Butter recipe

(Tom Folta) wrote in message ...
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

I have always used a blender. A friend in Alaska taught me how. First
off, skim the cream off of whole milk or you can buy heavy cream in
the store, keep it refrigerated a few days before skimming or usinf
cream. Let cream get to room temperature. Put it in a blender and
just whirl it a bit, stop, whirl itagain over and over in short
spurts. Dont whiz the **** out of it. You will see yellow curds
starting soon. When they get more yellowish and a tad bigger, dump the
whey, add cold water and whirl again until the whey is white. dump
water, add a bit more water and continue process until you have
cleaned your butter and the water is clear. Leaving in the whey will
spoil your butter. As soon as my water stays clean, I drain it and put
butter in a few paper towels and roll out excess moisture, put it in a
bowl, salt to taste, let sit over night and voila!!!! Its great and
very easy!

: Its great and very easy!

-

yes, but why???????????????????????????
-
rosie
http://www.theawfultruth.com/





"Laureen" wrote in message
om...
: (Tom Folta) wrote in message
...
: 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
:
: I have always used a blender. A friend in Alaska taught me how.
First
: off, skim the cream off of whole milk or you can buy heavy cream
in
: the store, keep it refrigerated a few days before skimming or
usinf
: cream. Let cream get to room temperature. Put it in a blender and
: just whirl it a bit, stop, whirl itagain over and over in short
: spurts. Dont whiz the **** out of it. You will see yellow curds
: starting soon. When they get more yellowish and a tad bigger, dump
the
: whey, add cold water and whirl again until the whey is white. dump
: water, add a bit more water and continue process until you have
: cleaned your butter and the water is clear. Leaving in the whey
will
: spoil your butter. As soon as my water stays clean, I drain it and
put
: butter in a few paper towels and roll out excess moisture, put it
in a: bowl, salt to taste, let sit over night and voila!!!! Its
great and
: very easy!

Teeb wrote:

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...

Sorry. It'll be fine at normal room temperature for weeks. Not many
bacteria can survive growing in butter, and true rancidity takes a
much longer time than that.

Pastorio

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 from 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

Is anyone old enough to remember "clabbered" milk? The way to make
butter is to let the whole natural milk sour causing the cream to
separate. Then put it it a container and shake. The butter will quickly
collect and the remainder is buttermilk which is why it has that sour
taste.
Now my age is truly showing!
George

Tom Folta wrote:
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

George Parton wrote:

Is anyone old enough to remember "clabbered" milk? The way to make
butter is to let the whole natural milk sour causing the cream to
separate. Then put it it a container and shake. The butter will quickly
collect and the remainder is buttermilk which is why it has that sour
taste.
Now my age is truly showing!

There are *two* main ways to make butter. The one above that gives the
butter a bit of a hard-to-define but pleasant flavor twang.

And the other way is to use cream that isn't sour, *sweet* cream. So
when you see "sweet cream butter" on a commercial package, it means
that it was made with fresh, unsoured cream. It has nothing to do with
whether it's salted or not, as many people mistakenly believe. Both
kinds of butter can be salted ot unsalted.

The buttermilk made from sweet cream is sweet with the marvelous taste
of fresh milk. It's both buttermilk and skim milk.

You can only clabber fresh, unpasteurized, unhomogenized milk which
you can't easily get nowadays. The commercial processes currently in
use seriously mess with the balance of bacteria in the milk and even
more, mess with the proteins and sugars and everything.

And yes, George, you're obviously old. Catching up to me...

Pastorio

Tom Folta wrote:

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

In article , says...
George Parton wrote:

Is anyone old enough to remember "clabbered" milk? The way to make
butter is to let the whole natural milk sour causing the cream to
separate. Then put it it a container and shake. The butter will quickly
collect and the remainder is buttermilk which is why it has that sour
taste.
Now my age is truly showing!

There are *two* main ways to make butter. The one above that gives the
butter a bit of a hard-to-define but pleasant flavor twang.

And the other way is to use cream that isn't sour, *sweet* cream. So
when you see "sweet cream butter" on a commercial package, it means
that it was made with fresh, unsoured cream. It has nothing to do with
whether it's salted or not, as many people mistakenly believe. Both
kinds of butter can be salted ot unsalted.

The buttermilk made from sweet cream is sweet with the marvelous taste
of fresh milk. It's both buttermilk and skim milk.

You can only clabber fresh, unpasteurized, unhomogenized milk which
you can't easily get nowadays. The commercial processes currently in
use seriously mess with the balance of bacteria in the milk and even
more, mess with the proteins and sugars and everything.

And yes, George, you're obviously old. Catching up to me...

Pastorio

Tom Folta wrote:

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


Clabber milk.
My grandfather use to drink it all the time. He also used to make what
he called "country butter" It definitely had a different odor and
an...interesting flavor. I haven't had any of either since he died a few
years ago. Sure does bring back memories though!
--

370/295/270
Single malt scotch is awesome (NO it does NOT have carbs as DON'T vodka,
gin, rum, bourbon, etc generally)
Malt can be made low carb through the judicious use of yeast.
Low carb beer? Uh...yeah.
Read the books.
You can have more than eggs for breakfast.
Yes calories do count.
Ketosticks are not neccessary to lose weight.

Email: Actually my feet are big not medium.

George Parton wrote:

Is anyone old enough to remember "clabbered" milk?

My mother used to take 1 qt of buttermilk, mix it with enough
reconstituted powdered milk to make 1 gallon, then let it sit out on
the counter for a day or two and use it for making biscuits. It always
had a slightly sour taste in the biscuits.

She always called it clabbered milk, but I presume it just a method
for getting more mileage out of buttermilk (there are 13 children in
my family, so she was always looking for ways to cut costs).
~ ~ ~ ~
Sh0rtcircuit (Deb)
Clean out the junk.

Started LC 04/03/04
Me: 186/156.5/100 5'0"
Gunny: 280/233/180 5'11"
========
"Keep on keepin' on!"
[My Dad, 8/13/10-12/1/94.
His memory lives on.]

Bob,
I have always been under the impression that the fat (cream) does not
sour at the same rate as the rest of milk which is why it separates and
still has a different taste than the remaining milk. I know that we now
can keep heavy cream almost indefinitely if refrigerated.
It is fun to reminisce.....
George

George Parton wrote:

Bob,
I have always been under the impression that the fat (cream) does not
sour at the same rate as the rest of milk which is why it separates and
still has a different taste than the remaining milk.

Generally correct. Couple different things going on. Cream is
essentially milkfat; oil. Oils float on water. So cream rises to float
on the water-based component of milk.

Souring is several different things happening at the same time, but
for the sake of simplification, suffice it to say that the lactose is
being converted to lactic acid, hence the tang. There's very little
lactose mixed in with the fat. So less souring there.

I know that we now
can keep heavy cream almost indefinitely if refrigerated.

It's that ultrapasteurization. Milk products are heated to much higher
temperatures than they used to be and are, therefore, nearly
sterilized; take a much longer time to spoil. That's why you'll
sometimes get a "cooked' flavor from cream.

It is fun to reminisce.....

Yep. All except that smell from dipping a dead chicken into hot water
to pluck the feathers. A very gikky situation...

Pastorio

Bob (this one) wrote:
There are *two* main ways to make butter. The one above that gives the
butter a bit of a hard-to-define but pleasant flavor twang.

And the other way is to use cream that isn't sour, *sweet* cream. So
when you see "sweet cream butter" on a commercial package, it means
that it was made with fresh, unsoured cream. It has nothing to do with
whether it's salted or not, as many people mistakenly believe. Both
kinds of butter can be salted ot unsalted.

IIRC, I read that up until the 1920s most butter was made from clabbered
or soured cream, and a dairy cooperative that later became Land o' Lakes
was the first commercial distributor of sweet cream butter in the mid-20s.

I've never had butter from clabbered/soured cream. Is it possible to
make it from commercial sour cream?

--
jamie )

"There's a seeker born every minute."