MissPrissy, butter recipe

[MissPrissy]

Mmmmm - honey butter. Makes me dreams of light as air, fluffy yeast rolls to melt it on. lol

 

[onebuggirl]

I've been eating more carbs ever since I got a bread machine. Now that I can make butter yikes....I need to go exercise...AKA go chase the chickens like Rockie.

 

[RasMama]

dredging up an old thread, but you ladies look like you'll know the answers

. I get raw whole milk through a local coop, where I purchased a share of the cow in exchange for 1gal/week of her delicious milk (illegal to 'sell' raw milk here too, so I pay for her care, not for her milk

). I get about 1/2 pint of cream each week, which I scoop off the top of the milk when it's settled for a day or so. Made butter with about a cup of the milk a few weeks ago using a mason jar & shaking for 1/2 hour, worked swell. I did it again 2 weeks ago, but with the whole 1/2 pint. I shook forever but it wasn't turning to butter & I had something to do, so put it in the fridge, came back to it the next day & figured I'd try some more, still didn't turn to butter, same thing the next day. I knew at the time that putting it down would probably change the logistics of the butter making process, obviously it can't be made that way, I had to throw the batch out. So today I set out knowing I would have a long haul of shaking. I sat down to watch a Scooby Doo movie with my daughter & shook away... through the entire movie, 1 1/2 hours!! Read online about doing it in a mixer so I throw it in the KitchenAid, whip on medium/high to high setting for 20 minutes & it wouldn't turn to butter! I swear it would go from stiff peaks to almost butter (but still obviously not, way to airy, the recipe I saw called this the 'chunky' phase, said the buttermilk should pour out any second), back to stiff peaks, back to chuncky, back to stiff peaks. I finally gave up and now have a bunch of whipped cream. Are there circumstances that the cream won't turn to butter? I know certain times of year make better butter than others, but I didn't think it ever wouldn't turn to butter. Can it be over churned? HELP! I'm outta butter and with all this cream I keep getting I don't want to go buy it

 

[PortageGirl]

Try letting it sit out so it goes a 'little' sour. it'll churn better. I think Miss Prissy mentioned this in an earlier post too. You can also make some great yogurt out of that milk!

 

[KatyTheChickenLady]

Quote:
the mixer will do that . . . gotta love fresh whip cream though! The mason jar method works best if the cream is not super cold, and with only about a cup in it. Right before it seperates it expands in volume,you just didn't have enough room in the jar for it to finish the process. When I was growing the requirement for watching TV was to be jar shaking!

 

[Trinity Oaks]

We make butter every week. We have a small herd of registered Jersey cows and make yougurt, cheese, butter, etc. We have the Easy Butter churn and churn up to 2 gallons of cream in 10 minutes or less. This normally gives a yield of 4 plus pounds of butter. Our recipe is 1/2 teaspoon of sea salt per pound of butter. (we like salted butter) If you go to our farm youtube account you can see the churn in use and contact us if you'd like one. Our youtube account is trinityoaksfarm and there are 2 videos showing the Easy Butter churn that we make.

Here are the two links:

Blessings,

Chris

 

[Jeremymct]

most dairy farms are contracted to sell to a specific buyer. Not to mention the liability issues if they were to sell to the public and someone got sick, even if it wasn't the farmers fault.