Tried our hand at butter this weekend and well, got farther than we did last time we tried.(which just made a splattered kitchen mess.) We got to whipped butter consistency stage but couldn't get past that after maybe 20-30 min.
I did the freeze it in a jar, method and keep adding cream until full. Let it defrost in the refrigerator and then let it get to room temp and skimmed off the top 3/4, and it was thick...like runny pudding thick, I thought for sure this was the winner batch but alas. We used rubber beaters on a hand mixer. Tried hand churning it with a hand butter churner but that didn't do anything at all.
Any tips? I think this next time I'm going to leave it out over night and try the next day...and also culture it?
The two important factors for churning are temperature and butterfat %. Temp should be about 55° F when churning. Too cold and it will take forever; too warm and it may break into butter but it might be so soft that it reincorporates into the buttermilk and is like soggy whipped butter (can salvage by rendering into ghee).
Unfortunately you can only guess as to what your butterfat % is (unless you sent it to a lab, which is not practical). But you essentially want the highest butterfat cream you can get (to a point - if it's a solid block when cold, thin it out with some milk. But this only happens with a cream separator).
If you're skimming by hand, aim for the thickest cream you can get. That means letting milk settle in a wide/shallow container for several days in the fridge, and only skimming the thick top layer of cream. Once you have success you can experiment with using more of the cream content (some of the lighter cream) but since most buttermaking issues stem from insufficient butterfat, better to start with just the thickest cream.
There are a few other factors that can affect buttermaking. Late lactation milk has smaller fat globules so the creamline is deeper but the cream is less rich. I think that the composition of the fat globules also changes - possibly less sticky? If you're hand skimming it can be almost impossible to make butter the last month or two (I have long since given up on that). But if you use a cream separator it should be fine - I only use a separator for late lactation milk when making butter.
Culturing does improve churning speed and yield. Just be sure to cool down to 55° before churning.
Yes we are, with two calves. So far they have each really just picked a quarter and that's the one they've been sticking to (our cow only has three working quarters). So I've been milking out, mostly just the third one twice a day. I still only get maybe 2" cream line though.
I then hand skim off the cream, after a couple days and freeze it. Then skim that again when it thaws. I have been just doing all the cream until I see milk start to seep into the ladle, I'll have to be less greedy I guess.
I did find out that we have been using a faulty thermometer also, after several more failed batches of cheese. I'm not sure why I never thought to look at it, but it was starting to read 10 degrees warmer. It seemed correct when we first started using it at the beginning of our dairy saga, (last week) but maybe got wet or something. Which could account for a large chunk of our headaches I think...or so I'm hoping, all these fails are getting really discouraging and just feels super wasteful.
Post by mommasquilts on Feb 24, 2021 21:26:50 GMT -5
Well I tried making butter in my KA with mechanically separated cream and it just looks like whipped butter. I did add milk to it and my temp was 55ish. I didn’t have a bunch of extra time so I put it in a ziplock and tossed it in the freezer
I forgot to take a picture but we finally made butter!
I froze the cream, defrosted it in the fridge, cultured it with some buttermilk and let it set on the counter. The top of the jar ended up being super thick and like the consistently of a dry (?) mousse, I actually didn't even skim it again because it was rather dry it seemed.... so I just used the whole jar. (there was a small layer of a thin cream at the bottom.)
We put it in cold bowl and used beaters (our kitchen aide still isn't here) and it turned in seconds. After our other hour long ventures of trying this, I was simply stunned that it actually worked. I was having my doubts that it ever would. It was really amazing how fast it was, it skipped all the stages in between and just turned.
How much buttermilk did you use what quantity of cream and how long did you leave it on the counter culturing, or did it culture in the refrigerator?
We are going to be trying again tomorrow, so we'll see if it will work again.
I really should have taken notes...but going back and looking at the calendar and old text messages I think I've pieced it together as :
I collected cream in a quart jar and kept it in the freezer until I got it full, defrosted it in the refrigerator for one day, mixed in 3 tbl. cultured buttermilk, and let it set on the counter overnight.
I then put it back in the refrigerator for a day. ( I ran out of time)
When I was ready to make it I let it warm up again on the counter.
I started trying to ladle the topmost layer off but it was really really thick and kind of dry, so I ended up just using the whole quart jar...there was maybe an inch of liquid on the bottom, the rest was really thick. I mixed it all together again and it was like a sour cream consistency then.
Hopefully it will work for us again and it wasn't just a fluke, I have three quart jars to do...as soon as our new kitchen aide gets here. I have no interest doing it with beaters again, unless absolutely necessary....what a mess it was! lol
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