making butter

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My brother asked me the other day to see if anyone could tell him how, or if he could make butter from products bought at the grocery. He said that would be something he would realy like to attempt. I thought I saw a posting somewhat to that effect not long ago, but could not find it again.Thanks for any help given, and I promise to let you know how it turned out.

-- Tim (goathillfarm50@aol.com), March 03, 2002

Answers

Since we arent on the "farm" yet, and we have no cow, We use heavy whipping cream and make butter. We get it from the dairy section at our local KROGER store and it turns our great. Because of the price, we only do this for special occasions. Happy churning.... Kristean

-- Kristean Thompson south central In. (pigalena_babe@yahoo.com), March 03, 2002.

buy whipping cream at the store. Put it in a jar with a tight fitting lid. Shake in sharp jerks till your arm falls off or till butter forms into a clump which ever comes first. Drain the buttermilk off and keep if you like the stuff. Put butter in bowl and run ice cold water over it till clear. very gently at first. when this is clear press the butter with back of spoon under ice water. Do this till water remains clear. Drain off water. salt to taste. You are now done and very tired but oh so proud!

-- Corky Wolf (corkywolf@hotmail.net), March 03, 2002.

Check the "Older Messages", under "Kitchen (Dairy, Etc.)"

-- Don Armstrong (darmst@yahoo.com.au), March 03, 2002.

You can put whipping cream or half-n-half into a blender and turn it on low till it turns into butter. Make sure the cream is a little warmed up, about to 65 degrees. Fridge temp doesnt work well.

If you want a yellower butter, take a little of your fridge-temp cream and blend a few chunks of carrot in it, til the carrot is pulverised. Heat the cream-carrot mush on the stove in a little pan till hot. Filter through a bounty towel, and pour the yellow cream back into the cold cream straight from the fridge. It should all be about 65 degrees at that point. Churn in the blender. The butter should be a wonderful yellow, and the buttermilk will be slightly pinkish. It wont hurt your buttermilk pancakes at all.

-- daffodyllady (daffodyllady@yahoo.com), March 03, 2002.


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