Does anyone know what I can buy to make butter and also how to you make it?!
Answers:
Buy heavy cream!. It need to be agitated for awhile for the butter to form!. My mother used to put it in a jar, about 3/4 full, and rock it back and forth while watching TV or reading!. I used to make it by putting the container on the back of a motorcycle and going for a ride!.
Once the butter has formed, you need to rinse it by running water over the butter as you press it with a spoon!.Www@FoodAQ@Com
Once the butter has formed, you need to rinse it by running water over the butter as you press it with a spoon!.Www@FoodAQ@Com
There's a modern way to make butter that is easy on the arms and tastes just as good as butter in the old days on the farm!.
This modern-day tried and true 'how to make butter at home' recipe comes from a GoodByeCityLife reader who has been making butter in her country home for years!
The Basics of Making Butter
The best cream for making butter at home is one with a high fat content!. The cream from Jersey cows or Nubian goats works well, but in fact any cream will do!
Separate: First you'll want to separate your cream from the milk!. I just use a ladle to spoon off the cream (it floats on top) from the milk!. You could go out and purchase a new cream separator, but they are rather expensive and don't save you that much time or money in the long run!.
Blend: Next you'll want to put the cream that you'll be using to make butter with, into a regular kitchen blender and whip it up for SEVERAL minutes!. The time will vary depending on the cream and the power of your blender!.
Stir: Continue to stir the mixture every 30 seconds or so until the butter mixture has reached the consistency you're after!. If you want a hard butter, like the kind you buy in the grocery store, the mixture at this stage will appear a tad thin, but once it's chilled it should keep the shape of any container you place it in!.
But first!.!.!.Strain: Pour the mixture through a strainer!. One of those really fine wire mesh strainers is fine!. The liquid coming out the bottom is buttermilk, which can be saved or discarded!. The solid part left in the strainer will be your butter!.
Buttermilk is a delicacy to many!. I've seen many people add salt to buttermilk and enjoy it!. It's not to my tastes so I use it in my baking (bread, muffins, etc!.)!.
Finally: Your next and final step is to rinse the butter very well, squeezing out any excess moisture!. Removing excess moisture elongates the shelf life of the butter you made!. Pour the butter into a mold, (any container lined with plastic wrap will do)!.Www@FoodAQ@Com
This modern-day tried and true 'how to make butter at home' recipe comes from a GoodByeCityLife reader who has been making butter in her country home for years!
The Basics of Making Butter
The best cream for making butter at home is one with a high fat content!. The cream from Jersey cows or Nubian goats works well, but in fact any cream will do!
Separate: First you'll want to separate your cream from the milk!. I just use a ladle to spoon off the cream (it floats on top) from the milk!. You could go out and purchase a new cream separator, but they are rather expensive and don't save you that much time or money in the long run!.
Blend: Next you'll want to put the cream that you'll be using to make butter with, into a regular kitchen blender and whip it up for SEVERAL minutes!. The time will vary depending on the cream and the power of your blender!.
Stir: Continue to stir the mixture every 30 seconds or so until the butter mixture has reached the consistency you're after!. If you want a hard butter, like the kind you buy in the grocery store, the mixture at this stage will appear a tad thin, but once it's chilled it should keep the shape of any container you place it in!.
But first!.!.!.Strain: Pour the mixture through a strainer!. One of those really fine wire mesh strainers is fine!. The liquid coming out the bottom is buttermilk, which can be saved or discarded!. The solid part left in the strainer will be your butter!.
Buttermilk is a delicacy to many!. I've seen many people add salt to buttermilk and enjoy it!. It's not to my tastes so I use it in my baking (bread, muffins, etc!.)!.
Finally: Your next and final step is to rinse the butter very well, squeezing out any excess moisture!. Removing excess moisture elongates the shelf life of the butter you made!. Pour the butter into a mold, (any container lined with plastic wrap will do)!.Www@FoodAQ@Com
When I was in elementary school our class once made butter out of evaporated milk!. The process was pretty much the same as has been explained here!. We shook jars of the milk until it turned to butter!. It was fun but I don't remember what it tasted like!.Www@FoodAQ@Com
Buttermilk and a jar with a lid!. Put buttermilk in jar!. Close lid tightly!. Shake until you have butter, or your arms fall off!. Or, if you prefer, you can make something to churn it!.Www@FoodAQ@Com
ok so this is what you do!.!.!.!.!.get heavy cream!.!.!.!.get a container and put a marble in it!. shake it until it forms butter!. also add some salt to it so its flavored!.Www@FoodAQ@Com
Just whip heavy cream with an electric mixer until it turns to butter, then pour off the liquid (whey) and refrigerate!.Www@FoodAQ@Com
whole milk than you put it in something and just shake and shake and shakeWww@FoodAQ@Com