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Special for Monica re Butter making
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Bluebird    Posted 07-13-2001 at 14:23:54       [Reply]  [Send Email]
Monica, I make butter in my blender all the time with no problems. I find that cream that is pretty fresh is harder to turn into butter. I usually use the cream from a couple of skimmings and let it sit in the refrig. for a few days and thicken before making butter with it. Put it in your blender (not more than 3/4 full - I usually have a bit over half full) and put in on "blend". Go about your business until you hear the noise of the motor change pitch. It is ready to take out the butter then. You will have to "ball" it, wash it, work out the whey, salt to your taste and put it in a container for use. Good luck! P.S. You need a good motor on your blender as it will wear out a blender pretty fast when you use it for butter making!

Monica Duncan    Posted 07-14-2001 at 05:46:31       [Reply]  [Send Email]
Thanks Bluebird. Yes, I am finally making butter! I found out that I have to set my blender at the top speed, not the slowest, that the temperature of the cream has to be right (room temperature but not too warm), and that I needed to develope my hearing a little better so that I could sense a change in the sloshing sound of the blender. Odd, but it takes only about 2 minutes for the butter to form in the blender. It is yellow foamy stuff and I was expecting "blobs" to form! So that was my other mistake, blending it too long!
Question: Since I am using unpasteurized cream and we do not like our butter salted, how long will the butter keep in the fridge? Can I leave it out to spread more easily, or is that a no-no? Can the buttermilk be safe to drink after the cream was at room temperature? So far, I have been using it for making bread and feeding the cats but would like to try and drink it.

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