Everything's Better with Butter – A Butter How To

On Monday I told you I ran across an idea to make homemade ice cream in plastic baggies.  And if you’ll remember on Friday I bought raw milk.  So this leads into today’s post…

When I ran across how to make ice cream in plastic baggies I also ran across making butter in a Quart canning jar.  Well I really thought I was going to have 4 kids at my house most all day Saturday, but they were only there like I said Monday for a couple hours.  Yeah, they swam the whole time.  So anyway I went ahead with plans with Tbug :).

Well since we had the raw milk and hubs supervisor told him that if you left it standing in your fridge over night that the cream would float to the top, I knew no matter what we were making butter.

Have I ever made butter?  Nope.

I have always heard that making whipped cream if you go to long you’ll make butter but that was my knowledge on making butter.

Oh. My. Gosh. is it easy!  Takes a while but EASY!

We didn’t go the quart jar method, nope, we used my Dazey Butter Churn.

Mainly because that’s how they made it back around the turn of the century, I had one, never used it and wanted to try it out.

So what you do is pour the cream in the container.

Place the lid on and go to stirring.

As you crank a paddle in the jar stirs the cream.  I read you want about 80cranks/minute.

So you crank and crank and crank.

And then you pass it off to the next person to crank some more.  (btw, that’s when you go make ice cream and leave hubby cranking, I’m just saying)

 And eventually hubby gets tired of cranking too (you know after about 20 minutes) so you employ the mixer.

And it eventually starts to look like this.

And now that you are getting closer to actually making butter the liquid starts splashing and you get it on the counter and the spices and the wall and the cabinets so you place a towel over the mixer. And if you look at the left side of the mixer, there is so much liquid that it starts running down the towel and forms a puddle on your counter.

At that point you drain the milk off the butter.  This is in fact butter milk.  Save it.  Use it.  Enjoy it!  So then you place your bowl back to the mixer and let it run a few minutes longer to try and make sure you get all the milk out of the butter.

Once you have it all out, drain the butter again.  Now run water over the butter, stir, drain and repeat.  That just cleans the butter and gets rid of the excess milk that may not have drained the first time.

And when you are finished, you have butter.

What do you do with Real butter?  Oh you make cookies.  You put it on toast.  Some people might even eat it raw… I’m not sure that is me though.

Have you ever made butter?  Have you ever wanted to?  I might be hooked.  Although I’ve found a few tips like cut down on the cream to start with, and do it in a couple batches.  Might make it less messy!  If you try this, please let me know what you think!