Re: a butter question

[Guest guest]

Hey y'all~

I have been making butter for several months now, but have recently been having

a problem with it going rancid really quickly. Any suggestions on why and how to

avoid that? I just got a butter keeper from Lehman's and will try that the next

time, but it only holds about 1/2 cup at a time and I make quite a bit.

Amy in AL

[Guest guest]

When the butter starts to go rancid quickly it usually means you are not working and rinsing it enough. The butter will usually not go rancid unless whey is left in it. The other problem may be where you are storing it. Is it hot. That can also cause rancidity.

Annie

Tornado Alley GoatsBoers & Nubiansville, AR

"They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety " Ben lin 1759

IF YOU GOT IT A TRUCKER BROUGHT IT

Re: a butter question

Hey y'all~ I have been making butter for several months now, but have recently been having a problem with it going rancid really quickly. Any suggestions on why and how to avoid that? I just got a butter keeper from Lehman's and will try that the next time, but it only holds about 1/2 cup at a time and I make quite a bit.Amy in AL

[Guest guest]

Thanks Annie~

We keep it in the frig, so it is not getting too warm. Will try working it some

more and see if there is liquid in it.

Amy in AL

[Guest guest]

For me, the whey is removed by rinsing better than by working... but it does take both.

Thanks Annie~We keep it in the frig, so it is not getting too warm. Will try working it some more and see if there is liquid in it.

-- Concharty Ranch / Concharty English ShepherdsHaskell, OK & Jenks, AmericaWhere can you buy environmentally-friendly products that:Work GREAT!Don't contain harmful chemicals!

Cost less than products sold at Wal-Mart, Albertson's etc?http://karencline.thewhycircle.com/GUEST USER NAME: discoverGUEST PASSWORD: twc

[Guest guest]

Thanks for the suggestions. Will try both and let y'all know how it does!!

Amy in AL

[Guest guest]

Hi, Amy

I've been doing some reading lately on fats being oxidized, going rancid easily, and I'm curious how you're making the butter. Would you mind talking about how you process it? Thanks!

Sharon, NH

Hey y'all~I have been making butter for several months now, but have recently been having a problem with it going rancid really quickly. Any suggestions on why and how to avoid that? I just got a butter keeper from Lehman's and will try that the next time, but it only holds about 1/2 cup at a time and I make quite a bit.

Amy in AL

[Guest guest]

Sure Sharon, I will share: I make mine in a churn I ordered from Lehmans, the

non-electric one. I use a qt of raw cream. Churn til the butter " falls out " . I

pour off the liquid and begin working it with my hands and a small butter

paddle. I will be working it more though after the advice ;-)! When I think all

the liquid is worked out I rinse it well and continue ot work it. Then plunge

into ice water and then work it some more. I add a bit of salt to taste and then

put some in my butter keeper and the rest into my butter mold. Put in the frig

and enjoy! Maybe there are other methods from some with better results!! I would

like to hear some different responses.

Amy in AL

[Guest guest]

Amy,

If your butter making has been successful in the past few months, and only recently started to go rancid, that indicates to me the issue isn't your butter making skill, but instead, an issue of the cream. The simple fact the cow is eating differently, suffering a reduction in vitamins, could well be responsible for the fat oxidizing much more quickly, allowing your butter to turn rancid. In other words, it may just be an issue of winter-feeding, and not a herd-management practice of your farmer. Vitamins are critical in preventing the milk from oxidizing, turning rancid.

I posted a Korean dairy site a few days ago. On that site are a few pages you might find to be of interest:

Page 30 http://www.dairykorea.com/fdk/2000/2368/2368-00031.htm - Vitamins in Milk

Page 31 http://www.dairykorea.com/fdk/2000/2368/2368-00032.htm - Oxidation of Milk Fat

It would seem I'm in good company with WA Price as he was also on the hunt for information regarding seasonal variations of vitamins in milk. In his case, he was taking the approach that when certain conditions occurred (less dark greens, less pasture feeding, etc.), humans were at risk for diseases because the milk was less nutritional. http://www.westonaprice.org/archive/wap2.html

I believe we can say the same about the butter - it is at risk when there are less vitamins to protect it.

I freeze my winter butter, making it into several little " logs " that I roll in butcher's paper and then wrap in plastic, in order to preserve it. I'm also playing with culturing it with kefir to increase its stability.

HTH!

Sharon, NH

Deut 11:14 He will put grass in the fields for your cattle, and you will have plenty to eat.

Sure Sharon, I will share: I make mine in a churn I ordered from Lehmans, the non-electric one. I use a qt of raw cream. Churn til the butter " falls out " . I pour off the liquid and begin working it with my hands and a small butter paddle. I will be working it more though after the advice ;-)! When I think all the liquid is worked out I rinse it well and continue ot work it. Then plunge into ice water and then work it some more. I add a bit of salt to taste and then put some in my butter keeper and the rest into my butter mold. Put in the frig and enjoy! Maybe there are other methods from some with better results!! I would like to hear some different responses.

Amy in AL

[Guest guest]

I never rinse, just squeeze well, refrigerate and it stays fresh. A few times I've left it out on the counter in the heat of the summer and it still stays fresh.

Could be sometimes a bacteria just gets in it?

K.C.

Re: Re: a butter question

For me, the whey is removed by rinsing better than by working... but it does take both.

Thanks Annie~We keep it in the frig, so it is not getting too warm. Will try working it some more and see if there is liquid in it. -- Concharty Ranch / Concharty English ShepherdsHaskell, OK & Jenks, AmericaWhere can you buy environmentally-friendly products that:Work GREAT!Don't contain harmful chemicals! Cost less than products sold at Wal-Mart, Albertson's etc?http://karencline.thewhycircle.com/GUEST USER NAME: discoverGUEST PASSWORD: twc

[Guest guest]

As someone who deals with oils all the time I find it hard to beleve that you butter is going rancid. Souring yes but not rancid. I leave my butter out on the counter all the time. It stays there until it is used up which in some cases that is a week. My house it a constant 71 and I have not had butter go rancid. If you wash it until the water runs clear than it will keep a long time. I also make butter from sour cream. It is stronger but I like it.

Chris