I made it today. that may not be big bacon for most of you, but ask just about anyone my age how to make butter, and they'll look at you stupid-like. not sure how i'd do it without the electric mixer or store bought cream, but one step at a time!
Butter...
I made it today. that may not be big bacon for most of you, but ask just about anyone my age how to make butter, and they'll look at you stupid-like. not sure how i'd do it without the electric mixer or store bought cream, but one step at a time!
Yeah. I grew up on a small farm where we made butter by hand with a churn and sold it. Those times are just about in history now, at least in the USA
Actually, it is big bacon. Every skill learned is important. Good for you!!
Tracks Across the High Plains...Death on the Bombay Line...A Touch of Death and Mayhem...Dead Rock...The Griswald Mine Boys...All On Amazon Books.
I remember my Great grandmother had a butter churn at her house- I never saw her use it. Your right though...I know a lot of folks in my age group (including me) have no clue how to make butter. Cheese on the other hand- I've made that
The way of the canoe is the way of the wilderness and of a freedom almost forgotten- Sigurd Olson
Give me winter, give me dogs... you can keep the rest- Knud Rasmussen
I haven't made butter in years. Sometimes, I'd add a little maple syrup during the process. Great on homemade cornbread.
“Learning is not compulsory. Neither is survival.”
W. Edwards Deming
"Live free or die: Death is not the worst of evils."
General John Stark
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!Originally Posted by Jason_Montana
Frankly, as hard as I try, I can't handle the taste of buttermilk. My dad used to drink it like water. I can cook with it but I sure can't drink it.
Tracks Across the High Plains...Death on the Bombay Line...A Touch of Death and Mayhem...Dead Rock...The Griswald Mine Boys...All On Amazon Books.
Love buttermilk. Get the craving every few months. Great before a shot of eggnog. Honest.
“Learning is not compulsory. Neither is survival.”
W. Edwards Deming
"Live free or die: Death is not the worst of evils."
General John Stark
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
Soular powered by the son.
Nell, MLT (ASCP)
Haven't made any. Does cutting it count?
So that's where all those bubbles come from on a sub. I see those shows on Discovery and the History Channel all the time and the bubbles are just everywhere. Most of the time the guys look really unhappy. It's probably the smell. Thanks for filling us in!!
Tracks Across the High Plains...Death on the Bombay Line...A Touch of Death and Mayhem...Dead Rock...The Griswald Mine Boys...All On Amazon Books.
Nothing like recirculating the air over, and over, and over, and over again.
Yea, but now you guys have those nu clear air gismos that makes everything all better.
Tracks Across the High Plains...Death on the Bombay Line...A Touch of Death and Mayhem...Dead Rock...The Griswald Mine Boys...All On Amazon Books.
Activated charcoal (another thread) and electro-static percipitaters. Same stuff available only bigger. After a good night of beans your "signature" might make the rounds.
When I was a kid we had a big old wooden barrel churn - must have been about five gallons. I saw one just like it, recently, in one of those 1905 Sears catalogs they've reprinted. I don't know what's become of the one we had on the farm, but that's just as well. It sure was hard to turn towards the end of the churn. We would salt it lightly, and the butter was pale - hardly any color at all - and not greasy like the butter you buy in the store. Nothing quite like it.
For about ten years, when my kids were young, we would buy whole milk from a local farmer and skim the cream for butter. We did it for a while in a gallon bottle churn, and the kids loved it, but they soon learned it was a lot easier to churn in a blender. State regs got so tight farmers didn't dare sell unpasturized milk - and that was the end of that.
Raised By Bears
Bear Clan
LeaveThisLifeGuy - How about posting you recipe for others?
Tracks Across the High Plains...Death on the Bombay Line...A Touch of Death and Mayhem...Dead Rock...The Griswald Mine Boys...All On Amazon Books.
The guy's a Super Moderator and STILL ignores Quality Control Requirements. Poor example for us mere mortals ....
LTLG - How about sending a large sample to Quality Control BEFORE posting your recipe for others?
“Learning is not compulsory. Neither is survival.”
W. Edwards Deming
"Live free or die: Death is not the worst of evils."
General John Stark
ummm... not really a recipe per se, pulled it off the first post when googled.
1. buy 2 cups heavy whipping cream or double cream
2. let sit for 12 hours at room temperature
3. mix in electric mixer on medium for 20 minutes
4. drain with cheese cloth
5. put in a container
lady is european, and therefore can't stand salted butter-so no salt
Butter, Its best use, In Mashed Potatos, Food of the Gods i Tells Ya !!
Ive made jam twice now, Both attemps where notthing special, One time was strawberry, The next mixed fruit. But ve never thought of making butter, Most of what we buy up here is margarine so i dont eat butter that often either.
I have to tell you that whole 12 hours at room temperature sort of bothers me. Is heavy cream okay out that long?
Tracks Across the High Plains...Death on the Bombay Line...A Touch of Death and Mayhem...Dead Rock...The Griswald Mine Boys...All On Amazon Books.
Posting Permissions
Reply With Quote
Bookmarks