separating milk and cream?

[hqueen13]

Nice!
As I understand it the advantage to the cold bowl is the butter doesn't stock as bad.

 

[Britesea]

I've also heard that if you let the cream clabber first, it will turn into butter faster. I didn't really care for the flavor though, myself

 

[hqueen13]

What do you mean clabber? Is that like sour?

 

[baymule]

Since ya'll are talking butter........

http://www.butterbell.com/

 

[hqueen13]

Yup! I've got one of those, @baymule
Now I want something that is going to allow me to make sticks so I cam cook more easily with it. If you go through a lot of butter a butter bell isn't big enough!

 

[Britesea]

clabber is an old timey word for cream turning into something like yogurt.
I've got one of those butterbells, but when I was buying raw milk I never got enough cream to make it worth while... we usually had the batch eaten within a couple of days, so we just kept it in bowl with wax paper on top

 

[hqueen13]

Beautiful goatgurl!
I decided I'll experiment worth the next gallon that I get and see how much butter I can male. Hopefully a lot!

 

[sumi]

That's lovely! Is it not repairable?

 

[goatgurl]

Sumi, it isn't broken, just very old and fragile and since i don't bother making butter with the goats milk i don't use it. the wood around the outside is very thin and i'm afraid i'll break it. i have my grandmothers old crank jar churn too and i haven't used that in years either.
and hqueen13 let us know how it turns out.

 

[sumi]

Sorry! I was talking about the broken butter bell.