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Posted: 4/27/2014 12:13:21 PM EDT
[#1]
You need a quart jar, some raw cow milk and a plump, gentle elderly lady in a front porch rocking chair humming "Rock of Ages".
At least that's how I remember my grandmother making it. |
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Posted: 4/27/2014 12:14:20 PM EDT
[#2]
Quote HistoryQuoted:
You need a quart jar, some raw cow milk and a plump, gentle elderly lady in a front porch rocking chair humming "Rock of Ages". At least that's how I remember my grandmother making it. This, sans the gentle elderly lady. You can do it yourself. |
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Posted: 4/27/2014 12:24:57 PM EDT
[#3]
Try lighting a few candles next time to get your self in the mood, you might be more productive that way
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Posted: 4/27/2014 12:27:10 PM EDT
[#4]
Quoted:
Got some high grade cream. Added a little cultured buttermilk and let it sit for a day. It got thick like creme fraiche. Tasted good. Put the cream into a stand mixer and started mixing. Some buttermilk started to separate after a few minutes but not much. Whole thing then turns into whipped cream/creme fraiche combination and has not changed for over an hour of mixing. No butter. No buttermilk. Just slightly sour whipped cream. WTF? Use the lowest setting or, get a hand-powered mixer? |
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Posted: 4/27/2014 12:27:47 PM EDT
[#5]
Yeah. I know you can shake it.
But, many recipes online are using stand mixers, food processors, and blenders. I have a stand mixer so I used it. I know some recipes say that it may go through a whipped cream phase before the separation, and many whipped cream recipes warn that overwhipping can create butter. I've been whipping the shit out of this cream for nearly two hours and all I have is whipped cream. The cream was not UHT pasteurized. Is there a fix? Should I put in some ice cubes? Refrigerate it? Heat it? Pull a vacuum on it to force out the air? I am totally stumped. |
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Posted: 4/27/2014 12:31:03 PM EDT
[#6]
I'm not a master butter maker or anything, but from what I remember, to make butter you needed to really beat the milk around. I made mine in a glass jar and shook the hell out of it for about 5 minutes. Just using a mixer might not be a violent enough process to separate the milk into butter and buttermilk.
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Posted: 4/27/2014 12:33:19 PM EDT
[#7]
I have put it t in a mason jar with a marble and just shake it, it may take longer but it works
I also have an old butter churn that I have used once but it looks like I'm jerking off the damn thing lol |
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Posted: 4/27/2014 12:48:49 PM EDT
[#8]
Keep everything cold. Bowl, beaters, and cream should be kept in the freezer until well chilled.
We never cultured it, though. Just used cream and whipped the snot out of it. It'll go to whipped cream first, but if you keep going, the air gets forced out and the fat molecules glob together. Then just press out the water with a spatula. |
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Posted: 4/27/2014 12:54:52 PM EDT
[#9]
Shake it baby, shake it.
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Posted: 4/27/2014 12:55:09 PM EDT
[#10]
You whipped the cream.
Put whole milk into a jar. Anything from a quart to a gallon, but anything larger will be hard to shake. Sit with the jar in your lap and just gently rock it back and forth. Shortly the butter will start to collect and after a half hour or so all the butter will be separated. Pour the milk off. Put the butter in a bowl, stir it so the milk that is mixed in comes out. Pour that off. Repeat until no more milk comes out of the butter. Add salt. That's it. None of that adulteration business you started with, and certainly not a mixer. There's no telling how much butter I made from the time I was old enough to shake a jar. |
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Posted: 4/27/2014 12:59:29 PM EDT
[#11]
I just put unhomogenized milk in a quart jar and shake it well for 5 minutes.
I mean, it is so simple.... |
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Posted: 4/27/2014 1:05:58 PM EDT
[#12]
Why in the blue fuck did you put buttermilk in it???? It sounds like the "culture" made your cream into crap.
Don't do all that dumb shit. Cream - jar -shake Posted Via AR15.Com Mobile |
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Posted: 4/27/2014 1:07:52 PM EDT
[#13]
I think the mixer is likely to just whip the cream and not allow the butter to congeal, and even if it does, you'll end up with whipped butter. I've tried a few different methods using cream from raw milk, including a food processor (my recollection is that I got whipped butter and a nasty mess to clean up).
The fastest and easiest is definitely the jar shaking method. I also found that warming the cream made it turn into butter faster (put jar in a bowl of warm/hottish water). |
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Posted: 4/27/2014 1:22:48 PM EDT
[#14]
Not sure what the problem is. Everytime I make whipped cream with the kitchen-aid and get distracted I end up with butter
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Posted: 4/27/2014 1:25:45 PM EDT
[#15]
Quote HistoryQuoted:
Not sure what the problem is. Everytime I make whipped cream with the kitchen-aid and get distracted I end up with butter It really is strange. Still mixing. No change. Too light and fluffy like whipped cream to shake in a jar. Maybe I will try some different temps and a blender. |
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Posted: 4/27/2014 1:27:00 PM EDT
[#16]
Buttermilk fucked it up. Next time whip until the milk fats separate. Drain. Add a bit of water and whip again. Drain, chill, enjoy
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Posted: 4/27/2014 1:32:15 PM EDT
[#17]
Quote HistoryQuoted:
Why in the blue fuck did you put buttermilk in it???? It sounds like the "culture" made your cream into crap. Don't do all that dumb shit. Cream - jar -shake Posted Via AR15.Com Mobile This. You're trying too hard. We made butter like this in kindergarten for a project. It worked. |
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Posted: 4/27/2014 2:03:00 PM EDT
[#18]
Quote HistoryQuoted:
It really is strange. Still mixing. No change. Too light and fluffy like whipped cream to shake in a jar. Maybe I will try some different temps and a blender. Quote HistoryQuoted:
Quoted:
Not sure what the problem is. Everytime I make whipped cream with the kitchen-aid and get distracted I end up with butter It really is strange. Still mixing. No change. Too light and fluffy like whipped cream to shake in a jar. Maybe I will try some different temps and a blender. Or it's possible you should follow centuries of experience and follow directions above. But first, throw out that mess you mixed up. A blender mixes air into the milk. Your goal is to separate out the butter fat, not mix everything up into an unrecoverable puff of whipped cream. |
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Posted: 4/27/2014 2:10:28 PM EDT
[#19]
I use a food processor and I get the heavy cream close to room temp first. Some on here say cold, not me.
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Posted: 4/27/2014 2:35:50 PM EDT
[#20]
Quote HistoryQuoted:
This. You're trying too hard. We made butter like this in kindergarten for a project. It worked. Quote HistoryQuoted:
Quoted:
Why in the blue fuck did you put buttermilk in it???? It sounds like the "culture" made your cream into crap. Don't do all that dumb shit. Cream - jar -shake Posted Via AR15.Com Mobile This. You're trying too hard. We made butter like this in kindergarten for a project. It worked. The purpose of the cultured buttermilk was to make cultured butter. It would make no sense to make sweet butter when the goal was to make cultured butter. Anyway, I think it got whipped up too much, so, I give up. Failure.  It still tastes good though.
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Posted: 4/27/2014 2:47:17 PM EDT
[#21]
My Kitchenaid has a mixing piece and a whipping piece. You want to use the mixing piece to make butter. Just use cream. The jar thing sounds less messy to clean though.
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Posted: 4/27/2014 2:48:53 PM EDT
[#22]
Set the cream out overnight at room temperature.
http://m.youtube.com/watch?v=oropJD0CUxI |
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