Butter...

[Ken]

I'm good for now.

LetMeKnow, Crash!

[buttercup]

Okay, Mother Earth News says the cream has to sit for 12 hours "(or until the cream is about 75°F and smells slightly sour). This is called ripening-or developing the acid content of-the cream. (Only ripened cream will produce butter with a good "butter flavor".)"

Learned something again today. Thanks LTLG!!

I have made butter for years and never left mine out on the counter to sour and my butter has wonderful 'butter flavor'. I have a Dazey hand-crank churn with a glass jar that came from my husband's side of the family and love it. What I made in the past was from cow's milk. When I began getting the goat milk recently (which I love) everyone said you can't get enough cream from that milk to churn..........yes, you can. At least the goat milk I get from my source is rich in cream.

[Rick]

Well, I made butter this morning. I finally track down some heavy cream that wasn't Ultra-Pasturized. I didn't let it sit out and sour. I assume this process is meant to extend the life of the butter by taking as much liquid out as possible. I used a pint of cream for my first time so I didn't end up with a tremendous amount of butter. About double the pint and it turned out fine. It's butter and it tastes fine.

[Alpine_Sapper]

cheese is next on the list. just gotta figure out what to do with buttermilk, then it's off to acquire fresh milk to do the whole process-cheese, butter, buttermilk. then i'll know what to do with a cow and its milk!

Yogurt cheese is extremely easy to make and versatile as well.

[TrappinGal]

i have churned many ,many pounds of butter by hand, in a stoneware churn.

thres nothing like the taste if fresh churned butter.

[Dennis K.]

Butter, Its best use, In Mashed Potatos, Food of the Gods i Tells Ya !!

Potatoes are nothing more than an excuse to eat massive quantities of Butter!

[trax]

Butter is a food? or can be used on food? Dang! Next thing you'll be telling me is whipped cream can too......naahhhh..

[Dennis K.]

Here is some information on cheese making:

4 cheese recipes in the first one:

http://www.motherearthnews.com/Real-...e-Recipes.aspx

Sweet Cheese recipe:

http://www.motherearthnews.com/Real-...et-Cheese.aspx

Rick -
here's another site you might find interesting for cheese making. Fascinating website, too:

http://schmidling.com/making.htm

[Rick]

Thanks, Dennis. I actually saw that web site but there was a posting on it that excluded me.

"From the end of Pasteurization till eating, nothing should be allowed to contact the cheese that has not been properly sanitized."

I don't think I have been so I skipped it. Besides, that sounds awfully painful.

[Dennis K.]

... Besides, that sounds awfully painful.

It's not easy, bein' cheesey...

[buttercup]

Churned alot of butter when I was growing up,skimmed the cream off the top of the fresh milk,and let it "sour" on the counter a few days,then poured it into the churn and in no time it was butter,sold tons of that stuff,but I never could get the taste for "fresh" butter,or butter milk

I have an old churn that came down through the family and churned every Saturday when we had the dairy farm. Lately, not as often but still use the churn. I skimmed the cream all week off the fresh milk brought in from the barn but I always kept mine in the refrigerator; I prefer sweet churned butter instead of the sour and never left mine out to sour.

[nell67]

I have an old churn that came down through the family and churned every Saturday when we had the dairy farm. Lately, not as often but still use the churn. I skimmed the cream all week off the fresh milk brought in from the barn but I always kept mine in the refrigerator; I prefer sweet churned butter instead of the sour and never left mine out to sour.

I only remember trying it once,and I did not like the taste at all,I churned ALOT of it,never would eat it.

[TrappinGal]

I have an old churn that came down through the family and churned every Saturday when we had the dairy farm. Lately, not as often but still use the churn. I skimmed the cream all week off the fresh milk brought in from the barn but I always kept mine in the refrigerator; I prefer sweet churned butter instead of the sour and never left mine out to sour.

i prefer sweet butter also and never allowed the cream to sour. it was kept in a jar in the fridge until there was enough to churn.

i dont know, but it kinda seems like if ya let it sour it would taste bad to me.i dont care for buttermilk either.