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21. I buy 2 pints of whipping cream ,keep it cool,then put in a blender. At the whipped cream stage add a little warm water,when butter forms,put in a soup bowl,add cold water,beat ,pouring out water,continue until clear. Then add a pinch of salt. Great butter! 22. Using heavy whipping cream, I use the dough mixing option in my bread baker. I cover the top of the bread tube with plastic wrap to prevent splatters. I then set it to mix for about 20 mins. NO HEAT, When it is done, I pour the liquid off and the soft creamy butter remains. 23. British ingredients because the writer ie me is English. 24. Heavy cream will work for making butter. If you can't find it , look for whipping cream , which is almost identical to heavy cream. 25. I was always fascinated with the idea of making butter and as a bible college student sat one morning with my pastor while he milked the cow and then taught me the old fashioned method of making butter in the churn. It wasn't until years later that I accidentally made butter by overwhipping cream one day. Butter is so much better and much tastier than margerine. 26. If you have a food processor, you can pour in a pint bottle of heavy cream. The whole process takes a little less than 5 minutes. We live near a farm with it's own dairy store...Yum!!Dave in Maine 27. I make butter with my third grade students prior to our annual Thanksgiving feast. I pour heavy cream (sometimes called heavy cream for whipping) into jars and my students take turns shaking while I read a Thanksgiving story to them. They can tell when the butter separates from the liquid whey and forms a ball that makes a "plopping sound" against the jar. My trick is to use cream that is very cold, ice cold jars that are refrigerated, and I fill the jars about 1/4 to 1/3 full of cream. It works everytime and my students love it! 28. Enjoyed reading all the ways people have made butter! Simply put, if you can make whipped cream in a bowl, you can make butter. Just keep whipping it! I promise, it will turn to butter. While butter is still in the bowl, use the back of a wood spoon to press the "water" out - pouring off as you do, add salt if you like, put mixture in a covered container and keep refrigerated. Good stuff!! 29. Actually, that's the hard way to make butter. Let your heavy cream sit on the counter for 30 minutes, or until its room temperature. Put it in a stand mixer, and whip. Then whip some more. In about ten minutes, you will have a blob and some liquid. Put the blob in some cheesecloth, and squeeze out the excess liquid. voila, you have butter. Of course, heavy cream costs more than four sticks of butter in the store, so I guess you have to decide how much you want homemade butter! 30. I agree with the blender method. I used it a few years ago with fresh cream from a Jersey cow. Just make sure you're there to shut it off in time. After a while, it'll harden in just a couple of seconds. That's when you could burn out your blender! 31. I accidentally made butter when I over-mixed heavy cream trying to make whipped cream- with a hand-mixer, so I guess those work too. 32. When I was a child, a man who worked with my dad invited us over to meet his wife and baby. She had cows and taught us to make butter by separating the fat floating above the milk, placing it in a large pickle jar and each one of us kids shook it until it was white and creamy butter. Of course my dad loved it. But, I didn't care for it. Tasted too much like cream to me. I would like to try it again though. Now that I have matured to 50 years old! I thank you all for the many recipes using various ingredients. May God bless each of you. Thanks again. 33. It is nice to see that so many used to make butter when they were kids. We also kept a cow and my mother would make the butter, but we kids would do the shaking part..Off-hand I would say shaking is faster than rocking, but churning is churning. I've been thinking about making butter again. Thanks for the instructions. 34. My son tried making butter from heavy cream once. Do you ralize how much time and effort AND money it will take to make butter? It would cost three times as much to make your own, as it would to buy a pound of butter!!! 35. Your "How To Make Butter" receipt was a great reminder of How we made our own Butter, Ice Cream,Soap,and root beer with nose tickling carbonation. Memories of the old time, is always enjoyable. Thank You! Leroy Thompson 36. I make butter with organic heavy cream in my food processor. I know it is fresh. 37. Why don't they just use nervous cows that already shake? Think of the time it'll save. 30 minutes of shaking a jar vs. putting it in shopping cart? I just don't see the new fad happening... 38. Always made mt butter by getting raw milk ( unprocesed, direct from cow), leave in a glass gallon pickle jar on counter over night. At room temp put jar on my knee and shook while having coffee until ball of butter forms. Pour off buttermilk and refridgerate for biscuits, pancakes, and sour dough starter. Rinse butter thoroughly, add salt, and roll in long roll of foil, pinching ends shut.Chill... Let sit at room temp and cut into 4 inch logs to fit in butter dish. 39. The difference between the different creams is the butterfat content 1/2 & 1/2 or single cream is 18% whipping cream is 40%, double cream is 55% & clotted cream is 78%. Thats from memory from cooking school in the early 80's. So the results should be the same with all of them although with the lesser fat creams the yield of butter will be less & the water content more. 40. All that buttermilk you guys are creating can be used up in Irish soda bread; great timing what with St Patricks Day approaching! |
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