I've read more than once that cream that has been previously frozen breaks faster when making butter so I want to try it. Those who freeze first, do you just set the cream out the night before to thaw enough for churning the next day? I was thinking of just using a plastic bucket and adding cream each day until I have an amount I feel like dealing with, probably gallon size buckets, then churning...sound like a good plan?
Also, I have noticed that my cream tends to get a bit sour tasting after about 3 days old, but the milk underneath still taste fine, is that normal? The longest I have kept milk recently was a week, and the milk was fine but the cream was a bit sour.
One more thing...I am having a hard time getting my cream to whip. There have been 2 times recently when I couldn't get it to whip, and it has prior to that. The only thing I can think of there is that the cream is fresh, like that day or the day before cream...would that make a difference?
Oh, and I have to opportunity to purchase a 2 1/5 gal electric butter churn for $50, how much cream can one that size churn at a time? I already have 2 gallon size but can only do about a quart at a time in those. I would likely sell one or both if I get the bigger one.
Betsie-Jersey Bonnie-Jersey (11-28-16) Butternut-Brown Swiss/Jersey (10-12-19) Patsy Ann-Jersey (5-2-18) sold 2 dogs (Rhett & Doc) 2 cat (Miss Baby & Mikey) 1 grouchy goose (RIP), 1 grouchy Chukar (Chucky) A lot of Nigerian dwarf goats Ginger-bearded dragon
Post by barefootfarmer on Apr 12, 2017 8:53:11 GMT -5
I'm gearing up to take a break from milking for the first time in 8 years. So I've been trying out freezing to see what I can expect when I dry off all my girls later this summer. Here's my experience so far- and remember, I've only kept items frozen for about two weeks before testing them out.
Cream- I pull cream daily, put it into quart freezer jars and stick in freezer. After about two weeks, when I have time, I pull one out, put in a pot of cool water and let thaw for half the day on the counter. It's usually still partially frozen so I put it back into the fridge to continue to thaw overnight. The next morning, I put the cream in my blender and voila! Butter.
Now, I've been pulling cream with a separator instead of skimming by hand. I've found it's impossible to make whipped cream. It will whip, but it will be the texture of almost whipped butter. Tastes like whipped cream in flavor. Not in texture. I'm going to pull cream by hand, freeze, thaw and see how that works for whipped cream. The electric separated cream is just too thick for whipped, even after I've adjusted the grub screw.
Really, the only times I've had my cream not whip was when the cows were either very late in lactation, or my cream was old. I don't know if that will hold true for everyone, but it did for me.
I think you can do about a gallon in the bigger churn. Rachel $50? Wow I think that's a steal if everything works!
Me, my Hubby, and four Littles one horse - Cappy A burgeoning goat herd 35+ British White and Angus mama cows, and several bulls My milk cows: Faith, Chick and Freckles Heifers coming up - Dolly Dixie RIP
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