I don't know where the best place is to put this post so I apologize if I'm in the wrong section!!
I use an electric milk separator to remove the cream from our raw milk. It has an adjustment on it to change the butter fat percentage by turning a small square screw head. Although this does not tell me what is happening inside the machine. There is no indication whatsoever other than what flows into my cream jar. Sometimes it's very thin, so I turn the screw...I like the setting it is at now because it is basically skim without any trace of cream. However, the cream is thick, some days it comes out thick as pudding and others as heavy whipping cream. Regardless how it comes out of the machine, once refrigerated it is a solid brick as if it's already butter. I tried to make butter with it and after 20 minutes of being in my stand mixer on high speed it looked like frosting but it never released its buttermilk.
Any ideas what is (or isn't) happening? The cream was cold but soft enough to whip. I did not add salt. Could I be stripping it of too much milk?
High butterfat cream should theoretically be easier to churn into butter, but it may be so thick that you can't agitate it adequately. Have you made butter recently with hand-skimmed cream? Sometimes if your cow is in late lactation (or it's winter) the cream will be nearly impossible to churn into butter. Now that it's summer and warm in the kitchen, I like to start with the cream at 58 degrees. In the winter I use 65 degree cream. Try culturing the cream first - that usually reduces the churning time to half or less. And it certainly couldn't hurt to thin out the cream just a bit with milk and see if that helps.
Belle - Normande x Jersey cow Willow - NZ Jersey heifer Pringle and Bandit - heifer calves
Post by thespringhouse on Jul 29, 2015 12:00:01 GMT -5
I set the adjustment screw flush with the outside of the edge of the canister on my separator. The farther in the screw, the thicker the cream will be. The thick cream is good for sour cream (super easy to make). My kitchen aid behaved the same way with the thick cream. My kids had bought me an antique butter churn that I set out for décor. I poured the thick mess into the butter churn and it turned into butter in minutes. Now I only use the old butter churn. It is faster, cleaner, more efficient because you can wash the butter in the churn, and the grandkids love cranking it. I just make them sit on the carpet in case it should fall. Butter churn was only $100 at an antique store, kitchen aid was over $300. I don't have to worry about heating up or a huge buttermilk mess that the mixer would sometime leave me. I guess they knew what they were doing back then. Really love my butter churn....kitchen aid??? love it too for making bread, pasta, and all the other bells and whistles.
I use an electric milk separator to remove the cream from our raw milk. It has an adjustment on it to change the butter fat percentage by turning a small square screw head.
I tried to make butter with it and after 20 minutes of being in my stand mixer on high speed it looked like frosting but it never released its buttermilk.
I've considered buying a separator a few times but it always looked like too much cost and washing up.
I just let my milk selling the the fridge for a day and then remove the cream with a spoon. It doesn't give perfectly skimmed milk though, there's always a few small spots that escape.
Due to utter laziness - and no regard for the old fashioned way that involves too much hard work - I forget the churn and just put my cream (sometimes pre cultured) straight into my (somewhat beefy and long bladed) blender and blitz it for many munutes until the blender stops going whirrrrr and starts going thunk-thunk-thunk. Then I strain it, salt it (if salting it) and and paddle it.
I suspect you aren't abusing the cream enough - you are giving up when it's still just whipped cream. Depending on the consistency and temperature of the cream I put in the blender, sometimes it goes the consistence of very thick whipped cream and sites high up in the blender escaping the blades. When this happens I add more milk and poke the thickened cream down again using a wooden spoon or chopstick (WITH THE BLENDER OFF). It always come good eventually.
it sounds like you are trying to make it into butter right out of the fridge - cream should be warm, about 60-65 degrees is what I go for, before trying to churn it. Otherwise, you just end up with whipped cream.
I bought a new separator and had the same problem - it turned into a solid lump when cool. I ended up sending that machine back.
But like wyomama said, you can just add some thin cream or milk to the thick cream to get it to churn. The cream needs to be liquid enough to slosh/agitate properly. Compare yours to whipping cream from the store and try to thin it down to that consistency, then it should turn to butter just fine.
Jersey cow family: Samson's Rosita (age 3) & Virtuoso Briar Rose (age 2) An Akita, some kitty cats, 7 Border Leicester sheep & 53 hens
So I used all of the suggested info and it worked perfectly. I started it in my blender which took about 8 seconds for it to breakdown. I thought my blender was going out but apparently it just agitated it quickly enough to get it started for my stand mixer. A very short while later I had butter and buttermilk! It seemed to take about 12 washings though before I felt the water was clear. That was a bit tedious but my dinner last night was fantastic due to my efforts...made Alfredo with the cream and fresh butter I made. And I guess I used the remaining butter for garlic bread which also tasted perfect. Thank you for your help. This site and its members are A-MAZING!
Post by justonecow on Jul 31, 2015 15:32:03 GMT -5
Washing is the most time consuming part of butter making. I usually only wash about 5 times, I am content w/my butter at that point because I have other things I need to get too and am tired of washing .
Glad you had success, it is so nice to have fresh butter. The store stuff looks very sick after making homemade butter w/fresh cream.
Betsie-Jersey Bonnie-Jersey (11-28-16) Butternut-Jersey (10-12-19) Patsy Ann-Jersey (5-2-18) sold 2 rabbits (Preppy & Rew) 2 dogs (Rhett & Doc) (RIP Blackie) 2 cat (Miss Baby & Mikey) (RIP Curly & Milky) 1 grouchy goose, 1 grouchy Chukar (Chucky) & some chickens A lot of Nigerian dwarf goats Ginger-bearded dragon
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