tag:blogger.com,1999:blog-7378735962400243353.post5312963253600882900..comments2023-04-17T06:07:36.884-07:00Comments on Crunchy Chicken Cooks: Handmade butterUnknownnoreply@blogger.comBlogger34125tag:blogger.com,1999:blog-7378735962400243353.post-12847953471739988542014-06-11T09:54:46.316-07:002014-06-11T09:54:46.316-07:00S and Anonymous, maybe you used homogenised cream?...S and Anonymous, maybe you used homogenised cream? That's the name the process is given in the UK anyway. The cream has been mechanically forced through tiny holes. This purposely damages the protein chains to make sure the cream has consistent texture (avoiding that the thicker cream will rise to the top of the packaging). When you make butter you are trying to cause the protein to coagulate, so if you're using homogenised milk it's never going to happen. I don't know if it's called the same name in the States. Usually the more longer lasting/cheaper/commercialised brands will have this treatment. Organic/farm cream is less likely. In Europe at least they have to state whether the cream has had this treatment.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7378735962400243353.post-81144670980016168192013-12-23T12:08:14.526-08:002013-12-23T12:08:14.526-08:00Aww sookie, sookie now. I am SO GLAD you posted t...Aww sookie, sookie now. I am SO GLAD you posted this AND that it is still available on the WWW.<br /><br />May I please have your permission to put this on my farm web page AND give credit and link back to you.<br /><br />Thank you, thank you.<br /><br />Lee and Lyric<br />Hip Hillbilly Farm<br />www.sewandcro.comLyrichttp://www.sewandcro.comnoreply@blogger.comtag:blogger.com,1999:blog-7378735962400243353.post-4518208502202453792012-01-17T14:08:55.592-08:002012-01-17T14:08:55.592-08:00My boys and I( mostly I) did this today. Turned ou...My boys and I( mostly I) did this today. Turned out great! We added honey to the butter immediately after mixing. A wonderful after homeschool snack:) thanks!creationsbycaseyhttps://www.blogger.com/profile/07627069673655267931noreply@blogger.comtag:blogger.com,1999:blog-7378735962400243353.post-10866713242308018052012-01-14T12:16:27.679-08:002012-01-14T12:16:27.679-08:00Im going to try thisIm going to try thisAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7378735962400243353.post-15533711114116653042010-07-10T08:10:53.389-07:002010-07-10T08:10:53.389-07:00thanks for the memory..we did this in Mrs Campbell...thanks for the memory..we did this in Mrs Campbell's fourth grade class, that was about 53 years ago! She had brought all the ingredients, including saltines so we could taste the butter...I still remember the day vividly!Beckyhttps://www.blogger.com/profile/09623218638915541563noreply@blogger.comtag:blogger.com,1999:blog-7378735962400243353.post-37519455230309362522010-05-11T04:11:19.149-07:002010-05-11T04:11:19.149-07:00Yes I have been making butter for nearly 20 years....Yes I have been making butter for nearly 20 years. I use my blender on high. Within less than 5 minutes I have butter. My husband is a dairy farmer so I skim the cream off our milk after it has sat for awhile since cream rises.I've started making my own sour cream.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7378735962400243353.post-56922490578422990982009-11-04T04:11:24.186-08:002009-11-04T04:11:24.186-08:00Do you think this would work in a blender? I have...Do you think this would work in a blender? I have a Blendtec that's supposed to be able to whip something into oblivion. I'll bet I could have butter in under a minute if I used the high speed. Any thoughts?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7378735962400243353.post-15982082861276165422009-09-28T14:49:35.952-07:002009-09-28T14:49:35.952-07:00I remember doing this as a kid at Brownie Day camp...I remember doing this as a kid at Brownie Day camp. We sat in a circle and each took a turn shaking the jar while we sang a song about churning butter or something. I hope the singing in your method is optional - I don't remember the song.Lisa Nelsen-Woodshttps://www.blogger.com/profile/13731962631056727458noreply@blogger.comtag:blogger.com,1999:blog-7378735962400243353.post-76037445597870476662009-04-01T09:55:00.000-07:002009-04-01T09:55:00.000-07:00Great tutorial, just linked to ya. :)Great tutorial, just linked to ya. :)::Sylvia::https://www.blogger.com/profile/14975937388439766126noreply@blogger.comtag:blogger.com,1999:blog-7378735962400243353.post-1753420280118134842009-03-15T06:40:00.000-07:002009-03-15T06:40:00.000-07:00I recently bought pouring cream (packaging shows p...I recently bought pouring cream (packaging shows picture of the cream being poured into soup), and it was not labeled 'whipping' anywhere on the box. Nevertheless, the fat content is written 36%.<BR/>I tried some using shaking -the -jar method and was quite surprised at how fast the cream turned grainy. But soon afterward I ended up with a very soft 'butter' without the thin buttermilk. I did not come to a stage where the fat clumps together surrounded in buttermilk.<BR/>It wont shake anymore at this stage so I cannot shake any further. It tasted like butter though but only very little buttermilk come out like droplets on the surface. I'm not sure if this is butter or whether i should use a mixer.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7378735962400243353.post-896614659747269652009-01-18T15:31:00.000-08:002009-01-18T15:31:00.000-08:00i shook for three hours and never got beyond the i...i shook for three hours and never got beyond the image from the 14-minute mark. what am i doing wrong?Unknownhttps://www.blogger.com/profile/06576954946941805780noreply@blogger.comtag:blogger.com,1999:blog-7378735962400243353.post-74570696322581957332008-11-16T06:50:00.000-08:002008-11-16T06:50:00.000-08:00i am making butter with my students for our thanks...i am making butter with my students for our thanksgiving fellowship feast where we also make 'stone soup'mrs.missalaineushttps://www.blogger.com/profile/08542984504965262088noreply@blogger.comtag:blogger.com,1999:blog-7378735962400243353.post-86231104395407709612008-06-27T16:57:00.000-07:002008-06-27T16:57:00.000-07:00I saw a reference to your post on Recycle Your Day...I saw a reference to your post on Recycle Your Day blog and came over to learn how to make this butter. I finished a bit ago and my 7 y.o. daughter helped with the shaking. It's soooo delicious! We used organic heavy whipping cream and it's so yummy on fresh bread. Tomorrow we'll put it on some french toast. Thanks so much for all the details and for sharing. Great blog!The Savvy Green Shopperhttps://www.blogger.com/profile/10003054526164511641noreply@blogger.comtag:blogger.com,1999:blog-7378735962400243353.post-25867445190368782822008-06-24T17:21:00.000-07:002008-06-24T17:21:00.000-07:00COuldn't you just put the cream in a stnd mixer? M...COuldn't you just put the cream in a stnd mixer? My grandmother was a whipped creme nazi-she would shun you if you let the whipped creme tourn to butter~:P my mom always used the stand mixer to make butterRobj98168https://www.blogger.com/profile/12449968557883132353noreply@blogger.comtag:blogger.com,1999:blog-7378735962400243353.post-28295610203198210492008-05-18T11:20:00.000-07:002008-05-18T11:20:00.000-07:00This is SO yummy!!! I salted mine just a little a...This is SO yummy!!! I salted mine just a little and it's fabulous...it was a lot of work but great exercise for the biceps! :)Rachellehttps://www.blogger.com/profile/14451176901581614201noreply@blogger.comtag:blogger.com,1999:blog-7378735962400243353.post-4732586608701851642008-03-18T09:57:00.000-07:002008-03-18T09:57:00.000-07:00Thanks for the post! It is always wonderful to se...Thanks for the post! It is always wonderful to see families working together in the kitchen to make something from scratch. I teach cooking classes to kids, and they love to make butter. With preschoolers (who have a hard time waiting to take their turn at shaking the cream), you can even do this with a hand mixer, immersion blender or traditional blender. Faster results, and they love to feel the vibration of the tools in their little hands! If the weather is nice, you can also do this in a small jar, wrapped in dish rags, stuffed inside a coffee can. Take the contraption outside and play soccer with it for awhile and voila - butter :-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7378735962400243353.post-60514088397364646812008-03-17T12:10:00.000-07:002008-03-17T12:10:00.000-07:00Hi Deanna,Did you know you can also do this using ...Hi Deanna,<BR/><BR/>Did you know you can also do this using two ziploc bags? I know I know, plastic... but the kids can throw the bags back and forth across the kitchen for half an hour and if it drops, no biggie. <BR/><BR/>You put the cream inside the inner bag, seal it, then seal the outer bag too.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7378735962400243353.post-68435977205337282232008-03-13T19:59:00.000-07:002008-03-13T19:59:00.000-07:00Cool! I am going to try this....and now I know whe...Cool! I am going to try this....and now I know where buttermilk comes from! (How tragic is this generation!? We don't know these rudimentary things about the very food we eat. )<BR/>Thanks so much. <BR/>(I've made butter several times (not properly) before by accident when getting too carried away with whipping the cream!)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7378735962400243353.post-47479691235361436822008-03-01T10:28:00.000-08:002008-03-01T10:28:00.000-08:00Thank you for the inspiration. My husband and I m...Thank you for the inspiration. My husband and I made the butter today and used the buttermilk and butter to make delicious buttermilk pancakes.<BR/>Fun AND rewarding :)Almostimahttps://www.blogger.com/profile/05683124129590139076noreply@blogger.comtag:blogger.com,1999:blog-7378735962400243353.post-1236090297112983532008-02-20T09:19:00.000-08:002008-02-20T09:19:00.000-08:00I've been enjoying your blog a great deal! I'm the...I've been enjoying your blog a great deal! <BR/><BR/>I'm the food and cooking editor at <I>Mother Earth News</I> magazine, and I thought your readers might enjoy checking out our home pages on <A HREF="http://www.motherearthnews.com/Real-Food.aspx" REL="nofollow"> REAL FOOD</A>, <A HREF="http://www.motherearthnews.com/Sustainable-Farming.aspx" REL="nofollow">SUSTAINABLE FARMING</A> and <A HREF="http://www.motherearthnews.com/Organic-Gardening.aspx" REL="nofollow">ORGANIC GARDENING</A>. <BR/><BR/>Thanks for all the great content!Unknownhttps://www.blogger.com/profile/00640624867400544213noreply@blogger.comtag:blogger.com,1999:blog-7378735962400243353.post-30489658829404008302008-02-16T18:05:00.000-08:002008-02-16T18:05:00.000-08:00Wow! I just tried the butter making and it is SO ...Wow! I just tried the butter making and it is SO easy and delicious!Theresahttps://www.blogger.com/profile/03908227916944431265noreply@blogger.comtag:blogger.com,1999:blog-7378735962400243353.post-42652512639724772912008-02-11T14:37:00.000-08:002008-02-11T14:37:00.000-08:00re: yogurt without a thermometer. My dad was Leban...re: yogurt without a thermometer. My dad was Lebanese and I grew up watching him make yogurt (all my aunties did, too); I also used to make it myself as a teenager. No thermometers ever.<BR/><BR/>The Lebanese way to test the temperature: stick your (clean) index finger into the milk and count. If you have to pull it out before ten, it's still too hot. If you can keep it in much longer than a count of ten, it's too cold. <BR/><BR/>However I am not too sure about how *fast* you count. Faster than one per second, I am certain of that.<BR/><BR/>This measure seems very imprecise to me. With yogurt it's about "feel" and you also have to live with inconsistency. Sometimes it's thinner, sometimes it's sweeter or more sour.<BR/><BR/>I haven't had success making yogurt as an adult, possibly because I've used 2%, when we only used whole milk as a child. If you use 2% you probably have to add non-fat dry milk solids blah blah. Boring.<BR/><BR/>However those plastic yogurt cartons make me feel so guilty. I reuse them but they really pile up. If I were making my own yogurt the way I did as a teenager, I'd do it in a Pyrex casserole with a glass lid. This little sub-thread might inspire me to try it again - with whole milk!Leila Abu-Sabahttps://www.blogger.com/profile/14161833022292457787noreply@blogger.comtag:blogger.com,1999:blog-7378735962400243353.post-38496350530503789922008-02-09T11:09:00.000-08:002008-02-09T11:09:00.000-08:00yay - we did it. made it a family project and ever...yay - we did it. made it a family project and everyone got a turn shaking. it took us a bit longer that way, but it still worked. thank you! :) now i need to make some fresh bread this afternoon so we can eat it up!Crunchy Domestic Goddesshttps://www.blogger.com/profile/04546426544439507593noreply@blogger.comtag:blogger.com,1999:blog-7378735962400243353.post-21579378152115591562008-02-05T10:35:00.000-08:002008-02-05T10:35:00.000-08:00thanks, jedimomma - I'll give it a try!thanks, jedimomma - I'll give it a try!karenhttps://www.blogger.com/profile/08227911072575290197noreply@blogger.comtag:blogger.com,1999:blog-7378735962400243353.post-90221230092273212162008-02-05T10:10:00.000-08:002008-02-05T10:10:00.000-08:00A note about making butter:Be sure to wash it (tha...A note about making butter:<BR/><BR/>Be sure to wash it (that water-massaging step) really really well! This is what gets the last little bits of water out of the butterfat; leftover water in the butter will cause the butter to go rancid faster. Also, at the end of the washing step you can add salt, which also extends the life of the butter. Unless, of course, you live at my house and fresh butter lasts for, oh, I dunno, 'bout 28 minutes...Anonymousnoreply@blogger.com