Butter yields

Started by padams, June 13, 2011, 01:35:33 AM

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padams

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?

tnsven

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

padams

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!

pastpawn

13 oz (weighed) from 1 qt cream. 

Adding to the knowledge base. 
- Andrew