From Liquid Milk to Solid Butter
step-by-step with LOTS of pictures
- Why bother making butter yourself?
- Getting Started...
- Making Homemade Butter By Shaking
- Making Butter with a Stick Blender
- Don't Over-whip/blend!
- Traditional Butter Paddles
- Straining and Rinsing Your Soft Butter
- Interested In Making Your Own Butter?
- Other methods for making butter
- Butter Banter
Why bother making butter yourself?
That's actually a good question!
I took a food class on inflammation and learned one of key triggers from some people is dairy. For me dairy isn't as bad as several other foods. But as I got more and more into fine-tuning what I was eating, I found myself reading wider and wider on inflammation. It's annoying and there's no one way to deal with it. Then my sister (who took the same class and was grappling with the same issue but different foods) read me something out of book she'd found at the library one night.
While milk can be very inflammatory to some people (including her), it turns out that there is a whole family of nutrients in RAW milk that get destroyed by pasteurization (heating) and homogenization (permanent blending) which actually protect joints against calcification (a huge cause of inflammation). Wow, there was no mention of that the the class we took!
Lucky us, we live in a state where you can buy raw milk right from the producer at farmer's markets. But selling raw butter is not legal. We did some testing (a fancy word for eating) of the raw milk and my sister didn't have any reaction at all. I decided to commit to trying to only eat or drink raw diary and see if over the course of several months there is any change in my knees and ankles. And that's what put me on the path to making my own raw butter.
To make butter, you need to start with cream. Heavy whipping cream. This has the high concentration of butter fat you need.
This may sound wrong, but you will want to let your cream sit out at room temperature for about 8-12 hours. This allows it to sour ever so slightly. This actually makes it a lot easier to get the butter fat to come together.
Pour your thickened cream into a jar that is twice as big as the volume of cream. You need the space, especially if shaking.
Making Homemade Butter By Shaking
a straight-up butter-making method
Making Butter with a Stick Blender
from cream to soft butter
After the cream has sat out for a while, it thickens and sours slightly.
One of the tricks to making butter is to make sure you do not over-whip or over-blend the butter. It won't be a total disaster if you do, but when that happens it means that too much buttermilk gets mashed in with the forming butter fats. This makes permanent soft butter spread and not firm butter.
Don't feel bad if this happens! Your soft, spreadable butter will still taste good. But be sure to eat it more quickly, as the increased buttermilk can lead it to spoil faster.
Traditional Butter Paddles
for draining and firming up the butter
Birch Wood Butter Paddles 8.5 Inch
These are the traditional paddles used to drain butter and make it more firm. Basically they help squeeze water and excess buttermilk out of the butter fat.
Straining and Rinsing Your Soft Butter
firming up and finishing the butter
Once rinsed, the butter starts to become more firm and look like commercial butter.
Interested In Making Your Own Butter?
Are you going to give butter-making a try?
teamnana Mar 22, 2013 @ 9:04 pmI did this when my kids were young. Now, I'll have to try it with the grandkids!
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Euryale Mar 24, 2013 @ 10:09 amThat's a great idea and I'm sure they'll love it!
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elynmac Mar 18, 2013 @ 7:55 pmNo raw milk in China. I wouldn't trust their TB testing, which all raw milk producers do in the US. BUT, I love the idea. Raw milk is an excellent food, and I adore milk. I wish I lived in your state!
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Graceonline Mar 18, 2013 @ 5:57 pmAh, Squidoo's polls are broken still, so can't vote, but I'd love to get a butter churn and start making my own butter. My grandmother made her own, and when we visited, we children always got to churn the butter. We took turns, and our turns never lasted long enough.
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