanks for replying! Do you really think we're not churning long enough? We really don't know, and have been told both ways - not long enough - too long. How does one know when enough is enough? Should the butter be a certain consistency to know when it's done churning? Oh yes, the drying is awful! We spend a lot of time trying to get the water out! I'm always looking for shortcuts and ideas........anyone else out there? Please? Janet Janet, Just off the top of my head that seems like a really short churn time, try adding another hour or so, you might get more butter. Washing the butter is the biggest pain. If you do find an easy way please share it with me. Also, getting it " dry " takes some time. Wonder if there is a machine that could do all that for us? Belinda LaBelle Acres www.labelleacres.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2002 Report Share Posted February 23, 2002 Janet, I'm not a dairying expert, but I do have a couple of thoughts. The best churning temperature is probably 15-20 degrees cooler than your cooled cream. Cream churned at higher temps takes a lot longer to churn and has a much softer consistency which is harder to wash. The often recommended temp is 60 degrees but I often make butter with cultured cream at room temp of 70-72 degrees with no problem. For some reason, cultured cream takes a lot less time to churn. The farmer we buy raw milk from sets his cream out to clabber at room temp for 24 hours before he makes butter; I do the same when I make cultured butter. I have also found that if I let the butter churn until it's really clumping together, most of the buttermilk is already out of the butter. Maybe you aren't churning long enough? If I let it churn until after the butter clumps up in a ball, I can pour off most of the buttermilk quite easily. Washing the butter is really just a couple of rinses to get the excess buttermilk off. I hope this helps. ine Quote Link to comment Share on other sites More sharing options...
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