Skimming milk for butter
I just bought a quart of non homogenized milk (Straus Family Creamery) with the intention of skimming off the cream to make butter (and turning the rest into yogurt) It just occurred to me that a quart of milk probably does not produce enough cream to make even a small amount of butter. Does anyone know about how much milk I'd need to produce say, a stick of butter?
I thought I saw that a pint of cream will give you about a stick of butter. I don't think the cream skimmed off a quart of milk will be worth the trouble of butter making. I'd just enjoy the milk, make some yogurt, and go buy cream if you want to make butter from it.
This thread talks all about making butter:
That sounds about right. Last week after all the buttermaking discussion I bought a pint of cream and it made maybe a little less than a stick of butter. The cream from the quart of milk wouldn't be worth fiddling with. Whole milk is about 4 percent fat. Heavy cream is about 36-40 percent fat, which means you get less than ten percent as much fat from a quart of milk as you do from a quart of heavy cream.
re: Ruth Lafler
I went out and bought some heavy whipping cream and will add in the little bit of skimmed cream as extra flavor. When I bought the unhomogenized milk however, they also offered quart sized (but raw) jersey milk, which looked to be about half cream! (just by seeing how it had separated in the jar.) so I may try that next time. On a different note, why does heavy whipping cream (even organic i.e. Horizon) have carageenan and other "extras" in it? Perhaps smaller more natural dairies don't do this, but I was very frustrated to see that heavy whipping cream w/o that stuff was not available at my local grocery store.