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Discussion Starter · #1 ·
I didn't want to hijack <a href="http://www.mothering.com/discussions/showthread.php?t=859945" target="_blank">this thread</a> but I thought that someone might be interested in butter making pics.<br><br>
First the <a href="http://i135.photobucket.com/albums/q153/phanttaja/img196.jpg" target="_blank">cream</a>. This is two quarts of organic heavy whipping cream.<br><br>
I started beating it with my cheap mixer (which I can only find one of the beaters. Let me know if you find the other. This process will go much faster. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin">) and five minutes later it <a href="http://i135.photobucket.com/albums/q153/phanttaja/img197.jpg" target="_blank">thickened</a>. (That's DH's corn. He was making dinner. I guess he was looking for something behind the Cream of Wheat so it had to hang out on my counter, too. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">)<br><br>
Three minutes after that I had <a href="http://i135.photobucket.com/albums/q153/phanttaja/img198.jpg" target="_blank">soft whipped cream</a>. It only took two more minutes to get <a href="http://i135.photobucket.com/albums/q153/phanttaja/img199.jpg" target="_blank">stiff whipped cream</a>.<br><br>
Okay, so I beat it and beat it and beat it and it took about six minutes to get <a href="http://i135.photobucket.com/albums/q153/phanttaja/img200.jpg" target="_blank">this</a>. (I made DH move his darn corn. But my straightening comb stays! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngtongue.gif" style="border:0px solid;" title="Stick Out Tongue">) It's about the consistency of cream cheese with eggs whipped in to make cheesecake. Same color, too.<br><br>
Fast forward. Eight minutes more beating to get butter and buttermilk. The butter is that bowl of yellow goo in the bottom of the <a href="http://i135.photobucket.com/albums/q153/phanttaja/img201.jpg" target="_blank">bowl</a>. It still has lots of buttermilk in it. That's what's on the spoon, too.<br><br>
No more mixer! <a href="http://i135.photobucket.com/albums/q153/phanttaja/img203.jpg" target="_blank">Squeeze</a> the buttermilk out of the butter. I like my butter salted so I <a href="http://i135.photobucket.com/albums/q153/phanttaja/img204.jpg" target="_blank">wash</a> the last of the buttermilk out in icy salt water. Plain cold water if you don't like it salted.<br><br>
Squeeze the water out (and the salt in!) and form into (yay!) <a href="http://i135.photobucket.com/albums/q153/phanttaja/img205.jpg" target="_blank">sticks of butter!</a> (these are wrapped in waxed paper)<br><br>
This last part is totally optional. I always get <a href="http://i135.photobucket.com/albums/q153/phanttaja/img206.jpg" target="_blank">first taste of the fresh butter</a> by scrapping the leftovers from the bowl. I can't stand to throw away ANY of my butter so I put the scrappings from the sides of the bowl on a stone ground wheat cracker. <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat">:<br><br>
Hope that helps someone!
 

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We did the whole, cream- in -a -jar -thing last week. Dd shook it forever, I threw some salt in there and we spread it on crackers and enjoyed. DD's were so amazed we took some cream and magically turned it to butter!<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat">:
 

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Discussion Starter · #3 ·
Sounds like fun! I'm far to lazy to make my butter that way. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">
 

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One of X's Thanksgiving family traditions is to make butter by shaking cream in jars. It takes freaking forever. Ow, my arms are tired just thinking about it. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol"> I will admit though, it's so weirdly gratifying when that butter clumps up and you see what you did all by yourself!
 

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thanks for the tutorial! now if i could only find a source of raw cream...<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat">:
 

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Sounds like an unschooling adventure. Yeah, I know, wrong forum...I have a lot of carry over though, lol. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin"> Sounds fun!
 

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I just made my first successful batch of butter made with raw cream and raw cultured buttermilk, in my new butter churn. It was so quick any easy, I couldn't believe it! I have made butter in my mixer before, but the mixer isn't a great one and it took for ever. This took around 10 minutes and was mess free!
 
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