Guest guest Posted October 23, 2001 Report Share Posted October 23, 2001 You can culture the milk just by sitting it out at room temp in a covered sterile jar, too. It takes 12-24 hours. I make sour cream this way. I make fresh butter but haven't tried it with cultured cream yet. Sounds like another project... ine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2001 Report Share Posted October 29, 2001 So, you just culture the cream to make butter? Do you have to do anything else? I think I've read that the cream must be mechanically processed in some way to produce butter. How much butter can you get from, say, a quart of cream? Can you eat the leftovers? Roman --- gianine@... wrote: > Hi all, > I have been somewhat hesitant to make my own butter > until reading > 's post. Sometime ago, someone one the kefir > list recommended > using kefir grains to culture the cream. At that > time (for some > reason unbeknownst to me!)I thought this wasn't a > good idea. Well, > this past week I did just that and the butter turned > out delicious! > It was so easy to make. I'm planning to keep making > the butter as > long as I still have access to the raw milk. How > well does this stuff > freeze? > Gianine > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2001 Report Share Posted October 29, 2001 The " machine " you need to make butter is a quart jar. ;-) Judith Alta Kidder Mission Possible Southwest Michigan jaltak@... -----Original Message----- So, you just culture the cream to make butter? Do you have to do anything else? I think I've read that the cream must be mechanically processed in some way to produce butter. How much butter can you get from, say, a quart of cream? Can you eat the leftovers? Roman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2001 Report Share Posted October 29, 2001 Roman, You can set the cream out to " clabber " for 12-24 hours before making butter. Then you can use just about anything to churn it. You can just shake it in a jar (a lot of hard, energetic work) or use a blender, food processor or stand mixer. I pour a quart of cream into my Kitchen Aid mixer bowl and gradually turn it up to speed 8 using the whisk attachment that you'd use for whipping cream. Once it whips, you just watch it and wait until you see the thin watery buttermilk starting to come out. It takes me about 20-25 minutes to get it to butter as I turn it up very gradually to prevent splashing. After that, you strain it to remove most of the buttermilk and then press or " work " the butter until all of the buttermilk is out. From a quart of cream, I get around 11-12 ounces butter and a little over 2 cups buttermilk. Here's a site that has some interesting butter-making info: http://waltonfeed.com/old/butter.html#now ine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2001 Report Share Posted October 29, 2001 Roman wrote: > So, you just culture the cream to make butter? Do you > have to do anything else? I think I've read that the > cream must be mechanically processed in some way to > produce butter. > > How much butter can you get from, say, a quart of > cream? Can you eat the leftovers? > > Roman > Hello Roman: I just made butter last week and today. I get 1/2 lb butter and 2 cups buttermilk left over from a quart of cream. I used a food processor, you can tell when it's done, it starts to look like butter topped with skim milk. Then just press out the buttermilk, and salt the butter if you like. You can also use a blender, or even shake by hand, but that's apt to be hard work! Shalom! Carol in SE Illinois Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2001 Report Share Posted October 30, 2001 After culturing the cream, I put it in a mason jar and rocked it back and forth until there were " clumps " and a milky, watery substance. I poured the liquid off and used a spoon to squeeze out excess liquid. Easy! I'm not sure what you could do with the excess liquid. I used the cream from 1 gallon of milk which made about a 1/2 pound of butter, maybe more. Gianine > > Hi all, > > I have been somewhat hesitant to make my own butter > > until reading > > 's post. Sometime ago, someone one the kefir > > list recommended > > using kefir grains to culture the cream. At that > > time (for some > > reason unbeknownst to me!)I thought this wasn't a > > good idea. Well, > > this past week I did just that and the butter turned > > out delicious! > > It was so easy to make. I'm planning to keep making > > the butter as > > long as I still have access to the raw milk. How > > well does this stuff > > freeze? > > Gianine > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2001 Report Share Posted October 30, 2001 It is easy to make butter in a food processor. I can do 3 gallons of cream in one hour. Sally Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2001 Report Share Posted October 30, 2001 Hi Roman, I learned to make butter from an old " hill person " of sorts. She taught me how to make butter the way it was made back in the old days. Take raw, whole milk (two gallons works nicely with a three gallon butter churn) and let it clabber at room temperature for 5 days. Put it in the churn and move the dasher up and down until the the butter comes to the top. It looks like little tiny round beads. Skim the butter off the top and knead it and rinse it in cold water until all the buttermilk is removed. Knead in a little salt if you want. What remains is real buttermilk and YES you can and should use the it. The old-timers LOVED to drink it straight out of the churn by the quart. It is wonderful for baking and of course " Nourishing Traditions " has lots of uses for real buttermilk. The yield depends greatly on the butterfat content of the milk. We get about 3/4 of a pound from two gallons of clabbered, whole, Jersey milk. Carmen So, you just culture the cream to make butter? Do you have to do anything else? I think I've read that the cream must be mechanically processed in some way to produce butter. How much butter can you get from, say, a quart of cream? Can you eat the leftovers? Roman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2001 Report Share Posted November 1, 2001 --- Carmen <ctn@...> wrote: > Take raw, whole milk (two gallons works nicely > with a three gallon butter > churn) and let it clabber at room temperature for 5 > days. Put it in the > churn and move the dasher up and down until the the > butter comes to the top. Whole milk, not separated cream? Forgive my ignorance. Aubin __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2001 Report Share Posted November 1, 2001 If you have a huge churn like a 3-4 gallon churn, you put whole milk in and let it clabber and then churn. You end up with a lot of buttermilk that way. If you are using a blender, food processor, or stand mixer, you separate the cream and then churn the butter from only the clabbered cream as it would splash too much if you used the whole milk. ine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2001 Report Share Posted November 1, 2001 --- Carmen <ctn@...> wrote: > Take raw, whole milk (two gallons works nicely > with a three gallon butter > churn) and let it clabber at room temperature for 5 > days. Put it in the > churn and move the dasher up and down until the the > butter comes to the top. Whole milk, not separated cream? Forgive my ignorance. Aubin Yes, that's right....raw, whole milk. I know some others have written that they use separated cream, but I wanted to share how our grandmothers would have done it. If you have access to some old-timers in your area that had a family cow, they can most likely remember this procedure. It does produce a large amount of buttermilk, but as I mentioned earlier they loved to drink straight buttermilk in rather large quantities. I am finding this to be true as I ask the old-timers in my area. Their eyes light up while remembering the taste of the buttermilk and even say, " That was the best part! " This, I believe fits in quite nicely with the NT way of doing things. Carmen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2001 Report Share Posted November 1, 2001 And so much easier as well. It's a pain trying to skim the cream off the top of the milk, especially when the milk is fresh! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2001 Report Share Posted November 2, 2001 This sounds like something I will try! I was wondering does it matter if the milk has been cooled first or not? I think I will experiement with this and see what I turn up with. Grace, a Augustine I wish you enough sun to keep your attitude bright. I wish you enough rain to appreciate the sun more. I wish you enough happiness to keep your spirit alive. I wish you enough pain so that the smallest joys in life appear much bigger. I wish you enough gain to satisfy your wanting. I wish you enough loss to appreciate all that you possess. I wish you enough ''Hello's " to get you through the final goodbye. --anonymous ----- Original Message ----- From: Carmen Sent: Tuesday, October 30, 2001 12:13 PM Subject: RE: cultured raw butter Hi Roman, I learned to make butter from an old " hill person " of sorts. She taught me how to make butter the way it was made back in the old days. Take raw, whole milk (two gallons works nicely with a three gallon butter churn) and let it clabber at room temperature for 5 days. Put it in the churn and move the dasher up and down until the the butter comes to the top. It looks like little tiny round beads. Skim the butter off the top and knead it and rinse it in cold water until all the buttermilk is removed. Knead in a little salt if you want. What remains is real buttermilk and YES you can and should use the it. The old-timers LOVED to drink it straight out of the churn by the quart. It is wonderful for baking and of course " Nourishing Traditions " has lots of uses for real buttermilk. The yield depends greatly on the butterfat content of the milk. We get about 3/4 of a pound from two gallons of clabbered, whole, Jersey milk. Carmen So, you just culture the cream to make butter? Do you have to do anything else? I think I've read that the cream must be mechanically processed in some way to produce butter. How much butter can you get from, say, a quart of cream? Can you eat the leftovers? Roman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2001 Report Share Posted November 4, 2001 --- Carmen <ctn@...> wrote: > Yes, that's right....raw, whole milk. I know some > others have written that > they use separated cream, but I wanted to share how > our grandmothers would > have done it. Glad to know that. I feel rather ignorant about this kind of stuff. Aubin __________________________________________________ Quote Link to comment Share on other sites More sharing options...
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