Guest guest Posted April 10, 2008 Report Share Posted April 10, 2008 LOL! The winner gets to clean up! Thanks for the details , it sounds easy enough. I would like to try this, but I'm wondering if it's worth the trouble for a pound. We go through butter pretty quickly here. When making butter are you doing it because it's just better when *you* do it. Is there a monetary savings? Re: making butter > Well, if you're starting with a gallon of cream and ending up with only > a " little butter, " you may be doing something wrong. :-) I'd expect at > least a pound per gallon, I think. > -- > -- aaron.baugher.biz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2008 Report Share Posted April 11, 2008 " Brown " writes: > Thanks for the details , it sounds easy enough. I would like to > try this, but I'm wondering if it's worth the trouble for a pound. We > go through butter pretty quickly here. When making butter are you > doing it because it's just better when *you* do it. Is there a > monetary savings? There is for me, because I get the cream for free. :-) If you're buying the cream, then it might not be. Of course, to compare apples to apples, you'd have to find a source of raw butter, and compare that to what you'd have to pay for enough raw cream to make that much. Comparing the price of raw cream to the price of cheap ordinary butter wouldn't really be fair. -- -- aaron.baugher.biz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2009 Report Share Posted March 28, 2009 In a message dated 3/28/2009 2:20:05 A.M. US Eastern Standard Time, RawDairy writes: THEN keep the butter in the food processor and add 1 cup of ICE cold water and turn on high again for about 1 minute. This is called rinsing your butter so it lasts longer , certainly dump that liquid out, So, there you have it, butter. I use my blender because my food processor makes a mess with liquid coming out the center hole. Also, I use the whey/buttermilk off the butter and also the rinsing water for baking or cooking. If nothing else, it is relished by the dogs, cats, chickens..... ~*~ Shar ~*~http://tech.groups.yahoo.com/group/ManagingCaprineBucksandWethershttp://groups.yahoo.com/group/GoatMilkCheeseMeat/ A Good Credit Score is 700 or Above. See yours in just 2 easy steps! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2009 Report Share Posted March 28, 2009 In a message dated 3/28/2009 2:20:05 A.M. US Eastern Standard Time, RawDairy writes: THEN keep the butter in the food processor and add 1 cup of ICE cold water and turn on high again for about 1 minute. This is called rinsing your butter so it lasts longer , certainly dump that liquid out, So, there you have it, butter. I use my blender because my food processor makes a mess with liquid coming out the center hole. Also, I use the whey/buttermilk off the butter and also the rinsing water for baking or cooking. If nothing else, it is relished by the dogs, cats, chickens..... ~*~ Shar ~*~http://tech.groups.yahoo.com/group/ManagingCaprineBucksandWethershttp://groups.yahoo.com/group/GoatMilkCheeseMeat/ A Good Credit Score is 700 or Above. See yours in just 2 easy steps! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2009 Report Share Posted April 22, 2009 I have only made butter 3 times, and it was with store-bought pasteurized cream. I found I couldn't get the butter to break unless the cream had warmed out of the fridge for a couple hours. Is it different with raw cream? Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2012 Report Share Posted May 28, 2012 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2012 Report Share Posted May 28, 2012 Congratulations! You won't ever want store bought " butter " again. Did you wash the butter? If so, it will keep a bit longer than if you didn't. Also, how long it keeps depends on the type of cream you used-let me know that and I can give you an estimate, but regardless of what type of cream, it isnt likely to last very long, lol. Yes , you can freeze the buttermilk, but it will crystalize in the freezer fairly quickly. I pour it in to ice cube trays, freeze it, then transfer the frozen cubes to a storage jar (you can use a freezer bag) It will start to crystalize after about a month, but even then can be used in sauces, smoothies, batters, breads, . where texture doesn't matter. > > 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 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2012 Report Share Posted May 28, 2012 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2012 Report Share Posted May 28, 2012 I may be interested in making butter. I just had a question on your comment " I used the taper " . Do you mean tamper? If so could you be more specific on how you went about making the butter. I didn't get a whole foods cook book with mine. I got a creations cook book. Sherry > > Â > 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 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2012 Report Share Posted May 28, 2012  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 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 Quote Link to comment Share on other sites More sharing options...
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