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How to Make Your Own Butter!
#1
That's right, make homemade butter IN YOUR HOME that will make Paula Dean proud! It's easy. I've been enjoying homemade butter for a long time but I've been buying homemade butter from the local Amish. Well, I decided to look up how its done and try my hand at it. Making butter conjures up images of the early settlers sitting on the front porch slaving away at the old fashioned butter churn. Well, I've found out you don't need to get any fancy equipment nor is it an all day affair full of labor. Now i already made a half a quart this morning, the pictures below will be of the cream I had left. Although there are probably many other methods out there, this is how i did it.

What you'll need...

- Two, 1 quart mason jars with rings and lids
- 1 quart of fresh heavy cream
- A container for the resulting buttermilk
- A funnel
- Saran wrap
- Source of water
- 1 teaspoon of salt (optional)
- Strong wrists!!!

[Image: IMG_20130331_212220_zps49f92d12.jpg]

Now I got my heavy cream from a local Amish creamery and it was very expensive. I paid $7 for a quart for fresh local cream. Next time I make butter I will try store bought cream but I suspect it may not taste the same. Also note, if you get local cream that the butter will turn out more yellow and probably taste better during the summer, this is due to the level of carotene in the milk. Carotene comes from the grass they eat so naturally they will eat more grass in the summertime making a more yellow butter. The Amish guy I bought the cream from prefers summer milk for his butter and he said they will make enough in the summertime to last the rest of the year, I tend to trust he would know best considering they are masters at being self sufficient.

You will want to set your cream out overnight or at least 12 hours before you plan on making your butter. You want the cream to reach room temperature or around 60-70°F.

Once your cream is up to room temperature, fill your quart mason jars no more than half way and seal them.

[Image: IMG_20130331_212615_zps073113fc.jpg]

Now you shake, and shake, and shake, and shake some more. When you are done shaking, shake some MORE! This is where the strong wrists come into play. If you can include the whole family, this makes a great family project. Don't stop shaking though! Don't give up! I began thinking I was tricked by the internet again and that mason jar butter was a hoax but DON'T GIVE UP!

Your cream will start to form a very thick whipped cream in the jar after about five minutes but keep on shaking. This is when you really need to be aggressive. Shake it some more, and shake it even more. Did I forget to mention SHAKE!

[Image: IMG_20130331_212908_zpsf5caca14.jpg]

[Image: IMG_20130331_213451_zps1fe50d4b.jpg]

The first batch I made I think I added too much cream because the whipped cream filled my jar. I poured out half of the cream in another jar so I had more room to shake it around. If this happens to you, just separate it and do the same as I did.

You know you're on the right track when the cream starts to get really thick and no longer covers the entire inside of the jar.

[Image: IMG_20130331_214637_zps141083f5.jpg]

After about 20-30 minutes the cream will start to change and it'll transform FAST. You know you are getting close when you can start seeing through the glass and then finally you'll start to hear the mass thumping inside. Keep shaking! After a very short time the butter will magically form and you can definitely see the separation. What you're left with is buttermilk and butter! This is the point that will excite you and you will see the results of all your hard work.

[Image: IMG_20130331_215129_zps2888e371.jpg]

[Image: IMG_20130331_215207_zps71dd399d.jpg]

The next step is to strain out the buttermilk into your container you picked to use. I just unscrewed the lid and held the lid on lightly and poured the buttermilk out.

[Image: IMG_20130331_215334_zpsfe5c0bd0.jpg]

Next you need to rinse the butter. Fill the jar with the butter in it about halfway with cold water and reseal. Shake it a few times and pour the water out in the drain being careful not to spill the butter you just worked so hard to make.

[Image: IMG_20130331_215555_zps50259045.jpg]

Finally, take out your butter and give it a good squeeze. You want to get the rest of the water and buttermilk out before you store it. Now is the time to add your salt if you want salted butter. Use one teaspoon of salt for the entire ball of butter you get from a whole quart of cream. Work it in by hand until evenly mixed. I found the best method is to make a hole in the center and pour in the salt. I then closed it up and squeezed and folded, squeezed and folded until mixed. Set it on some Saran wrap, wrap it up and put it in the fridge.

[Image: IMG_20130331_215754_zpse96543c5.jpg]

[Image: IMG_20130331_220016_zpscd08984b.jpg]

[Image: IMG_20130331_220625_zpsfa51a7ab.jpg]

Now you're done! That's it! Enjoy some fresh homemade butter with the steps used above and you'll never want to go back to store bought, trust me. A quart of heavy cream yielded me about 2.5 sticks of butter and almost a pint of buttermilk. Use the buttermilk to make pancakes and top it off with your fresh butter!

I hope this helped some and inspired others, if you have any comments or suggestions let me know. Have another method? Please share!
[Image: picsay-1358258813.jpg]
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#2
To everything, churn, churn, churn
There is a season, churn, churn, churn

Much more useful and less ridiculous than a "shake weight."
gascolator, proud to be a member of pa2a.org since Nov 2012.
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#3
If you're gonna do this a lot, you might want to get one of these.

[Image: DPC_M-232_PaintShaker.jpg]

But good job though, it sounds like a fairly simple process other than the shaking.
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#4
Would it be too stiff to just use a kitchen aid mixer and paddle?
Error 396: Signature cannot be found.
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#5
Does it matter if one wrist is stronger than the other?
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#6
Next trip to my dairy, I'm gonna see if they have any butter milk.
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#7
streaker69;92635 Wrote:If you're gonna do this a lot, you might want to get one of these.

[Image: DPC_M-232_PaintShaker.jpg]

But good job though, it sounds like a fairly simple process other than the shaking.

The thought of one of these crossed my mind about 15 minutes into my first batch. I think one of those would work great!

RugerGirl;92637 Wrote:Would it be too stiff to just use a kitchen aid mixer and paddle?

I saw a couple methods doing this very thing. It will make the butter just the same I guess. If you want softer butter the Amish guy I bought the cream from said about adding canola oil or olive oil to the finished batch to make it softer. Next time I will try this. I will have to admit that the butter I made set up real hard even after letting it sit out on the table at room temp.

Emptymag;92639 Wrote:Does it matter if one wrist is stronger than the other?

I'm ambidextrous, so idunno Tongue

streaker69;92640 Wrote:Next trip to my dairy, I'm gonna see if they have any butter milk.

Cool, let me know how much the cream was there if they have it too. Curious about prices.
[Image: picsay-1358258813.jpg]
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#8
gascolator;92634 Wrote:To everything, churn, churn, churn
There is a season, churn, churn, churn

Much more useful and less ridiculous than a "shake weight."

Makin' Butter!

[Image: zKI9T.gif]

This thread has met thinking of a way to make a butter churn, once I get my dust collection system built, I may have to build one.
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#9
RugerGirl;92637 Wrote:Would it be too stiff to just use a kitchen aid mixer and paddle?

My mother in law uses hers. She got a hand crank one, I think from lehmans? It worked fine, but was a bit o a hassle. Now she uses her kitchen aid mixer, and sends us butter every so often.
This will be the best security for maintaining our liberties. A nation of well-informed men who have been taught to know and prize the rights which God has given them cannot be enslaved. It is in the religion of ignorance that tyranny begins. -Ben Franklin
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#10
Wait! This is a shooters and reloaders board. Why not use a reloaders vibrator or tumbler to mechanize the operation?
I swear, by my life and my love of it, that I will never live for the sake of another man, nor ask another man to live for mine. - Ayn Rand
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