Making Butter

[Guest guest]

Does anyone on this list make butter out of their raw milk cream? I have my

grains in cream now and want to make butter, but I'm not exactly sure how. We

made butter when I was a kid, but that's been too long ago for me to remember,

and we never had kefir grains.

Thanks for any help you can give,

in Oregon

[Guest guest]

We make butter every couple of weeks from grass fed cream. We just lay the

cream out on the counter half the day to let it come to room temp. THen use the

food processor and it turns to butter in a VERY short time. Pour it all into a

big bowl and squeeze all the butter together and pour the buttermilk into a

glass jar to save. Keep smooshing the butter around until you squeeze out as

much of the buttermilk as you can. You can rinse under cool water also. Add

some salt if you like and put into a crock, bowl, or roll into a log and freeze.

I'm not sure what you mean by using your kefir grains, but we just use the plain

cream - no kefir involved.

Hope that helps,

Subject: Making Butter

Does anyone on this list make butter out of their raw milk cream? I have my

grains in cream now and want to make butter, but I'm not exactly sure how. We

made butter when I was a kid, but that's been too long ago for me to remember,

and we never had kefir grains.

Thanks for any help you can give,

[Guest guest]

I can't get raw cream but I do make my own cultured butter. I

buy pasteurized cream (not ultra). I do not put my grains into the cream.

For every quart of cream, I add 1/4 to 1/2 cup of strained kefir. I stir it

well and let it sit on the counter overnight agitating it whenever I think

about it. The next day I taste the cream and if it seems to be about the

same sourness of store bought sour cream, it is ready. I then just hit it

with an immersion blender until butter forms.

Then you separate the buttermilk from the butter. Rinse the butter with cold

water until the water runs clear and then squeeze out as much water as

possible. Then you work in some sea salt if you want.

--

Schmidt - Baker and Lacto-Zymologist

“How can a nation be great if its bread tastes like Kleenex?” ~ Child

On Fri, May 6, 2011 at 6:49 PM, Cowan <fnxyb@...> wrote:

> I have my grains in cream now and want to make butter, but I'm not exactly

> sure how. We made butter when I was a kid, but that's been too long ago for

> me to remember,

> and we never had kefir grains.

>

>

[Guest guest]

There are some good videos on YouTube showing how to make butter with

a KitchenAid mixer and there are probably others.

H.

At 04:49 PM 5/6/2011, you wrote:

>

>

>Does anyone on this list make butter out of their raw milk cream? I have my

>grains in cream now and want to make butter, but I'm not exactly sure how. We

>made butter when I was a kid, but that's been too long ago for me to

>remember,

>and we never had kefir grains.

>

>Thanks for any help you can give,

> in Oregon

[Guest guest]

My shortcut: use your blender! in Lexington Kentucky

PS works great with heavy whipping cream too. Almost all butter; very

little buttermilk. Remember to wash and salt the butter so it will keep.

[Guest guest]

WOW, I had not idea you could do this with the kefir grains. Is anyone familiar

with the GAPS diet and know if this sour cream/butter would be " gaps legal "

since it's fermented?

Subject: Re: Making Butter

I did put my grains in pasteurized cream and made sour cream with it, the sour

cream was soo good, it reminded my of the sour cream my Mother used to make out

of raw milk, in our good old days ,you can churn the kefir cream to make Kefir

Butter.

KEFIR BUTTER

http://editor.nourishedmagazine.com.au/articles/how-to-make-fermented-dairy-prod\

ucts-using-kefir

>

>

>

> Does anyone on this list make butter out of their raw milk cream? I have my

>

[Guest guest]

I make cultured butter all the time. I pour my raw cream into a large sized

large mouth mason jar, add probably 1/4 cup kefir, put the lid on,then let

sit on the counter for approx 24 hrs. This is where I cheat a bit...(you can

simply shake the jar vigorously for 10 minutes or so until the buttermilk

seperates from the butter or use my method) I use the whisk attachment on my

hand mixer, immerse it directly into the jar (my jar is never over 1/2 full)

and whisk on medium speed until it is just past the whipped cream stage,

when it is JUST starting to seperate. I then remeove the whisk, put the lid

back on and shake until the butter clumps nicely. Pour off the buttermilk,

and use a spatula to " squeeze " the rest of the buttermilk from the butter.

Hope this helps!

Janine

[Guest guest]

>

> I did put my grains in pasteurized cream and made sour cream with it, the sour

cream was soo good, it reminded my of the sour cream my Mother used to make out

of raw milk, in our good old days ,you can churn the kefir cream to make Kefir

Butter.

>

> KEFIR BUTTER

>

> Butter is developed by churning cream which causes the fat to separate from

the protein. To make butter, gently churn Kefir cream with the `paddle'

attachment in a food processor at a slow to moderate speed. After a few minutes

the cream should separate into globs of butter and a watery buttermilk. Wash the

butter in cool water to remove traces of buttermilk then press the butter into a

jar or plastic container with the back of a spoon. Store in a refrigerator.

>

> In this link tells you how to do fermented dairy products using kefir milk or

cream,

>

>

http://editor.nourishedmagazine.com.au/articles/how-to-make-fermented-dairy-prod\

ucts-using-kefir

>

>

> >

> >

> >

> > Does anyone on this list make butter out of their raw milk cream? I have

my

> > grains in cream now and want to make butter, but I'm not exactly sure how.

We

> > made butter when I was a kid, but that's been too long ago for me to

remember,

> > and we never had kefir grains.

> >

> > Thanks for any help you can give,

> >

> >

> >

> >

[Guest guest]

Hi Lea Ann,I started following the directions from the Whole Foods cookbook that came with the Vitamix and decided since I wasn't making progress - it seemed the spatula technique was not working for me. I used the taper and kept the speed at 5 and there is was. Butter on the top of the blades and buttermilk on the bottom of the container. Pulled the ball of butter out and placed it in a cheesecloth lined bowl. Squeezed as much of the milk out of the butter without pushing the butter through the cheesecloth. Rinse off the ball of butter with tap temp water and split it into 4ths, froze 3 of the quarters and have one in the refrigerator. Two cups of cream doesn't make a lot of butter but it's enough to last me for awhile.Hope

this helps. Oh yes, I will be making my own butter from now on out.This is a great group. Tnanks again. Jan From: Lea Ann Savage <lsavage@...> Sent: Monday, May 28, 2012 2:55 PM Subject: Re:

Making butter

Hello Jan,I would love for you to share how you made your butter - there are variations in technique :-) It is GREAT to hear that it went easy for you! (my first attempt failed ;-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On May 28, 2012, at 11:18 AM, Jan wrote:

Hi All,

Just made my first batch of butter in the Vitamix 5200. It was so easy and quick. Now, this is the real thing and it's delicious. I froze it in three small batches and will keep the forth in the refrigerator. How long will fresh butter last in the refrigerator? Can I freeze the buttermilk too?

Jan

[Guest guest]

I don't know about the VM because I have not made butter in my VM,

but I do know store bought pasteurized works because each year when

my boys were in cub scouts they would make butter in a jar at one of

the events (boys took turns shaking the jar, until the cream turned

to butter) and it worked every time, with regular cartons of grocery

store purchased Heavy whipping cream.

Velda

On 5/28/2012 12:41 PM, Dyan wrote:



Don't you need raw cream to make

butter?    I didn't think the pasturized stuff that we buy in

the store won't work.    Or am I wrong on that point?

 

My mom used to make butter when I

was a kid, and it was amazing stuff.    But the heavy cream we

could buy then was nothing like what they sell today.    And

Minnesota doesn't allow the sale of raw (ie unpasturizied)

milk and cream.

 

 

Re: Making butter

 

Hello Jan,

I would love for you to share how you made

your butter - there are variations in

technique :-)  It is GREAT to hear that it

went easy for you!  (my first attempt failed

;-)

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.BlenderLady.com

(AKA the Vitamix Lady :-)

<))><

On May 28, 2012, at 11:18 AM, Jan

wrote:

 

Hi All,

Just made my first batch of butter in

the Vitamix 5200. It was so easy and

quick. Now, this is the real thing and

it's delicious. I froze it in three

small batches and will keep the forth

in the refrigerator. How long will

fresh butter last in the refrigerator?

Can I freeze the buttermilk too?

Jan

[Guest guest]

PS, the only whipping cream failure I ever had, was (many years ago)

when I had company and went to whip cream (staying short of butter,

I wanted whipped cream) and could not get it to become whipped. Went

and told husband I was having a problem and he got this guilty look.

He finally admitted he had used some in coffee so he added NON fat

milk to make it "last" longer in volume. I was so mad at him that

night to have strawberry shortcake and not be able to top it for

guests with home made whip cream. Which illustrates, you need full

on heavy cream to make whip cream OR butter! LOL

Velda

On 5/28/2012 12:41 PM, Dyan wrote:



Don't you need raw cream to make

butter?    I didn't think the pasturized stuff that we buy in

the store won't work.    Or am I wrong on that point?

 

My mom used to make butter when I

was a kid, and it was amazing stuff.    But the heavy cream we

could buy then was nothing like what they sell today.    And

Minnesota doesn't allow the sale of raw (ie unpasturizied)

milk and cream.

 

 

Re: Making butter

 

Hello Jan,

I would love for you to share how you made

your butter - there are variations in

technique :-)  It is GREAT to hear that it

went easy for you!  (my first attempt failed

;-)

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.BlenderLady.com

(AKA the Vitamix Lady :-)

<))><

On May 28, 2012, at 11:18 AM, Jan

wrote:

 

Hi All,

Just made my first batch of butter in

the Vitamix 5200. It was so easy and

quick. Now, this is the real thing and

it's delicious. I froze it in three

small batches and will keep the forth

in the refrigerator. How long will

fresh butter last in the refrigerator?

Can I freeze the buttermilk too?

Jan

[Guest guest]

You can use pasteurized cream. Raw cream is better nutritionally, but any heavy cream will make butter or whipped cream.Sent from my iPadOn May 28, 2012, at 4:59 PM, Velda <solomon@...> wrote:

I don't know about the VM because I have not made butter in my VM,

but I do know store bought pasteurized works because each year when

my boys were in cub scouts they would make butter in a jar at one of

the events (boys took turns shaking the jar, until the cream turned

to butter) and it worked every time, with regular cartons of grocery

store purchased Heavy whipping cream.

Velda

On 5/28/2012 12:41 PM, Dyan wrote:



Don't you need raw cream to make

butter? I didn't think the pasturized stuff that we buy in

the store won't work. Or am I wrong on that point?

My mom used to make butter when I

was a kid, and it was amazing stuff. But the heavy cream we

could buy then was nothing like what they sell today. And

Minnesota doesn't allow the sale of raw (ie unpasturizied)

milk and cream.

Re: Making butter

Hello Jan,

I would love for you to share how you made

your butter - there are variations in

technique :-) It is GREAT to hear that it

went easy for you! (my first attempt failed

;-)

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.BlenderLady.com

(AKA the Vitamix Lady :-)

<))><

On May 28, 2012, at 11:18 AM, Jan

wrote:

Hi All,

Just made my first batch of butter in

the Vitamix 5200. It was so easy and

quick. Now, this is the real thing and

it's delicious. I froze it in three

small batches and will keep the forth

in the refrigerator. How long will

fresh butter last in the refrigerator?

Can I freeze the buttermilk too?

Jan

=