Churning speed: Does it matter?

[billmac]

So I just started milking one of our goats and have a cream separator coming.  I'm looking forward to making butter.  I have a kitchenaid and a food processor.  I know both can be used, but I'm guessing the food processor makes shorter work of the cream than the kitchenaid.  Does the churning speed matter?

[Kern]

I think you want a low shear rate when you make butter.  The food processor not only is very high shear it will also cut up the little butter globules and prevent them from agglomerating.  I'd go with the Kitchenaid with the batter blade and control the shear rate with the speed.   

[SOSEATTLE]

I agree.


Susan

[OzzieCheese]

Oh my wife would NEVER let me near her Kitchen Aid never alone churn butter in it... That would not be a pretty picture  :o

-- Mal

[Sweet Leaves Farm]

If you do use the food processor, you have to use the Pulse setting. and you get more of a whipped butter.

[tnsven]

I've made butter for a decade in my food processor and my KitchenAid.  I use the dough blade in the food processor and the whisk in the KitchenAid.  No issues at all.  If you are getting whipped butter, then the cream may be too warm.

Kristin

[mswhin63]

I also use the Whisk in my "Claytons Kitchen Aid" (Breville). I always find cultured butter changes a lot quicker than straight cream churning.