Comments on: Making my own butter! http://www.passionatehomemaking.com/2008/01/making-my-own-butter.html Loving simple, natural, and intentional living Sat, 11 Feb 2012 19:47:48 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Lynn Krogseng http://www.passionatehomemaking.com/2008/01/making-my-own-butter.html/comment-page-1#comment-76827 Lynn Krogseng Mon, 06 Feb 2012 05:52:26 +0000 http://www.passionatehomemaking.com/2008/01/making-my-own-butter.html#comment-76827 Amy, If your containers are plastic (as ours from Dungeness Valley Creamery are), then you might like this method: Very carefully hold the bottle without shaking or blending the cream and milk. Hold the bottle over a wide bowl. Puncture bottom of jug with an ice pick or other pointy instrument. Carefully open the cap and remove it. This will allow the milk to start draining from the bottom. If you are careful not to disturb the contents, the flow will naturally slow as it reaches the cream line. As the milk is drained out, replace the cap and tighten. Then, turn the bottle upside down and open the container over a second bowl to receive the cream. You're ready to make your butter! Personally, I've been satisfied to use a wide mouth mason jar and manually shake the cream while I watch TV or read (or search the internet for soured raw milk uses). Amy, If your containers are plastic (as ours from Dungeness Valley Creamery are), then you might like this method:

Very carefully hold the bottle without shaking or blending the cream and milk. Hold the bottle over a wide bowl. Puncture bottom of jug with an ice pick or other pointy instrument. Carefully open the cap and remove it. This will allow the milk to start draining from the bottom. If you are careful not to disturb the contents, the flow will naturally slow as it reaches the cream line. As the milk is drained out, replace the cap and tighten. Then, turn the bottle upside down and open the container over a second bowl to receive the cream.
You’re ready to make your butter!
Personally, I’ve been satisfied to use a wide mouth mason jar and manually shake the cream while I watch TV or read (or search the internet for soured raw milk uses).

]]> By: Lindsay http://www.passionatehomemaking.com/2008/01/making-my-own-butter.html/comment-page-1#comment-76564 Lindsay Mon, 30 Jan 2012 16:28:35 +0000 http://www.passionatehomemaking.com/2008/01/making-my-own-butter.html#comment-76564 Unfortunately it is not sealed and can certainly leak on occasion. You would have to work with smaller quantities of cream to prevent this. Unfortunately it is not sealed and can certainly leak on occasion. You would have to work with smaller quantities of cream to prevent this.

]]> By: Donna http://www.passionatehomemaking.com/2008/01/making-my-own-butter.html/comment-page-1#comment-76558 Donna Mon, 30 Jan 2012 15:24:15 +0000 http://www.passionatehomemaking.com/2008/01/making-my-own-butter.html#comment-76558 Hi, I've been considering purchasing a Bosch mixer. When you pour in your cream and run the machine at high speed, will the cream leak through the lid or center post or anywhere. If I can figure out if the Bosch Universal is "sealed" it would make my decision a lock. I just don't want the mess when I try to work with large batches of cream or thin liquids. Have you tried to see how much cream you can place in the bowl without getting leaks or splatters? Hi, I’ve been considering purchasing a Bosch mixer. When you pour in your cream and run the machine at high speed, will the cream leak through the lid or center post or anywhere. If I can figure out if the Bosch Universal is “sealed” it would make my decision a lock. I just don’t want the mess when I try to work with large batches of cream or thin liquids. Have you tried to see how much cream you can place in the bowl without getting leaks or splatters?

]]> By: Rhonda http://www.passionatehomemaking.com/2008/01/making-my-own-butter.html/comment-page-1#comment-76380 Rhonda Fri, 27 Jan 2012 13:03:38 +0000 http://www.passionatehomemaking.com/2008/01/making-my-own-butter.html#comment-76380 That is interesting to hear about the yogurt. I had been reading that it was best to use fresh raw milk. I have half a gallon left in my fridge from the last batch (about 2 weeks old, not sour yet, but starting to have a bit of an off taste) and will be getting more tomorrow. Maybe I will go ahead and use that for yogurt. Thanks! That is interesting to hear about the yogurt. I had been reading that it was best to use fresh raw milk. I have half a gallon left in my fridge from the last batch (about 2 weeks old, not sour yet, but starting to have a bit of an off taste) and will be getting more tomorrow. Maybe I will go ahead and use that for yogurt. Thanks!

]]> By: Lindsay http://www.passionatehomemaking.com/2008/01/making-my-own-butter.html/comment-page-1#comment-73200 Lindsay Sat, 17 Dec 2011 00:47:11 +0000 http://www.passionatehomemaking.com/2008/01/making-my-own-butter.html#comment-73200 As this is an old post, I'm not sure where I was linking to in this original post, but I can say that making homemade yogurt is the best way to use sour milk! As this is an old post, I’m not sure where I was linking to in this original post, but I can say that making homemade yogurt is the best way to use sour milk!

]]> By: Laurel http://www.passionatehomemaking.com/2008/01/making-my-own-butter.html/comment-page-1#comment-73041 Laurel Wed, 14 Dec 2011 19:57:32 +0000 http://www.passionatehomemaking.com/2008/01/making-my-own-butter.html#comment-73041 Lindsay, I tried clicking on your 'here' to check out possibilities for using my raw milk that has gone sour. It sickens me to think I'd have to waste it [when it was so expensive]!! Your link unfortunately goes to a 404 page ... May I ask for another reference? I really want to use my sour raw milk!! Lindsay, I tried clicking on your ‘here’ to check out possibilities for using my raw milk that has gone sour. It sickens me to think I’d have to waste it [when it was so expensive]!! Your link unfortunately goes to a 404 page … May I ask for another reference? I really want to use my sour raw milk!!

]]> By: D. http://www.passionatehomemaking.com/2008/01/making-my-own-butter.html/comment-page-1#comment-68227 D. Fri, 28 Oct 2011 14:32:13 +0000 http://www.passionatehomemaking.com/2008/01/making-my-own-butter.html#comment-68227 Don't use a Vita-Mix to try to make butter. It gets too hot at the base and the cream will not separate. I use my Kitchen-Aid mixer with the whip attachment but it still takes about 30 minutes to make butter, and I learned long ago to start with a cold mixer bowl, and cold ingredients. Always use icy cold water to rinse. Use a wooden spoon or a potato masher to squeeze out excess water and then dab with a white napkin. I roll my butter into a log and put it right into the fridge after I get the excess water out as much as possible. If I'm not going to be using it within a couple of days, I freeze it wrapped in natural parchment paper inside a freezer bag. This method has been working for me for quite a few years. Anyone who has MORE questions could check out this site. They have misspelled a few words but the information is pretty decent. http://gnowfglins.com/2010/07/07/cultured-butter/ Don’t use a Vita-Mix to try to make butter. It gets too hot at the base and the cream will not separate.

I use my Kitchen-Aid mixer with the whip attachment but it still takes about 30 minutes to make butter, and I learned long ago to start with a cold mixer bowl, and cold ingredients. Always use icy cold water to rinse. Use a wooden spoon or a potato masher to squeeze out excess water and then dab with a white napkin. I roll my butter into a log and put it right into the fridge after I get the excess water out as much as possible. If I’m not going to be using it within a couple of days, I freeze it wrapped in natural parchment paper inside a freezer bag. This method has been working for me for quite a few years.

Anyone who has MORE questions could check out this site. They have misspelled a few words but the information is pretty decent. http://gnowfglins.com/2010/07/07/cultured-butter/

]]> By: D. http://www.passionatehomemaking.com/2008/01/making-my-own-butter.html/comment-page-1#comment-68226 D. Fri, 28 Oct 2011 14:26:36 +0000 http://www.passionatehomemaking.com/2008/01/making-my-own-butter.html#comment-68226 You still have to drain off the "buttermilk" no matter how you make it. And butter must always be rinsed or it will have a funky smell and taste in short order. You still have to drain off the “buttermilk” no matter how you make it. And butter must always be rinsed or it will have a funky smell and taste in short order.

]]> By: D. http://www.passionatehomemaking.com/2008/01/making-my-own-butter.html/comment-page-1#comment-68223 D. Fri, 28 Oct 2011 13:50:38 +0000 http://www.passionatehomemaking.com/2008/01/making-my-own-butter.html#comment-68223 That link didn't work for me. Took me to a WAPF page, but no content. Maybe try posting the whole link instead of parsing it?? That link didn’t work for me. Took me to a WAPF page, but no content. Maybe try posting the whole link instead of parsing it??

]]> By: D. http://www.passionatehomemaking.com/2008/01/making-my-own-butter.html/comment-page-1#comment-68222 D. Fri, 28 Oct 2011 13:47:07 +0000 http://www.passionatehomemaking.com/2008/01/making-my-own-butter.html#comment-68222 @ Bess: Freezing butter does not damage the "health qualities" of it. Neither does freezing milk, although the texture changes if it's thawed too fast. But the health benefits are still there, believe me I've been freezing milk and butter for ages. @ Bess: Freezing butter does not damage the “health qualities” of it. Neither does freezing milk, although the texture changes if it’s thawed too fast. But the health benefits are still there, believe me I’ve been freezing milk and butter for ages.

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