Making my own butter! (merged)

MrsE_2

puddy wrote: »

im intrigued by the concept of 'rinsing' butter as i have been reading about this online,,, sounds strange and one website recommended rinsing the water (in your kenwood chef, which i dont have) 7 times!!!

You kinda got to squeeze it out.

Sambucus_Nigra

puddy wrote: »

im intrigued by the concept of 'rinsing' butter as i have been reading about this online,,, sounds strange and one website recommended rinsing the water (in your kenwood chef, which i dont have) 7 times!!!

At least 7 times. If you don't get the buttermilk out it can go rancid. It's quite good fun [if you like that sort of thing]

I put crushed garlic in mine before I shake it; to make garlic butter. Then don't rinse it much, pop it in cling film and roll it into a sausage and freeze. Then I slice it when needed and pop into bread and into the oven it goes. By the time the bread is nice and warmed the butter is nice and melted.

paganflossy

:DHi
Is it possible to make butter using a food processor as although I dream of a Kenwood chef I dont have a machine with a blender / powerful whisk.
Its a kenwwod processor and it has a dough blade, twin beaters (quite lightweight) mini processor as well as the usual blade, would any of these work?
I also have a Bamix stick blender would this do it?
I prefer butter to spreads becuase the spreads have so many aditives but the price of butter is going through the roof:eek:

TIA

boredjellybean

Hi

I agree the price of butter is ridiculous & the same of you I don't like to use spreads, I am not sure if you can make in a food processor (quite interested to find out though) but you can make it using a jar & single cream, let me know if you want the details & I'll dig them out

BJB

Swan_2

I use my food processor, just put the cream in the big bowl with the standard blade & off you go

I first tried it in because I'd spent ages shaking a jar of cream & not much was happening, so I tipped it into the Magimix & seconds later ... butter :T

& lovely buttermilk to drink :drool:



PS ... I have a Bamix too, but I haven't tried that, I think it would probably get clogged up

ubamother

I agree, works well - don't forget though you will get lovely 'sweet cream butter', which is common in the states, rather than the yellower lactic butter that is more common in Britain.

If you're new to making butter, be careful to wash out the buttermilk really well.

Often, after red letter days - Christmas, Easter, when people use lots of cream, supermarkets have really good reductions to get rid of fresh cream - last Christmas I got 6 pints for 10p each from Sainsbury's - I make loads of butter and froze it.

boredjellybean

ubamother wrote: »

I agree, works well - don't forget though you will get lovely 'sweet cream butter', which is common in the states, rather than the yellower lactic butter that is more common in Britain.

If you're new to making butter, be careful to wash out the buttermilk really well.

Often, after red letter days - Christmas, Easter, when people use lots of cream, supermarkets have really good reductions to get rid of fresh cream - last Christmas I got 6 pints for 10p each from Sainsbury's - I make loads of butter and froze it.

despite having a method/recipe for making it with a jam jar I haven't tried yet. You mention its a sweet butter can you then add salt to it to make a salted butter or do you need to add this at the beginning??

paganflossy

ubamother wrote: »

I agree, works well - don't forget though you will get lovely 'sweet cream butter', which is common in the states, rather than the yellower lactic butter that is more common in Britain.

If you're new to making butter, be careful to wash out the buttermilk really well.

:jthank you - not sure about the wash out the buttermilk bit:o the buttermilk that 'just' comes out can be used I know do you put butter in muslin and wash and squeeze and can this be used??

Swan wrote: »

I use my food processor, just put the cream in the big bowl with the standard blade & off you go

I first tried it in because I'd spent ages shaking a jar of cream & not much was happening, so I tipped it into the Magimix & seconds later ... butter :T

& lovely buttermilk to drink :drool:



PS ... I have a Bamix too, but I haven't tried that, I think it would probably get clogged up

Thank you I thought the Bamix would get clogged too got to try it this weekend now

boredjellybean wrote: »

Hi

I agree the price of butter is ridiculous & the same of you I don't like to use spreads, I am not sure if you can make in a food processor (quite interested to find out though) but you can make it using a jar & single cream, let me know if you want the details & I'll dig them out

BJB

thank you at least the jar will burn some calories!!:rotfl::rotfl:

paganflossy

boredjellybean wrote: »

despite having a method/recipe for making it with a jam jar I haven't tried yet. You mention its a sweet butter can you then add salt to it to make a salted butter or do you need to add this at the beginning??

Im interested in making salted butter too, can it be added?
also when you say sweet butter is it no good for savory sandwiches etc?

ubamother

boredjellybean wrote: »

despite having a method/recipe for making it with a jam jar I haven't tried yet. You mention its a sweet butter can you then add salt to it to make a salted butter or do you need to add this at the beginning??

I add salt at the end, sort of massaging it through! Sweet cream butter can be salted too, it just the name of a different type of butter than the usual butter you buy. It doesn't have that slight tang that cultured (lactic) butter does - it's hard to explain, but doing a taste test with both types would make it very clear! Cultured butter - the stuff that keeps, is either made with raw milk (not commercially), or a specific bacteria is added and the milk is 'ripened', I suppose in a similar way yoghurt it made.

Homemade sweet cream butter doesn't keep like cultured, but freezes really well - and is fun to make.

Added edition - the "buttermilk" from sweet cream butter doesn't have the same rising properties as from the cultured butter - it's the added bacteria doing the acidification that is beloved of scone makers!

The motherearthnews website has a great article on making butters