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Home made butter anyone?

Allenkii Apr 2, 2014 10:26 AM

Does anyone make home made butter?

Could you share you recipe? and indicate how long it lasts in the fridge?

Thanks :)

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  1. t
    thingmaker RE: Allenkii Apr 2, 2014 10:51 AM

    There are a couple of videos on Chow, 'make butter in your blender' and 'how to make your own butter'. Not sure how to make links here.

    It's super easy. We made it once in elementary school by shaking up heavy cream in a mason jar. It was so good. :)

    1 Reply
    1. re: thingmaker
      The Chowhound Team RE: thingmaker Apr 2, 2014 10:57 AM

      You can just paste in the address of the page you want to link to and it will automatically become a link:

      http://www.chow.com/food-news/55167/h...

      http://www.chow.com/videos/show/chow-...

    2. melpy RE: Allenkii Apr 2, 2014 10:55 AM

      Not really a recipe more of a technique. Basically blend heavy cream until it reaches desired consistency. I use an electric hand beater. It doesn't yeild a lot so typically it is used up before the cream has expired. I would assume it lasts at least as long as the cream is supposed to. I like to add salt. You can make it as creamy or as hard as you like. It will harden more as you cool it.

      4 Replies
      1. re: melpy
        Ruth Lafler RE: melpy Apr 2, 2014 11:04 AM

        It will last a long longer than that (and don't get me started on "expired" dates). Homemade butter will last as long as any other butter as long as it's handled and stored properly (made using clean vessels and tools and kept in a clean, air-tight container).

        As for recipes, in addition to making butter from regular cream, you might want to try making it with cultured cream.

        1. re: Ruth Lafler
          Allenkii RE: Ruth Lafler Apr 2, 2014 12:07 PM

          Ruth, whats cultured cream?

          1. re: Allenkii
            Ruth Lafler RE: Allenkii Apr 2, 2014 12:32 PM

            Cultured cream is cream that has some kind of bacterial culture (like yogurt or cultured buttermilk or a yogurt or buttermilk starter) added to it and allowed to develop.

            This is a really good primer about the history of buttermaking: http://www.cheesemaking.com/Butter.html

          2. re: Ruth Lafler
            melpy RE: Ruth Lafler Apr 2, 2014 12:14 PM

            This is why I said i assumed AT LEAST. I usually use up homemade butter in a week so I've never tested it out.

        2. greygarious RE: Allenkii Apr 2, 2014 11:00 AM

          If you have young children, there's a thing you can buy that is like a hamster ball that has a jar for the cream contained inside it. The idea is for the kids to roll the ball around on the floor/ground until the cream turns to butter.
          I have no idea what it's called, saw it on PBS's Pati's Mexican Table.

          ETA: On second thought, I think it was a gadget for making ice cream, not butter.

          5 Replies
          1. re: greygarious
            Allenkii RE: greygarious Apr 2, 2014 12:06 PM

            No kids yet

            1. re: greygarious
              roxlet RE: greygarious Apr 3, 2014 10:59 AM

              I have a vivid memory of making butter in kindergarten. It involved cream and a jar that everyone took turns shaking. We each tasted some on a saltine, and I will never forget how delicious it was. You don't need anything but a jar to shake...

              1. re: roxlet
                Jacquilynne RE: roxlet Apr 3, 2014 12:22 PM

                We did this, as well, while sitting out on the lawn outside our school when I was in grade one to three. It was a special treat for a sunny, late spring day when the snow had finally melted. We even spread it on saltines!

                My memories are also surprisingly vivid. I remember one year two of the boys were tossing the jar back and forth to see if that worked as well as shaking it, and they dropped it. Fortunately, even with the snow melted off, the ground wasn't that hard, so it didn't break.

              2. re: greygarious
                boyzoma RE: greygarious Apr 4, 2014 11:25 AM

                When my kids were little, we had a farm and milked cows. I would put fresh cream in a jar. The kids would sit on the floor and roll it back and forth till it became butter. Fun for them, and great for me!

                1. re: greygarious
                  jw615 RE: greygarious Apr 4, 2014 04:19 PM

                  A plastic jar works just as well as a glass jar, as long as it has a well fitting lid.

                  It is a great way to keep kids busy while you are finishing up the big family Easter or Thanksgiving meal. Then they can serve 'their' butter with the meal.

                2. r
                  rasputina RE: Allenkii Apr 2, 2014 11:06 AM

                  The most important thing is to press the butter to remove all of the liquid that tends to get stuck in the butterfat. Doing so greatly extends the butters shelf life.

                  1. p
                    planojim RE: Allenkii Apr 2, 2014 12:16 PM

                    here's the recipe..

                    empty and clean a two litre bottle of Coke.

                    Fill it with a pint of heavy cream. Replace cap on 2 litre bottle. Shake it like the Dickens for 5 minutes. Cut bottle open and remove butter.

                    1. v
                      v2pham RE: Allenkii Apr 2, 2014 02:16 PM

                      I just made some homemade butter the other night. It was very simple but you will need a mixer. There is no way to make butter by hand. Your arm will fall off from exhaustion. I simply beat 5 egg yolks on medium high until it thickens then sprinkle in a dash of salt. That’s it. Simple and tasty.

                      10 Replies
                      1. re: v2pham
                        k
                        kseiverd RE: v2pham Apr 2, 2014 02:21 PM

                        egg yolks??

                        1. re: kseiverd
                          v
                          v2pham RE: kseiverd Apr 2, 2014 03:35 PM

                          Yes, egg yolks. I guess it might be unorthodox here but it's common in Asian countries. That's how we make all of our butter spread =)

                          1. re: v2pham
                            Ruth Lafler RE: v2pham Apr 2, 2014 03:51 PM

                            LOL. Well, it may be a "butter spread" but it's not butter!

                            1. re: Ruth Lafler
                              melpy RE: Ruth Lafler Apr 3, 2014 03:24 AM

                              Sounds like mayonnaise to me!

                            2. re: v2pham
                              sunshine842 RE: v2pham Apr 3, 2014 04:44 AM

                              that's not butter.

                              1. re: sunshine842
                                v
                                v2pham RE: sunshine842 Apr 3, 2014 09:44 AM

                                LOL. You're right. Not sure what I was thinking. It is mayo. Well if you are looking for mayo recipe, there you go!

                                1. re: v2pham
                                  The Dairy Queen RE: v2pham Apr 3, 2014 09:54 AM

                                  Hey, as long as it's delicious!

                                  ~TDQ

                                  1. re: v2pham
                                    MamasCooking RE: v2pham Apr 3, 2014 04:54 PM

                                    I was starting to become concerned for a moment:) OK so mayo it is!

                            3. re: v2pham
                              Melanie Wong RE: v2pham Apr 3, 2014 08:56 AM

                              Hello v2pham, thanks for bringing this up! I've been trying for years to find out how to make Vietnamese butter or Beurre. Here are two older posts referencing this egg yolk based spread used on banh mi.

                              http://chowhound.chow.com/topics/5854...

                              http://chowhound.chow.com/topics/8168...

                              What are the other ingredients besides egg yolks? Does it have any dairy in it at all? The versions I've tasted do not seem to have any acid so could not be called mayonnaise.

                              1. re: Melanie Wong
                                v
                                v2pham RE: Melanie Wong Apr 3, 2014 10:14 PM

                                Hi Melanie,

                                For banh mi, the spread is just egg yolks, oil and salt. Not sure how I missed the oil part. That's very important and I totally left that out. LOL. I use 5 egg yolks and slowly, very slowly, drizzle in some vegetable or olive oil until I get the right consistency. Then add salt to taste. That's the traditional way of making the butter spread. Hope that helps!

                            4. q
                              Querencia RE: Allenkii Apr 3, 2014 01:42 PM

                              Making butter is a standard thing to do with kindergarten-age children. Just put heavy (whipping) cream in a bowl and beat it with an electric mixer until butter forms. Then fish the bits of butter out of the liquid, blob it together in your hands to make a ball, wash it under running cold water, and refrigerate it. During WW II butter was hard to get but my aunt had access to infinite cream since her husband owned an ice cream factory---she made butter this way all the time.

                              1. k
                                kseiverd RE: Allenkii Apr 3, 2014 02:50 PM

                                Definitely one of those food things to do with KIDS, just so they can SEE things happen.

                                A few holiday seasons ago, had niece over for our "girl's weekend"... Christmas cookies, decorating, EATING!

                                Made butter in KA stand mixer... she was MESMERIZED!!

                                Then made REAL pop-corn from kernels. Hadda hunt up a glass lid to fit big pot... she was enthralled!

                                Hauled out waffle iron (used MAYBE 2-3 times a year) and she was CLUELESS?!? Didn't know what it was... even after lid was lifted.

                                We had real pop corn with homemade butter. Then REAL waffles with more of the butter and real Maple syrup.

                                A fun time was had by all!

                                3 Replies
                                1. re: kseiverd
                                  a
                                  alegramarcel RE: kseiverd Apr 4, 2014 02:57 PM

                                  so fun, how old is your niece?

                                  i guess you meant real waffles as opposed to frozen... but did you make from scratch or a mix? i actually make waffles often - but always with mix. so "real" waffles for me would have to be from scratch :) but actually i make the whole box of mix in one morning and then freeze the extras! so we eat frozen waffles, too.

                                  my toddler is obsessed with making popcorn - and we don't even have a see through lid! I should try that some time! BUT we often look up you tube videos of things - like slow mo popcorn popping (or time lapse strawberries growing, etc).

                                  But oh yah. Making butter. Did it with the mixer when I did it... easy. I didn't keep mine long - the thing is you have to make sure NO drops of milk are left or else it can spoil faster. Not really a problem because it tastes better fresh (or seems to anyway) and gets eaten up fast :)

                                  1. re: alegramarcel
                                    sunshine842 RE: alegramarcel Apr 4, 2014 03:06 PM

                                    when I was little, one of our teachers put a saucepan with popcorn and oil in it on a hotplate sitting on a metal cookie sheet in the middle of a big bedsheet. We were allowed to sit around the outside of the sheet, but only the teacher was allowed near the pan.

                                    She popped that whole pan full of popcorn with the lid off -- popcorn went everywhere, but because it was on a clean sheet, we were allowed to eat whatever landed in front of us.

                                    Big mess, but great, great fun.

                                    1. re: sunshine842
                                      The Dairy Queen RE: sunshine842 Apr 4, 2014 03:28 PM

                                      How fun!

                                      ~TDQ

                                2. MickiYam RE: Allenkii Apr 4, 2014 06:47 AM

                                  I am a fan of mason jar butter, too. One cup cream in a quart or liter jar. Shake until you see yellow curds forming. Drain in gauze or a double layer of paper towels. The liquid whey can be used for lots of things like pancakes or plant food. Gently squeeze gauze to remove liquid. You can add salt at this point if you like.

                                  Keep two days worth out, divide the rest into patties and freeze.

                                  How much you get depends on the cream's butterfat content.

                                  1. r
                                    ricepad RE: Allenkii Apr 4, 2014 10:08 AM

                                    Making butter from cream is dead simple - as so many other posters have noted - but unless you have a source of cheap, high quality cream, it's not cost-effective. Like the book says, "Make the Bread, Buy the Butter" (Jennifer Reese).

                                    1. k
                                      KateBChi RE: Allenkii Apr 4, 2014 03:43 PM

                                      If you have a food processor you can make it in under 10 minutes. For 2 cups cream (not ultra-pasteurized preferred) add 1/4 to 1/2 tsp salt and place in food processor. Process for about 4 to 6 minutes or until the mixture sounds very slushy. The butter should mass in the bowl surrounded by some buttermilk. Drain the buttermilk and dry with paper towels and place in a crock or decorative mold. If you want you can add herbs or other flavorings and mix the drained butter briefly in the food processor.

                                      1. breadchick RE: Allenkii Apr 4, 2014 03:56 PM

                                        I made it by accident when young. I wanted to make the whipped cream for strawberry shortcake and begged my mom to let me man the beaters. Well, I got carried away and it got shaggy and thick. She said we couldn't use it because it was on the way to becoming butter.

                                        I thought that was so cool, and had no idea butter came from cream - and, unfortunately it meant a second trip to the store for more cream!

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