CheerioLounge - Desert Dreamin'

[BarredBuff]

With milk from the market? My chickens only give me eggs!

Umm milk from the market cannot be made into butter but heavy whipping cream can be. Believe me I know, its good stuff

Hmmm, I did not know that. Tell me more!!

You put the cream in the jar with the marble, and shake!! Until your arms fall off, you will see the better forming in clumps. When its finally formed, wash with cold water. Making sure to rinse out the buttermilk....its good to cook with as well. Thats the jar method, but we have antique churns so I churn and not shake.

 

[CheerioLounge]

Can i use the buttermilk to bake with after the butter is formed?

 

[Wannabefree]

Can i use the buttermilk to bake with after the butter is formed?

yes, and only fill that jar half full! It'll make whipped cream before the butter starts to turn and if you have too much cream in there it'll not be pretty I don't even use a marble it takes about 20 minutes to shake out some butter, and buff is right, it's delicious!!! Don't forget to add a little salt to taste with the final butter product or it'll taste like a lump of lard

 

[CheerioLounge]

Cool! I'm trying to visualize the dairy section at the market... do I use heavy cream or whipping cream? And I kind of knead it under cold running water to get the rest of the buttermilk out and then knead in some salt?

 

[Wannabefree]

Heavy Cream will produce the best results. Yes you can rinse it under cold water to get the excess buttermilk out of it, then make sure you get the majority of the water out. I never bother with that step. It keeps it from going rancid as quickly, but ours never lasts long enough to worry about it. Then you salt it. Salt it LIGHTLY as it REALLY takes on the salty flavor! So a little goes a long way. That's why you have to bake fresh bread and taste test as you go

 

[CheerioLounge]

Do you refrigerate your butter? And how quickly can it go rancid? I think I would like to skip that step as well. We go through it quickly as well, especially if I am baking. I'd probably end up making butter every other day.

 

[Wannabefree]

Do you refrigerate your butter? And how quickly can it go rancid? I think I would like to skip that step as well. We go through it quickly as well, especially if I am baking. I'd probably end up making butter every other day.

It'll last 3 days on the table skipping that step, or 2 weeks in the fridge. You sounds like me with the every other day making butter We go through a LOT!!

 

[CheerioLounge]

Have you made butter from goat's milk? I think I read somewhere that it's not as easy to do as with cow's milk. I'm curious, because it may make a difference as to what breed of goats I get.

 

[pinkfox]

you can make butter from goats milk, its ust not as easy smply because the cream doesnt seperate as easy, you can either invest in a sperator (xpensive but if your a butter feind might be worth it) or be patient...gather your like as normal but let it sit in the back fo the fridge for a few days (takes at least 3 days for the cream to realy start to rise...then skim...
because it doesnt seperate easily your not going to get as much cram as you would froma cow, BUT the milk youll be left to drink will taste just as rich as fresh whole milk because of it...its only partially part skim.
save the cream into a ub in the freezer (just continue adding your cream) untill you have enough to make a deacent batch of butter.

look for a breed high in butterfat, nubians, nigerians, and their mixes tend to be the best if your looking to do butter because theyve got the highest fat content to the milk.
lamancah tend to do well too.
alpines togs and sannens have a lower butter fat content but tend to produce more milk.

given your climate and location though youd be perfect for nubians and nubian mixes who like dryer condiitions and do very well in the heat. nigies and nigie mixes would also work (there origionally from africa)
alpines togs and sannens are siss diary breeds so can be a little more sentiive to heat conditions.

 

[hqueen13]

Ok, so now I have a question (sorry for hijacking your journal Cheerio!!) How much butter could one expect to get from, say, a quart of raw heavy cream??
I can get 1 lb of raw butter for 11.00, and 1 quart of raw heavy cream for $12.00. Is there any savings in that???