Homemade raw butter help!?!
I blended it in my food processor like the directions said, it never whipped, just got all grainy and watery. So I put it in my KitchenAid mixer for a little more time. I got frustrated and just started draining it through a sieve. I am left with a bowl full of buttermilk and about 1/3 c. butter (beautiful and yellow I must say!) after I pressed all the buttermilk out and kneaded it and washed it. I have tried butter in the past and gave up, but I won't give up anymore, I just need to find the answer.
Answers: Okay, so my favorite dairy didn't have any raw butter today, so I bought an extra quart of raw cream and read I would get 1# of butter from it. The recipe formulas I have read say I'll get half the amount of butter than the amount of cream you started with.
I blended it in my food processor like the directions said, it never whipped, just got all grainy and watery. So I put it in my KitchenAid mixer for a little more time. I got frustrated and just started draining it through a sieve. I am left with a bowl full of buttermilk and about 1/3 c. butter (beautiful and yellow I must say!) after I pressed all the buttermilk out and kneaded it and washed it. I have tried butter in the past and gave up, but I won't give up anymore, I just need to find the answer.
I am not familiar with butter-making, but from reading you need to agitate the cream only moderately, until the butterfat separates out in chunks. The old churns were slow units, but effective.
It sounds to me a lot like the food processor did its job, but too fast, so the butter came out in the small grains, rather than larger chunks. And probably a good share of the butter was in such small chunks it ran through your sieve.
I seem to recall the use of a fairly fine mesh cloth rather than a sieve to catch all the small butter aggregations, also.
If you try again, run your processor quite slowly, and wait until the butter aggregates at the end, and strain through a cloth.
I have not made butter, so take my advice with a grain of salt too.
PS...when you get it figured out, let me know. If our economy crashes, I might find such information useful!!
I would just buy raw butter from a different brand. its much simpler than trying to make your own
PS-best answer?
I make my own butter in a breadmaker that also churns butter; it's a Toastmaster Bread and Butter maker model #1195. It will churn butter in about 30min from 1cup of cream. Maybe do a web search for this machine, or just google "butter churn" and see what you come up with.
As for fermenting, etc- no, you can make fresh, sweet-cream butter from fresh cream. The older the cream (even if it isn't "sour") the more parmesean cheesy your butter will smell (it's still good, but less appealing in my taste). You can also make cultured butter, but I'm unsure how exactly that's done.
If you have a food processor, just try continuous whipping with a blade. First the cream will whip up into a "whip cream" but then, just past that fluffy cream look it will separate into butter and butter milk. It happens quite quickly. Once it's separated, pour off the buttermilk (I save mine to soak or drink), then rinse the butter very well with cold water until the water is clear- you have to rinse the buttermilk off or it will sour the butter quickly. Once the butter is well rinsed, I salt mine (because that's how I prefer it- but you definitely don't have to), and put it in the butter bell on my counter. That's it!
Dear Asker
Hi
Kindly SEE>>
A: [ The formulas says; By this, can be got, half the amount of butter than the amount of cream .has been started with!].
OK
Try!,
Hence ,
See>>;
1)-****The butter can be made ,in a bread maker ,
that churns butter too;
It is a Toastmaster Bread & Butter Maker model #1195.
It will be required to churn butter in about 30min from 1cup of
cream.
SEE >>
in Google Search; [butter churn ! ] ,
and the come up with.etc. too!
**** ****
As for fermenting, etc- no,
*** This, can be made by fresh, sweet-cream butter from
fresh cream.
***The older the cream (even if it isn't "sour") the more
parmesan cheesy your butter will smell ,
(it's still good, but less appealing in some other taste).
2)- **** It can be made by cultured butter, in a food
processor,too!
***just try continuous whipping with a blade.
**First the cream will whip up into a "whip cream",
**but then, just past that fluffy cream look it will separate into
butter, and butter milk. It happens quite quickly.
** Once it's separated, pour off the buttermilk ,
(It can save for soaking or drinking !),
**Then rinse the butter very well with cold water until the water
is clear-
**So, rinse the buttermilk off,or it will sour the butter quickly.
Once the butter is well rinsed,
**So, put a little salt to, and put it in the butter bell . That's it!
I haven't made butter in a long time, but 1/3 cup butter from qt of milk seemed reasonable. But I seemed to remember it being white and when I asked Gram (my grandmother) she said that yellow was usually from a dye to the butter and white was normal color.