RE: Introduction & q about making butter

[Guest guest]

That's happened to me too sometimes. I wonder if the temp. of the cream is a

factor? I seem to recall it wouldn't whip if at room temp. Just turned to

watery blobs.

Elaine

>

> I have a question about making butter. I've had a couple times where I

> couldn't get the cream to turn. I've been doing it in the food

> processor. The farmer, where I buy the raw milk, suggested that I try

> it in the blender on a lower setting instead. I have no idea what I've

> been doing wrong, though. Has anyone else had this experience? Any

> suggestions?

[Guest guest]

>>I wonder if the temp. of the cream is a

factor? I seem to recall it wouldn't whip if at room temp..>>

It occurred to me that the temp. could be a factor. But in NT, she

suggests letting it cure on the counter for 8 hours. Hmmm... But both

times it wouldn't turn for me, it was room temp. It also got hot being

whirred in the food processor so long. Do you make it in the food

processor, or the blender, Elaine?

Thanks!

jen

[Guest guest]

I use my mixer as i have a stand mixer. Maybe you could culture it, then

cool it in the fridge and then whip it. Mmm, i haven't had breakfast yet.

Elaine

> It occurred to me that the temp. could be a factor. But in NT, she

> suggests letting it cure on the counter for 8 hours. Hmmm... But both

> times it wouldn't turn for me, it was room temp. It also got hot being

> whirred in the food processor so long. Do you make it in the food

> processor, or the blender, Elaine?

> Thanks!

[Guest guest]

I've had problems with this too; Elaine is right, my problem was related to

temp. I usually sour my cream a bit first, then refrigerate it, then put into

the food processor to make butter. This seems to help.

Rebekah

Re: Introduction & q about making butter

That's happened to me too sometimes. I wonder if the temp. of the cream is a

factor? I seem to recall it wouldn't whip if at room temp. Just turned to

watery blobs.

Elaine

>

> I have a question about making butter. I've had a couple times where I

> couldn't get the cream to turn. I've been doing it in the food

> processor. The farmer, where I buy the raw milk, suggested that I try

> it in the blender on a lower setting instead. I have no idea what I've

> been doing wrong, though. Has anyone else had this experience? Any

> suggestions?

[Guest guest]

I've had this problem too what you need to do is too first sour your

cream. Leave it on the counter 8 hours overnight or whatever. Then

chill it to at least 60 degrees before you food process it. I put it

in the freezer for about 15 minutes and BAM!!!! It works, needs to

be colder than room temp when you start definitely.

> I've had problems with this too; Elaine is right, my problem was

related to temp. I usually sour my cream a bit first, then

refrigerate it, then put into the food processor to make butter.

This seems to help.

>

> Rebekah

>

> Re: Introduction & q about making butter

>

>

> That's happened to me too sometimes. I wonder if the temp. of the

cream is a

> factor? I seem to recall it wouldn't whip if at room temp. Just

turned to

> watery blobs.

> Elaine

> >

> > I have a question about making butter. I've had a couple times

where I

> > couldn't get the cream to turn. I've been doing it in the food

> > processor. The farmer, where I buy the raw milk, suggested

that I try

> > it in the blender on a lower setting instead. I have no idea

what I've

> > been doing wrong, though. Has anyone else had this

experience? Any

> > suggestions?

>

>

>

>

[Guest guest]

Thanks, ! I'll try it.

Jen

Re: Introduction & q about making butter

I've had this problem too what you need to do is too first sour your

cream. Leave it on the counter 8 hours overnight or whatever. Then

chill it to at least 60 degrees before you food process it. I put it

in the freezer for about 15 minutes and BAM!!!! It works, needs to

be colder than room temp when you start definitely.

> I've had problems with this too; Elaine is right, my problem was

related to temp. I usually sour my cream a bit first, then

refrigerate it, then put into the food processor to make butter.

This seems to help.

>

> Rebekah

>

> Re: Introduction & q about making butter

>

>

> That's happened to me too sometimes. I wonder if the temp. of the

cream is a

> factor? I seem to recall it wouldn't whip if at room temp. Just

turned to

> watery blobs.

> Elaine

> >

> > I have a question about making butter. I've had a couple times

where I

> > couldn't get the cream to turn. I've been doing it in the food

> > processor. The farmer, where I buy the raw milk, suggested

that I try

> > it in the blender on a lower setting instead. I have no idea

what I've

> > been doing wrong, though. Has anyone else had this

experience? Any

> > suggestions?

>

>

>

>