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I have a Kitchen-Aid mixer, and I am gonna get some "gently" pasturized cream from a farmer (DE has a law agianst raw milk...not to say that I can't get it, I just have to travel like a 100 miles...so...)I was wondering if I was to whip the cream long enough, I would get butter right? Will there be anything left behind? Like whey, when you make cheese? I haven't <i><b>ever</b></i> seen anyone make butter, but it can't be that hard right<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol"><br><br>
TIA, Kaara<br><br>
one more thing...If I get a gallon, how much butter will I get?
 

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A gallon? Whoa. You'll get a lot of butter and you'll probably want to do 2-3 batches. I don't know how much. I make it a pint at a time and get a glob. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/winky.gif" style="border:0px solid;" title="Wink"><br><br>
Just put it in, sample liberally in the whipped cream stage. The butter will separate from the butter milk. Use the buttermilk in cooking or just drink it. Put the butter in a collander or some such and rinse it. It will stay better longer if it's rinsed, though ours doesn't last long enough for that to be an issue.
 

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I have easily made butter by accident when I overwhipped whipping cream. Just whip it and eventually you'll have butter. Shouldn't take long with your kitchen aid!
 

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it's also really fun to let the kids do it!<br>
just put some of the cream in a jar and let them take turns shaking like crazy until it separates! easy as that!<br><br>
depending on the quality of the cream it can take anywhere from 3-10 minutes of constant shaking.<br><br>
a two cup jar will get you about three or four tablespoons of butter. scoop it out of the buttermilk and press it with a spoon in a bowl, squeezing out the buttermilk. keep pouring out the extracted buttermilk. when you think you've got it all, add a little water and keep pressing. this will force out the rest.<br><br>
if you want to salt your butter, add just a tiny bit (once you're done pressing) at a time and keep tasting it. it really doesn't take much at all.<br><br>
if you plan to do a lot, make sure you take plenty of time to press and wash, other wise it will spoil very quickly.
 

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So are there any limitations to the kind of cream to use? I don't know any local farmers who can gimme fresh. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/greensad.gif" style="border:0px solid;" title="greensad"> I need a farmer friend.
 

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you can use commercial heavy cream. it will likely be ultrapasteurized, but it will still make butter.
 

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Discussion Starter · #7 ·
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<div>Originally Posted by <strong>LLobsterTV</strong> <a href="/community/forum/post/6506418"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">So are there any limitations to the kind of cream to use? I don't know any local farmers who can gimme fresh. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/greensad.gif" style="border:0px solid;" title="greensad"> I need a farmer friend.</div>
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You need to go to the "Real Milk" website...hold on, I'll get you the addy...<br><br><br><a href="http://www.realmilk.com" target="_blank">www.realmilk.com</a> <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/duh.gif" style="border:0px solid;" title="duh"> I am still 1/2 asleep...<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">
 

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Thank you! Thank you! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/bouncy.gif" style="border:0px solid;" title="bouncy">
 

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Thanks! I've also been wondering about this.<br><br>
My concern is this: I don't believe it makes sense to drink whole raw milk and eat butter. While saturated fat has some use in the diet, I want to still be moderate about it. It makes more sense to me to skim off some of the fat from the gallon of whole milk, use it to make butter, and then drink what's left. Lower fat milk + butter makes more sense to me than whole fat + butter, which strikes me as overkill. Any thoughts?<br><br>
Aven
 

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so when you skim the buttermilk away from the butter, can that in turn be used to make pancakes? Is it even that kind of buttermilk? I sure hope it is because my mouth is watering at the thought of homemade buttermilk pancakes or biscuits topped with homemade butter.<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/drool.gif" style="border:0px solid;" title="drool">
 
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