First time question:

Started by onnalee13, June 07, 2012, 05:04:46 AM

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onnalee13

Hi y'all,
Tonight was my first time making butter. I skimmed about a quart of cream from three gallons fresh raw milk and using my wonderful blender with the dough blade, ran it until it looked chunky. Here's the question... The end resultng butter was fluffy. Should I have let it process longer to make it less fluffy and ' harder'. I washed it with cold water and a spatula and it was oily as butter should be. I guess I'll see how it behaves tomorrow morning. Any thoughts on the consistency for when you should pull it out to wash?
Thanks

TraditionalGoats

Hi,

My cultured butter tends to be a bit more fluffy or whipped looking and lighter, even after washing and chilling.  If I let my regular butter go a bit longer than needed it gets fluffy and soft too.  It tastes good but never gets really hard after that point.  Spreadable not at all like the store bought stuff which I was told has a hardener added to it.

Tracy

MrsKK

Butter here tends to be fluffier when the weather is warmer.


mabel4gs

I've made butter a few times now from store bought cream and Aroma B culture.
I churn it in a cuisinart and it does get fluffy at first, but then after a couple of minutes you can see the butter milk start to splash and seperate from the butter. After draining and putting it in the fridge it gets hard.
Perhaps it needs to be churned for a longer time?
I'm pretty new at this so I'm not sure it the methods I'm using are transferable to yours. Hope it is helpful!


Butterviking

Churn by hand at a temp under 15 degrees Celsius and it will separate really nicely.

fredthecat

How does homemade butter taste? I'm interested in making it.