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Butter
May 31, 2020 2:08:36 GMT
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Post by Deleted on May 31, 2020 2:08:36 GMT
Anyone make their own butter? Help me out please.
I have access to fresh cream from a jersey cow. Been getting it off and on for 6 mos now. Last 2x I can’t get it to turn to good solid butter. Best I’m getting is more like soft serve. I rinse in cold water it somewhat solidifies and then I slap it in a container and freeze it.
I’m letting my milk come up to room temp. I’m using both a mason jar with a golf ball in it or a kilner manual butter churn. Same results. The butter churn advertises “butter in 10mins”. I’ve churned for 30 with no results.
Ideas on what I’m doing wrong?
Added: I’ve made butter several times over the years, never had issue before and I’m stumped and frustrated.
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Post by cccindy on May 31, 2020 16:56:57 GMT
Has your 'room temperature" changed? Needs to be cool.
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Butter
May 31, 2020 19:45:42 GMT
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Post by Deleted on May 31, 2020 19:45:42 GMT
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Post by paisley on May 31, 2020 22:05:25 GMT
Butter temp Butter Temperature 101 Butter temperature can dramatically affect the texture of baked goods, but terms like “chilled,” “softened,” or “melted and cooled” are imprecise. To clarify the nomenclature in our recipes, we came up with the following temperature ranges and tactile clues. (For best results, check the temperature with an instant-read thermometer.) CHILLED: About 35 Degrees Tactile Clue: Unyielding when pressed with a finger and cold to the touch Common Application: Pie dough Method: Cut into small pieces and freeze until very firm, 10 to 15 minutes. Result: Cold butter melts during baking, leaving behind small pockets that create flaky layers SOFTENED: 65 to 67 Degrees Tactile Clue: Easily bends without breaking and gives slightly when pressed Common Application: Cake Method: Let refrigerated butter sit at room temperature for about 30 minutes Result : Properly softened butter is flexible enough to be whipped but firm enough that it retains the air incorporated during creaming MELTED & COOLED: 85 to 90 Degrees Tactile Clue: Fluid and slightly warm to the touch Common Application: Cookies and bars Method: Melt in small saucepan or microwave-safe bowl and cool about 5 minutes Result : Melted butter is the key to chewy cookies and bars link
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Post by Deleted on Jun 1, 2020 0:51:07 GMT
Kitchen Aide mixer for the win! I shook a mason jar for a good 30 mins and all I got was thick cream. Googled and really read the directions on how to do it in a kitchen aide mixer and in 5-6mins butter! Yes. No more shaking for me.
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Post by paisley on Jun 1, 2020 1:52:02 GMT
I use a mason jar and ice...the ice does melt but the butter forms fine
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Post by Ozarks Tom on Jun 1, 2020 13:15:39 GMT
I remember when I was 4&5 years old we lived well out in the country north of Minneapolis, no electricity, chemical toilet.
When my mother would take me along to walk down the sand road a half mile to visit the neighbor lady they'd keep me busy churning butter, when I wasn't chopping kindling for the wood cook stove. The old wooden butter churn was just like those pictures in antique catalogs, and I'd stand there for what seemed like forever pumping up and down on that thing until I couldn't get the handle to move any more. Slave labor I tell you! Slave labor!
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Post by Deleted on Jun 1, 2020 13:22:11 GMT
I use a mason jar and ice...the ice does melt but the butter forms fine Do you make butter with goat milk? I love goat milk butter, but just can't seem to separate the cream effectively. Had a tabletop cream separator that kinda sorta worked, but loaned it to a neighbor. When she finally returned it, it didn't even work kinda sorta.
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Post by Txsteader on Jun 1, 2020 16:21:30 GMT
I inadvertently made butter w/ my hand mixer and heavy cream one day when I was trying to make whipped cream. I'd say that temperature matters but also wonder if, in the olden days when they used a churn, if the cream was cold.
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Post by themotherhen on Jun 1, 2020 18:13:08 GMT
I inadvertently made butter w/ my hand mixer and heavy cream one day when I was trying to make whipped cream. I'd say that temperature matters but also wonder if, in the olden days when they used a churn, if the cream was cold. From the reading that I have done some dairies were down by a spring or creek, presumably in order to keep things cool.
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Post by daw on Jun 1, 2020 21:38:58 GMT
If your butter is too soft .add ice cubes. Stir them a few minutes and you will have firm butter. Take the cubes out before they harden in the butter
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Post by paisley on Jun 2, 2020 0:39:32 GMT
48hour in the fridge and Turkey baster and I get pure cream
For larger quantity of milk I use Beverage Dispensers - It's glass with a tap at the bottom.I do have to tip it but I can drain the milk from the cream.
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Post by Deleted on Jun 2, 2020 14:01:24 GMT
48hour in the fridge and Turkey baster and I get pure cream For larger quantity of milk I use Beverage Dispensers - It's glass with a tap at the bottom.I do have to tip it but I can drain the milk from the cream. Good suggestions. I use the bev dispenser with Jersey milk, which is like, what? 25% milk fat? My girls are about 3 1/2% milk fat. Takes a LOT of skimming to get the cream...
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