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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH CHURNED - Butter & Ghee => Topic started by: padams on June 13, 2011, 01:35:33 AM
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I get my cream from my brother in law's dairy. I made some butter last week (it lasted mere days! ;))
I am getting ready to make more this week, and was curious about everyone's yields. I used a gallon of cream, and cultured half.
The fresh whipped up in just minutes. The cultured took 3x as long, but I sure liked the flavor better! Anyway, I got 1 1/2 cups from each batch, for a total of 3 cups from one gallon.
Anyone?
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I get as much as 1/2 lb per quart of HEAVY cream. What's that, 1 cup? So 2 cups per half gallon. But that is when I skim the heaviest cream, say the top cup of 2 cups cream from a 1/2 gallon jar of milk after it has sat for a couple of days. So it sounds like your yield is pretty good!
Not sure why the cultured took longer than the fresh.....usually it is the opposite.
Enjoy!
Kristin
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Thanks Kristen!
I figured that I'm actually getting 6 cups per gallon.
I sold some at a farmers market last week, and had some out to put on bread.....it was devoured! One lady even asked if I had put sugar in it!
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13 oz (weighed) from 1 qt cream.
Adding to the knowledge base.