How do you make butter?!
I would like to make better at home!.Www@FoodAQ@Com
Answers:
The 'ingredients' for butter are simply cream and possibly a little salt!. I think you can make butter from goat's milk, but it takes a different method so I'm sticking to what I know!. Making butter from cow's cream!.
Unless you have your own cow or access to a dairy, you are not going to save any money by making your own butter!. As with most commodity products in the supermarket, the retail price of butter is less than you can buy the raw materials for!.
Having said that, sometimes you will find the supermarket has reduced it's cream as it approaches the end of it's shelf life!. One Christmas Eve we found our supermarket had a load of cream reduced to 5p for a large tub!.
I've never managed to freeze cream so making butter was the ideal way to take advantage of a bargain and store it for use in the future!.
You need double cream or whipping cream to make butter, single cream is just too thin!.
Butter Making - Equipment
You do not need much equipment to make butter at home, a bowl and large jar with a lid being the minimum!. If you have a food processor or an electric whisk then the task will be much easier!.
Butter Making - Method
Let the cream reach room temperature, around 20 C (68 F) is ideal – this is critical!. Don't heat it but leave the pots out of the fridge for a good few hours to warm up!. If you have a cold kitchen, put them into the living room to warm up!.
Now we are ready to make butter!.
With a jar you need to half fill the jar, put the lid on and shake it for anything between half an hour and an hour!. This is hard work, especially for any quantity and I've not tried it myself!.
With a food processor or an electric whisk, proceed as if you are making whipped cream!. In the processor, use the plastic blades if you have them!. I'm told the Kenwood 'K' beater is the best tool if you are lucky enough to have one!.
It will go through the usual stage of starting to form firm peaks and then it becomes quite stiff!. At this point you might like to reduce the speed of your whisk because when it goes it happens very fast!.
All of a sudden the cream goes a bit yellow in colour and then little bits of butter appear and a thin liquid, the buttermilk!. Just seconds later, the butter seems to clump and is separated from the buttermilk!. If your whisk is on high speed you are now redecorating the kitchen, hence my suggesting you reduce speed to a minimum
Www@FoodAQ@Com
Unless you have your own cow or access to a dairy, you are not going to save any money by making your own butter!. As with most commodity products in the supermarket, the retail price of butter is less than you can buy the raw materials for!.
Having said that, sometimes you will find the supermarket has reduced it's cream as it approaches the end of it's shelf life!. One Christmas Eve we found our supermarket had a load of cream reduced to 5p for a large tub!.
I've never managed to freeze cream so making butter was the ideal way to take advantage of a bargain and store it for use in the future!.
You need double cream or whipping cream to make butter, single cream is just too thin!.
Butter Making - Equipment
You do not need much equipment to make butter at home, a bowl and large jar with a lid being the minimum!. If you have a food processor or an electric whisk then the task will be much easier!.
Butter Making - Method
Let the cream reach room temperature, around 20 C (68 F) is ideal – this is critical!. Don't heat it but leave the pots out of the fridge for a good few hours to warm up!. If you have a cold kitchen, put them into the living room to warm up!.
Now we are ready to make butter!.
With a jar you need to half fill the jar, put the lid on and shake it for anything between half an hour and an hour!. This is hard work, especially for any quantity and I've not tried it myself!.
With a food processor or an electric whisk, proceed as if you are making whipped cream!. In the processor, use the plastic blades if you have them!. I'm told the Kenwood 'K' beater is the best tool if you are lucky enough to have one!.
It will go through the usual stage of starting to form firm peaks and then it becomes quite stiff!. At this point you might like to reduce the speed of your whisk because when it goes it happens very fast!.
All of a sudden the cream goes a bit yellow in colour and then little bits of butter appear and a thin liquid, the buttermilk!. Just seconds later, the butter seems to clump and is separated from the buttermilk!. If your whisk is on high speed you are now redecorating the kitchen, hence my suggesting you reduce speed to a minimum
Www@FoodAQ@Com
First you get a cow!. Milk it every day at the same time!. They prefer before dawn!.
Then you find a butter churn (check with your Amish friends to see if they have an extra one lying around)!.
Now, pour a bunch of fresh milk (real creamy) in the churn, and sit there all day pumping the handle up and down, up and down, up and down, up and down!. All day!. The chunky stuff at the bottom is butter!. Glom it out and mash it into butter molds (you do have your own butter molds, don't you!?) After it solidifies, you have your own butter! Good luck!. Www@FoodAQ@Com
Then you find a butter churn (check with your Amish friends to see if they have an extra one lying around)!.
Now, pour a bunch of fresh milk (real creamy) in the churn, and sit there all day pumping the handle up and down, up and down, up and down, up and down!. All day!. The chunky stuff at the bottom is butter!. Glom it out and mash it into butter molds (you do have your own butter molds, don't you!?) After it solidifies, you have your own butter! Good luck!. Www@FoodAQ@Com
Put a pint of heavy cream or whipping cream in the bowl of a stand mixer and beat with the whip attachment!. Beat it on medium speed way past the point of whipped cream (about 20 min)!. Put the butter in cheese cloth or a clean, lint free towel and rinse under cold water!. Rinse and squeeze until the water runs clear!. Squeeze out all excess water and open the towel!. You'll have butter!. Pretty simple!.Www@FoodAQ@Com
just beat whipping cream with electric beaters until it's thickWww@FoodAQ@Com