How to make butter(from milk) at home?!
How to make butter at home.Have you ever tried it?
Answers: I was out to the country and i met a lady who served home made butter.It tasted much better than butter available at market.
How to make butter at home.Have you ever tried it?
If you have Smart & Final near you then you're in luck .
Get a half a gallon of manufacturing cream -40% butter fat
Pour into the bowl of a Kitchen -Aid mixer
Using the whisk attachment slowly beat it until it getys dense and foamy
Stick the pouring shield on the bowl 'cause you're gonna need it soon
Increase the speed until you have whipped cream
and then listen.
When you hear splashing in your bowl you have butter ..................and buttermilk . Allow 12 -15 minute
Without the pouring shield you would have had a mess on the mixer ,the counter , and yourself
Scrape the butter off everything that it's stuck on
and wrap it about 4 layers of damp cheese cloth
Squeeeeeeeeeeeeeeeze the water out .
Rinse -repeat
At that point you can salt some of it , place it into butter molds, make logs out of it , make compound butters out of it and so on.
Enjoy it .Fresh butter is great stuff.
Yes many times. You need cream not milk to make butter. Unpasteurized cream is best and is also unavailable unless fresh from the farm.
I have tried this once, it took a lot of effort. Basically get some cream, then shake it, shake it, shake it! It should separate into buttermilk and butter, and you can then add some salt to taste.
You can use whole milk but heavy cream would be better to have butter that holds it form. Fill a lidded container half full, put the lid on and shake shake shake. It takes a while (10-20 minutes) but you will have butter in the end. The shaking causes the fat to separate from the water by means of centrifugal force which leaves you with water and butter. Sort of like how they put your blood into the spinning machine in the laboratory to separate the hemoglobin.
I make my own butter. You can't make it from milk (the fat content isn't high enough).
Butter is made out of cream and it's very easy to make.
Here's what you do:
Put a pint of heavy whipping cream into the bowl of an electric mixer (The higher the fat content of the cream the better. You should purchase cream that is 35%-38% fat. This type of cream can be purchased at a restaurant supply store if you can't find it at your local grocery store.).
Set the mixer on a high speed and whip way past the point of whipped cream. About 20 min. or so. (You lose approximately 20% of the cream).
Put the butter into a clean, lint free towel or cheese cloth and rinse under cold water. Squeeze out the excess water. Do this about 3 times. (I've made soup and sauces out of homemade butter, and it turns out way better than using the store bought stuff.)
FYI: You can add salt, if you wish, at the end of the mixing process.
That's it. Enjoy.
First have a cow...
at $5.00/ gal
I do not recommend the adventure unless you can get it cheep..fresh and un homogenized..
http://webexhibits.org/butter/making.htm...
you make butter from cream the easiest way you can make butter is to simply keep on whisking cream until it starts to separate that is the butter milk that has started to be released from the cream the solids that's the butter and at this point theres still a bit of butter milk to be got rid of so keep on whisking as this is only like churning butter do not throw away the butter milk as you can drink it or use it in cakes or pastry .
now you have homemade butter you can add salt if you wish but not to much as this will spoil the taste and theres nothing artificial with this butter but wont last as long as commercially made butter but i have no doubt that it will taste a whole lot nicer
I've churned butter once or twice living in an Amish paradise...
Ask the Amish!
You need cream, not milk.
Either put the cream into a wide necked jar with a secure lid, and shake it until you have a solid lump (butter) plus liquid (buttermilk).
Another way is to put the cream into a bowl and whisk as you would if you're making whipped cream, but keep going until, again it forms a lump in liquid.
Drain off the liquid, which can be used in cooking, and turn the lump out on to a board, squeeze it and pat it to get most of the liquid out, adding a little salt to taste if you like, then form into the shape you want.
I used to make butter when younger, using a jar, and to pat and shape the butter, I used flat wooden things called 'butter pats'. Large flattish wooden spoons would do.