Butter: Who Churns Their Own?

[mrb627]

Anybody make their own butter on a regular basis?
Seems easy enough and I would expect it to be better than
anything you could buy in a stick at the grocery store.

Malcolm

 

[mrb627]

How to Video...

 

[rp2813]

The last time (and the only time) I churned butter was in kindergarten. 

 

If -- and that is an enormous IF -- things haven't changed much, I'd wager that kindergarten classrooms are where most of the small-batch butter in this nation gets churned.

 

[norgeway]

Many people

Who live out of town, as we say in the South, in the "country", still have cows and churn, there is nothing better than real whole milk...the kind with the cream floating on top of it,my Grandmother had a Dazey Churn, it was a big square thing with a crank on top of it, she could really turn out some butter with that thing, and it was about a million times better than what you buy, likewise the buttermilk made much better biscuits, this old stuff you buy really isnt buttermilk, its made not as a by product of churning butter, but by adding a culture to pasturized milk .

 

[cuffs054]

What is the reason he kept taking the butter off the paddle when he changed the water? Seems like it would be easier just to drain and add fresh water. I noticed he didn't add salt but that could go in last(?)

 

[whirlykenmore78]

Extremely easy to make homemade butter

in a food processor.  I did it many times for special occasions when I worked at the restaurant.  Just poured about a quart of heavy cream and a pinch of kosher salt into the Robot Coupe and in less than 3 minutes the butter would form.  I would strain it through a coffee filter and roll it in plastic wrap for easy portioning. 

WK78

 

[maytagbear]

I have made butter--

however, it's not economically sound, the way I use butter for baking. Fortunately, there's a high quality locally produced butter, Sumner's, and it's on markdown at the store every few months, and I stock up then. I just feel uncomfortable with less than two pounds of butter in the fridge or freezer.

Furthermore, it is very challenging to find cream that has NOT been ultrapasteurized, and Ultra is not as good for butter, I think.

Lawrence/Maytagbear

 

[twintubdexter]

Churning your own butter sounds like an awful lot of work, probably expensive too even if you have a cow in the garage. In "Pioneer Women" Ethel churned a small plate of butter and it cost her $23.75 and that was in 1952. That translates to $205.00 today. I think a pound of Imperial is about 79 cents and once it's in your butter dish who knows?

 

[mrb627]

Video

From the video above, it doesn't appear that it is all that difficult to prepare in a food processor or stand mixer.  I think the mistakes I have made in the past have been failure to rinse/extract all the buttermilk from the butter.  Resulting in butter that barely lasted a week in the refrigerator.

 

I think butter for baking, store bought is fine.  But for use as a condiment, homemade cannot be beaten.  There's just no comparison.

 

Malcolm

 

[fido]

I'm hoping to keep goats at some stage and would certainly like to make goats milk cheese but would probably also have a go at butter. The incentive here in Hungary is that I can only get unsalted and I would prefer slightly salted. I end up sprinkling salt on the bread after spreading the butter.

 

[frigilux]

Interesting! Homemade butter on homemade bread sounds really good, doesn't it? Haven't ever made butter, but will definitely give it a try. Thanks for sharing the video, Malcolm.

 

[petek]

I can't find the recipe instructions at the moment but have made garlic butter in the blender. IIRC  You put some ice cubes in the blender and a cup of cream along with a clover or two of garlic and whiz away until the cream turns to butter then you press it all thru a tight sieve or cheesecloth to remove the water then refrigerate.  It was very simple to do and delicious. When I find the instrx I'll copy it. 

 

[jeb]

goat butter

Fido- very hard to make butter from goats milk, not enough fat content. I have made pounds and pounds of butter both from unpasturised and pasturised cream, in churns and with mixers, and in my opinion the mess, expense and time don't out weight the ease of a pound of GOOD store bought butter. jeb

 

[vintagekitchen]

We sometimes made our own butter growing up on the farm, now I buy real hand churned butter and fresh buttermilk from the local Amish for special dinners, fancy baking, and holidays. The rest of the time it's blue bonnet margarine around here.