RE: Making butter Question..

[Guest guest]

Pam,Do you have a stand-mixer? I use the wire whip on my Kitchen-Aid on the " stir " level - the very lowest setting. It doesn't take long before we have beautiful creamy butter. There's no heat destruction of the valuable enzymes and nutrients in the butter as there is using a blender or food processor. hth.

Sharon, NH

Hi Ercilia and group. I have a question regarding homemade butter. At least my shoulder does....LOL Is there any way that I could make a butter churn that would work faster than me shaking a jar???

[Guest guest]

What heat are you talking about? In the blender I put ice cold cream and I get cold butter. There is no heat involved.

Chris

Pam,Do you have a stand-mixer? I use the wire whip on my Kitchen-Aid on the "stir" level - the very lowest setting. It doesn't take long before we have beautiful creamy butter. There's no heat destruction of the valuable enzymes and nutrients in the butter as there is using a blender or food processor. hth. Sharon, NH

Hi Ercilia and group.

I have a question regarding homemade butter.

At least my shoulder does....LOL

Is there any way that I could make a butter churn that would work faster than me shaking a jar???

[Guest guest]

I use a my hand mixer and it takes less than 10 minutes start to finish including all rinsing.

-----Original Message-----From: RawDairy [mailto:RawDairy ] On Behalf Of SchlichtSent: Thursday, April 13, 2006 7:53 PMTo: RawDairy Subject: Re: Making butter Question..

What heat are you talking about? In the blender I put ice cold cream and I get cold butter. There is no heat involved.

Chris

Pam,Do you have a stand-mixer? I use the wire whip on my Kitchen-Aid on the "stir" level - the very lowest setting. It doesn't take long before we have beautiful creamy butter. There's no heat destruction of the valuable enzymes and nutrients in the butter as there is using a blender or food processor. hth. Sharon, NH

[Guest guest]

Hi, Pam and milk lovers.

I too make butter in my stand mixer with a wire whisk attachment. Care

should be taken not to over fill. When the butter starts to form it

sloshes milk out and over the sides of the bowl. I let it get to the

corn meal stage and rinse it three or four times with icy cold water.

It is easy and fast to get the water to run clear at the corn meal

stage, This way when I squeeze the water out of the butter it is

already as clean as it can get of excess residual milk. I find it lasts

longer, the clearer the water is when squeezed out of the butter.

I use a larger electric engine churn when I have two gallons or more of

cream at a time. We have an Ayreshire herd and our current fresh cow is

named Gloria. She is giving us 5 gallons a day. Isn't she glorious?

The heavy-duty churn is neat. The engine is small. It is on a stand

which I can set over a 5 gallon milking can. It has a cylindrical

attachment that whips the cream into butter in no time.

I enjoy using yogurt culture to make a type of Creme Bulgaire and then

whipping that into cultured butter. Mmmmm. The extra perk is the

buttermilk is creamy and delicious too.

Happy churning ! I know about sore shoulders and elbows. I like old

time living with the help of modern conveniences! LOL

Good luck.

Ercilia

Pam wrote:

Hi

Ercilia and group.

I have a

question regarding homemade butter.

At least

my shoulder does....LOL

Is there

any way that I could make a butter churn that would work faster than me

shaking a jar???

;

We have

only one Holstein cow so I don't need a huge industrial one. I can't

take the bottle shaking... Killing my shoulder and wrist... and eating

into any spare time that I had.

We had

devised a way but it took longer. any suggestions anybody.. an electric

one would be nice but where could I get one in Canada????

HELP!!! THAT WAS MY SHOULDER!! LOL

"The WILL of God

will never take you to where<

/FONT>

the

Grace of God will not

protect you."

Pamela-Gail Brisson

Blab-away for as little as 1¢/min. Make

PC-to-Phone Calls using Yahoo! Messenger with Voice.

No virus found in this incoming message.

Checked by AVG Free Edition.

Version: 7.1.385 / Virus Database: 268.4.1/310 - Release Date: 4/12/2006

[Guest guest]

Thanks that was a simple solution Going to get a blender!"The WILL of God will never take you to where the Grace of God will not protect you." Pamela-Gail

Brisson

Blab-away for as little as 1¢/min. Make PC-to-Phone Calls using Yahoo! Messenger with Voice.

[Guest guest]

I have a standing mixer but it only has dough hooks and regular beaters but I will try it on low speed and see any ways. Someone else said to try a blender on low so I will try that as well but I have to buy a blender first Lol Thanks"The WILL of God will never take you to where the Grace of God will not protect you." Pamela-Gail Brisson

New Yahoo! Messenger with Voice. Call regular phones from your PC and save big.

[Guest guest]

How do you keep it from splashing ?? Do you do it on LOw or what speed??"The WILL of God will never take you to where the Grace of God will not protect you." Pamela-Gail

Brisson

How low will we go? Check out Yahoo! Messenger’s low PC-to-Phone call rates.

[Guest guest]

the blending process in a blender does create heat. I use a mixer on slow, even a hand held will work. Just make sure the cream is very cold

Ann StagnerTornado Alley Nubians & Boersville, AR

STOP NAIS NOW http://NoNAIS.org Arkansas_Against_NAIS

Should I Write My Congressman?Each Congressman has 2 ends, a thinking end and a sitting end. Since his Whole Success depends on his Seat, WHY BOTHER. (Chad Trio Early 70s)

Re: Making butter Question..

What heat are you talking about? In the blender I put ice cold cream and I get cold butter. There is no heat involved.

Chris

Pam,Do you have a stand-mixer? I use the wire whip on my Kitchen-Aid on the "stir" level - the very lowest setting. It doesn't take long before we have beautiful creamy butter. There's no heat destruction of the valuable enzymes and nutrients in the butter as there is using a blender or food processor. hth. Sharon, NH

Hi Ercilia and group.

I have a question regarding homemade butter.

At least my shoulder does....LOL

Is there any way that I could make a butter churn that would work faster than me shaking a jar???

[Guest guest]

Hi, Ann and all.

You are right about the temperature. I have best results of quick and

good quality butter consistencey when I churn at about forty degrees or

a bit above.

I have a cooler that keeps our dairy at 33 degrees. When I've tried

whipping cream nto butter at that temperature it seems to not work as

well. The same goes for the milk that I let warm too much. With warmer

cream it takes longer to whip and the butter seems to turn out a bit

greasy. Have you found this too?

Ercilia

Ann Stagner wrote:

> the blending process in a blender does create heat. I use a mixer on

> slow, even a hand held will work. Just make sure the cream is very cold

>

> Ann Stagner

> Tornado Alley Nubians & Boers

> ville, AR

[Guest guest]

Hi Pam,

I have used the blender process and the hand mixer and didn't like either

way. wasn't the right consistency. As you know we just shake the bottles

when we are sitting around chatting or watching TV and we all take turns

with the jars<LOL>

There is a company called Berry Hill Limited and I thought they had some

churns. check out www.BerryHillLimited.com

If they don't just give me a call I will ask my neighbor for the info on the

company they bought from that is in Canada. They make butter daily though so

it is nice to have the machine to make it without acquiring carpal tunnel

with shaking<LOL>

Regards,

Bev &

Miskin Meadows Farm

http://www.hawk.igs.net/~emerald/index.html

Owner VankleekHill_Freecycle

http://groups.yahoo.com/group/VankleekHill_Freecycle

[Guest guest]

I have found a very reasonably priced (best price I have found anyway)

butter churn at www.lehmans.com I plan to get one very soon myself.

Blessings,

Trisha in WA

[Guest guest]

Yes...on the lowest setting. I have a " splashguard " that comes with my mixer. If you don't have one of those, a " shield " can easily be constructed from tinfoil - just a 1-inch band around the top of the mixing bowl to keep the milk from splashing out. Sharon

How do you keep it from splashing ?? Do you do it on LOw or what speed??

" The WILL of God will never take you to where

the Grace of God will not protect you. "

Pamela-Gail

Brisson

[Guest guest]

thanks for the tip. I have some in right now and I am praying that this works!"The WILL of God will never take you to where the Grace of God will not protect you." Pamela-Gail

Brisson

New Yahoo! Messenger with Voice. Call regular phones from your PC and save big.

[Guest guest]

My stand mixer hss no whisk attachment but the standard beaters... I an currently as we type LOL trying to make the butter... We have only one milk cow a Holstein 2 year old. Her name is Glady, She had gotten an infection in one quarter and had to be dried in that one. But even with her remaining three she is giving almost 5 gallons a day! We are hopeing that when she has her next calf that the full 4 quarters will be working but 3 are just fine... Well thanks for the help Well let you know how it works for the butter! Have a great Easter or Passover whichever you celebrate."The WILL of God will never take you to where the Grace of God will not protect you." Pamela-Gail Brisson

How low will we go? Check out Yahoo! Messenger’s low PC-to-Phone call rates.

[Guest guest]

Thanks for the extra hints I will let you know how it works out!"The WILL of God will never take you to where the Grace of God will not protect you." Pamela-Gail

Brisson

Yahoo! Messenger with Voice. PC-to-Phone calls for ridiculously low rates.

[Guest guest]

Thanks Bev my shoulder is aching!!!! I am trying the blender right now as I type. I can always put it throught the food processer if it is not thing or spreadable enough I will experiment. Let you know the results.... I like the idea of sending the bottle around the room but it is difficult when you are the only one in the room! LOL Your way they all can complain and sympathize with you about the pain!!LOL"The WILL of God will never take you to where the Grace of God

will not protect you." Pamela-Gail Brisson

New Yahoo! Messenger with Voice. Call regular phones from your PC and save big.

[Guest guest]

Thanks I'll check out the site thanks for the address."The WILL of God will never take you to where the Grace of God will not protect you." Pamela-Gail

Brisson

Talk is cheap. Use Yahoo! Messenger to make PC-to-Phone calls. Great rates starting at 1¢/min.

[Guest guest]

My dear, you are one smart cookie!! Thanks for the hint I will try it right now as I am currently in the process of using the blender with the standard beaters on low to see it that will work. Thanks again!"The WILL of God will never take you to where the Grace of God will not protect you." Pamela-Gail Brisson

Love cheap thrills? Enjoy PC-to-Phone calls to 30+ countries for just 2¢/min with Yahoo! Messenger with Voice.

[Guest guest]

Here are some links that I found helpful to me when I first started

doing this seven years ago and now.

http://goldenrodfarm.tripod.com/BUTTER.HTM

http://pathtofreedom.com/resources

--> on the menu ont the left click the "DIY Projects" you'll see

butter making there

Good luck!

[Guest guest]

I do it on medium with the hand blender with regular beaters. My bowl is pretty deep. I use the pampered chef batter bowl. Then when it starts to separate I just keep pouring it off a little at a time. Once I get most of the butter milk, I then add in ice water and continue mixing and dumping until the water runs clear. Then I knead in the salt to taste.

-----Original Message-----From: RawDairy [mailto:RawDairy ] On Behalf Of Pam Sent: Friday, April 14, 2006 9:38 AMTo: RawDairy Subject: RE: Making butter Question..How do you keep it from splashing ?? Do you do it on LOw or what speed??

[Guest guest]

Pam

I had this same thing happen this year. When you dry her up for her

next calf be sure to dry treat her. I would do all four quarters. The

bacteria can sit dormant in her udder until the next freshing.

Chris

> We have only one milk cow a Holstein 2 year old. Her name is Glady,

She had gotten an infection in one quarter and had to be dried in that

one. But even with her remaining three she is giving almost 5 gallons a

day! We are hopeing that when she has her next calf that the full 4

quarters will be working but 3 are just fine...

[Guest guest]

thanks so much for your input really appreciated."The WILL of God will never take you to where the Grace of God will not protect you." Pamela-Gail Brisson

Love cheap thrills? Enjoy PC-to-Phone calls to 30+ countries for just 2¢/min with Yahoo! Messenger with Voice.

[Guest guest]

Thank you for the information on the Mastitis and the dry quarter checking. It is great information and we will keep it in mind to continually check for the swelling. Thanks for the hint and great information."The WILL of God will never take you to where the Grace of God will not protect you." Pamela-Gail Brisson

How low will we go? Check out Yahoo! Messenger’s low PC-to-Phone call rates.

[Guest guest]

Friction = heat. From a raw food standpoint, in which the goal is to preserve enzymes, minerals and vitamins, a blender or food processor creates friction which creates heat. Additionally, there are many blenders/food processors which DO generate heat from the motor, such as Vita-Mixers or Cuisinart food processors, both of which I own. Reducing friction from fast-moving blades is one of the principles behind the auger-style juicers - low and slow: "

Normal speed juicers and blenders destroy large numbers of life giving enzymes

in the juice by sharp metal cutting blades and high speed centrifugal rotation

which subjects them to heat. " http://members.optusnet.com.au/juicers/Testimonials/what_are_living_food_processors.htm

The same principle applies to butter-making. Either use a churn, a jar, or a mixer set on the lowest speed. " Cold " cream and " cold " butter is an American idea. Those following Nourishing Traditions, as I do, want to avoid the American idea of sweet cream butter which is processed and has destroyed enzymes, etc. - and that would include using a blender or a food processor (something I used to do with abandon, but changed after studying other techniques).

The traditional way of butter-making is to use warm cream - cream that has been cultured/ripened/fermented. Here's a short PDF file that explains differences between Cultured Butter, European-style butter, and Clarified Butter. http://www.wisdairy.com/OtherDairyProductInfo/Butter/images/ChoosingButterType.pdf

Another informative piece on cultured butter, from a Vermont grass-fed commercial butter maker: http://www.vtbutterandcheeseco.com/F.A.Q..htmlDom, master kefir-maker, posted a method he's discovered - making butter from kefir. Here's an excerpt from his letter, which I'm sure can be viewed from onibasu.com for anyone interested in learning more. He included photos of the process: " Once I have an amount of cream in a bowl [say 2 cups worth of cream], to

this I either add 3 Tbs of kefiraride [prepared by letting 1 part milkkefir grains sit in 1 part water by volume for 24 hours; the strainedclear, slippery liquid is kefiraride], or, I may add 1 to 2 tsp of kefir

grains, which are pounded into a thick paste in a mortar and pestle. " Sharon, NHOn 4/13/06, Schlicht <

cpfarm@...> wrote:

What heat are you talking about? In the blender I put ice cold cream and I get cold butter. There is no heat involved.

Chris

[Guest guest]

Shucks, I should have made butter when I used my heavy whipping cream

in my kefir! I did not have anymore regular milk available- Heh! It's

been too long since made some. I've done the jar method, would try

the mixter but think slow is too fast. Really wants a crock churn!

but my Olde America Store closed.

-Audrey

<snippets>

> The traditional way of butter-making is to use warm cream - cream

that has

> been cultured/ripened/fermented. Here's a short PDF file that

explains

> differences between Cultured Butter, European-style butter, and

Clarified

> Butter.

>Silly me, I could lnot get this open, forgot how to?

http://www.wisdairy.com/OtherDairyProductInfo/Butter/images/ChoosingBu

tterType.pdf

>

Thanks for ALL the links!

> Another informative piece on cultured butter, from a Vermont grass-

fed

> commercial butter maker:

http://www.vtbutterandcheeseco.com/F.A.Q..html

>

Especialy this one. I have been wanting it! Thanks so much.

> Dom, master kefir-maker, posted a method he's discovered - making

butter

> from kefir.

> Sharon, NH

>