butter was made and eaten

Thanks so much for all of your tips about making butter! You all rock. So, I made this fabulous butter today and have since whipped about half of it with honey, which tastes amazing—especially when the butter is lightly salted. Here it is all made (I was a fancy-pants and gave it an extra whipping after washing it which is why it looks nice and fluffy) along with the buttermilk which I saved.

I went with the food processor method. I wanted to be all prairie-cool and do the mason jar thing, but was impatient and to be honest, wanted to try it first fast-style, just to see what it was all about and know when it was really done, etc. before I set the kids to shaking a jar—which I fully intend to do. For the cream, I used Strauss, one 16 oz jar, and left it on the counter to warm for about 2 hours before I started. It must have made a huge difference, because instead of 15-20 minutes, this butter was made in about 2 minutes, seriously. I am really glad I went with this method, because the kitchen-aid thing seems a bit messy, and this wasn't at all.

Here it is after washing. Okay, seriously yummy.

I need to research more about the buttermilk left over. Is this buttermilk, like the kind you buy? I am curious, because I have made my own buttermilk by adding buttermilk to scalded milk and letting it sit, but I have only done this using purchased cultured buttermilk, which I am assuming is different than what I have here left over from the butter making process. Clearly, I need a dairy making book or need to befriend a cow owner.

And the husband got the wrong size of weck jars, but they will be exchanged, and the butter willl be housed in the smaller size soon, don't you worry.

Comments

[Sarah Jackson]

This buttermilk is different from the cultured buttermilk. It doesn't have as much "lift" when used in baking and it lacks the tang. However, it is quite tasty to just drink.

I totally have to try the food processor method. That sounds much cleaner.

[Karen]

I cannot WAIT to try this -
and BTW - I have your book and I love it!
thanks for making it ok for people like me (who have a hard time sewing in a straight line) to try to be creative!
xoxo

[Sally McEntire]

Oh fun! We are getting Noris Dairy delivered, I wonder how it would compare to Strauss. What I've read about the butter milk you get from making butter is that it is different than the kind from the store because it is cultured and thicker. But I think you can use it the same?

[Megan]

Butter making is everywhere lately. It is on my list of things to try soon...along with homemade yogurt. Thanks for more inspiration!

[Jenn]

My husband was storing the buttermilk in the fridge, but now after a little research... he is storing it in the freezer until we need it.

[Calise]

I didn't know you could make butter in a food processor! I'm definitely going to try this...once I get a food processor for my birthday after dropping serious hints for months :)

[heather jane]

Wow! 2 minutes? That's awesome. I've been wanting to try this and since we are getting ready to kick off our Go Local challenge I think I'll be able to use local cream for making butter. I knew I could, but I thought it would be far more time consuming.

Yahoo!!

[Tracey Johnson]

I was browsing and found a link that said this...
The liquid left after making butter is NOT buttermilk it is skim milk. Buttermilk is cultured. For info on buttermilk or general milk/butter/cheese/yogurt-yes you can make your own yogurt go to this site: http://biology.clc.uc.edu/fankhauser/Cheese/Cheese_course/Cheese_course.htm
great pictures.

[Annika]

The buttermilk I get when I make butter is nothing like the stuff you can buy, but it makes AMAZING biscuits. Truly the best I have ever eaten.

[Helen Cartwright]

I have done this in a Mason jar following the directions in the River Cottage Family Cookbook. I think you would really like this book - it is a favourite in my house. One of the tips from this book is to use cream that is not too fresh. It only took maybe 5 minutes (if that) to turn the cream to butter and we passed the jar around so no-one's arms got too tired. The fun thing about doing it by hand is that you get to feel how the consistency changes as you shake it. I can't remember what we did with the buttermilk, probably drank it to see what it tastes like. It is not the same as buttermilk from the store - that is milk that has been skimmed of cream and then blended with lactic bacteria (that's the cultured part).
I regularly read your blog and I think you are funny and inspiring. I had your book out of the library and got a big fine because I did not want to give it back.

[Stephanie]

That is so awesome! I want to do this so bad.

[mo]

Hmm…I never even considered using the food processor! I've used the shake method also inspired by the River Cottage Family Cookbook. This is really fun to do with kids, especially if you mix it with some cinnamon sugar at the end.

[marné]

Your enthusiasm was too infectious, and I had to make butter this weekend too! I did the low-tech mason jar method, and it took awhile, but it was pretty cool how it changed as I shook my jar. I have eaten more bread & butter the last two days than I have the past year, I think, but it's so good I can't stop myself!

[grace]

i can't wait to try this! i went from buying a few sticks of butter every once in a while (the best by date would pass before i finished the butter) to frequently buying butter for baking. it's the new kitchen aid's fault :)

one question about the buttermilk- is it best to save only the buttermilk from the initial separation of the butter? i'm assuming that the buttermilk that is released from the later washings is somewhat watered down. is it ok to add it to the first batch of buttermilk?

[mo]

MMMMM honey butter is the best. I made butter once. I was trying to whip cream and it wouldn't whip and it wouldn't whip and it wouldn't whip and all of a sudden it was butter. I think I will try it your way too. In our house butter is the other white meat.

[Kathleen]

After reading your last post and the Portland F&D article you posted I HAD to make butter this weekend, too. I didn't even think to use a food processor! That's brilliant! The mixer was a little messy, but I did remember to have the tin foil sheild. I didn't make much, just a few tablespoons, but it was still just as yummy! Thank you for posting the article. I found it to be quite a fun experience. Who would have thunk it?

[Parusha]

That looks delicious. I've never thought of making my own butter or mixing honey with butter either. Must try this! Thanks

[Polly]

I'm very impressed by the mix of things you make: lingerie AND butter? Brilliant. x x x

[Cherry Menlove]

Bread and home-made butter. Is there any meal finer than that?

Cherry x

[caroline]

I think you could probably "culture" the buttermilk fairly easily yourself, then you could use it for baking. I'm not sure if they are the same enzymes as in yogurt, but closely related I'd wager.

Heck, you could use it like it is in baking, but as a flat-out substitute for milk. In other words, don't adjust the baking soda.

[Heather]

I am so excited to try this TODAY :)

[suna]

i just wanted to let you know that your book just came in through my library system and i love it. the projects are so creative with soooooo many pictures that you could not get from just a pattern. i have it on my gift list for crafty friends.

[Jill A.]

If you cultured your cream before making butter, than you are left with cultured buttermilk (tangy), like you buy at the store.

[Brandi]

We had a milk cow when I was a kid and frequently made butter. We had an electric butter maker that was a gallon size glass jar with a motorized paddle attached to the lid. I have no idea if you could ever find anything like this anymore--but it was so fun to watch the butter come together in the glass jar.

Also, I used to work at a restaurant where the chef made honey and strawberry butter--both were awesome.

[Jenn]

How funny! I just made butter on Thursday! :) I did use the jar method and it wasn't really that bad. A good way to build up those arm muscles.. lol.

[Andrea]

That looks so tasty. I have a recipe for honey pecan butter, here, that's supposed to be VERY good. If you like it with the honey, the pecans might be a nice addition.

[Nicole]

This has been on my to do list for some time! I think I may have to invest in a food processor as the shaking of the jar would seems a little too much :) Thanks for the play by play!!!

[Ellie]

that looks so great. i'm gonna try it next time I have people over with my whole wheat bread. YUMMMY

[Dani]

The butter is really good. I teach Kindergarten and we make butter with the kids during our farm unit. They are always surprised at how quickly it comes together and how good it tastes. When I made the artisan bread from THE book the butter was the first thing I thought of! I am coming out of the lurker closet to those that I have been visiting for some time. I have so enjoyed reading about your family and craft. You make me smile a little every day. Thank you!

[jenn]

I made butter this weekend inspired by your post, I just had to do it immediately. It brought out the Little House in me (my all time favorite kid books!!)
I have the buttermilk stored in the fridge and I think I am going to use it for the liquid for the no knead bread mix. I have read that you can use it for biscuits as well. Looking forward to hearing more ideas of what to do with that buttermilk!
Thanks for the inspire!
jenn

[Kassia]

No, the buttermilk isn't the buttermilk you'd use in baking. To make cultured buttermilk, you can buy the culture from here: http://www.cheesemaking.com/ (New England Cheesemaking Supply). And while you're at it, you should buy the starter ricotta and mozzarella kit - it's so much fun!

[laura]

Forgive me if anyone mentioned this on your last post...I am reading Milk: The Surprising Story of Milk Through the Ages and there are a ton of recipes in the latter 1/2 of the book--butter and buttermilk, fresh and brined cheeses, cultured milk, custards, sauces, etc.--with a lot of extra info on the history and variations on ingredients and method.

[Amigurumi Girl]

You make me want to be a better housewife... (~_^)

[Ranee @ Arabian Knits]

It is most certainly not skim milk, though it is not the cultured buttermilk one gets at the store. Skim milk is milk that has had the cream skimmed off of it. Buttermilk is the leftover whey and water from making butter. Cultured buttermilk is milk with cultures added to it to clabber and sour it.

We are able to buy raw, unhomogenized milk from a local dairy and it makes the best butter, yogurt, you name it!

[Melissa]

So now you need to start keeping bees. Nothing like a buttermilk biscuit (made with your leftover buttermilk, of course), loaded up with homemade butter and honey from your very own bees.

[lucky]

such a cool post!! and a fab idea about the honey!!

when i lived in india for 2 years - we used to get fresh milk delivered every morning, then we'd boil it, put it in the fridge, and skim the awesome cream, and make butter a day or two later - after a few days of cream collecting. we'd make yogurt too and add lots of water to some of that, and blend it to make "lassi" - or buttermilk. it was all so delicious - so good - so rich - one of my most fave "taste memories" ever.

you're post is making me want to do it again.

[Lisa M]

ohhh I can't wait to try this! Thank you!
Cheers,Lisa

[Kathleen]

My older daughter's preschool teacher was under the impression that the cream had to be really cold, so she put cream in baby food jars then set themin ice, had us shake the jars until we got tired then put it back on ice. We had to repeat this over and over until it eventually turned to butter. It took forever. When my younger daughter got to preschool and they said we were making butter for their Thanksgiving party I dreaded it. But she has a different teacher who apparently knew it was better to use warm cream so shaking it was really quick and easy. I curse that first teacher!

[Hanna]

Ok! And now you need a recipe with lots of butter in it? I just posted a really tasty one for Swedish chokladbollar…

[jenne]

I think if you're using raw milk cream, you get real buttermilk, but then you have to leave it at room temperature for a while for the bacteria to grow before it will be sour and tangy. I'm not sure if it will ever get thick though. Raw milk is awesome!

http://www.realmilk.com/why.html

[Denise]

I am going to try this recipe. I made butter when I was in grade school many years ago. This looks similar. Wanted to share a funny moment with you. I work as a secretary in an elementary school and as I am driving home I see this jogger run by. Red hat, full gray/white beard, dark green sweat shirt and brown running pants. In my head I say to myself. Hey that looks like a tomten. Of course prior to reading your blog I had no idea what a tomten was. Pretty funny.

[kosenrufu mama]

thank you for the idea butter and honey!!!!!

[The Antidote]

What a clever girl you are!
I am getting a bit cross, I loaned your book to a friend over a month ago, and I really want it back,

[Jenn]

We made butter after your last post with the link. Fun!!
We used our leftover buttermilk to make Irish soda bread and it turned out better then ever.
Perfect family project. Start to finish with delicious results. Thanks for the idea!!

[Sarah]

Ok - so what ever I was going to do tomorrow is changed to now I am going to make butter. I totally appreciate the idea of the food processor. When we were little my mom had a paddle huge jar thing that we sat for EVER on the floor with spinning the paddles. I can't imagine doing that for real - as your only method of getting butter (But I probably eat too much butter).

[Linn]

Only you could make the mother of two preschoolers even consider the idea of making my own butter. In my spare time. This sounds awesome!

[Polly]

We use our whipping attachment to make butter all the time (we're raw milk drinkers and get our cream directly from the cow!). Did you wash it IN the food processor? That is much easier. Just pour out your first batch of buttermilk (and save) and then add water (filtered is best) to the butter in the processor. Whizz for a few minutes until water becomes cloudy, then drain and add new water. Once you've done this a few times, the water stays clear and you know you are done. While this is NOT the down-home version, it is the version for people who prefer to make butter regularly. Oh, and if you can make your bread on the same day, the family will love you forever!

[Anne]

I've made butter in my mixer many times. I'll have to try the food processor. FWIW, I've used the remaining milk from making butter many times to make pancakes & biscuits it works great.

[treemama]

this is on my list of goals this year. thanks for posting this and saving me some time!

[Gina @ Six in the Country]

So tempting! I love real butter. I can remember making it as a child at my grandparents and even at home. That is one of the lovely parts of owning dairy cows, you get the yummy by-products!

[JM]

thanks for the butter post... it seems I'm the only person who hasn't tried this, but I'm so excited to give it a go.

[Deanna]

We did it! Thanks for the tip about letting the cream come to room temperature, it made the process super-fast. Id's say the whole thing was prairie-cool! Thanks for the inspiration.

[Janet]

I wonder if you could use this uncultured buttermilk to make homemade ricotta as per A Good Appretite's recipe http://agoodappetite.blogspot.com/2009/03/homemade-ricotta-lemon-ricotta-pancakes.html.

Does anyone know?

[Anja]

About culturing the cream before you make butter: This is, to some (cuisines), crucial for the taste of the butter, not just the buttermilk. The way they make buttermilk commercially now (ie adding a culture to the milk afterwards) is not how it's done traditionally, where the cream would be cultured before the butter is made. It does make a difference both to the taste of the butter and to how long it will keep in the fridge - uncultured butter goes rancid quicker. I haven't tried culturing anyting at all, though, so I have no practical suggestions...

[nufoxiemommy]

okay so I need to know how you did it. what you used? ex.....

[Caroline]

Your butter looks great! I haven't made butter, but I make yogurt and my own cream cheese on a regular basis. All the Strauss products are great for these type of projects--I think that using the right ingredients can make all the difference.

[sara f]

that's just lovely :)
I intend to try soon! I've been googling and youtube-ing for methods...

[Amy]

I've been meaning to do this ever since fall when the preschool class did it at the pumpkin patch farm field trip. We used a jar with a stainless steel nut inside and each child and parent took a turn shaking. Who knew you could make your own butter so easily? Not me! How nice to know that it works well in the food processor!

[kat]

i'm happy your butter-making adventure was a huge success!

a fun thing to do: have the kids make tiny portions in tiny jars (we used baby food jars), adding a different spice or herb to each. have a butter-tasting party when all are complete!

ps. you can do this musical-chairs-style: walking to a new jar & shaking it till the music stops.

[May]

Looks good! I'm into cheesemaking, BIG time, and loving the fact that you can actually eat all your produce at one go once you're done, which I would feel funny doing with butter. Cheese is SO yummy.

[brigita]

how fun!
what is the weck jar for?

[shannon]

we also love to make whip cream this way. just don't shake as long! so yummy, it doesn't even need sugar:)

[tonya]

found your blog looking for free patterns online. about to try your 5 min skirt pattern. i grew up on a dairy farm & have a bs in animal science. feel free to ask me any dairy questions!

[Dime Store Thrift]

I can't BELIEVE that you are making me WANT to make homemade butter! It looks so yummy.

[christina]

After reading Anne of Green Gables I became obsessed with all things old fashioned. I volunteered at the 'Burnaby Village Museum', a historical recreation of a village in the early 1900's. I loved it, we got to dress up all fancy and worked at different parts of the village, ice cream parlour, schoolhouse, metal shop, etc. But my FAVORITE thing of all was working in the old time house making butter, old school - with a churn. I would secretly scoop huge globs of it into my mouth when there were no vistors around to see. Anyhow, I had forgotten about my butter making love until I read your post a few days ago. Thanks. I think! Now I am spreading the butter on like cream cheese and have already made a second batch. I'm trying to convince a friend to start making this to sell at our Farmers Market- oooohhh, the butter love possiblities.

[Gabriela Casella- Nicosia]

I have been reading Tasha Tudors' Heirloom Crafts and was totally into the butter presses she used when she made butter. I believe she made her butter from her own goats milk. Anyway I thought you would love the idea to have a press for your own butter. The butter looks so beautifully displayed after being pressed in shape. If you don't know about them please check online and this book which is beyond inspirational. Carved Wooden Butter Molds. You should bring them back! Thank you always for your inspirations. xoxo, Gabriela From Bklyn

[brooklyncodger]

Yoghurt was first on my list but now I'm inspired for BUTTER. I live in Brooklyn and I find the grocery store butter here kinda terrible; my hub and I have been importing it from Canada when we get a chance (a pound here, a pound there) - we're from Nova Scotia. BUT home made butter = even BETTER.

[beach]

the angry chicken -just found- i love it. you said that you make all of your own cream cheese and yogurt (i am soooooooo excited). would you be willing to share your recps? am very new to the idea and very excited to try(and hopefully continue on a regular basis). THANKS!!!