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Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Tuffoldhen, May 29, 2008.
Anyone make homemade cows butter?.....recipe?....
When I was a kid we used to get paid $.25 for each dazey churnful we did. We just churned it, my mom washed/rinsed it with cold water, added salt and it was good to go.
I'm getting fresh cows milk this summer and trying my luck with butter and cottage cheese...DH thinks he is in heaven!!...lol...Grew up on cow butter and cottage cheese!!
Thanks Katy!!...I have an electric butter churn to use...just trying to get all my ducks in a row
I'd have loved an electric churn when I was a kid! Of course then I wouldn't have gotten my quarters!! I know it's very important to rinse it really good so it keeps longer. My mom never trusted us to do it good enough!!
I just made my first batch the other day! It is delicious! I used my blender, and I was able to get 1/2 cup of butter from the cream off of a gallon of milk. However, my daughter was "helping" me and it was all over her hands and I think some was wasted.
I have chives blooming right now and with my next batch I am going to roll in chopped chives along with some of the flower petals. Won't that be tasty and pretty?
Here is a good link (for using a food processor) that the woman who gives me the milk sent me:
When I taught a 3 - 4 combination class, eons ago, I read a Little House book to my class. When I read the part about Laura and Mary churning buttter, my students passed around babyfood jars with cream and shook them to make butter. It was a science experiment too because we sampled salted/not salted and colored/not colored when it was done. In a section before that there was a description of slaughtering a hog and the children ate the cracklings - I passed around the store bought version. It was a great way to "get into a book" and probably indicates why I have chickens now. LOL
I have never done this, but my old SO told me as a kid they would sit on the floor and roll a gallon glass jar back and forth between kids to make their butter.
Use food processor to "churn" butter, rinse and salt, if you want.
Works best with room temp cream. Freezes well too.
Remember, always use raw milk!
There is some butter instructions in the yogurt and cheese thread. i think we have a cottage cheese recipe in there too, if not, we can add one
I used to use a hand beater for between one and two cups of cream and beat until it got too stiff to beat, then I'd swap the beater for a wooden spoon and keep mixing. Water (buttermilk) would start being released from the cream which I'd drain off and save. All too soon the spoon would be too hard to move and I'd ditch it and start kneading with my hands, periodically rinsing cold water through it. My venerable elders told me that the key to really good homemade butter comes from the rinsing. Much rinsing means better taste.
Years ago when I was in New Zealand margarine was just hitting the market shelves and the butter industry was taking a hit. They retalleated by bringing out this commercial of a little girl asking her mom how to make butter. Mom got out the cream and the two of them made butter. Then the little girl asked her Mom how to make margerine. The mother's response was classic: "I'm sorry, Honey, I don't know. You'll have to ask your father when he gets home, he's the chemist".