Guest guest Posted March 7, 2011 Report Share Posted March 7, 2011 > > I don't have experience making butter with anything but raw cow > milk. I know this is not the recipe you are looking for but this is > what we do now: > > We let 5-gallon buckets of raw milk sit in the cooler for 24 hours. > We hand skim off the cream and, by setting the 5- gallon buckets of > cream into warm water baths, we bring the cream up to about 55-60 > degrees. Using about 20 gallons of cream at a time we put it in our > Sprinkman butter churn and turn it on. We come back in 30 minutes or > so and we have butter. We drain off the buttermilk and add cold > water to the churn, churning, draining, and adding water 3 times. > To the third rinse we add salt, churn, drain the water and package > the butter. > > Here is what we did before we bought the amazing Sprinkman Butter Churn: > > We bought 4 cheap blenders at Cosco, following the same steps I > mentioned above, we added 4.5 cups of the 55 to 60 degree cream to > each blender and turned them on high. You can see when the butter > separates from the cream. All of a sudden you have a whiter liquid > and yellow stuff. Blend until the butter has separated into small > lumps. We then dumped the butter into a chinoise (a conical sieve > with a fine mesh) over an empty bucket, catching the buttermilk in > the bucket. We rinsed the butter, still in the chinoise, under cold > water until the water ran clear. At this point, depending on the > consistancy of the butter, we might let it sit in ice water for 1 or > 2 minutes - you don't want the butter to be too soft. Then we dumped > 2 blenders worth of the butter onto a ceramic cutting board and > kneaded it until we had removed all the water. We added 1/8 teaspoon > of Celtic Salt, kneaded that in, packaged the butter, labeled it > with the date and put it in the freezer. The butter will last a year > in the freezer. > > I hope that helped! > > > Jan Haybert > Evergreen Farm > haybert@... > utterlyfresh.com Where did you guys get the Sprinkman Butter Churn? My mom has been really interested in making our own butter but we don't have a churn....How do you package it and in what amounts. Do you bake with it? How do you know how much to use? Thanks! Meghan Snyder Sunny Cove Farm meghansnyder@... sunnycovefarm.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2011 Report Share Posted March 7, 2011 We are a raw milk dairy and sell our milk, cream, H & H, buttermilk, kefir, butter and eggs through a herd share program. We sell a lot of butter so we package it in an 8 oz deli tub and offer it to our members for $5.50 a half pound. The butter is amazing and we could never go back to Land of Lakes again! Unlike others I have seen post about butter, we do not culture ours since it is made from raw cream. As for baking with it, we use whatever the recipe calls for - I use a measuring cup or a scale. If the recipe says 1 stick of butter I know that is a quarter pound or 4 oz.; 4 Tablespoons is 2 oz. etc. The Sprinkman churn came from W M Sprinkman Corp. Here is the link to a picture of the churn - http://www.sprinkman.com/images/gallery/Large/Lrg_TMG_16.jpg . They make it in various sizes, ours is what they call a 50 gallon churn. They should call it a 25 gallon churn as that is the maximum amount of cream you can put in one batch. The people at Sprinkman are extremely helpful and their churn works beautifully.Hope that helps. Spring butter is the best. We have members who buy a years worth of spring butter! Jan Haybert Evergreen Farmhaybert@...utterlyfresh.com > > I don't have experience making butter with anything but raw cow > milk. I know this is not the recipe you are looking for but this is > what we do now: > > We let 5-gallon buckets of raw milk sit in the cooler for 24 hours. > We hand skim off the cream and, by setting the 5- gallon buckets of > cream into warm water baths, we bring the cream up to about 55-60 > degrees. Using about 20 gallons of cream at a time we put it in our > Sprinkman butter churn and turn it on. We come back in 30 minutes or > so and we have butter. We drain off the buttermilk and add cold > water to the churn, churning, draining, and adding water 3 times. > To the third rinse we add salt, churn, drain the water and package > the butter. > > Here is what we did before we bought the amazing Sprinkman Butter Churn: > > We bought 4 cheap blenders at Cosco, following the same steps I > mentioned above, we added 4.5 cups of the 55 to 60 degree cream to > each blender and turned them on high. You can see when the butter > separates from the cream. All of a sudden you have a whiter liquid > and yellow stuff. Blend until the butter has separated into small > lumps. We then dumped the butter into a chinoise (a conical sieve > with a fine mesh) over an empty bucket, catching the buttermilk in > the bucket. We rinsed the butter, still in the chinoise, under cold > water until the water ran clear. At this point, depending on the > consistancy of the butter, we might let it sit in ice water for 1 or > 2 minutes - you don't want the butter to be too soft. Then we dumped > 2 blenders worth of the butter onto a ceramic cutting board and > kneaded it until we had removed all the water. We added 1/8 teaspoon > of Celtic Salt, kneaded that in, packaged the butter, labeled it > with the date and put it in the freezer. The butter will last a year > in the freezer. > > I hope that helped! > > > Jan Haybert > Evergreen Farm > haybert@... > utterlyfresh.com Where did you guys get the Sprinkman Butter Churn? My mom has been really interested in making our own butter but we don't have a churn....How do you package it and in what amounts. Do you bake with it? How do you know how much to use? Thanks! Meghan Snyder Sunny Cove Farm meghansnyder@... sunnycovefarm.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2011 Report Share Posted March 7, 2011 Follow this link:http://www.sprinkman.com/pdf/ButterChurn_Broch.pdfI think this machine is not household machine... I made mine from an exerciser machine... quite simple. I buy 6 gallons of raw milk, put that milk in a cream separator (ebay try " cream separator " ) and the cream is processed immediately with my " churn " , refrigerated and separated... after getting the butter, add salt and freeze it. immediately. My butter stays for one year or more, with a rich flavor. If in need for the cheap churner please ask me for pictures. You can do it too, and cheap... > > I don't have experience making butter with anything but raw cow > milk. I know this is not the recipe you are looking for but this is > what we do now: > > We let 5-gallon buckets of raw milk sit in the cooler for 24 hours. > We hand skim off the cream and, by setting the 5- gallon buckets of > cream into warm water baths, we bring the cream up to about 55-60 > degrees. Using about 20 gallons of cream at a time we put it in our > Sprinkman butter churn and turn it on. We come back in 30 minutes or > so and we have butter. We drain off the buttermilk and add cold > water to the churn, churning, draining, and adding water 3 times. > To the third rinse we add salt, churn, drain the water and package > the butter. > > Here is what we did before we bought the amazing Sprinkman Butter Churn: > > We bought 4 cheap blenders at Cosco, following the same steps I > mentioned above, we added 4.5 cups of the 55 to 60 degree cream to > each blender and turned them on high. You can see when the butter > separates from the cream. All of a sudden you have a whiter liquid > and yellow stuff. Blend until the butter has separated into small > lumps. We then dumped the butter into a chinoise (a conical sieve > with a fine mesh) over an empty bucket, catching the buttermilk in > the bucket. We rinsed the butter, still in the chinoise, under cold > water until the water ran clear. At this point, depending on the > consistancy of the butter, we might let it sit in ice water for 1 or > 2 minutes - you don't want the butter to be too soft. Then we dumped > 2 blenders worth of the butter onto a ceramic cutting board and > kneaded it until we had removed all the water. We added 1/8 teaspoon > of Celtic Salt, kneaded that in, packaged the butter, labeled it > with the date and put it in the freezer. The butter will last a year > in the freezer. > > I hope that helped! > > > Jan Haybert > Evergreen Farm > haybert@... > utterlyfresh.com Where did you guys get the Sprinkman Butter Churn? My mom has been really interested in making our own butter but we don't have a churn....How do you package it and in what amounts. Do you bake with it? How do you know how much to use? Thanks! Meghan Snyder Sunny Cove Farm meghansnyder@... sunnycovefarm.com -- " Solo después de que el último árbol sea cortado, el último río sea envenenado, el último pez sea apresado…Solo entonces sabrá el hombre que el dinero no se puede comer”. Anuk Azim " You can lead a person to a fact, but you can't make them think! " If you give a theory in Medicine:First, it is ridiculed. Second, it is violently opposed. Finally, it is accepted as self-evident M.D. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2011 Report Share Posted March 14, 2011 I have heard references to the best butter in the spring before. What is the best date range for this butter? We are a raw milk dairy and sell our milk, cream, H & H, buttermilk, kefir, butter and eggs through a herd share program. We sell a lot of butter so we package it in an 8 oz deli tub and offer it to our members for $5.50 a half pound. The butter is amazing and we could never go back to Land of Lakes again! Unlike others I have seen post about butter, we do not culture ours since it is made from raw cream. As for baking with it, we use whatever the recipe calls for - I use a measuring cup or a scale. If the recipe says 1 stick of butter I know that is a quarter pound or 4 oz.; 4 Tablespoons is 2 oz. etc. The Sprinkman churn came from W M Sprinkman Corp. Here is the link to a picture of the churn - http://www.sprinkman.com/images/gallery/Large/Lrg_TMG_16.jpg . They make it in various sizes, ours is what they call a 50 gallon churn. They should call it a 25 gallon churn as that is the maximum amount of cream you can put in one batch. The people at Sprinkman are extremely helpful and their churn works beautifully. Hope that helps. Spring butter is the best. We have members who buy a years worth of spring butter! Jan Haybert Evergreen Farm haybert@... utterlyfresh.com > > I don't have experience making butter with anything but raw cow > milk. I know this is not the recipe you are looking for but this is > what we do now: > > We let 5-gallon buckets of raw milk sit in the cooler for 24 hours. > We hand skim off the cream and, by setting the 5- gallon buckets of > cream into warm water baths, we bring the cream up to about 55-60 > degrees. Using about 20 gallons of cream at a time we put it in our > Sprinkman butter churn and turn it on. We come back in 30 minutes or > so and we have butter. We drain off the buttermilk and add cold > water to the churn, churning, draining, and adding water 3 times. > To the third rinse we add salt, churn, drain the water and package > the butter. > > Here is what we did before we bought the amazing Sprinkman Butter Churn: > > We bought 4 cheap blenders at Cosco, following the same steps I > mentioned above, we added 4.5 cups of the 55 to 60 degree cream to > each blender and turned them on high. You can see when the butter > separates from the cream. All of a sudden you have a whiter liquid > and yellow stuff. Blend until the butter has separated into small > lumps. We then dumped the butter into a chinoise (a conical sieve > with a fine mesh) over an empty bucket, catching the buttermilk in > the bucket. We rinsed the butter, still in the chinoise, under cold > water until the water ran clear. At this point, depending on the > consistancy of the butter, we might let it sit in ice water for 1 or > 2 minutes - you don't want the butter to be too soft. Then we dumped > 2 blenders worth of the butter onto a ceramic cutting board and > kneaded it until we had removed all the water. We added 1/8 teaspoon > of Celtic Salt, kneaded that in, packaged the butter, labeled it > with the date and put it in the freezer. The butter will last a year > in the freezer. > > I hope that helped! > > > Jan Haybert > Evergreen Farm > haybert@... > utterlyfresh.com Where did you guys get the Sprinkman Butter Churn? My mom has been really interested in making our own butter but we don't have a churn....How do you package it and in what amounts. Do you bake with it? How do you know how much to use? Thanks! Meghan Snyder Sunny Cove Farm meghansnyder@... sunnycovefarm.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2011 Report Share Posted March 14, 2011 Dates vary by region and the year. I believe it is after the cows have been tuned back out onto the pastured, after the grasses have grown enough to sustain them. After April 1 in the south to May in the northern regions.ro From: RawDairy [mailto:RawDairy ] On Behalf Of Jeff PhilipSent: Monday, March 14, 2011 8:34 AMTo: RawDairy Subject: Re: Re: Raw Butter I have heard references to the best butter in the spring before. What is the best date range for this butter? We are a raw milk dairy and sell our milk, cream, H & H, buttermilk, kefir, butter and eggs through a herd share program. We sell a lot of butter so we package it in an 8 oz deli tub and offer it to our members for $5.50 a half pound. The butter is amazing and we could never go back to Land of Lakes again! Unlike others I have seen post about butter, we do not culture ours since it is made from raw cream. As for baking with it, we use whatever the recipe calls for - I use a measuring cup or a scale. If the recipe says 1 stick of butter I know that is a quarter pound or 4 oz.; 4 Tablespoons is 2 oz. etc. The Sprinkman churn came from W M Sprinkman Corp. Here is the link to a picture of the churn - http://www.sprinkman.com/images/gallery/Large/Lrg_TMG_16.jpg . They make it in various sizes, ours is what they call a 50 gallon churn. They should call it a 25 gallon churn as that is the maximum amount of cream you can put in one batch. The people at Sprinkman are extremely helpful and their churn works beautifully. Hope that helps. Spring butter is the best. We have members who buy a years worth of spring butter! Jan Haybert Evergreen Farmhaybert@...utterlyfresh.com >> I don't have experience making butter with anything but raw cow > milk. I know this is not the recipe you are looking for but this is > what we do now:> > We let 5-gallon buckets of raw milk sit in the cooler for 24 hours. > We hand skim off the cream and, by setting the 5- gallon buckets of > cream into warm water baths, we bring the cream up to about 55-60 > degrees. Using about 20 gallons of cream at a time we put it in our > Sprinkman butter churn and turn it on. We come back in 30 minutes or > so and we have butter. We drain off the buttermilk and add cold > water to the churn, churning, draining, and adding water 3 times. > To the third rinse we add salt, churn, drain the water and package > the butter.> > Here is what we did before we bought the amazing Sprinkman Butter Churn:> > We bought 4 cheap blenders at Cosco, following the same steps I > mentioned above, we added 4.5 cups of the 55 to 60 degree cream to > each blender and turned them on high. You can see when the butter > separates from the cream. All of a sudden you have a whiter liquid > and yellow stuff. Blend until the butter has separated into small > lumps. We then dumped the butter into a chinoise (a conical sieve > with a fine mesh) over an empty bucket, catching the buttermilk in > the bucket. We rinsed the butter, still in the chinoise, under cold > water until the water ran clear. At this point, depending on the > consistancy of the butter, we might let it sit in ice water for 1 or > 2 minutes - you don't want the butter to be too soft. Then we dumped > 2 blenders worth of the butter onto a ceramic cutting board and > kneaded it until we had removed all the water. We added 1/8 teaspoon > of Celtic Salt, kneaded that in, packaged the butter, labeled it > with the date and put it in the freezer. The butter will last a year > in the freezer.> > I hope that helped!> > > Jan Haybert> Evergreen Farm> haybert@...> utterlyfresh.comWhere did you guys get the Sprinkman Butter Churn? My mom has been really interested in making our own butter but we don't have a churn....How do you package it and in what amounts. Do you bake with it? How do you know how much to use? Thanks! Meghan SnyderSunny Cove Farmmeghansnyder@...sunnycovefarm.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2012 Report Share Posted February 5, 2012 Do I have to refrigerate it? I usually leave butter out on the counter. barb Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2012 Report Share Posted February 5, 2012 My butter is always on the counter too. I have butter bells that work well for keeping the flavored butters from souring or would be good if you don't go thru a lot of butter. You can get butter bells in many on line catalogs, Fleet Farm, and probably other dept stores. You put the butter in the bell part and then flip it over into the bowl that has a small amount of water in it. Keeps air from the butter, bugs out, cats out! Change the water every day or so. No problems! Here is a link to the butter bell site--never bought from them so no nothing other than they have a lot of pics and can order from here if you like. http://www.butterbell.com/ > > Do I have to refrigerate it? I usually leave butter out on the counter. > > barb > Quote Link to comment Share on other sites More sharing options...
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