We make our own butter etc something I’ve said before but I’ve never actually got myself organised and taken pictures of the process before…
I didn’t make butter for years as I thought it would be complicated ….I wish I had known!
First you need cream…you can buy it (obviously) from the store or if you use raw milk (as we do)…warm that to between 30/40 deg C (this releases the cream better we think, having tried it without doing it) and then put it through a cream separator…After it gone through the separator then you bottle the milk…you can decide how “skimmed” you want your milk. We go for very little cream in our milk because we want to get as much out of it as possible.
The cream then needs to go in the fridge and sit over night so it can really cold (it seems it works better if you do this and you get more solids out of it…I don’t know if this is true but it’s what we do).
Then to turn the cream into butter it needs to be whisked…and whisked…and whisked. It will increase in volume and will be just like good old whipped cream….keep going….
It will become overwhipped and that voluminous creamy mass will all of a sudden start to fall back down the bowl….keep going….
The cream will start to take on a kind of grainy quality …it’ll become like little round but of solid…keep going..it’s nearly there.
This is the time you need to keep a really close eye on things because all of a sudden the liquids and solids in the cream will start to separate….if you’re not watching and you’re near you will hear the sound change and a sloshing sound…..
If you don’t want your kitchen covered in buttermilk now is the time to slow things down !!
If there is a lot of buttermilk you can get a sieve and drain the buttermilk into a bowl (it’s great in scones or soda bread or other baking projects).
Whisk and drain off the buttermilk…get as much out as you can…you might need to repeat this a couple of times.
The butter will need washing …this will help get as much buttermilk out of the butter as possible….I usually do this a couple of times.
After this get the butter out of the whisk attachment and you need to pat it to get any more buttermilk out of the butter…you literally pat it and you’ll see the buttermilk coming out…just keep draining it off…in the end it will be small amounts…I use the backs of wooden spoons…and then you have butter!…Salt to taste.
Probably takes 30-45minutes from start to finish.
I wanted to make my own spreadable butter so that in our hot weather I didn’t have that “ leave the butter in the pantry but don’t use it quickly enough and it’s going to be horrid..but leave it in the fridge and it’s rock hard” scenario.
So I kept some of the butter I made and to the 200g I added a cup of Vegetable Oil (still playing with the quantities so might change)
Into the food processor and blend…looks a bit like mayonnaise
Now it’s in the fridge just waiting to see how it turns out. I reckon though if it works then I’m getting roughly 1400g of Spreadable butter (which is healthier than just butter) as well as buttermilk and the milk for the week for $10 …I reckoned up if I had to buy it all it would cost me just a few cents under $40 so I think that’s pretty good for about an hour and a half’s effort….fits nicely into my frugal thinking