tag:blogger.com,1999:blog-4931315475570983898.post1763378427314340331..comments2024-01-23T09:48:45.014-05:00Comments on Today's Menu - Take It or Leave It: Making Homemade Butter from Raw CreamUnknownnoreply@blogger.comBlogger13125tag:blogger.com,1999:blog-4931315475570983898.post-1041807406147317212019-04-25T00:41:38.279-04:002019-04-25T00:41:38.279-04:00Thanks for sharing fabulous information. Thanks for sharing fabulous information. Top 8 Best Margarita Mixeshttp://bestmargaritamachine.com/best-margarita-mixes/noreply@blogger.comtag:blogger.com,1999:blog-4931315475570983898.post-52473393330388438342016-03-01T16:40:30.099-05:002016-03-01T16:40:30.099-05:00I just made my first butter. Thank you for such a ...I just made my first butter. Thank you for such a thorough post. It was fun and easy to make. And it tastes great!mommar6https://www.blogger.com/profile/15782301405847514835noreply@blogger.comtag:blogger.com,1999:blog-4931315475570983898.post-14351707129489971422014-09-01T08:25:20.790-04:002014-09-01T08:25:20.790-04:00We've come a long way baby since my churning d...We've come a long way baby since my churning days! We had a dairy when I was a kid and every Saturday was churning day. Mama skimmed cream from our 1 designated Jersey milk cow everyday and we'd have a huge amount of cream to churn, which was my job. Sometimes after churning about 30 mins. it wouldn't turn into butter, mama would say "It's too hot" and would add a couple of ice cubes and bingo, we'd have butter. Then she would dip it out, save the buttermilk (which dad drank with a teaspoon of sugar and cornbread broken up in it - YUCK!) She'd add icewater to the butter, sometimes with cubes and proceed to wash it. If you don't wash all the buttermilk out it goes rancid and tastes terrible! Now, all that said, my son lives on a ranch and they have a milk cow for a summer camp they run and he wants me to teach he and his children how to make butter. I haven't forgotten and having a churn would really be nice, but since we don't have one, could I use a regular hand mixer to do the job? We don't have the nice mixer you have.Lindahttps://www.blogger.com/profile/02075143496337535065noreply@blogger.comtag:blogger.com,1999:blog-4931315475570983898.post-22946697105181127792014-06-05T23:45:04.934-04:002014-06-05T23:45:04.934-04:00Hi Sara, I just made butter using your blog as a g...Hi Sara, I just made butter using your blog as a guide. It went swimmingly, so thanks! I'll be posting about it on my own blog later, please stop by sometime!Marahttp://gatheringsteam.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-4931315475570983898.post-32220284629083833322013-10-03T20:13:22.933-04:002013-10-03T20:13:22.933-04:00Sorry, Robin! I must have missed the email notify...Sorry, Robin! I must have missed the email notifying me of your comment bak in August. Thanks for the answer, Emjay! <br /><br />The longer you leave the milk, the thicker the cream will be that rises to the top. It is usually pretty thick by the second day. Have you tried making butter yet? I'd love to hear how it went! <br /><br />SaraSarahttps://www.blogger.com/profile/17847181183195866349noreply@blogger.comtag:blogger.com,1999:blog-4931315475570983898.post-3353033115243140712013-10-02T22:00:54.389-04:002013-10-02T22:00:54.389-04:00Hi Robin - raw milk separates like breast milk :D ...Hi Robin - raw milk separates like breast milk :D I found if I left the milk alone for a couple of days, I'd get a thicker cream at the top. I'm currently collecting our milk in wide top containers and can gently skim off about 2/3 of the cream before the milk underneath starts to stir up. <br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4931315475570983898.post-49120259401682125432013-08-21T19:25:02.577-04:002013-08-21T19:25:02.577-04:00Thanks so much for this helpful post! We just sta...Thanks so much for this helpful post! We just started getting a raw milk share. I have a little experience with raw milk from when I volunteered at a living history museum as a teen...but that was half my life ago! <br /><br />How long do you let the milk separate? And what consistency is the cream when you do separate it? I'm used to my breastmilk, which separates into thicker and thicker cream if we leave it in the fridge for several days. And obviously, there's no carageenan in raw milk making it thick.<br /><br />Thanks!Robinnoreply@blogger.comtag:blogger.com,1999:blog-4931315475570983898.post-50338056069603392022012-01-03T20:03:51.623-05:002012-01-03T20:03:51.623-05:00Don't forget, if you don't have access to ...Don't forget, if you don't have access to raw milk, you can make butter from nonhomogenized milk, too! Let me know how it goes if you try it.Sarahttps://www.blogger.com/profile/17847181183195866349noreply@blogger.comtag:blogger.com,1999:blog-4931315475570983898.post-69197958743903745632011-10-28T21:09:02.820-04:002011-10-28T21:09:02.820-04:00Thanks for linking your great post to FAT TUESDAY....Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!<br /><br />Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!<br /><br />http://realfoodforager.com/2011/10/fat-tuesday-october-25-2011/<br /><br />If you have grain-free recipes please visit my Grain-Free Linky Carnival in support of my 28 day grain-free challenge! It will be open until November 2.<br /><br />http://realfoodforager.com/2011/10/grain-free-real-food-linky-carnival/Jill @RealFoodForager.comhttp://www.realfoodforager.comnoreply@blogger.comtag:blogger.com,1999:blog-4931315475570983898.post-49302873537934560062011-10-26T23:35:15.705-04:002011-10-26T23:35:15.705-04:00Thanks so much for sharing! I have not found a so...Thanks so much for sharing! I have not found a source of raw milk near me yet but I'm still looking!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4931315475570983898.post-59741971783062909942011-10-25T16:16:17.473-04:002011-10-25T16:16:17.473-04:00Great post Sarah. I'm still trying to get my h...Great post Sarah. I'm still trying to get my hands on raw milk. A pesky little process. I look forward trying this out!France@beyondthepeelhttp://www.beyondthepeel.net/noreply@blogger.comtag:blogger.com,1999:blog-4931315475570983898.post-57887158722822930862011-10-25T06:53:26.759-04:002011-10-25T06:53:26.759-04:00I leave a good amount of cream in the milk, too. ...I leave a good amount of cream in the milk, too. I usually skim about 2/3 of it and leave 1/3 of it in the milk. I bet you'll have plenty of cream. I use mine a lot, too. I should clarify this post.... I don't use 2 or 2 1/2 qts of cream to make butter every time... that's just about how much I skim off the milk every 2 weeks. I usually end up with about a quart of cream for butter, but sometimes its as low as a pint probably. Sometimes even less (like in the pictures). <br /><br />Yep, I have made sour cream several times and a few different ways. It is one of my posts I'd like to catch up on.Sarahttps://www.blogger.com/profile/17847181183195866349noreply@blogger.comtag:blogger.com,1999:blog-4931315475570983898.post-63244871598078542472011-10-25T06:43:40.879-04:002011-10-25T06:43:40.879-04:00Thanks for posting this! I can't wait to make...Thanks for posting this! I can't wait to make butter when we get our raw milk. I knew you could make it in a mixer pretty easily, but I didn't know about the washing step. My concern was that I wouldn't have enough cream. It seems like there are so many uses for it. Plus I like to keep plenty in the milk (especially for the little ones).<br /><br />Have you ever made sour cream? Do you buy a starter? Or just use some yogurt or kefir? I think sour cream will be the first on my list of things to make. Then I want to FINALLY try making yogurt.Mary Voogthttps://www.blogger.com/profile/03746442249734371029noreply@blogger.com