Making my own butter! (merged)

righter

Hi hmkn i have not use beastings (sp?) it is very thick and unbelievably yellow. My OH says they used to eat it when they were young,certainly it is full of all sorts of good things. We have milked it off to feed directly to a weak calf. Usually we allow a calf to take the first 12 hours milk,then take it off and feed it from bucket (still its own mothers milk).
You can supposedly allow a calf to feed,and milk the cow...we have never managed it.

Lizzieanne

Thanks to everyone who convinced me to give this a go - it was delicious! And I even made the buttermilk scones as well. :T :T :T

I shall be keeping an eye out in future for cream in the reduced section.

scotnan

have just read this thread from the beginning and can't wait to try this.
Thanks everyone for all the tips and hints :T

Just remembered about all that reduced double cream at the end of December in the supermarket, thinking what could I do with it all, now I know:D Also didn't know you could freeze cream, so thanks for that.

Can I ask something that has already been asked several times on this thread but as far as I can see has not been answered.

If you buy cream, say tonight, at the supermarket and it's reduced cos it's got today's sell buy date on it, how long will the butter be ok for? (assuming you're going to use it right away and not freeze it.)

Thanks

lindens

They didnt belive me in work when i said about making butter so made some last night with a small carton of double cream. Its yum. Someone else at work made fruit loaf so at work for elevenses we are having home made fruit loaf with my home made butter. yum

Not much buttermilk came out so i have frozen it and will use it for scones later on.

10past6

Hello peeps :hello:

I read the thread, and I have a couple of questions please, I have one of these, can I use it to make butter? if so, I'm confused how I seperate the buttermilk from the butter.

Do I only need double cream, and nothing else?

Sorry if the question sound stupid, I'm a novice in the kitchen but I'm willing to give anything a try.

Thanks

righter

i have used all methods of churning butter,from jar,kenwood and food processor. We have a cow,so have a lot of cream. I have found the food processor by far the quickest. and despite what some books tell you,i do not warm cream at all...even to room temp. i churn straight from the fridge.

righter

The buttermilk is the liquid that seperates from the butter once it has "turned". you must get all the buttermilk contained in pockets out of the butter. Use butter pats (available on ebay) in a bowl work the butter from one side to the other,the bm will fall out as you pull butter bit by bit to each side of bowl. tip out and keep. now add very cold water,work as before. the water will become cloudy,when the water becomes clear,empty water. now work out water. at the end i use kitchen roll pressed against butter.
yes double cream

righter

working butter is hard work....hence why factories produce it....but very satisfying.

my bm from last night is on the worktop and is starting to ferment,this is drunk on shetland and is called blaand(i think)(not sure of spelling).many societies make fermented products from milk. see "ferment and human nutrition" by bill mollison (permaculture)
excellent book full of recipes for old stylers.i would highly recommend it

do you all realise that the bm you get is different from the bm for sale in shops? that is a cultured product like yoghurt...contact a cheesemaking supplier such as Moorlands for cultures.....creme fraiche as well.

i have just remade my yoghurt maker ie wide mouth jar,surrounded by straw(protected by cotton) put in large plastic container,and a te-towel"quilt",covered in cling film,as insulated lid. in other words a "hay box"

righter

i stand corrected, blaand is fermented from whey....i will find out soon.....what i have created...stand back!

Andy_Hamilton

I've just made my first butter.... In my BREAD machine!!

After reading this thread I thought I would give it a go but don't own a mixer and I'm too lazy for shaking it for 20 minutes. My solution was to give my bread maker a go.

I put 600ml of double cream in the clean bread pan, turned it onto pizza base setting (just mixes it for 15 minutes then normally leaves it to rise). After 15 minutes it was just like whipped cream (nice). I then reset it and within 2 minutes I heard sloshing. It was butter and thowing butter milk all over the place. I placed some cling film over the pan and that sorted it!

I saved most of the milk (around 200ml) then rinsed the butter.


LOVELY JUBBLY!!