Using fresh cream will give you a "Sweet Cream" Butter, Using two day old (at approx 50 degree F) or cream that has almost soured, is "aged cream butter", it makes more butter for your buck.
It should take the same time to curdle as it will your skimmed milk if you are going to make cottage cheese. My mom always used as heavy pot as possible, with very low heat and used her hand to stir the milk until it produced curds and whey. This is the rubbery cottage cheese. After she would strain the curds, breaking up the big peices, she added a dot of butter, salt and pepper tossing until well mixed, setting it in the cold refridgerator. (did you realize that the tiny strained particles from cottage cheese are what is made into ricotta cheese.
Also all homemade cottage cheese is fat free. The fat is washed away when rinsed! The commercial makers of cottage cheese add cream to it to moist!
The milk left over from the butter is the true form of "butter milk", unlike the "sour" milk you buy in the store they call butter milk. The fat content of the cream is now a solid, turned yellow. My family used a wooden board (butter board) and after your butter has turned yellow and you are done whipping it, remove it to the board, add salt (and other flavors if you like) and kneed it and warming it ever so slightly, then its ready to place in the mold or container of your choice.
It should take the same time to curdle as it will your skimmed milk if you are going to make cottage cheese. My mom always used as heavy pot as possible, with very low heat and used her hand to stir the milk until it produced curds and whey. This is the rubbery cottage cheese. After she would strain the curds, breaking up the big peices, she added a dot of butter, salt and pepper tossing until well mixed, setting it in the cold refridgerator. (did you realize that the tiny strained particles from cottage cheese are what is made into ricotta cheese.
Also all homemade cottage cheese is fat free. The fat is washed away when rinsed! The commercial makers of cottage cheese add cream to it to moist!
The milk left over from the butter is the true form of "butter milk", unlike the "sour" milk you buy in the store they call butter milk. The fat content of the cream is now a solid, turned yellow. My family used a wooden board (butter board) and after your butter has turned yellow and you are done whipping it, remove it to the board, add salt (and other flavors if you like) and kneed it and warming it ever so slightly, then its ready to place in the mold or container of your choice.
