How do i make white butter?!


Question: Does anyone here know the recipe?


Answers: Does anyone here know the recipe?

Use manufacturing cream if you can find it -Smart and Final carries it -heavy cream if you can't
Pour into the bowl of a Kitchen Aid mixer
w/ the pouring shield attached using the whisk slowly beat it until it starts to thicken
Increase speed until you reach the whipped cream stage
Continue to beat until you hear water splashing
Turn the mixer off immediately
The splash was the fat and the butter milk separating from each other
Gather up the butter in about four thicknesses of damp cheese cloth
squeeze the water out
Your butter is now ready to be shaped and used

i think you need special equipment to make your own butter, such as a churn. but if you have a church, recipes would be all over the internet as i am sure you already know!!

http://search.foodnetwork.com/food/recip...

Don't add yellow food color when you are churning the milk fat.

White butter is just real butter without the yellow dye added to it. It's made from pure cream and churned until most of the water content is separated from in. In short, buy a carton of whipping cream and shake it like crazy until you feel the thunk, thunk, thunk of the fat content forming. The solid chunk of substance is the butter (fat) but without the salt or yellow additive. It takes a lot of work, but you'll get it.

The reason butter is yellow stems back to ye olde days when we needed to differentiate the difference between lard and fat. Lard, being associated with pig's fat, shortening from cow's, and the fat rendered from the milk of the cow. All of them being naturally white and somewhat similar in consistency. Lard was far more solidified than shortening so there was little confusion between those two but with shortening and butter it wasn't as easy to distinguish between them because they both had a similar softening consistency at room temperature. So, in order to save confusion, butter was dyed a yellow colour and given a salt to differentiate by tase. By the way, the watery substance from churning the cow's milk into butter is called "buttermilk". Used in the traditional buttermilk pancake or biscuit recipes. Thus it's name: Butter milk. This is back in the days when nothing was wasted.

Leave your recipe plain don't add food color.





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