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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH CHURNED - Butter & Ghee => Topic started by: billmac on May 05, 2016, 11:10:32 AM
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So I've done it twice now. It was taking 15-20 minutes in the Kitchenaid for the cream to break. In the food processor it takes less than a minute (2 cups of cream, cold from the fridge) using the regular cutting blade, which is all I have. I quickly pour out the buttermilk and replace it with cold water, and run it for another 10-15 seconds or so. Then I transfer the butter to a bowl for the rinsing / kneading part.
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Hi billmac, I agree using my food processor for butter...do you culture your cream first for better yield?
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I have never made butter but this method seems easy and I do like to make scones with shop bought Buttermilk.
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I've started to make butter this year and I'm now a huge fan. I use a Kenwood (similar to the Kitchen Aid) and it only takes a minute or two to work.
I do culture the cream first and there are a couple of reason's for this:
1. I like the taste.
2. It does not need salting.
For both of these reasons the result is great for baking.
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I also haven't tried making butter, but that doesn't seem too hard. I'm thinking about trying it. ;D
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I agree on the food processor, I used immersion blender before and it got hot so quickly. I collect cream I lost while stretching mozzarella too, it is already cultured and makes really nice butter.