tag:blogger.com,1999:blog-7373525592618391216.post2944746878038319524..comments2023-10-12T08:24:32.710-04:00Comments on Cheesemaking Help, News and Information: Making Cultured Butter with Raw MilkDiecastSourcehttp://www.blogger.com/profile/17753023868955302901noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-7373525592618391216.post-7150794484271443752013-10-05T12:07:58.824-04:002013-10-05T12:07:58.824-04:00That's a great idea!That's a great idea!Jerihttps://www.blogger.com/profile/16311158553860253920noreply@blogger.comtag:blogger.com,1999:blog-7373525592618391216.post-3133221709634520072013-10-05T10:05:54.751-04:002013-10-05T10:05:54.751-04:00I am fortunate enough to own my own cow...LOTS OF ...I am fortunate enough to own my own cow...LOTS OF MILK!!! Eleanor is a 4 year old Holstein and we literally get 4 inches of cream off a gallon of milk which I ladle off. My kids are my "milkers and churners" I give them each a quart jar and they go to town. I also always save a jar or so for any visitors who stop by. They are amazed that they can take home butter after a 5 minute chat while they shake up "their" butter.Anonymoushttps://www.blogger.com/profile/09521161355512480564noreply@blogger.comtag:blogger.com,1999:blog-7373525592618391216.post-43798493665842719102012-05-31T07:50:37.683-04:002012-05-31T07:50:37.683-04:00Caroline,
Patrick was a guest blogger here, so he ...Caroline,<br />Patrick was a guest blogger here, so he isn't necessarily monitoring questions. Your best bet is to send any and all questions like this to our technical advisor, Jim Wallace at jim@cheesemaking.com. He's more than willing to help. (We funnel all questions to him.)<br />Good luck with your butter.Jerihttps://www.blogger.com/profile/16311158553860253920noreply@blogger.comtag:blogger.com,1999:blog-7373525592618391216.post-69517197722446632292012-05-31T01:10:34.352-04:002012-05-31T01:10:34.352-04:00when tried my blender it heated the cream ad turne...when tried my blender it heated the cream ad turned it into liquid, then i tried the betters and it fluffed a little and then turned into liquid again. my farmer said it has 85% butterfat, shouldn't my cream turn into butter. should i try my food processor? thanks<br /><br />-caorlinecarolinehttps://www.blogger.com/profile/05484011893040221107noreply@blogger.comtag:blogger.com,1999:blog-7373525592618391216.post-47289881053682142342011-10-28T12:40:12.878-04:002011-10-28T12:40:12.878-04:00Sweet cream butter is what most of us are used to....Sweet cream butter is what most of us are used to. Cultured butter is soured, so if you aren't used to this, be prepared, you may NOT like it!<br /><br />Sweet cream butter can easily be made in a blender, much faster than a butter churn. You may have accidentally made butter if you whipped your cream too long.farmladyhttps://www.blogger.com/profile/00828877409098357325noreply@blogger.comtag:blogger.com,1999:blog-7373525592618391216.post-7016050409801836662011-10-15T09:19:00.332-04:002011-10-15T09:19:00.332-04:00I should have mentioned in my earlier note that yo...I should have mentioned in my earlier note that you need a jar twice as big as the cream (equal cream and head space) for shaking.Kathiehttps://www.blogger.com/profile/01748896256622339251noreply@blogger.comtag:blogger.com,1999:blog-7373525592618391216.post-10200242574481457112011-10-15T09:17:31.512-04:002011-10-15T09:17:31.512-04:00I just shake it in the jar! So much less to clean...I just shake it in the jar! So much less to clean. Pull the cream out in the morning, add culture and let it sit on the counter. My later afternoon it's ready to shake - takes just 4 or 5 minutes. Then I just use the jar to wash it too. (keep adding cold water, shake and pour off). <br />(I use clabbered milk for my culture which I make myself and keep in the frig - feed it every couple days).Kathiehttps://www.blogger.com/profile/01748896256622339251noreply@blogger.comtag:blogger.com,1999:blog-7373525592618391216.post-36963973686998696162011-10-12T20:13:07.463-04:002011-10-12T20:13:07.463-04:00One little note--I use a food processor for making...One little note--I use a food processor for making butter. Three minutes if the cream is room temperature (I've read that 60*F is ideal). Also, I find it easier to separate the butter from the buttermilk if I make it before the cream thickens. I leave the buttermilk sit on the table in a jar, and the butter is never refrigerated in our house, so I figure the culture can finish its job then. I pull the cream out of the frig in the morning, add starter, and let it sit till late afternoon/evening, then make the butter. Works well for me! To make sour cream for other purposes (tacos!) I put the cream in a warm place for the first 12 hours, then leave out on the table another 12 hours or so and it thickens nicer.Anonymousnoreply@blogger.com