Wednesday, June 29, 2011

Making butter from cream

Since we got our jersey cow about two weeks ago we’ve had a fabulous time with many different dairy products. The first thing we did after seeing the fridge fill up with milk is try making butter. There are many blogs and video’s on the subject. They all make it look super easy so we decided to give it a go.

We started with a few of these bad boys. That’s a lot of cream from Rosebud. I hope you can see the amount of cream at the top.

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Another jar. I just love seeing milk in my fridge. Ringo commented that we usually try to stop them from drinking so much milk and now we let them have all they want. They were such deprived children. Glad he can never complain about having no milk when he’s older.Chicken 017

We ended up with a whole heap of cream and instead of doing a smaller amount at one time we through it all in the Bosch mixer. This is about a 1/2 a gallon I’m guessing.

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I wasn’t sure doing so much at one time would work but after about 20 minutes the butter started to turn and we got some nice golden yellow spring butter. We drained the butter from the butter milk then added cold water until the fluid was pretty clear.

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Here we are using a wooden spatula to work in salt and squeeze out any left over fluid.

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I usually don’t eat butter. It’s kind of gross. I found myself sneaking a taste of the butter and realizing it tasted like sweet cream. Very nice flavor and consistency.

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This was a cool part. This butter mold was Milly’s grandma’s on Greybeard’s side. She used this thing when she was 20 to 30 years old which just so happens to be like 80 years ago.

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Filling the mold with butter.

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Milly looks like a professional butter molder.

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Plop. Push the whole thing out and you got a block of butter.

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OK. She’s only semi professional. More like little league butter molder but it came out pretty good none the less.

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When we get to be better at this process this should equal out to 16 ounces which is 1 LBS.

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We got two of these blocks of butter from the cream above. I’d guess it was 1.5 lbs. to 1/2 a gallon of cream. Not too bad although the butter is gone already so I guess we’ll have to do another batch up tonight.

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