Butter recipe

several weeks ago someone posted in here on how to make butter

all I remember is putting milk in a jar and screwing on the lid and
shaking it
I don't remember any of the other ingredients etc

Can anyone help me

Thanks

Tom,
I've made if before.
I just took whole milk and shook and shook until I saw all
the butter. Then you drain the liquid off.
I can't recall how long it took.......maybe 15 minutes.
Add salt if you like,
Susie

several weeks ago someone posted in here on how to make butter
all I remember is putting milk in a jar and screwing on the lid and
shaking it
I don't remember any of the other ingredients etc
Can anyone help me
Thanks

It will take forever if you're using plain milk, even whole milk. Heavy
cream, and if you can get some that is not *ultra-pastuerized*, even
better.. then shake shake shake... shake... shake shake.. or put it in your
mixer and let it run.. the cream will whip then get past that to butter.
Drain off the whey that stays behind and beat in a tiny bit of salt if you
like it that way..

Teeb


"Susie" wrote in message
...
Tom,
I've made if before.
I just took whole milk and shook and shook until I saw all
the butter. Then you drain the liquid off.
I can't recall how long it took.......maybe 15 minutes.
Add salt if you like,
Susie

several weeks ago someone posted in here on how to make butter
all I remember is putting milk in a jar and screwing on the lid and
shaking it
I don't remember any of the other ingredients etc
Can anyone help me
Thanks

Teeb,
You are absolutely right. It was cream that I had used. I got it from
the farm my brother had quite a while back.
Glad you wrote in,
Susie

It will take forever if you're using plain milk, even whole milk. Heavy
cream, and if you can get some that is not *ultra-pastuerized*, even
better.. then shake shake shake... shake... shake shake.. or put it in
your
mixer and let it run.. the cream will whip then get past that to butter.
Drain off the whey that stays behind and beat in a tiny bit of salt if you
like it that way..
Teeb

I grew up on the farm and really hated butter. I was so happy when
Mom finally brough home some store bought margarine and homogenized
milk with out that awful cream on top.
..
The cream was skimmed off the top of the milk and every week or so,
we would churn the collected cream into butter. Mom would drink the
butter milk but none of the kids would touch it. YUCK!

We had a crock churn with a handle, and a mixer type churn with
paddles that fit on a gallon jar. But mostly, we just used a wide
mouth gallon jar and would shake it for about an hour, then catch the
butter in cheesecloth and pat into blocks.

Pj





On Wed, 19 May 2004 14:05:39 GMT, "Susie"
wrote:

Teeb,
You are absolutely right. It was cream that I had used. I got it from
the farm my brother had quite a while back.
Glad you wrote in,
Susie

It will take forever if you're using plain milk, even whole milk. Heavy
cream, and if you can get some that is not *ultra-pastuerized*, even
better.. then shake shake shake... shake... shake shake.. or put it in
your
mixer and let it run.. the cream will whip then get past that to butter.
Drain off the whey that stays behind and beat in a tiny bit of salt if you
like it that way..
Teeb

hi there!

use heavy cream - place it in a glass jar with a
tight lid and shake shake shake until you see butter!

the "liquid" in the jar with the "butter" is actually
real buttermilk -

remember that fresh butter without salt has a shorter
shelf life - adding a few pinches of salt will make the
butter last longer -

also, no matter what you have heard , keep the butter
in the frig -

"TasTyMorsL" wrote in message
...
hi there!

use heavy cream - place it in a glass jar with a
tight lid and shake shake shake until you see butter!

the "liquid" in the jar with the "butter" is actually
real buttermilk -

remember that fresh butter without salt has a shorter
shelf life - adding a few pinches of salt will make the
butter last longer -

Butter can be frozen.


also, no matter what you have heard , keep the butter
in the frig -

Lets not start this again. I have eaten butter left out all my life. I
somehow am still living. My parents always did that as well. It just
tastes much better when left out, like a fine cheese that must be served at
room temperature. It doesn't pick up on that refrigerator flavor either.
Many people leave butter out. It spreads better as well.

Enjoy,
Curt

Yep, lol.. my grandmother always left it out too. Well it *did* get put in
the fridge overnight but she took it out in the morning when she was fixing
breakfast and it would sit out all day, nice and soft and easy to spread.
You wouldn't leave out huge amounts as after several days it *will* get a
bit off tasting and then go rancid and really nasty... I leave no more than
a stick out at a time and it's gone in a couple days. And yes, it can be
frozen. If you keep it in the fridge for longer term storage, put it in
ziplock bags and that will keep it fomr picking up odors and off flavors.

Teeb



"curt" wrote in message
...

"TasTyMorsL" wrote in message
...
hi there!

use heavy cream - place it in a glass jar with a
tight lid and shake shake shake until you see butter!

the "liquid" in the jar with the "butter" is actually
real buttermilk -

remember that fresh butter without salt has a shorter
shelf life - adding a few pinches of salt will make the
butter last longer -

Butter can be frozen.


also, no matter what you have heard , keep the butter
in the frig -

Lets not start this again. I have eaten butter left out all my life. I
somehow am still living. My parents always did that as well. It just
tastes much better when left out, like a fine cheese that must be served
at
room temperature. It doesn't pick up on that refrigerator flavor either.
Many people leave butter out. It spreads better as well.

Enjoy,
Curt

I agree that it is safe to leave it out but I disagree on the taste. I love
it cold, melts on your tongue like ice cream. Since I no longer eat bread I
have nothing to spread it on so I have no need to have it spreadable.

In ,
curt stated
|
| Lets not start this again. I have eaten butter left out all my life.
| I somehow am still living. My parents always did that as well. It
| just tastes much better when left out, like a fine cheese that must
| be served at room temperature. It doesn't pick up on that
| refrigerator flavor either. Many people leave butter out. It spreads
| better as well.
|
| Enjoy,
| Curt

FOB wrote:

I agree that it is safe to leave it out but I disagree on the taste. I love
it cold, melts on your tongue like ice cream. Since I no longer eat bread I
have nothing to spread it on so I have no need to have it spreadable.



They now have these containers -- butter softeneres -- that you fill
with cold water in one part and put the butter in the other part. It
keeps your butter soft in the fridge, and keeps it cold out on the table.

--
Olena Fitza
Avon Independent Sales Rep