Made my own butter!!

Krakkkers

seatbeltnoob said:

Do you actually save any money with this?

4kg of butter would cost around £40.

CapricornLass

Lidded jar with several wooden balls in it for me!  Does wonders for the muscles in your arms...

Cherryfudge

I've made butter when supermarkets have short-dated cream (usually Easter/Christmas). Lessons learned as above! (Large bowl, electric mixer). I also found it's important to push out as much liquid as possible and give the butter a quick rinse, as the buttermilk goes off faster than the actual butter.

I make yogurt too, generally using short-dated milk as it's cheaper. Best results so far have been using a fortified milk designed for young children. I wouldn't have thought of using buttermilk, @maisie_cat - what were the results like? And could you freeze buttermilk for yogurt, scones or whatever else?

ETA: @CapricornLass, I am in awe of your muscles!  

Longwalker

Cherryfudge said:

I've made butter when supermarkets have short-dated cream (usually Easter/Christmas). Lessons learned as above! (Large bowl, electric mixer). I also found it's important to push out as much liquid as possible and give the butter a quick rinse, as the buttermilk goes off faster than the actual butter.

I make yogurt too, generally using short-dated milk as it's cheaper. Best results so far have been using a fortified milk designed for young children. I wouldn't have thought of using buttermilk, @maisie_cat - what were the results like? And could you freeze buttermilk for yogurt, scones or whatever else?

ETA: @CapricornLass, I am in awe of your muscles!  

Every day is a school day, I never thought of using short dated milk  I usually use the cheapest UHT milk I can find which is 68p in lidl - 3 litres makes me 1.5kg on average with a couple of pints of whey to make a high protein loaf and scones with

joedenise

Longwalker said:

Cherryfudge said:

I've made butter when supermarkets have short-dated cream (usually Easter/Christmas). Lessons learned as above! (Large bowl, electric mixer). I also found it's important to push out as much liquid as possible and give the butter a quick rinse, as the buttermilk goes off faster than the actual butter.

I make yogurt too, generally using short-dated milk as it's cheaper. Best results so far have been using a fortified milk designed for young children. I wouldn't have thought of using buttermilk, @maisie_cat - what were the results like? And could you freeze buttermilk for yogurt, scones or whatever else?

ETA: @CapricornLass, I am in awe of your muscles!  

Every day is a school day, I never thought of using short dated milk  I usually use the cheapest UHT milk I can find which is 68p in lidl - 3 litres makes me 1.5kg on average with a couple of pints of whey to make a high protein loaf and scones with

Your UHT is far cheaper in Lidl's than it is here.  The last lot I bought were at least 90p/litre!  I buy a box of 12 litres at a time but of course they don't give discount for buying a whole box!  It's still far cheaper than any of the SMs which are all over £1 a litre now.

Longwalker

joedenise said:

Longwalker said:

Cherryfudge said:

I've made butter when supermarkets have short-dated cream (usually Easter/Christmas). Lessons learned as above! (Large bowl, electric mixer). I also found it's important to push out as much liquid as possible and give the butter a quick rinse, as the buttermilk goes off faster than the actual butter.

I make yogurt too, generally using short-dated milk as it's cheaper. Best results so far have been using a fortified milk designed for young children. I wouldn't have thought of using buttermilk, @maisie_cat - what were the results like? And could you freeze buttermilk for yogurt, scones or whatever else?

ETA: @CapricornLass, I am in awe of your muscles!  

Every day is a school day, I never thought of using short dated milk  I usually use the cheapest UHT milk I can find which is 68p in lidl - 3 litres makes me 1.5kg on average with a couple of pints of whey to make a high protein loaf and scones with

Your UHT is far cheaper in Lidl's than it is here.  The last lot I bought were at least 90p/litre!  I buy a box of 12 litres at a time but of course they don't give discount for buying a whole box!  It's still far cheaper than any of the SMs which are all over £1 a litre now.

I know, Im amazed at how cheap it is, cheaper then Home Bargains etc and just over half the price of Tesco 

Cherryfudge

That's truly bargainaceous. How thick is the resulting yogurt, and do you know if you still have to scald it first, as it's already been heat treated?

Longwalker

Cherryfudge said:

That's truly bargainaceous. How thick is the resulting yogurt, and do you know if you still have to scald it first, as it's already been heat treated?

UHT doesn't need scalding. I use my Ninja 15 in 1 as it has a fermenting function. 1 tablespoon of live yoghurt to every litre, whisk together and set to ferment. I dont like really sour yoghurt so I do no more then 8 hrs - ie over night. Following day I line a colander with a double muslin, and strain , 2 hours will give you supermarket thick, 6 hours gives "is this cheese or yoghurt " thick. I strain till it rolls clean off the muslin into my fridge container. If it really is super thick, and Ive no need to make dips or pate , I just stir some of the whey back in

Being on SW I use this super thick yogurt to make hummus and creamy sauces for pasta , another reason I dont like too much tang 

Every batch is going to be different, length of ferment time - the longer the stronger the tang, the time spent on straining and of course the starter. I try to find a local live yogurt but often just use a yeo valley or fage 

Cherryfudge

Thanks @Longwalker, that's really helpful. You may have saved me needless extra heating and cooling time, thank you!   I do mine in an Instant Pot which has a yogurt function, and I do 8 hours as well, but I'd been stirring the whey back in (DH is lactose free so I assume he can't have products with it in). I would love the thicker version though!

I get live yogurt from L!dl: cheap and effective though not organic.

I have a feeling the dried milk I'm using up also doesn't need to be scalded but I'd been playing it by the rules rather than have it go wrong.

Longwalker

Cherryfudge said:

Thanks @Longwalker, that's really helpful. You may have saved me needless extra heating and cooling time, thank you!   I do mine in an Instant Pot which has a yogurt function, and I do 8 hours as well, but I'd been stirring the whey back in (DH is lactose free so I assume he can't have products with it in). I would love the thicker version though!

I get live yogurt from L!dl: cheap and effective though not organic.

I have a feeling the dried milk I'm using up also doesn't need to be scalded but I'd been playing it by the rules rather than have it go wrong.

Ive never needed to add dried powder and I use the skimmed milk from lidl 

Go look on Amazon for double thick muslin, I think I paid 3 or 4 quid for 3 cloths, already bleached. I just gave them a quick boil in a saucepan and dried, then I scald them with a kettle of hot water before use and because I let my yogurt get to roll off, a rinse out under the hot tap is enough - remembering to scald before using again. I dont use detergent as I dont want the yoghurt to get tainted 

I wont even entertain shop bought yoghurt now. Even finishing off a starter pot isnt nice. Id say HM is thicker then greek but softer in taste - like Skyr