Re: BUTTER - SOUR, SWEET CREAM, CULTURED

[Guest guest]

Sorry Folks,

The link I gave you to our Butter Making pictures was wrong. Here's the correct one:

http://www.midvalleyvu.com/files/Butter_Making_Album/MIDVALLEYVU_FARMS_BUTTER.pdf

Janet

[Guest guest]

Janet,

Thanks so much for going to the trouble to put that picture show

together. I have always wondered how a commercial butter operation

could be based on raw milk and you showed me.

If it's not too personal, what's a ball park figure for all the

equipment involved. Could one do things on a smaller scale or are

there no vendors for the small operation.

Thanks.

john.langlois@...

Wayne and Janet Brunner wrote:

Sorry Folks,

The link I gave you to our Butter

Making pictures was wrong. Here's the correct one:

http://www.midvalleyvu.com/files/Butter_Making_Album/MIDVALLEYVU_FARMS_BUTTER.pdf

Janet

[Guest guest]

,

We're far from commercial as it's illegal to sell raw dairy here in Wisconsin, but we do make a large amount of butter for our farm shareholders.

We have an old 1957 McCormick cream separator, paid $750.00 about 4 years ago for it. The Butter churn, rather large cost $3,500.00. The sausage stuffer was purchased on EBay for $750.00.

A smaller scale is certainly possible. There is an Amish fellow (in Ohio I think) that makes butter churns the size you specify. I don't have the contact information right now, but could get it if you want. It took us a long time to round up the equipment we have, but I hear it's getting easier for some.

----- Original Message -----

From: Langlois

Janet,Thanks so much for going to the trouble to put that picture show together. I have always wondered how a commercial butter operation could be based on raw milk and you showed me.If it's not too personal, what's a ball park figure for all the equipment involved. Could one do things on a smaller scale or are there no vendors for the small operation.Thanks.john.langlois@...

[Guest guest]

JANET THANK YOU SO MUCH FOR POSTING THIS. i think you have taken

some of the mystery out of this today.

you've said in the past you read all the post, as our 'mom'...

i think i was pretty much the one who started this thread, in my

extremely frustrating search for raw butter that actually TASTES good

and that my family won't shun...and so i'm sure you read when i

finally came to the conclusion that raw butter needs to be cultured

in the cream stage BEFORE the souring bacteria take over to give the

butter that funny taste...

so, Janet, where have you been hiding your butter?? you have EXACTLY

what i have been searching for and haven't been able to find: raw,

cultured, salted butter.

if this is the best kind of butter to eat for taste and nutrition

reasons....THEN WHY DOESN'T EVERYONE MAKE THIS???

janet, can i PLEASE order some of your butter?

where are you?

i'm willing to pay top dollar as i don't want to be bothered making

it myself.

thanks.

laura

> Hello Folks,

> I just love this butter thread. It's interesting to read how many

of you make butter - all different! As some of you know, we make a

LOT of butter here. This past week we made nearly 300 pounds of the

amazing " Spring Flush " butter. It's getting so yellow that we're

amazed at the change compared to just 2 weeks ago.

>

> We culture our butter, and it is anything but sour. It's sweet,

creamy, and so good you can eat it off the spoon. It lasts for more

than a week on the countertop, and for several months in the

refrigerator.

>

> I thought for informational purposes I would give a quick rundown

on how we make our butter.

>

> We separate our cream during 2 milkings, the morning and evening.

We set up the cream separator so the milk goes directly from the milk

line into the separator bowl. (We milk about 70 cows, mostly

Holstein with a few Jerseys). Our cream separator is an old 57 floor

model.

>

> Once the cream is separated, we pour it into our butter churn,

which holds about 100 gallons of cream. At the end of milking, we

add our butter culture and let the churn run a few minutes to blend

it in real good. We use a freeze dried butter culture from Danlac

(it can be viewed here: http://www.danlac.com/store/default.asp?

category=2 & product_id=391) but have in the past used our own homemade

raw yogurt and our own buttermilk as a culture.

>

> We heat up our " Butter Room " using space heaters. We like to keep

it around 85-90 degrees if at all possible. It cultures all day. In

the evening we separate cream during milking again, and add that to

the cultured cream in the churn. Then it's blended well and left to

culture overnight.

>

> In the morning we cool off the butter room. In the summer we use

an air conditioner, and in the winter we just open the door. We also

run a cold water hose over the churn to help bring the temp of the

cream down to around 65-70 degrees.

>

> Once chilled somewhat, we turn on the churn and let it run for

about an hour. We drain off the buttermilk (which we bottle up and

drink), and fill the churn with cold water to rinse. Drain and

rinse - doing this about 5-6 times until the water runs off clear.

>

> Then we add a dash of salt and run the churn for a few minutes to

mix it in before packing it in our deli containers. The salt (we use

Redmond's Real Salt. When we used Celtic Sea Salt we had a slight

problem with black mold forming on the butter within days of making

it) really helps to extend the shelf life, as well as enhances the

flavor. If you would like to see step by step pictures of us making

butter, click here.

>

> We've talked to butter makers all over the country and there seems

to be a misconception about cultured butter tasting sour. This is

NOT the case at all. If the cream is left out to sour, the butter

will have a much more sour taste than one made by adding culture to

the cream. Even sweet cream butter (which is churned immediately

after separating) can't compare to a cultured butter in my opinion.

>

> Now I realize that most people will not be making butter in the

large sized batches that we do, but our process works very well for

someone making a small batch too. We've helped many farmers make

cultured butter, and they've all been very happy with their results.

>

> Hope everyone is having a great weekend!

> Janet Brunner

> (List Mom)

[Guest guest]

Thanks fo the info on buying the culture. I went to the site and they have it in smaller quanitities for home use. It is listed as the culture for creme fraiche on $13.00 for 15 packets.

http://www.danlac.com/store/default.asp?category=3 & product_id=339

Thanks. I am hoping between ALLL these wonderful suggestions. I will find a way to make butter my family will LOVE.

[Guest guest]

Cool! I love getting great info like that. I hadn't seen that site yet. Tons of great info!

-----Original Message-----From: RawDairy [mailto:RawDairy ]On Behalf Of TinybabeSent: Sunday, May 22, 2005 5:36 PMTo: RawDairy Subject: Re: BUTTER - SOUR, SWEET CREAM, CULTURED

I must have missed something. www.cheesemaking.com has the same culture $6 for 5 packets. if you want to go that with little less for a drop more money.

K.C.

[Guest guest]

I must have missed something. www.cheesemaking.com has the same culture $6 for 5 packets. if you want to go that with little less for a drop more money.

K.C.

RE: BUTTER - SOUR, SWEET CREAM, CULTURED

Thanks fo the info on buying the culture. I went to the site and they have it in smaller quanitities for home use. It is listed as the culture for creme fraiche on $13.00 for 15 packets.

http://www.danlac.com/store/default.asp?category=3 & product_id=339

Thanks. I am hoping between ALLL these wonderful suggestions. I will find a way to make butter my family will LOVE.

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]

We've tried many cultures K.C. We ended up back with Danlac because their quality was always top notch and their butter culture is certified organic. Perfect results every time. To us it's worth the small price difference.

Just my opinion,

Janet

I must have missed something. www.cheesemaking.com has the same culture $6 for 5 packets. if you want to go that with little less for a drop more money.

K.C.

[Guest guest]

That's cool. I don't culture my butter, and the buttermilk culture and all the others I've used from New England Cheesemaking have worked for me.

I guess that's why there are several places out there to buy from.

K.C.

Re: BUTTER - SOUR, SWEET CREAM, CULTURED

We've tried many cultures K.C. We ended up back with Danlac because their quality was always top notch and their butter culture is certified organic. Perfect results every time. To us it's worth the small price difference.

Just my opinion,

Janet

I must have missed something. www.cheesemaking.com has the same culture $6 for 5 packets. if you want to go that with little less for a drop more money.

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