Guest guest Posted February 24, 2003 Report Share Posted February 24, 2003 In a message dated 2/24/03 12:39:58 PM Eastern Standard Time, s.fisher22@... writes: > this made me wonder, how much butter do you all eat daily? as much as i can afford When I have the money, in total butterfat, I would easily go through 5 sticks of butter and 3/4 gallon of cream in a week. Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2003 Report Share Posted February 24, 2003 hmmm...i was just reading the sample menu i posted and it seems the overriding theme is *butter*. LOL i really don't think much about *how much* butter i eat regularly, but i think it would be fair to say that it wouldn't be uncommon for me to eat the equivalent of a stick a day some days, and maybe half a stick on other days. this is in the winter, and when i 'm not working out regularly. as mentioned, in the summer i'm likely to eat more butter, and when i work out regularly, i eat more food in general, including butter. so, it's likely to be increased under those circumstances. i make my own from raw cream that i buy from a nearby farm, so it's not in sticks. i just pack it into a pyrex dish and store it that way. so i'm really just guessing at the amounts. this made me wonder, how much butter do you all eat daily? Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2003 Report Share Posted February 24, 2003 >>>>as much as i can afford When I have the money, in total butterfat, I would easily go through 5 sticks of butter and 3/4 gallon of cream in a week. -----> i pay $3.99 for a quart of raw heavy cream - it just went up from $3.50. this seems to make a lot of butter. around a quart, i guess :-) that's the equivalent of approx. 8 sticks of butter. which means i pay about 50 cents per stick. at that price, i can afford to pig out! the butter is from (mostly) Jerseys that are on green pasture and a small amount of grain (fed only when they go in for milking) during the warm months. wow...what a bargain! raw milk is $2.50/gallon from the same cows. i get this all direct from the farm store, 7 mins. drive from my door. spoiled, spoiled me... Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2003 Report Share Posted February 25, 2003 >>>>Do you have an easy time making your butter? Would you mind sharing how you make it? ------>it is simple to make, and really depends on the quality of the cream. the cream i usually get is so thick it barely pours. this is perfect for making butter. but lately, i've bought a few batches that are as thin as light cream - this is not good for making butter. i asked why, and apparently my source only makes the thick cream when *they* are making butter for sale. they said they set their separator to a different thickness when they make butter. anyway, so you want really thick cream, put it in the food processor at the lowest setting. (mine only has one setting.) and that's it. it will spin until it separates into butter and buttermilk. it's kind of neat to see the off-white cream get yellower and yellower as the separation begins. my thick cream takes less than 5 minutes to turn into butter. when the cream is thinner, i find i have to stop the processor, pour out the buttermilk, maybe press the butter with a spatula to squeeze out more buttermilk, and then turn the processor on a again. with the really thick cream, i don't have to squeeze any buttermilk out of the butter - it separates beautifully. >>>>Also, does your butter smell sweet and clean or a bit sour?? ----->oh, it's very sweet and fresh! i've never had a sour batch. btw, i made a couple of quiches last week right after i made a batch of fresh butter from very thick cream. i used the freshly made butter, some rice flour, spelt flour, sea salt, and used the fresh buttermilk in place of water to hold the crust together. no rolling pin, i just pressed the crust into the dish. it was simple, quick and it was the best crust i've had :-) Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2003 Report Share Posted February 25, 2003 Suze, These are about the same prices for me, a little less I pay for milk a little more for cream because the price just went up. However, the cream is unreliable as to how heavy it is, so I usually just drink it and buy butter, also because I always forget about the buttermilk and waste it. I pay $4.50 a pound for pasteurized organic cultured butter. I just don't have any money chris In a message dated 2/24/2003 4:39:07 PM Eastern Standard Time, s.fisher22@... writes: > >>>>as much as i can afford When I have the money, in total butterfat, I > would easily go through 5 sticks of butter and 3/4 gallon of cream in a > week. > > -----> i pay $3.99 for a quart of raw heavy cream - it just went up from > $3.50. this seems to make a lot of butter. around a quart, i guess :-) > that's the equivalent of approx. 8 sticks of butter. which means i pay > about 50 cents per stick. at that price, i can afford to pig out! the butter > is from (mostly) Jerseys that are on green pasture and a small amount of > grain (fed only when they go in for milking) during the warm months. > wow...what a bargain! > > raw milk is $2.50/gallon from the same cows. i get this all direct from the > farm store, 7 mins. drive from my door. spoiled, spoiled > me... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2003 Report Share Posted April 1, 2003 This post was over a month ago, but I was wondering how long does the butter last? I have noticed after a day or so it smells sour and unappetizing and none of the kids will use it. Michele ----->oh, it's very sweet and fresh! I've never had a sour batch. btw, I made a couple of quiches last week right after I made a batch of fresh butter from very thick cream. I used the freshly made butter, some rice flour, spelt flour, sea salt, and used the fresh buttermilk in place of water to hold the crust together. no rolling pin, I just pressed the crust into the dish. it was simple, quick and it was the best crust I've had :-) Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2003 Report Share Posted April 1, 2003 Hi , I keep my excess butter in the freezer, where it keeps very well. But, it should stay sweet longer than a day or so. Maybe you aren't getting all the buttermilk out of it, that could make it smell sour earlier. Laurie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2003 Report Share Posted April 2, 2003 Laurie, I rinsed the butter in cold water after making it and it still smelled sour after a few days, and I was storing it in the frig. Can you give me some ideas on how I can prepare it properly? Michele ----- Original Message ----- From: lassegaard Sent: Tuesday, April 01, 2003 10:25 AM Subject: Re: how much butter? Hi , I keep my excess butter in the freezer, where it keeps very well. But, it should stay sweet longer than a day or so. Maybe you aren't getting all the buttermilk out of it, that could make it smell sour earlier. Laurie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2003 Report Share Posted April 2, 2003 Michele, I may not have all the answers here, because I only know what I've been working with, but after rinsing, I put the butter in a bowl and press it with a strong spoon against the sides of the bowl. Even better if you have a butter paddle, but a strong spoon works. More buttermilk should come out as you press it. I usually wear out before I get all the buttermilk out, but I get most of it. Otherwise, this group is helpful, there are some experienced homesteaders there and some will have good answers to butter questions. http://www.homesteadingtoday.com/ Laurie Quote Link to comment Share on other sites More sharing options...
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