Re: I over blended my butter

[Guest guest]

Just a hunch, but you maybe didn't go far enough. I would have kept blending and it would have probably gotten harden or turned into butter.

Maybe don't blend as fast or blend at a faster speed. Don't know how you did it so I don't know which speed to suggest.

K.C.

I over blended my butter

I put my cream in the blender last night and I guess I over blended it!

I did not get butter!

Just thick and creamy.

What do you think happened?

Can one over stir the butter?

Thanks!

Rose MariePLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/Archive search: http://onibasu.com

[Guest guest]

Rose Marie,

I don’t

use any of my blenders because they generate too much heat. It sounds to me as

though that may have been your issue – there was enough heat being

generated which kept your butter at a near-melting or soft point.

Sharon, NH

I over blended

my butter

I put my cream in the blender last night and I guess I over

blended it!

I did not get butter!

Just thick and creamy.

What do you think happened?

Can one over stir the butter?

Thanks!

Rose Marie

[Guest guest]

K.C.

I blended it for about 10 minutes straight. My blender was heating up pretty good!

I have heard that you can go beyond butter and then you never get it back.

Can you tell me exactly how you make your butter?

Because I always thought it would go into whip cream first and then butter, but I never get the whipped cream!

I use all the different speeds on the blender. If I get tired of one, I go to another (I'm an impatient person!).

How should I do it?

Thanks

Rose Marie

[Guest guest]

Hi Sharon,

How do you make your butter????

I am baffled!

Rose Marie

[Guest guest]

> Hi Sharon,

> How do you make your butter????

> I am baffled!

> Rose Marie

i wanted to post about this too...

we had a big thread on butter in the last few weeks and we talked

about raw butter vs. past. butter and the flavor (past. butter tastes

better because raw butter is alive and thus it sours and that's

that 'funny taste' raw butter has, esp. from jersey cows...)

and that a lot of farmers, to make butter, let their raw cream rise

at room temp cuz it separates out better, and then they make the

butter at room temp as well cuz it turns to butter faster, and all

this room temp stuff contributes to that 'off' sour taste of the

butter.

anyway, deciding to circumvent all the room temp sour stuff, i

decided to sep. my cream in the fridge, and make the butter from the

cold separated cream; basically, from cream that had never seen room

temp.

and not only would it NOT turn to butter, it wouldn't even whip into

whipped cream!!! and i tried for almost a half hour with a hand

mixer cuz a friend of mine did the same thing and it took at least a

half hour to turn, and she was using a mixer on the counter she could

just glance at from time to time to see if it turned yet, and she

just let it keep going and going til it finally turned after a LONG

time.

i always wondered how my farmer got the cream so THICK...it's because

it was separated at room temp.

when i sep. the cream in the fridge, it is a thin cream, not at all

thick, that won't even whip up into whipped cream.

could this be the trouble or am i way off?

laura

[Guest guest]

Maybe you inadvertently made WHIPPED BUTTER (LOL).

I use a hand mixer/beater (electric). It takes me a while because it's not a very powerful beater, but it works. It gets to the whipped cream stage and then starts to separate. I pour off the buttermilk and continue till it's all real solid. Then, I pour off as much of the buttermilk as I can and I don't use any fancy paddles or anything, just a bowl scraper and press out more of the buttermilk. I add some salt (usually prior to it getting really solid, but where there's enough of the buttermilk gone or you waste the salt), put it in the fridge and the chilling usually caues more of the buttermilk to come out. I pour that off as soon as it appears. My butter lasts a good long time. I usually freeze part and keep part for immediate useage. But, because I live alone, I don't use all that much, so that's why I freeze it.

Hope this helps.

K.C.

Re: I over blended my butter

K.C.

I blended it for about 10 minutes straight. My blender was heating up pretty good!

I have heard that you can go beyond butter and then you never get it back.

Can you tell me exactly how you make your butter?

Because I always thought it would go into whip cream first and then butter, but I never get the whipped cream!

I use all the different speeds on the blender. If I get tired of one, I go to another (I'm an impatient person!).

How should I do it?

Thanks

Rose MariePLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/Archive search: http://onibasu.com

[Guest guest]

The mixer takes a long time because of the way it works. My cream separates just fine out of the fridge. When I have frozen cream, I leave it out to thaw, but it's still plenty cold when I make the butter. It takes me the 30 minutes, but I believe it because of the way the beaters work. I'm working on getting a Kitchen Aide Hand Mixer/Beater that has the whip type of beaters and see if that will do a better job. I just would love one of those electric butter makers. They do the job in less then 5 minutes.

K.C.

Re: I over blended my butter

> Hi Sharon,> How do you make your butter????> I am baffled!> Rose Mariei wanted to post about this too...we had a big thread on butter in the last few weeks and we talked about raw butter vs. past. butter and the flavor (past. butter tastes better because raw butter is alive and thus it sours and that's that 'funny taste' raw butter has, esp. from jersey cows...)and that a lot of farmers, to make butter, let their raw cream rise at room temp cuz it separates out better, and then they make the butter at room temp as well cuz it turns to butter faster, and all this room temp stuff contributes to that 'off' sour taste of the butter.anyway, deciding to circumvent all the room temp sour stuff, i decided to sep. my cream in the fridge, and make the butter from the cold separated cream; basically, from cream that had never seen room temp.and not only would it NOT turn to butter, it wouldn't even whip into whipped cream!!! and i tried for almost a half hour with a hand mixer cuz a friend of mine did the same thing and it took at least a half hour to turn, and she was using a mixer on the counter she could just glance at from time to time to see if it turned yet, and she just let it keep going and going til it finally turned after a LONG time.i always wondered how my farmer got the cream so THICK...it's because it was separated at room temp.when i sep. the cream in the fridge, it is a thin cream, not at all thick, that won't even whip up into whipped cream.could this be the trouble or am i way off?lauraPLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/Archive search: http://onibasu.com

[Guest guest]

P.S. Every recipe I've ever read about making whipped cream tells you to make sure the cream is very cold and to even chill the beaters.

K.C.

Re: I over blended my butter

> Hi Sharon,> How do you make your butter????> I am baffled!> Rose Mariei wanted to post about this too...we had a big thread on butter in the last few weeks and we talked about raw butter vs. past. butter and the flavor (past. butter tastes better because raw butter is alive and thus it sours and that's that 'funny taste' raw butter has, esp. from jersey cows...)and that a lot of farmers, to make butter, let their raw cream rise at room temp cuz it separates out better, and then they make the butter at room temp as well cuz it turns to butter faster, and all this room temp stuff contributes to that 'off' sour taste of the butter.anyway, deciding to circumvent all the room temp sour stuff, i decided to sep. my cream in the fridge, and make the butter from the cold separated cream; basically, from cream that had never seen room temp.and not only would it NOT turn to butter, it wouldn't even whip into whipped cream!!! and i tried for almost a half hour with a hand mixer cuz a friend of mine did the same thing and it took at least a half hour to turn, and she was using a mixer on the counter she could just glance at from time to time to see if it turned yet, and she just let it keep going and going til it finally turned after a LONG time.i always wondered how my farmer got the cream so THICK...it's because it was separated at room temp.when i sep. the cream in the fridge, it is a thin cream, not at all thick, that won't even whip up into whipped cream.could this be the trouble or am i way off?lauraPLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/Archive search: http://onibasu.com

[Guest guest]

,

you are right, if it is cold it will not become butter. I skim some of the cream off my milk when it comes to the surface, and then when I get about 3 cups of cream, I put in on the counter for about 6-10 hrs. to let it warm up, then I throw it in the blender and voila...butter!!

But this time, voila!! No butter!

Not sure what I did differently.

Anyway, thanks and let me know if you can help more!!

Rose Marie

[Guest guest]

I have the kitchenaid mixer and that was what I tried first, but that did not work at all!!

Maybe I had the wrong attachment on it.

Rose Marie

[Guest guest]

That's strange, I always heard the cream has to be warm.

Rose Marie

[Guest guest]

Rose Marie,

I just put a quart of cream that i skim off the top of my milk or

sometimes use one of those Ice tea dispensers ( a gallon glass jar with

a spicket at the bottom) to separate my milk then put the cream in a

1/2 gallon mason jar and shake it back and forth for about 10 min. Its

unmistakable when its ready. The glass goes clear instead of the milk

clouding it . Its best to warm the cream for a few hours to room temp.

first. Then wash and work your butter. I have perfect results every

time. No fancy anything and no electric needed.

Vermont

> Hi Sharon,

> How do you make your butter????

> I am baffled!

> Rose Marie

>

>

> PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!

> Visit our Raw Dairy Files for a wealth of information!

> http://groups.yahoo.com/group/RawDairy/files/

>

> Archive search: http://onibasu.com

>

>

>

>

>

>

[Guest guest]

KC,

i should have said. the cream i get from the farmer whips up into

whipped cream in no time flat. but like i said, i whipped the cream

i sep. in the fridge for almost a half hour with no sign of whipped

cream, let alone butter.

but wow, it takes you 30 min. too.

my farmer SWEARS by separating at room temp, says it sep.'s better,

but i won't due that cuz i want to avoid that sour 'off' taste at all

costs.

and there's a huge diff. it's the same milk but his cream he sep. at

room temp. takes me one minute to whip into whipped cream; what i

sep. in the fridge wouldn't become wh. cream even in 25 min., same

mixer both times.

laura

> The mixer takes a long time because of the way it works. My cream

separates just fine out of the fridge. When I have frozen cream, I

leave it out to thaw, but it's still plenty cold when I make the

butter. It takes me the 30 minutes, but I believe it because of the

way the beaters work. I'm working on getting a Kitchen Aide Hand

Mixer/Beater that has the whip type of beaters and see if that will

do a better job. I just would love one of those electric butter

makers. They do the job in less then 5 minutes.

>

> K.C.

[Guest guest]

> P.S. Every recipe I've ever read about making whipped cream tells

you to make sure the cream is very cold and to even chill the beaters.

>

K.C.

yeah, i do that, KC. i put ice in the bowl with water and then put the

beaters in the ice water too while i'm getting the other stuff together.

but i swear, the farmer's cream whips right up while mine doesn't, and

they SAY it's because you have to sep the cream at room temp (i don't

know for how long).

their cream tastes fine; no off taste despite the room temp

separation. it's the butter that always tastes funny.

laura

[Guest guest]

Not all of us can shake something consistentely for 10 minutes. It's not as easy as it sounds when you have nerve and arterial damage that has caused muscle wasting. But, if you are fine and healthy and even work out a bit, it would be an option.

K.C.

Re: I over blended my butter

Rose Marie,I just put a quart of cream that i skim off the top of my milk or sometimes use one of those Ice tea dispensers ( a gallon glass jar with a spicket at the bottom) to separate my milk then put the cream in a 1/2 gallon mason jar and shake it back and forth for about 10 min. Its unmistakable when its ready. The glass goes clear instead of the milk clouding it . Its best to warm the cream for a few hours to room temp. first. Then wash and work your butter. I have perfect results every time. No fancy anything and no electric needed. Vermont

Hi Sharon,How do you make your butter????I am baffled!Rose MariePLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/Archive search: http://onibasu.com

[Guest guest]

Don't know what to say. I've let it go to room temp once and wouldn't do it again. Took about 45 minutes just to whip up and Margie's cream is super thick. Since it works best for me refrigerated or at least cold, that's what I do.

K.C.

Re: I over blended my butter

KC,i should have said. the cream i get from the farmer whips up into whipped cream in no time flat. but like i said, i whipped the cream i sep. in the fridge for almost a half hour with no sign of whipped cream, let alone butter.but wow, it takes you 30 min. too.my farmer SWEARS by separating at room temp, says it sep.'s better, but i won't due that cuz i want to avoid that sour 'off' taste at all costs.and there's a huge diff. it's the same milk but his cream he sep. at room temp. takes me one minute to whip into whipped cream; what i sep. in the fridge wouldn't become wh. cream even in 25 min., same mixer both times.laura> The mixer takes a long time because of the way it works. My cream separates just fine out of the fridge. When I have frozen cream, I leave it out to thaw, but it's still plenty cold when I make the butter. It takes me the 30 minutes, but I believe it because of the way the beaters work. I'm working on getting a Kitchen Aide Hand Mixer/Beater that has the whip type of beaters and see if that will do a better job. I just would love one of those electric butter makers. They do the job in less then 5 minutes.> > K.C.PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/Archive search: http://onibasu.com

[Guest guest]

I put my strained/filtered milk directly into my gallon jugs and into the fridge. Once the cream rises, I scoop it off and put it into another container to either use later or freeze. I wouldn't leave my milk out to wait for the cream to rise if that's what you are talking about.

The faster it's cold, the longer it lasts.

K.C.

Re: I over blended my butter

> P.S. Every recipe I've ever read about making whipped cream tells you to make sure the cream is very cold and to even chill the beaters.> K.C.yeah, i do that, KC. i put ice in the bowl with water and then put the beaters in the ice water too while i'm getting the other stuff together.but i swear, the farmer's cream whips right up while mine doesn't, and they SAY it's because you have to sep the cream at room temp (i don't know for how long).their cream tastes fine; no off taste despite the room temp separation. it's the butter that always tastes funny.lauraPLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/Archive search: http://onibasu.com

[Guest guest]

> I put my strained/filtered milk directly into my gallon jugs and

into the fridge. Once the cream rises, I scoop it off and put it

into another container to either use later or freeze. I wouldn't

leave my milk out to wait for the cream to rise if that's what you

are talking about.

>

> The faster it's cold, the longer it lasts.

>

> K.C.

i agree...the faster it's cold the longer it lasts.

i'm only saying that the farmers sep. it at room temp 1. cuz it

sep.'s better and into thicker cream and 2. cuz it speeds up the time

it takes to make butter.

so i guess there's a choice: to make it faster you should sep. and

make butter at room temp. otherwise it takes at least a half hour

instead of 5 min.

laura

[Guest guest]

> Don't know what to say. I've let it go to room temp once and

wouldn't do it again. Took about 45 minutes just to whip up and

Margie's cream is super thick. Since it works best for me refrigerated

or at least cold, that's what I do.

>

> K.C.

KC, i'm constantly amazed by the variation of what people do to get the

same results and this is no exception.

everyone does what they do for a reason...and that's why we're here, to

learn from each other.

i just amazes me. like with the kefir; if i did with my kefir what

others do i would have really lousy results.

laura

[Guest guest]

Hi, Rose Marie

I let my cream

sit out on the counter for a full day – in other words, I’m “culturing”

it. I throw it into my food processor, whip it around until it balls

up. I then throw in ice water to remove the whey – toss it around

the food processor a few spins. Throw out the water, throw in more

ice water….whirl it around – do this a few times until the water

turns clear. Then throw the butter onto a board….knead it

with a wooden spoon to work out the excess water. Then cut it into rollable

chunks and roll quickly into “logs”. Wrap these in

butcher-style paper and toss some into the freezer….

My children

have also made butter the old-fashioned way – shaking warm cream in a

Mason jar. It came out beautifully, kept them busy for about 20 to

30-minutes, gave ‘em a work-out and tasted superb.

Here’s a site

that might be of help to you: http://webexhibits.org/butter/doityourself.html

Sharon, NH

Hi Sharon,

How do you make your butter????

I am baffled!

Rose Marie

[Guest guest]

,

The sour “off-taste”

is what people pay Big Bucks for when they buy “cultured”

butter. All the good bugs in the cream are working to get stronger,

etc. It is the a bacterial process similar to Kefir – you’re

looking at “growing” the good lactos which are eating the “bad”

bugs off, building in strength and in the long run giving you an even more

healthy end result. I’m over-simplifying, but that’s

the basic idea.

I know the

smell takes getting used to because if you were raised like I was, on

pasteurized/homogenized junk, “sour” meant “bad”.

If you’ve started with a good product (raw, straight from the farmer,

from animals that have been fed a healthy diet) you can’t go wrong with

the “sour” cultured type of butter. It all comes down to what

you start with which differentiates good sour from “off”

sour. HTH.

I’m kind

of coming in mid-conversation, so I hope I understood your issue

correctly. If not, let me know.

Sharon, NH

my farmer SWEARS by separating at room temp, says

it sep.'s better,

but i won't due that cuz i want to avoid that

sour 'off' taste at all

costs.

[Guest guest]

,

Were you using

cow milk or goat milk? I can’t handle cow milk kefir. It’s a

texture thing with me. I hate the “lumpies”. And talk about “sour”.

Oh, it was a struggle to get half a cup down. But kefir and goat’s milk?

It’s heaven. I can’t get enough of it. Smooth as a baby’s….well,

not a good analogy, but smooth as silk, effervescent, creamy, “bright”,

lively, crisp, tangy, yummy beyond description.

Sharon, NH

i just amazes me. like with the kefir; if i

did with my kefir what

others do i would have really lousy results.

laura

[Guest guest]

> The sour " off-taste " is what people pay Big Bucks for when they buy

> " cultured " butter. All the good bugs in the cream are working to

get

> stronger, etc. It is the a bacterial process similar to Kefir -

you're

> looking at " growing " the good lactos which are eating the " bad "

bugs off,

> building in strength and in the long run giving you an even more

healthy end

> result. I'm over-simplifying, but that's the basic idea.

>

Hi Sharon, we had a huge discussion here about this in the last few

weeks. i KNOW that cheesy butter, as DH and son call it, is much,

much better for you, and that's want we want to eat, nutrition wise,

but i can't get them to eat it. and i don't like it either, probably

cuz i'm not used to it, tho i've been trying for over a year, but i

miss the past. salted butter from the supermarket; i could eat a

stick of it. i just love that stuff as do DH and son. but it's not

what we want to eat from a nutrition standpoint.

the point is, i am trying to make raw butter from spring milk without

the cheesy taste resulting from the partly soured butter. i came to

the conclusion that i'm going to buy some sour cream culture so i can

control the sour taste myself, THEN make butter from it, SALTED (i

can't find any cultured SALTED butter either; dh and son won't eat

sweet butter, either) thus avoiding that cheesy taste that we are so

sick of and can't stand. you should check out that thread.

laura

[Guest guest]

> ,

>

> Were you using cow milk or goat milk? I can't handle cow milk

kefir. It's

> a texture thing with me. I hate the " lumpies " . And talk

about " sour " .

> Oh, it was a struggle to get half a cup down. But kefir and goat's

milk?

> It's heaven. I can't get enough of it. Smooth as a baby's..well,

not a

> good analogy, but smooth as silk, effervescent, creamy, " bright " ,

lively,

> crisp, tangy, yummy beyond description.

>

> Sharon, NH

>

>Hi Sharon, we had a whole thread about this topic too, LOL!! but

more recently, like in the last few days.

yes, cow milk kefir, and the upshot was, how long to culture, at room

temp or fridge, and with how much grains. my opinion was, i love cow

milk kefir if you culture it with lots and lots of grains (like 1/3

qt grains to 2/3 qt milk) in the fridge for a couple days. but

others disagreed because apparently there is much variation betw.

grains and some complained of bitterness if you use too many grains

whereas my kefir comes out sweeter the more grains i use.

i'd try goat milk but i don't have a source. yet. we're working on

it.

laura

[Guest guest]

Laurie,

Was that thread

on this list or another? I haven’t been paying much attention lately. Obviously.

I know what it is like to have a texture/taste issue so I can really

sympathize with you. I look forward to hearing how you find a solution!!

Little did we know we’d all grow up to be kitchen chemists, eh????

Sharon, NH

the point is, i am trying to make raw butter from

spring milk without

the cheesy taste resulting from the partly

soured butter. i came to

the conclusion that i'm going to buy some

sour cream culture so i can

control the sour taste myself, THEN make

butter from it, SALTED (i

can't find any cultured SALTED butter either;

dh and son won't eat

sweet butter, either) thus avoiding

that cheesy taste that we are so

sick of and can't stand. you should

check out that thread.

laura