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Topic: Make ur own BUTTER  (Read 20049 times)
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« Reply #10 on: July 30, 2010 01:13:59 PM »

Wow! That looks amazing! How long did it take you to churn that batch? I dont have one of those awesome self contained mixers so me and my handy hand blender would be doing all the work. Also if you dont freeze it how long is is good for? Oh and one more thing how much does one 1/2 gallon ( or what ever the size you have there) make?

Thanks for the information I have to try this now!
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« Reply #11 on: July 30, 2010 06:39:11 PM »

One of the things she mentioned was home made butter but I had no clue how to go about making that and haven't had time to research it yet.  Thanks for all the valuable information, and especially the pictures.

So, to flavor it, you can add salt like stafishtaylz said...what else can you do to it?  I know my doctor said something about almond butter...is that the same thing as this, just with almonds or almond oil added?  Hmmm...

salt is not really needed to make butter, it just enhances the flavour a little but when you are cooking cakes etc you should always use salt free.
as SnoCro said, Thanks for that too Smiley , you can use any flavour you like, herbs, garlic, you really have no limit to what you can add.
SnoCro has already answered the almond paste one so I will leave it at that as I ca ad nothing more.

This looks like something that kids could help make. I love the simple nature of this and the "freezability"! Thanks for posting!

we did this at school when the kids were little, you can use a babyfood jar a a tad of cream and just shake it. Kids love it we gave them a dry savoury biscuit to taste it with.

What type of cream did you use?
any full fat cream, the beating solidifies the fat removing it from the liquid.
I used whipping cream in this post as I can get it in 2 litre bottles.

Wow! That looks amazing! How long did it take you to churn that batch? I dont have one of those awesome self contained mixers so me and my handy hand blender would be doing all the work. Also if you dont freeze it how long is is good for? Oh and one more thing how much does one 1/2 gallon ( or what ever the size you have there) make?

Thanks for the information I have to try this now!

It takes about 5-10 minutes to do a batch I use about 600-700 ml per bowl as near the end it tends to spit liquid out at you.

You can use any hand held beater also, my husband has accidently made butter with a tuperware cream jar thingo, he was suppose to me making vanilla cream for a birthday cake and instead we got vanilla butter, don't limit yourself to a machine to make it, you can do it anything, even a whisk and jug but it will take longer and give you a good workout too,  Cheesy

from 6 litre of cream I got aprox 1-1.5 litre of butter milk , which I use in cooking it makes really nice pancakes and freezes well.
and about 5-6 500g bags of butter.
it depends on the brand and fat content of the cream as to how much you with yeild.

I keep it in the fridge for a 1-2 weeks but I tend to freeze mine in bags and just break some off an thaw it as I need it, this way it lasts longer.

Thanks for all your comments. I just love making butter and stumbled accross how to by accident some years ago.
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« Reply #12 on: July 30, 2010 07:49:14 PM »

This is such a great post! Didn't know butter is this easy to make.  Thanks for sharing! I will make some soon! Smiley
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« Reply #13 on: July 30, 2010 08:09:44 PM »

another thing that is a must do! thanks for letting me know it's not that hard!  Cheesy
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« Reply #14 on: July 31, 2010 04:47:42 AM »

Quote
This looks like something that kids could help make. I love the simple nature of this and the "freezability"! Thanks for posting!

we did this at school when the kids were little, you can use a babyfood jar a a tad of cream and just shake it. Kids love it we gave them a dry savoury biscuit to taste it with.


YES!!  I did this with my daughter a few months back and she loved it!  It's neat for them to see the process and know how things are made.  We used a jar and added some marbles to the cream before shaking it up.
« Last Edit: July 31, 2010 04:48:14 AM by atsuko » THIS ROCKS   Logged

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« Reply #15 on: August 01, 2010 07:13:37 AM »

That looks really good!
How long does it take in the mixer? 
I really need to get a stand mixer... oh one of these days when I figure out where the store it when it's not in use...
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« Reply #16 on: August 02, 2010 01:30:13 AM »

it only take about 10 mins with a mixer, even a hand held one,
Basically whip the cream however you normally would and then keep beating it.
so simple.
I am lucky I have a walk in pantry, which is full, but I store my bench mixer( it's a kenwood) in there
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« Reply #17 on: August 04, 2010 06:18:17 PM »

try cinnamon & honey in your butter also. soooo delicious on spice bread!  Cheesy
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« Reply #18 on: August 07, 2010 04:13:17 AM »

Oh man, this is soooo tempting, but I have a feeling that butter making would not go over well with my other half.  lol!

I still want to do it at least once just to taste the difference.
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CraftyDeJa
« Reply #19 on: August 07, 2010 06:48:37 AM »

Oooh, I love homemade butter. When I was a Brownie Girl Scout we use to make it in jars. Just put the cream in a jar, close the lid real tight and shake!! Then get the crackers ready.  Delicious  Grin
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