Butter Yield: Pastruized vs. Raw Cream

[dogmom327]

So long story short, I found some organic whipping cream on sale yesterday (had hit the expiration date). I get raw milk each week but I go through a lot of butter so I thought I'd make some extra. Unfortunately I didn't realize until I got home that the whipping cream was ultra-pasteurized (yuck). I couldn't bring myself to waste it and I figured it's probably no worse than buying organic butter (at least it's local).

I made butter with a quart of the ultra-pasteurized whipping cream and then I made butter the next day with a quart of raw cream. The raw cream sat out on the counter in a mason jar with cheese cloth over the top for 24 hours prior to making butter. The pastruized cream just went from fridge to kitchen aid mixer. The raw cream only made about 2/3 the amount the pasteurized cream did. What's up with that????

Any ideas how to increase my raw butter yield? I want more of the good stuff! Should I leave it out more time? Less time? My kitchen isn't terribly warm (maybe 65 degrees unless I'm running the oven)--could this be the problem?

I do have to say though that my raw cultured butter is a beautiful yellow while the pasteurized cream butter is very pale and almost white

[mellifluousmama]

Originally Posted by dogmom327

So long story short, I found some organic whipping cream on sale yesterday (had hit the expiration date). I get raw milk each week but I go through a lot of butter so I thought I'd make some extra. Unfortunately I didn't realize until I got home that the whipping cream was ultra-pasteurized (yuck). I couldn't bring myself to waste it and I figured it's probably no worse than buying organic butter (at least it's local).

I made butter with a quart of the ultra-pasteurized whipping cream and then I made butter the next day with a quart of raw cream. The raw cream sat out on the counter in a mason jar with cheese cloth over the top for 24 hours prior to making butter. The pastruized cream just went from fridge to kitchen aid mixer. The raw cream only made about 2/3 the amount the pasteurized cream did. What's up with that????

Any ideas how to increase my raw butter yield? I want more of the good stuff! Should I leave it out more time? Less time? My kitchen isn't terribly warm (maybe 65 degrees unless I'm running the oven)--could this be the problem?

I do have to say though that my raw cultured butter is a beautiful yellow while the pasteurized cream butter is very pale and almost white

my guess is that there is more concentrated butter fat content in the cream bought separately than in what you skim from your milk. I know i wouldn't get much cream from my milk to satisfy our butter cosumption though i would prefer to be eating raw butter.