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Making my own butter! (merged)

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  • silvermagic_2
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    Hi
    I've noticed some earlier remarks on Unpasteurised cream making great butter. It probably does.

    I just would like to urge you never to have any dairy product that is not pasteurised. I had some unpasteurised milk in 1996 and it was infected with brucellosis, and 10 YEARS later I am still sick and in a wheelchair, which has made raising my children very difficult.
    Life on Benefits is far from easy - we live on the poverty line.

    So - to save a few pennies - a lifetime of this? Could it possibly be worth it? If I could go back in time, I would never have had that milk. The transient pleasure of it has not been worth it to me, my family or the UK taxpayer who pays my Benefits. In fact, it turned out to be the costliest glass of milk EVER.
  • shokadelika
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    Hi
    I've noticed some earlier remarks on Unpasteurised cream making great butter. It probably does.

    I just would like to urge you never to have any dairy product that is not pasteurised. I had some unpasteurised milk in 1996 and it was infected with brucellosis, and 10 YEARS later I am still sick and in a wheelchair, which has made raising my children very difficult.
    Life on Benefits is far from easy - we live on the poverty line.

    So - to save a few pennies - a lifetime of this? Could it possibly be worth it? If I could go back in time, I would never have had that milk. The transient pleasure of it has not been worth it to me, my family or the UK taxpayer who pays my Benefits. In fact, it turned out to be the costliest glass of milk EVER.

    The health restrictions and testing of unpasturised milk are stricter than for pasturised!.Pasturization enables dirty milk to be sold as clean and removes beneficial bacteria and enymes.It would be interesting if you could state where you got that milk from here or abroad and wether the Farm who sold it was licensed by the Government was this green top milk.?
    Sainsbury's sell at least five unpasturised cheeses and they are delicious nearly all cheese in France is unpasturised strange since they invented the process of Pasturisation it was never intended to be used on milk.Wheelbirk's Farm in northumberland sell unpasturised milk cream and butter and have done for over 130 years they have never had any cases of Brucellosis.https://www.realmilk.com

    Pasturisation destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamins C, B12 and B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer. Calves fed pasteurized milk do poorly and many die before maturity. Raw milk sours naturally but pasteurized milk turns putrid; processors must remove slime and pus from pasteurized milk by a process of centrifugal clarification. Inspection of dairy herds for disease is not required for pasteurized milk. Pasteurization was instituted in the 1920s to combat TB, infant diarrhea, undulant fever and other diseases caused by poor animal nutrition and dirty production methods. But times have changed and modern stainless steel tanks, milking machines, refrigerated trucks and inspection methods make pasteurization absolutely unnecessary for public protection. And pasteurization does not always kill the bacteria for Johne’s disease suspected of causing Crohn's disease in humans with which most confinement cows are infected. Much commercial milk is now ultra-pasteurized to get rid of heat-resistant bacteria and give it a longer shelf life. Ultra-pasteurization is a violent process that takes milk from a chilled temperature to above the boiling point in less than two seconds. Clean raw milk from certified healthy cows is available commercially and may be bought directly from the farm in many counties. (Sources are listed on https://www.realmilk.com.)
    Are U getting enough Vitamin D in your life!?
  • bettyr
    bettyr Posts: 477 Forumite
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    Right! We have heard about all the successes. Now it's my turn!
    I got 5 large cartons of double cream from the co-op for 10p each so tonight I started. I took two cartons and got out my electric mixer. I followed the instructions and got to the bit where it said to be careful not to over whip so I stopped. I started to run the 'butter' under the cold water tap until there was nothing left! :p Ooops! Start again!
    3 cartons of double cream and I was off.
    Well this time I was sure I was going to be guilty of over-whipping as I was determined to see some buttermilk.
    What did I see? Buttermilk! Gosh! I'm succeeding! :T
    Yes! At the 2nd attempt I made butter. I'm so happy! :j
  • Jay-Jay_4
    Jay-Jay_4 Posts: 7,351 Forumite
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    This thread inspired me so yesterday we (me and 6 yr old) had our first attempt. Got the the buttermilk stage icon14.gif ....and I just gave it one more shake for good luck ..... :(..... ruined!!! icon13.gif

    Car was broken so phoned my Mum, asked her to bring more cream.... she agrees icon14.gif ............then arrives with Elmlea icon13.gif


    ....10 mins later Mum arrives with real cream...... icon14.gif


    ...stood cream next to radiator to warm up a bit and commenced second round of buttermaking....

    SUCCESS!!!! :j icon14.gif

    Daughter had HM mushroom soup with bread and her very own homemade butter!!! icon14.gificon14.gificon14.gif
    Feel like a very clever Mum :D
    Just run, run and keep on running!

  • shadygeezer
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    I did it, :j I made butter with a little help from the girls of course, havent tried it out properly yet as bm is on timer until morning. So yummy h/m toast with h/m butter for brekkie tommorow. I can't wait . Hope it's as yummy as it seems to be. thankyou for all the inspiration. yum yum yum
    frey
  • FunkyFairy
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    I made butter with my Kitchen Aid mixer only took 15 mins and tasted yummy.

    I will make it every Saturday now no more marg for me
  • leonie_2
    leonie_2 Posts: 517 Forumite
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    Ha ha arent we a clever bunch!!

    I've given my remaining store bought butter to the birds and wont be buying any more as it looks plasticky against my lovely homemade!

    I shall just make my own and use it for everything (well that and olive oil) I've been looking at all the bad stuff in margarine and its really put me off.

    I've got about ten blocks in the freezer and I shall just add to my supply everytime I see reduced cream in the supermarket.... brilliant!
  • rubytuesday
    rubytuesday Posts: 22,383 Forumite
    First Anniversary Combo Breaker
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    Well done everyone! Haven't tried this yet as my tescos hasn't had any cream lately yet alone reduced cream!But I'm determined to have ago soon it sounds great! :T
    Here dead we lie because we did not choose
    To live and shame the land from which we sprung.
    Life, to be sure, is nothing much to lose,
    But young men think it is,
    And we were young.
    A E Housman
  • Mr_Proctalgia
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    I visited my local farm shop earlier, they were sellling off Jersey Double Cream at half price!:j so 3 and a half pints of thick yellow cream later I have a mixing bowl full of gorgeous yellow butter and only half a litre of buttermilk. It "turned" in about 90 seconds in my mixer (flat beater - slow speed) and washing it took a lot longer as I had to do it in batches, I did discover that once the butter was nice and cold (as were my hands) it is a doddle to dry the butter by working it in a clean tea towel for a few minutes, all I need to work out now is how much salt to add before I freeze it. Well done everyone for the thread, no more shop bought butter for me - Even the buttermilk tastes like gold top! Baking later I guess.:rotfl:
    The quicker you fall behind, the longer you have to catch up...
  • leonie_2
    leonie_2 Posts: 517 Forumite
    Options
    I visited my local farm shop earlier, they were sellling off Jersey Double Cream at half price!:j so 3 and a half pints of thick yellow cream later I have a mixing bowl full of gorgeous yellow butter and only half a litre of buttermilk. It "turned" in about 90 seconds in my mixer (flat beater - slow speed) and washing it took a lot longer as I had to do it in batches, I did discover that once the butter was nice and cold (as were my hands) it is a doddle to dry the butter by working it in a clean tea towel for a few minutes, all I need to work out now is how much salt to add before I freeze it. Well done everyone for the thread, no more shop bought butter for me - Even the buttermilk tastes like gold top! Baking later I guess.:rotfl:

    Well I havent put any salt in mine as lots of things I make call for unsalted butter. Its kept fine in the freezer unsalted.

    I defrosted some buttermilk earlier and used it for making the yorkshire puds and also adding to the mash... it was delicious, so at least we know its fine to freeze!
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