I remember my nanny churning butter the old fashion way, was a labor of love. Best butter I ever had.

I make butter 3 days a week. We use a daisy butter churn that was my husbands great grandmothers. I allow my cream to come to room temperature and it takes my girls 15 minutes to whip it into butter (hand crank).

Homemade butter is the best!! Much better than store bought. Thanks for this GREAT video!

Best demo I've found w blender!

The one time I made butter, I used my immersion blender; nearly burned out the motor on the thing. Yes, a throw away comment to help the algorithm.

This woman is just a genius for everything

Very helpful. Thank you 😊

Great video. Thanks for sharing.

I will have to do cow sharing so that i can get. the raw milk. looking forward to making some butter yogurt, kefir and possibly cheese from the milk.

Ahh I love your technique. I have been trying to figure out what works best for me and I like your style. I have a Dexey and I’m currently getting a gallon a day, though she is only one month into lactation and is increasing every day. Her cream line is somewhere in between your girls.

Thanks

I have a vitamix. If I put it on such a high setting it will just heat it up and never…. Split. So I discovered to put in on lowest setting and it’s butter in 5 mins!!! Maybe try that and you won’t have to monitor yours so much. I wanna ninja foodie too 😂

Thank you! I covet your cream!

I have no problem with my hand churned. Takes about 15 minutes no matter the temp of the cream.

I skimmed off goat milk cream (which takes forever to get something worth whipping 😂) but after a week sealed in the fridge it now smells soured....happy to know I can still make butter. I think i need a cow 😂

Good very good

What causes the butter to liquefy after 15 mins. Is it too high of speed or what. It started making butter and stopped. Now it's buttermilk only and won't get thick.

@jmilkslinger

Жыл бұрын

The agitation causes the butter molecules to clump together --- once that happens, you've got butter and whey, so it's liquidy with butter chunks. I do mine of a high speed, so it's not that. I churn (whip) mine until it separates, pulse it a couple more times to be sure, and then stop. Could be that you made the butter and then took it too far and it incorporated back into the whey? Also, if the cream is too warm, that could also cause problems... Good luck --- I hope you figure it out!

@brendaj.carpenter7516

Жыл бұрын

Thank you foe your response. I did figure it out. My Ninja was on too high. I removed the insert piece and just used the whipping without it, and it worked. I was able to get it formed, rinse a few time, and I have Butter!!

@jmilkslinger

Жыл бұрын

@@brendaj.carpenter7516 Whoo-hoo! You did it! (And I forgot to mention that I use a plastic blade, not the cutting one, when I make butter, so that might make a difference, too.)

Jennifer, I know that different breeds yield different amounts of cream but in your experience, roughly how many gallons of milk does it take to yield a gallon of cream?

@jmilkslinger

Жыл бұрын

If I'm thoroughly skimming the milk, then five gallons of milk would probably yield approximately 1 gallon of cream.

@PeterBallW

Жыл бұрын

Thanks, Jennifer. If I thoroughly skim the cream does the remaining milk yield good cheese?

@jmilkslinger

Жыл бұрын

@@PeterBallW It will be less, but the cheese should be fine. Some really good cheeses are made from partially/fully skimmed milk, like mozzarella, Romano, Parm, etc. Keep in mind that skimmed milk will make a harder cheese.

Alright, my cow is giving me poverty cream 🤣 our cream is so thin compared to yours! I mean it still makes tasty butter but it explains why my whipped cream separates so fast! My girl is a jersey cross (previous owner didn’t know what she was crossed with though).

@jmilkslinger

Жыл бұрын

Poverty cream! 😂 I love it! Are you calf sharing? That can reduce the amount of cream --- but if we're calf sharing and still getting more than you, I don't know!

Why dont you make ghee from this ? Its easier and can be stores outside the fridge.

@jmilkslinger

Жыл бұрын

Ghee isn't a regular part of our diet and butter is, so I stick with butter for that reason. Maybe I'll eventually branch out, though --- I hear lots of good things about ghee!

Have you used a food processor?

@jmilkslinger

6 ай бұрын

No, because the lid isn't tight and liquid sloshes out of my food processor.