December 26, 2011 at 4:50 pm #256298December 26, 2011 at 11:06 pm #516882
I lived on a farm for a year when I was a child. We would collect the cream (that is, mum would), pour it into a large glass jar, add a bit of salt and a marble or two and we’d shake the daylights out of it 😀 I can still taste that butter!December 27, 2011 at 9:29 am #516883
Thats how we used to do it too! But it concerns me now that we were eating tiny chips of glass in our butter… i worry too much!December 27, 2011 at 11:46 am #516884
Yeah, reckon that might just be overkill in the worry department 😉 I’m fairly sure that would have created tiny bleeds in the gut, so black poops and someone would have noticed 🙂
We still use glass jars for our milk, but because I don’t like to skim the milk (only time I do is to make ice cream), unlikely I’ll make butter. Course, I never actually put a marble in the jar and shake it 😆December 27, 2011 at 12:38 pm #516885
Make butter! Its so much nicer, and cheaper than buying it. With a stand mixer its too easy! I enjoy doing it though…February 4, 2012 at 1:19 am #516886
Home made are best.It sound cool.I’ll want to start make butter with a good quality organic cream.February 4, 2012 at 10:38 am #516887
crystal post=333724 wrote: …and cheaper than buying it.
How so? Wouldn’t it be much more expensive buying the cream to turn into butter?February 4, 2012 at 12:31 pm #516888
I just put cream in my Kenwood and use the ballon whisk till it turns to butter.
I use the butter milk for scones, have successfully frozen it for later.
I don’t put salt in as there is enough salt in our dietNovember 19, 2012 at 6:58 pm #516889
I made some today and wondered why it took ages to turn into butter- turns out you need your cream at room temperature- not straight out of the fridge 😉
I put chopped herbs and garlic in mine and it looks and smells divine.November 21, 2012 at 10:09 pm #516890
A while back I bought a glass butter churn on Ebay,for just under $100, paid a bit much but I was desperate to have one. They work like a dream lots of elbow grease but if you have ya few willing kids to do the turning it’s a breeze :clap: the butter was wonderful!April 1, 2013 at 8:34 pm #516891
I only have homemade butter too, thanks to my Thermomix and Fleurieu Milk Co cream – I didn’t know about the room temperature bit though and have never had any problems with the cream straight from the fridge. Will see if it makes a difference next time.April 2, 2013 at 3:26 am #516892
Bron post=333692 wrote: I lived on a farm for a year when I was a child. We would collect the cream (that is, mum would), pour it into a large glass jar, add a bit of salt and a marble or two and we’d shake the daylights out of it 😀 I can still taste that butter!
You don’t need the marble. You just need a jar and some patience.
Here’s a Youtube vid on making butter. Very simple, very delicious. It also explains why it’s better to use cream at room temperature.
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