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Country Discussion Topics
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Home made butter recipe
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Regina Dillard    Posted 10-16-2003 at 12:59:20       [Reply]  [Send Email]
My son has to make home made butter for a school project. I know how to do it, but can I substitute real cows milk for something else? Will it still work? I was told I could use whipping creme? Is this true?


Brian-2N    Posted 10-17-2003 at 12:36:00       [Reply]  [Send Email]
Heavy cream and whipping cream, although packaged differently, are the same. Do not use light cream or store bought milk for the reasons listed below. If you can buy raw milk like I can, the cream will separate out because it is not homogenized. Pour it off and use it.
Unlike making whipped cream, the cream for butter should be warm. If it's too cold you'll make whipped cream.


screaminghollow    Posted 10-17-2003 at 02:23:23       [Reply]  [No Email]
Cows milk as in from the store? Long tedious process for a pat of butter. Almost all milk sold in the store is homogenized and would need to be seperated again. Easiest way to seperate is to freeze solid and then thaw out. Once the cream comes to the top, skim that off, warm to room temp. place in a tall jar or plastic container with a leak proof lid, should be about 3 times the volumne of the cream, and rock in back and forth for about an hour. Considering that most store milk is 4% butter fat, if that, you'd get around 2.6 oz of butter from a half gallon of milk, under ideal conditions. 2.6 oz is what, two heaping tablespoons maybe ? Actually it is closer to a half of a standard 1/4 lb stick of butter. roughly 1/3 cup
As others said, it is easier, and far less trying on the attention span of yer youngin, to use heavy cream to start.


homesteadmom    Posted 10-16-2003 at 17:22:14       [Reply]  [No Email]
Yes, whipping cream. If you wanna make it easier on him, get it to 70 degrees first. An even easier way is spin it in the food processor a few minutes till it looks flaky, then put it in the jar and rock it while rocking in the chair. I have good jersey cream to spare if you'd like me to mail it,lol. Then it would be good and soured. Good luck!


ATW/WA    Posted 10-16-2003 at 13:44:50       [Reply]  [Send Email]
Regina;

Try "heavy cream" you will need the butter fats in it to make butter.

You should be able to use a small jar, 4-8 oz., fill it a little less than 1/2 full.

Then have the little scientist shake the "crop" out of it. You should see "butter" starting to clump after 10-15 minutes.

He will have to shake may be 1/2-3/4 hour( depending on how hard) to get it into a little chunk of butter.

You will want to add a dash of salt for flavor and to discourage microbial growth, after separating from the milk residue. He may want to chill it in a small bowl, sitting in a cerial bowl of crushed ice, while massaging it with a chilled spoon. That will work out the rest of the milk.

If you're taking it to town with the eggs for sale, they like to see it pressed in to the butter mold.

Icecream is a "more fun project" for little scientist.


HTH
ATW/WA



bulldinkie    Posted 10-16-2003 at 13:24:05       [Reply]  [Send Email]
I think thats how I made it once heavy cream. wasnt planning to just turned out butter.


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