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Thread: making raw butter

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  1. #1
    Join Date
    May 2010
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    189

    making raw butter

    Anybody try to do it out of raw milk?

    Thanks

  2. #2
    Join Date
    Mar 2012
    Posts
    252
    yes. It's a lot of work but that's the only butter I will eat. I don't trust any manufacturer to make my butter.

  3. #3
    Join Date
    Jan 2010
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    North Carolina
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    I did this for the first time a few days ago. For some reason the milk I got last week had a TON of cream on top so I decided to make butter.

    I let it culture at room temperature for about 18 hours and then tried to churn it. It whipped up slightly, but never separated. So I chilled it in the freezer for a little while and tried again. It never did make whipped cream like I usually get. It increased in volume and went directly to the butter/buttermilk stage.

    I got maybe a 1/4 cup of butter from about 2 cups of cream. The milk was from Jersey cows. I've heard that different breeds have different size fat globules in their milk, so maybe that plays a role.

    All that being said, it is some of the most delicious butter I've ever had. Give it a go and let us know how it turns out!
    Last edited by yodiewan; 12-23-2012 at 06:10 AM.

  4. #4
    Join Date
    May 2010
    Posts
    189
    "I increased in volume and went directly to the butter/buttermilk stage" does you mean you added more milk?


    Quote Originally Posted by yodiewan View Post
    I did this for the first time a few days ago. For some reason the milk I got last week had a TON of cream on top so I decided to make butter.

    I let it culture at room temperature for about 18 hours and then tried to churn it. It whipped up slightly, but never separated. So I chilled it in the freezer for a little while and tried again. It never did make whipped cream like I usually get. I increased in volume and went directly to the butter/buttermilk stage.

    I got maybe a 1/4 cup of butter from about 2 cups of cream. The milk was from Jersey cows. I've heard that different breeds have different size fat globules in their milk, so maybe that plays a role.

    All that being said, it is some of the most delicious butter I've ever had. Give it a go and let us know how it turns out!

  5. #5
    Join Date
    May 2010
    Posts
    189
    Yodiewan - did you seperated the cream after the 18 hours? Thanks

    Quote Originally Posted by yodiewan View Post
    I did this for the first time a few days ago. For some reason the milk I got last week had a TON of cream on top so I decided to make butter.

    I let it culture at room temperature for about 18 hours and then tried to churn it. It whipped up slightly, but never separated. So I chilled it in the freezer for a little while and tried again. It never did make whipped cream like I usually get. I increased in volume and went directly to the butter/buttermilk stage.

    I got maybe a 1/4 cup of butter from about 2 cups of cream. The milk was from Jersey cows. I've heard that different breeds have different size fat globules in their milk, so maybe that plays a role.

    All that being said, it is some of the most delicious butter I've ever had. Give it a go and let us know how it turns out!

  6. #6
    Join Date
    Jan 2010
    Location
    North Carolina
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    3,774
    Quote Originally Posted by jackson44 View Post
    "I increased in volume and went directly to the butter/buttermilk stage" does you mean you added more milk?
    Sorry, that was a typo. I meant to say "IT increased in volume". I mean the cream itself increased in volume. Like frothed milk, but it never made whipped cream.

    Quote Originally Posted by jackson44 View Post
    Yodiewan - did you seperated the cream after the 18 hours? Thanks
    I should have been more specific. I skimmed the cream off the top of the milk after it had been in the fridge overnight. I let only the cream sit out. I put the milk back in the fridge.

  7. #7
    Join Date
    May 2010
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    189
    Yodiewan - so after you let it sit out for 18 hours, you skim the cream and then churn it. If it doesn't solidify, you put in back the freeze or fridge? What do you do with the extra cream? Do you readd it? Do you shake it or put the milk in a blender? If you shake it, does it matter if you use a glass jar?

    Thanks againF!

  8. #8
    Join Date
    Nov 2012
    Location
    Arkansas
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    270
    Yep, it's important to have enough air in the jar, if churning that way, like a jar a little over half full is good. Let it sit on the counter and get a bit warms first.. doesn't have to be cultured, you can use it fresh or cultured.

  9. #9
    Timthetaco's Avatar
    Timthetaco Guest
    My wife and I bought raw milk once and tried the shake-in-a-jar thing. It was a massive pain in the ass. And we're not so big on butter or milk to justify the effort or expense of making our own as opposed to just buying Kerrygold, so. Just depends on how much you like milk and butter, I guess.

  10. #10
    Join Date
    Nov 2012
    Location
    Fife, Scotland
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    425
    Just a heads-up for UK readers, the bigger Waitrose supermarkets carry a very nice unpasteurised unsalted French Brittany butter.

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