I just thought I'd say I made butter this morning and timed the churn to see how long it took. We got two and a quarter pounds of butter in 4 minutes and 45 seconds out of a gallon of cream. I think that is pretty fast but I'm not sure.
I don't think we are getting the water/buttermilk out of the butter very thoroughly. Does anyone have any hints? We have a butter paddle and a book that talks about pressing and folding but I'd like to have someone else show me how to do it right.
The kid is doing pretty good now. It is getting a little more playful and independent.
I don't think we are getting the water/buttermilk out of the butter very thoroughly. Does anyone have any hints? We have a butter paddle and a book that talks about pressing and folding but I'd like to have someone else show me how to do it right.
Peter
3 comments:
By the looks of your cream I saw recently in another blog I think all you need to do is add salt to it and you will have spreadable butter. Its so thick. Have you made ice cream with it yet?
Gp B
We found that the butter pattle never worked that well and asked a neighbor how she used to make butter. She told us to put the butter in a bowl of cold water and work it around in there, then dump the water off and get fresh water... You keep changing the water until it's clear, and then the buttermilk should be out of the butter. We tried this technique and it worked a lot better for us, so you may wish to give it a try!
Your kid is so cute! I just love when baby goats get to the playful, bouncy stage of their lives.
Hi Grandpa,
We've found that as the cream sits, it gets thicker but we can't skim off as much because it mixes with the milk. We get the most cream if the milk is only 24 hours old. Not any older or less. Then we get about a pint.
Hi Cora,
That is pretty much what we do already. The water gets pretty clear after a few rinses but it seems like there is still a bit of water in the butter after we're done. I don't want to sell butter to people in pound measurements and have too much water in it! We end up just squeezing out as much as we can and leaving it at that.
Thanks,
Peter
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