Churning Cultured Butter(Part 1)
Cream should sit ...
Cream should sit for only about 12 hours at 60 degrees F to sour it properly. Churn gently until the butter grains are the size of pinheads to wheat grains. Remove the buttermilk; wash well with cold water and brine. Pack it up and enjoy the sublime taste.
My grandmother used ...
My grandmother used to tell me that when she was a child,she used to have to churn the butter and there was a song that the people back then sang when doing that to keep time with moving the dasher
The Boy Will ...
The Boy Will Getter Done LOL
look how thick it ...
look how thick it is
From what Mt dad ...
From what Mt dad used to tell me about the farm, they would let the cream rise to the top then skim off the cream and drink the milk that was left at meals. Cream would be collected over the week and collected to make e butter. Buttermilk was then either used for cooking or f'ed to the animals, not drank. Also you might try a slight twisting action to your churning and slow it down - and I would use a couple of layers of cheese cloth in your stained and pour more slowly you you don't have to d
That's right and ...
That's right and it makes a big difference in the amount of time it takes. Leslie
I have learned that ...
I have learned that the butter comes best at a temperature between 58 and 62 degrees.....
Come butter come, ...
Come butter come, come butter come.....
Did u just kick a ...
Did u just kick a cat?lol
Homemade butter is ...
Homemade butter is wonderful, isn't it? I am glad you have learned how to make it. Someday you might try cultured butter and buttermilk. Let the cream sit out and start to "turn." Then churn it into very nutritious, more easily digested, flavorful butter and buttermilk with a wonderful flavor. That is the buttermilk farmers mean when they ask for "buttermilk." It is thick and zesty. Leslie
I just learned to ...
I just learned to make butter in my placement in a daycare centre. It was really neat, and now i make my own butter, only during the summer and once month out of the winter i use the cow milk or goat milk form my aunts farm. But when i live in the city i buy the 35% cream and shake it in a square jar and use for what i need. Also i have tried the butter milk but its defiantly not something i would keep drinking.. i sadly have a hard time drinking regular milk thanks to how it is made.. :(
I am sure ...
I am sure everything you suggest would help. We will have to adjust and practice some more. Thank you for your comment.
Thank you for the ...
Thank you for the hint.
That is a great way ...
That is a great way to use churning for the best. Thank you for your comment.
not the perfect ...
not the perfect churn I think. you would get more butter from a better churn paddle, and also there was not enough cream in that large churn.needs t be almost half full. and the motion is slower and smooth so the butter milk does not make smaking and splashing sounds. I am not sure why yours took so long to turn to butter. it should not have.
From what I ...
From what I remember when I was a child.(only time I did it). We were not supposed to splash it or beat it. It was supposed to be smooth and slow... that is a memory that is 40 years old and we were Cotton Farmers not Dairy so I'm not sure how much my Grandfather know about it... All the Same the butter was good and the Butter milk was hard to like.
Thank you for your ...
Thank you for your kind and supportive comment. My wife and I wish we were one of our kids too.
I wish I was one of ...
I wish I was one of your kids! I love this channel, thank you so much for taking the time to edit and splice all of this footage together. It really sets the tone for my days.
Thanks
Thanks
Thank you for your ...
Thank you for your comment. We watched some youtube videos from around the world churning butter and thee are some churns that work back and forth instead of up and down.
I believe I would ...
I believe I would hook that thing to a bicycle. Nice video