Re: Making butter...

[Guest guest]

Hi Tami, a regular kitchen mixer, handheld or Kitchenaid stand type will do

just fine to make butter. Just keep beating until the fat solidifies out

from the liquid, and coheres. I've seen elementary school children make

butter in a mason jar, just keep shaking it. Drink the buttermilk -- a real

treat, then rinse the butter well, with a little salt in the water at the

end. We've kept butter in salt water if we don't expect to use it promptly,

but because the good microbes haven't been heated out (pasteurized), if it

goes sour it's still good, far better than any butter whose fats have been

distorted and beneficial microbes killed by heating. Enjoy! L

On Mon, Oct 10, 2011 at 7:04 PM, Mrs <mrmrspknudsen@...> wrote:

> Does anyone make their own butter? What have you learned that you can pass

> along to someone who is interested? I need to get the butter maker, not

> sure what it is called. Pointers are welcome. Thanks. -tami

>

>

>

> ------------------------------------

>

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[Guest guest]

Hi Tami,

I keep the cream out until it reaches room temp. Then put it in a mixing bowl

on a stand mixer (hand held and I just don't get along), about a quart at a

time, and start to whip it up. I take a flour sack towel and put over the mixer

since it will make a mess all over the counter!

I start out the mixer not quite at high, let it get fluffy then turn it up

faster. Sometimes it takes only a few minutes, sometimes a lot longer so don't

get discouraged.

When the butter clumps up, strain it out or just scoop it out with a slotted

spoon. The buttermilk left behind can be used for many things or drank--this IS

NOT the cultured buttermilk you get in the store!

When you have your clumps of butter in a bowl, I put in some salt, about a

teaspoon to a quart of cream used. Then I get the potato masher and mash the

salt into the butter and squeeze the whey out. I store mine in a container most

of the time so I just mash it in there to keep as much liquid out of it. If I

use one of the molds I wrap the butter in paper until I use it or freeze it

until ready.

If you are going to try to make pats of butter or use a mold of some sort, put

the mold in the fridge or ice water for 30 minutes before using. Pack the

butter into the mold, then put it in the fridge or freezer for another 15-30

minutes. It should come out without too much trouble at that point. Takes a

bit of practice but fun!

You can find molds on ebay that are quite old, some are still ok to use or get

them thru the Lehmans catalog, just google it. They have lots of fun " old

timey " stuff.

You don't need anything special for making the butter. I have a commercial

butter churn and have never used it and I just bought an electric butter churn

last week and have not gotten around to playing with it yet either. So many

things to do! My cream separator finally arrived and I have to put it together

and practice with it too. Thankfully winter is coming and canning season will

be over!

>

> Does anyone make their own butter? What have you learned that you can pass

along to someone who is interested? I need to get the butter maker, not sure

what it is called. Pointers are welcome. Thanks. -tami

>

[Guest guest]

Here is a tutorial with detailed instructions and pictures.

http://www.ericsons.net/555/butter-making-101-102-103-104

[Guest guest]

On Tuesday, October 11, 2011 08:17:47 am you wrote:

> about a quart at a time, and start to whip it up.

about how much butter will you get from this?