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Half a gallon of cream...
in a hand crank churn...
Burn those calories!
My cream was too warm :-/
Hence the small granules that don't want to stick together.
The solution: a milk strainer.
strained butter granules
Get it to stick together...
washing it till the water runs clear. (Milk in your butter will make it spoil fast.)
"The Ball'
Working the water out (this takes quite a while)
Salting
In lieu of a butter mold I used the paddle to shape it, using a store-bought stick (ugh!) for reference.
End result: 3/4 pound of fresh, homemade butter. I t doesn't keep as long as that pasteurized junk, so I froze 2 of them. "Surely the churning of milk bringeth forth butter..." Proverbs 30:33
2 comments:
Fantastic looking butter, it looks professional! Thanks for the tips,now my butter can turn out better. =)
Brocketts
Hey, GOOD step by step photos and instruction. You could work for a company producing media like that. If you put together a portfolio of your art, photos, and things like this set of instructions, you could apply for a job. The only probolem is the nature of the product you might be asked to promote. But Harris or Trek or some company like that must have a need for media presentations.
This inspired me to want to try making butter again.
Love, Mom
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