I was finally successful in making butter! I took 1/2 gallon of heavy cream bought at the grocery store, heated it up to 86 degrees F and added a bit of mesophilic culture. I let it percolate for about 3 hours, then churned it.
It took maybe 10 minutes to turn into butter. I'm sure it's because I chanted Mama Pea's song! I poured out the milky stuff - maybe 3-1/2-ish cups.
I rinsed the butter a few times in the churn, and then put it into a bowl and added salt. Mama Pea said 1 tablespoon per pound - I added 1 tablespoon for all I had, almost 2 pounds, and that was plenty.
Then I worked the butter. It started out sounding squishy before I pressed out the remainder of the milk, and then started feeling solid, which is when I stopped. I wrapped it into 4 ounce chunks and froze most of it.
I wanted to taste the buttery goodness of it, so I made pancakes for dinner using the buttermilk as the liquid, and slathered the yellow stuff on top. Yum.
Yippee! Success!
ReplyDeleteYummm! Glad you had success this time around! It's still on my to-do list, but I'm excited about your success! A little spring fever goes a long way toward getting pumped up for experimenting and learning new stuff. How are the chickens doing??
ReplyDeleteI am so excited about your butter! (Why am I so excited about your butter??) My face was a veritable wreath of smiles as I read this blog post.
ReplyDeleteYay! It really was easy! Next time I don't think I need to make 2 pounds though, but I had no idea how much it would make. And the butter tastes different. Better.
ReplyDeleteSounds divine.
ReplyDeleteI just got a Dazey Butter Churn on Ebay and can't wait to make my own butter. I'll check out Mama Pea's recipe.
ReplyDeleteThat's great news, Judy! I also used this site for info: http://www.positron.org/food/butter/ It's where I got the mistaken idea that the cream had to be unpasteurized. Good luck making butter!
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