Guest guest Posted February 14, 2009 Report Share Posted February 14, 2009 Belinda, Your doing it the only way I have heard of doing it. Clair makes a wonderful small scale butter churn that is easy to use. Drains off the butter milk and washes easy. Their a little expensive. Here is a link to their site. http://www.clair.at/eng/milky_butterprocessing_main.php Albert Subject: Washing butterTo: RawDairy Date: Saturday, February 14, 2009, 11:07 PM Am wondering if there is an easier way to do this so will tell youwhat I've been doing. Would consider a machine even, we are makingbutter for us and the step-son's family.Am making the butter in a fairly large churn (3 gallons or so). Whenit's done I pour off the butter milk into a small kettle, fishing outwhatever little clumps fall in that I don't want to send to thechickens. After the clumps are out I pour the butter milk out into abucket for chickens and dump the butter into the kettle. I then runcold water into the kettle and knead the butter, dumping the water outas it gets milky looking. I do this until the water runs pretty clear.Once the water is running clear I take the butter out and begin to"squish" it with a wooden paddle in small roasting pan.(Everything/ one here does double duty.) Once the liquid stops comingout I put it in molds and pop it into the freezer.If anyone has a better, easier, faster method I'd sure love to hearit. We figure we need about 200# to get through the year...Thanks,Belinda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2009 Report Share Posted February 15, 2009 Thanks Albert. The churn is not the problem the wash and paddle is. The cold water and paddle action is hurting my hands and I was in the hopes of finding a machine that might do that part for me. Belinda -- In RawDairy , Albert Pereira wrote: > > Belinda, > Your doing it the only way I have heard of doing it. Clair makes a wonderful small scale butter churn that is easy to use. Drains off the butter milk and washes easy. Their a little expensive. Here is a link to their site. http://www.clair.at/eng/milky_butterprocessing_main.php > > Albert > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2009 Report Share Posted February 16, 2009 I have been making butter for some time and always use my food processor.... I take fresh raw cream, heat it to 180 degrees F, then but it in a ice-water bath to cool to about 55 degrees, then pour it in the processor until it forms butter, pour our the buttermilk, then wash it with ice-water a few times(I use a sieve to catch any ice and alternately and butter)and finally, I wear nitrile gloves and squeeze the water out. (Gloves make for easy clean-up of my hands) I don't use salt as it was originally used for preservation and we don't need the extra sodium in our diet. The brief pastuerization kills the bacteria that will cause the butter to become rancid, and the water bath also washes off the buttermilk that will cause it to go bad faster. Hope this helps! PS. I showed my Mother how easy it was to make butter, and she couldn't get over how fast it was....she used to roll a jar back and forth with her sister for 'hours' only to yield a small amount of butter. > > Am wondering if there is an easier way to do this so will tell you > what I've been doing. Would consider a machine even, we are making > butter for us and the step-son's family. > > Am making the butter in a fairly large churn (3 gallons or so). When > it's done I pour off the butter milk into a small kettle, fishing out > whatever little clumps fall in that I don't want to send to the > chickens. After the clumps are out I pour the butter milk out into a > bucket for chickens and dump the butter into the kettle. I then run > cold water into the kettle and knead the butter, dumping the water out > as it gets milky looking. I do this until the water runs pretty clear. > > Once the water is running clear I take the butter out and begin to > " squish " it with a wooden paddle in small roasting pan. > (Everything/one here does double duty.) Once the liquid stops coming > out I put it in molds and pop it into the freezer. > > If anyone has a better, easier, faster method I'd sure love to hear > it. We figure we need about 200# to get through the year... > > Thanks, > > Belinda > Quote Link to comment Share on other sites More sharing options...
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