Butter making - it ain't happenin'!
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KSl...@aol.com
May 25, 2009, 11:09:55 AM5/25/09
to milka...@googlegroups.com
Hello friends,
In all the many months we've been getting milk, I've never, ever had
problems making butter. However, the past couple of weeks, it's just not
happening!
I always do the same thing:
*carefully skim the cream off, being sure to not skim into the milk
*I let the cream get to room temp - usually leaving it out over night &
making it in the morning.
*I put it in my blender on high, which typically results in butter within a
few minutes.
But no, not for the past couple of weeks!
I'm just wondering if anyone else is having similar problems?
Is the cream consistency different in the spring for some reason?
I'm at a loss ... and out of butter! :-/
~ Kris ~
We found the real 'Hotel California' and the 'Seinfeld' diner. What will you find? Explore WhereItsAt.com.
Green Pastures
May 25, 2009, 12:02:34 PM5/25/09
to milka...@googlegroups.com
Hello,
The spring cream should actually yields a sweeter, brighter butter. You may want to let the cream sit on the counter for only a couple hours, rather than all night. You can get butter from refrigerator temp cream all the way to room temp, but I believe that around 50-60 degrees is best. When the butter is too warm it's a little harder to work with because the butter is so soft and mushy. Also, if you leave the cream out for 12 hours or more the bacteria breaks down the lactose in the cream and results in a more acidic, cultured butter.
Have fun and don't give up!
Betsy
The spring cream should actually yields a sweeter, brighter butter. You may want to let the cream sit on the counter for only a couple hours, rather than all night. You can get butter from refrigerator temp cream all the way to room temp, but I believe that around 50-60 degrees is best. When the butter is too warm it's a little harder to work with because the butter is so soft and mushy. Also, if you leave the cream out for 12 hours or more the bacteria breaks down the lactose in the cream and results in a more acidic, cultured butter.
Have fun and don't give up!
Betsy
holly
May 26, 2009, 7:56:08 AM5/26/09
to milkaholics
we have been doing it straight from the fridge, in small batches (in
the magic bullet) and that seems to work Really well.
i had tried it the way you do-leaving it sit out-and it didn't work
too well for me either.
and boy betsy are you right about the brightness! wow.
my dad keeps asking if i'm sure that's butter.
:)
On May 25, 12:02 pm, Green Pastures <migreenpastu...@gmail.com> wrote:
> Hello,
> The spring cream should actually yields a sweeter, brighter butter. You may
> want to let the cream sit on the counter for only a couple hours, rather
> than all night. You can get butter from refrigerator temp cream all the way
> to room temp, but I believe that around 50-60 degrees is best. When the
> butter is too warm it's a little harder to work with because the butter is
> so soft and mushy. Also, if you leave the cream out for 12 hours or more
> the bacteria breaks down the lactose in the cream and results in a more
> acidic, cultured butter.
>
> Have fun and don't give up!
>
> Betsy
>
> > .
the magic bullet) and that seems to work Really well.
i had tried it the way you do-leaving it sit out-and it didn't work
too well for me either.
and boy betsy are you right about the brightness! wow.
my dad keeps asking if i'm sure that's butter.
:)
On May 25, 12:02 pm, Green Pastures <migreenpastu...@gmail.com> wrote:
> Hello,
> The spring cream should actually yields a sweeter, brighter butter. You may
> want to let the cream sit on the counter for only a couple hours, rather
> than all night. You can get butter from refrigerator temp cream all the way
> to room temp, but I believe that around 50-60 degrees is best. When the
> butter is too warm it's a little harder to work with because the butter is
> so soft and mushy. Also, if you leave the cream out for 12 hours or more
> the bacteria breaks down the lactose in the cream and results in a more
> acidic, cultured butter.
>
> Have fun and don't give up!
>
> Betsy
>
> On Mon, May 25, 2009 at 11:09 AM, <KSla...@aol.com> wrote:
> > Hello friends,
>
> > In all the many months we've been getting milk, I've never, ever had
> > problems making butter. However, the past couple of weeks, it's just not
> > happening!
> > I always do the same thing:
> > *carefully skim the cream off, being sure to not skim into the milk
> > *I let the cream get to room temp - usually leaving it out over night &
> > making it in the morning.
> > *I put it in my blender on high, which typically results in butter within a
> > few minutes.
> > But no, not for the past couple of weeks!
>
> > I'm just wondering if anyone else is having similar problems?
> > Is the cream consistency different in the spring for some reason?
>
> > I'm at a loss ... and out of butter! :-/
>
> > ~ Kris ~
>
> > ------------------------------
> > Hello friends,
>
> > In all the many months we've been getting milk, I've never, ever had
> > problems making butter. However, the past couple of weeks, it's just not
> > happening!
> > I always do the same thing:
> > *carefully skim the cream off, being sure to not skim into the milk
> > *I let the cream get to room temp - usually leaving it out over night &
> > making it in the morning.
> > *I put it in my blender on high, which typically results in butter within a
> > few minutes.
> > But no, not for the past couple of weeks!
>
> > I'm just wondering if anyone else is having similar problems?
> > Is the cream consistency different in the spring for some reason?
>
> > I'm at a loss ... and out of butter! :-/
>
> > ~ Kris ~
>
> > We found the real 'Hotel California' and the 'Seinfeld' diner. What will
> > you find? Explore *WhereItsAt.com*<http://www.whereitsat.com/?ncid=emlwenew00000004>
> > .
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