I am about to reveal to you an ANCIENT butter making secret, to make butter it requires, shaking, shaking, shaking, MORE shaking, lots of shaking, but the end result is FANTASTIC. Homemade butter can be fun to make (if you are a butter enthusiast).And clean-up is very easy, you only need a few things
Materials:
Whipping cream (Can be normal or heavy whipping cream)
1 Jar
1 measuring device (not necassarily needed)
1 Fresh strong arms,able to withstand alot of shaking
the whole process takes about... 10-20 minutes, the majority of the time is shaking. The rest is prep time and finish
Materials:
Whipping cream (Can be normal or heavy whipping cream)
1 Jar
1 measuring device (not necassarily needed)
1 Fresh strong arms,able to withstand alot of shaking
the whole process takes about... 10-20 minutes, the majority of the time is shaking. The rest is prep time and finish
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First you will want to measure out how much butter you really want to make. At the beginning of the recipe I measured about 1 cup of heavy cream, in the end this recipe yielded about half a cup of butter, (the other half cup didnt go missing, just "turned into" Buttermilk)
After youve measured out the desired amount of cream, simply pour it into the jar, there are no other required ingredients (and i usually put flavoring for the butter in at the end)
After youve measured out the desired amount of cream, simply pour it into the jar, there are no other required ingredients (and i usually put flavoring for the butter in at the end)
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As for the "pro/con" remarks with regard to raw milk: an interesting facts is that kids who have a lactose intolerance, usually do very well on raw milk! This is because the particular enzym needed to break down the complex cow milk proteins gets distroyed in the heating process.
Our family drinks raw milk as well, and we make our own butter from it. The buttermilk left after the churning process is the best you can have. Of course we don't look to our fat intake, as we use wood stoves instead of central heating, and the temperatures we call fine are called ch-ch-chilly! by others ;-) Our bodies have restarted their inner thermostats, but those do need to run on fatty foods and plenty of carbohydrates. Eskimo's don't eat whale blubber for nothing, you know. It's literally fuel to stay warm.
Not only do we drink and use raw cows milk, we also use organic goats milk. I make my own (soft) goats cheese, and it beats any store bought cheese! As for bacteria and such ... modern people have become so over-sanitized that any bacteria will set off a reaction. Therefore, if you do decide to switch to raw milk, expect some 'internal discomfort' at first. Your system will have to get used to processing and digesting raw milk. Any diarrhea you might experience will mostly be from this new learning process, and not from bacteria. I'm afraid that distinction has gotten confused many times over.
Of course that doesn't mean you shouldn't practice good hygiene! As a matter fo fact, if you don't make sure you don't wash your hands and use clean utensils (both for collecting and processing milk) any end products will spoil very soon. It's just the nature of things.
Spaghetti alone yes, corn NO, bread and butter NO.
BTW, people need to check their facts before sprouting b.s. Donât agree? Move on, and stop wasting our time with your postings.
Use a blender, it works faster and easier.
After you strain out the butter from the "buttermilk" you need to kneed the butter to remove the rest of the liquid milk from the butter. Otherwise your butter will not last very long.
What I do is place the butter in a metal bowl and try to keep the butter fairly cold. About 50-60 degrees. using a nice heavy spoon, mash the butter against the sides of the bowl while tipping the bowl slightly keeping the butter at the high end to allow the milk to drain off.
Once I think I've gotten most of the milk out, I then rinse the butter under cold water. This leaves the butter but washes away the milk. I'll rinse and kneed the butter a few more times until the water stays fairly clear. Since many people leave their butter out of the fridge, removing the milk keeps the butter from going rancid as quickly. As for some of the folks making a stink about the left over milk not being buttermilk, then adding cheese culture to the milk before making your butter will thicken the cream and will give you traditional buttermilk after you make your butter.
You can read a detailed description of making butter with cheese culture here:
http://www.cheesemaking.com/Butter.html
I grew up haveing nice slightly warm milk brought in straight from the milk house. It was the best milk I ever tasted and I still hold fond memories of it! The texture/weight was considerably different than the crap my parents tried to pawn off on us once. (Skim...ewwwww!!!) If we weren't drinking it. we were making ice cream with the crank or shaking butter with Gram. She had the churn but it was easier to keep all the kids occupied by handing us a container with cream. There is no comparison... I was a well mannered, well tempered, healthy child back then. I had no health problems, nor did my siblings or cousins.By the way, did I tell you my great grandfather lived to be 103? My grandpa died from skin cancer caused by sun poisening but her has 84. His wife my garnmother is 89. They all were walked with no assistance, maintain perfect hearing, sight, and had/have no signs of alzheimers or dementia what so ever... Great grandpa was still repairing german coockoo clocks when he passed away from old age! Gram is still out there maintaining a 200 head dairy farm with her son and a garden 2 acres large... It wasn't until many years later as we all moved away from the farms to make our own lives that we started developing allergies, heart conditions, asthma, ect... Is there a basis for the arguments listed below??? Sure, but I can tell you from experience that the best life I had was fresh home grown, home raised. ect...
I live in an area where I am able to be a self sustaining household for the most part. I grow my own produce now and If I have a poor season, then there are other farmers I can get from. We work on a barter system sometimes too which helps the pocket book. We are healthy people now. I but my beef from the herd 3 miles away and know what they are being fed, A cousin raises the the pigs and it is the best pork for over a hundred mile radius, our chickens produce well... Our grains come from the co-op... Life is good and healthy and it is my hope that our children learn from our lives and continue on when we are gone.
I have only one correction. 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.
Hormones / Preservatives shouldn't be in processed cream anyway. If the hormone is used at the farm, then it will be present in both raw and pastuerised milk. Good butter will only ever contain Salt as a preservative anyway, so making your own is no better than buying shop bought.
http://en.wikipedia.org/wiki/Buttermilk
http://biology.clc.uc.edu/Fankhauser/Cheese/BUTTERMILK.HTM#old_fashioned_buttermilk
More information on making butter:
http://en.wikipedia.org/wiki/Churning_%28butter%29
http://en.wikipedia.org/wiki/Butter
http://www.motherearthnews.com/Real-Food/1978-03-01/How-to-Make-Fresh-Butter-without-a-separator-without-a-churn-and-without.aspx
http://webexhibits.org/butter/making.html
I've glanced quickly at a dozen other pages from a google search; they all refer to the liquid remnant as "buttermilk", whether the process involved souring the milk/cream first, or not.
thank you for posting this butter and buttermilk article. I am sure Grandma would have liked an electric standing mixer when she had to make butter, but we did not have electricity back then. now i can make some fresh cream and bring it to Grandma with the chicken eggs from the yard. :)
but sorry have to rant now read some of the other posts...
Simple facts of pasteurization
Pasteurization is a process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately. This process slows microbial growth in food. The process of heating wine to preserve it longer was known in China since AD.1117, and is documented in Japan in 1568 in the diary Tamonin-nikki, but the modern version was created by
the French chemist and microbiologist Louis Pasteur, after whom it is named. The first pasteurization test was completed by Louis Pasteur and Claude Bernard in April 1862. Unlike sterilization, pasteurization is not intended to kill all micro-organisms in the food. Instead pasteurization aims to reduce the number of viable pathogens so they are unlikely to cause disease.
I am not going to totally deny that raw milk is safe to drink. There are only 3 main source of contamination to make raw milk unsafe to drink, from within the udder, from the exterior of the udder/teats, and from the surface of milk handling and storage equipment. So If the animal is health and hasn't been sick recently and the utter has be washed properly then the milk that the cow produces is pretty damn safe. it's not just the raw milk that is in question it's the extraction, storage and handling of the raw milk that can cause some really nasty effects.
I have worked most of my adult life in the food industry, 13 of those years in the dairy industry, QA for the first 6 years and management for the remaining time. So I have seen literally seen millions of gallons of raw milk and too many TNTC (to numorous to count) plates samples of milk to say Raw milk is safe to drink, in fact I can't recall a single sample that didn't have a plate count meaning all the raw milk has some bacteria just the bacteria level is in the range set by the USDA as acceptable. Just for those saying well its milk that was stored and then shipped to he plant, Nope we are owned by a co-op of farmers the milked picked up daily and sent directy to the plant. We average 13 tankers of milk 7 days a week 5000 gallons of milk per tanker. extra milk is shipped to other dairies or stored to be sent to cheese and ice cream plants. Thats alot of milk!
Manfucatoring companies test milk in three stages first in the raw milk stage for yeast/mold, e colif, coliform, Drug residue (meds given to sick cows that could be harmful to some humans) taste (once lab pasturiezed) color, butterfat solids the list goes on. Then an additional Plating and other tests once it has been pasturized and bottled. the final stage is from samples placed in a holding area to test for selflife, taste and smell and they also do a stress testing. Diseases that pasteurization can prevent include tuberculosis, brucellosis, diphtheria, scarlet fever and Q-fever; it also kills the harmful bacteria Salmonella, Listeria, Yersinia, Campylobacter, Staphylococcus aureus, and Escherichia coli among others.
Pasteurization does destroys some enzymes as well as possibly-beneficial microbes, that is why some say drinking raw milk is better for you. Personally I would rather eat a live culture yogurt to replace some of the enzymes my milk may be lacking than to contract any one of the diseases pasteurization can prevent (but heck that's just me).
Also during my employment at the dairy plant I have had the not so pleasure of seeing the separator, homogenizer and HTST being torn down completely for repairs and cleaning on a few occations and seeing what contaminates come out of the raw milk. Some of the contaminates were flies, roaches, human hair, cow fur a lipstick case a cow ear tag... lets just put it this way it took me quiet along time to even think about drinking a glass of milk.
Raw milk can only be held up to 5 days at a tempurature of 36 F at this tempureture while preventing the growth of non-psychrotrophic bacteria. Pasteurization is a process that heats the milk to 161 F for up to 25 seconds can be stored up to 2-3 weeks it still can spoil since pasteurization doesn't kill all the bacteria that is in the raw milk only reduces it to a leave that will prevent disease that is one of the reasons pediatricians say not to give newborns and
infants animal milk. Pasteurization is not a sterilization. At tempuretures that reach 40+ the bacteria will grow into critical ranges. Meaning if you do not chill the milk immediately once out of the cow and keep below 40 F then the bacteria could get to levels you do not want to ingest. Milk is no different than any other food, we wash vegetables the we purchase from farm stands or stores we cook our meats to have the correct internal tempurature. We do this for one main
reason: to remove or kill some of the harmful bacteria that could make us to become ill. Anything that you are not involved with from beginning to end to ensure that some nasty person didn't just use the bathroom and not wash their hands or that someone didn't just drop what your going to feed to yourself or your family on some dirty floor and throw in meat tray or someone just wanted to
take a few short cuts in the cleaning process of equipment, should be handled with care.
I'm sure most of the farmers take all precautions to ensure the quality of thier products but they can't control thier employess 100% of the time. Even if it's not neglect, contamination can happen and people may not be even be aware it happened. Think of a dairy farm, lots of cows and cow poop comes to mind. Everyone knows the dangers of e coli that comes from the intestinal track of
warm blood vertebra. lets get back to the other animals of a farm how about cats, I like cats they are also usally around farms, the farmers may not like the cats to much spraying and peeing and pooping all over the place but that isn't the only issue. Why do farms all kinds of farms not just dairy farms have cats? They are their since there is a food source, no not all the splited milk and cream
that's just a perk it is to kill the mice and rats that are there, they are there since there is a good food source for them also the farm animal's feed. Wild rats are some nasty animals they carry diseases, they can get into areas that you think it is impossible, they pee and poop all over the place and they are nocturnal so most people don't see them. Bacteria's that wild rats can carry Leptospira bacteria causing Weil's disease, Listeria bacteria causing listeriosis, Yersinia
enterocolitica bacteria causing yersiniosis, Pasturella bacteria causing Pasturellosis, and Pseudomonas bacteria causing Meilioidosis. thats just the diseases not the parisites and Viruses they can carry, now lets get back to all this poop I been talking about. Flies and poop go hand in hand did you know there are many bacteria and parasites that infest the fly, making flies a
major factor in spreading many diseases by touching surfaces with their legs or their saliva. After walking on much excrement, flies may carry up to as many as 6 million bacterias on their feet. Enough said about the fly....
For the ones that insist that the Manufactoring plants that process raw milk into bottled pasteurized milk add all kinds of ingredients and chemicals into milk are very much mislead, the only thing that is allowed to be added to milk is vitamin A and D. Vitamin D was originally added to milk in the 1940's to help with rickets. some milk manufactoring facilities do not fortify their milk, just read the label it will say if vitamins have been added. Steroids added to milk is not correct also, some farmers do inject into live stock with steroids to get them to the milking stage earlier than nature intended not all farmer practic this if you are concerned about the risks of these just buy organic pasteurized milk. I alway love it when people react to Vitamin Fortified products must of these people take a multy vitamin, feed their children chewables, eat cereals that are fortified use wheat or all purpose flour that has been fortified. But only complain about milk. If you want non fortified pure foods don't buy anything that comes in a container. I do agree with you all on this all the stuff that is added to make food last longer normally isnt very healthy the sodium levels on some items make your blood pressure go up just by picking up the box and reading. but i do not agree on issues that deal with food safety, pasteurization being one of them. it cost more to pasteurize than to not pasteurize and this expense isnt placed on the small farmers they dont have to pasteurize their milk to sell it to manufacturing companies. most farms dont even have full labs they just do a butterfat test and an antibiotic test and off it goes to a processing company where it is retested and a higher level of inspection for safety and quality are proformed.
And to for all those who say "people have survived drinking Animal Milk for 100's of years" not quite true. Granted not all of the people died purely from drinking raw milk some did die of old age, most died due to the bacteria in food items and viruses.
Medieval life expectancy 21 for the poor and 59 for the aristocrats
Early Modern 25-40
Early 20th 50 - 65
Present 67.2
in the 1600's 2/3 of all children died before the age four
During the Industrial Revolution, the life expectancy of children
increased dramatically.The percentage of children born who died before the age of five decreased from 74.5% in 1700's to 31.8% in 1800's (and just incase someone does not know what the Industrial revolution is).The Industrial Revolution was a period from the 1750 to the 19th century where
major changes in agriculture, manufacturing, mining, transportation, and technology. it was also the time medical advancements, scientist and doctors were begining developed Vaccines Louis Pasture didn't just develope pasteurization, he discovered the vaccine for anthrax and the
first cure and vaccine for rabies also the need to sterilize medical instruments between uses, Joseph Lister after reading a paper wrote by Louis Pasture, Lister developed the first asepsis (the control of infection) after surgery. Others developed vaccines Waldemar Haffkine developed the first cholera vaccine, Joseph O'Dwyer discoved the first treatment for diphtheria, Albert Calmette and Camille Guérin for tuberculosis and the vaccine of smallpox by Edward Jenner. Alexander Fleming discovered Penicillin The list goes on and on, people were becoming aware of these invisible killers and how to combat them, Isn't science wonderfull! Amazingly some people today still think all this is a bunch of nonscence.
Raw milk can be sold to the public it just has to labeled not for human consumption or for Animal use only, there are a few reasons you will probably not see it in grocery stores the main reason is the short shelf life. If you know anything about dairy counters in your grocery store you would understand this. most stores place daily orders which is sent either to their distibution centers and/or directly to the packaging company. for delivery the next day. so that is one day that you lose off of the shelf life if it goes to a distribution center that milk is recieved in as a replenishment order for the order that they ship to the store that morning. so this milk is held for another day at the distribution center for the next day store delivery so they have lost 2 days off the milk so far. the milk is delivered to the store and is placed into a holding area for restocking which may be that day if the need is there if not it is held until space is available. so now we are up to 3+ days lost off the shelf life and since raw milk has a shelf life of 3-5 its not cost effective for most stores to carry this type of milk. they would be paying for product that they would have to have specially disposed of. if you didnt know since milk is an allergen large qualites can not be thrown into your dumpters or simply dumped down the drain, most waste milk is sold to pig farms or hauled off by biowaste disposal companies. gocery stores dont make money on milk since the price is set by the USDA this is to protect farms and consumer of price gouging and prices wars; the standard price of milk changes monthy its a commodity and milk is not priced per gallon it's priced is derived from pound solids of the raw milk so dairy farms that have a higher butterfat will get more for their milk than other dairies that dont feed their cows as well or skim some cream off for other uses. I believe this is done by region, that is why the price of a gallon of milk varities cross the county, So you can purchase raw milk it just will have a disclaimer on the package since raw milk has been demend as a health risk due to possible contamination of harmful bacterias.
it's kind of a huge red flag saying hey if you drink this and get sick don't come back here looking for restitution when something goes wrong. So in short if you know and trust the farm you're getting the raw milk from and you keep it cold and consume it in a short amount of time and are aware of the risk it may have on your body and health that's your decision, if you are pregnant or want to give raw milk to a young child please consult your physician and get informed first. or just be safe and buy milk that has been pasteurized.
Some will argue that raw foods are better for you than cooked... thanks but I prefer a good piece of fried chicken and a cold glass of pasteurized milk over a cold raw leg and a glass milk that my be lased with death.
I do hear what you're saying about raw milk. I agree that most milk produced in most facilities is not suitable to be drunk raw. When milk is produced with knowledge that it will be pasteurized, corners are cut, because they can be, and considerations of cost and production volume dominate. For instance, giving grain to cows is a great way to give them infections, since it throws off their entire digestive system and leads to a lot of acidity, but if you are pasteurizing the milk, the infections don't matter quite so much (as long as you don't mind having a little pus with your milk).
Healthy, grass-fed cows are much more capable of producing healthy milk, and if it is produced in small volumes, proper care is taken, and it is tested regularly for pathogens, raw milk can be very safe--safer than any number of other things that many people eat without concern, like shellfish, deli meats, industrial chicken and eggs, and ground beef from CAFO meat.
I live in Center City Philadelphia and prefer to eat only whole foods. There's been a great movement to eating locally and seasonally. Although, I'm going to find it difficult not to have some oranges in December, I'm going to do my best to follow that way of life.
We have Reading Terminal Market and in it, Fair Food Farmstand. I buy raw milk there for about $4.50 for half a gallon... That was a lot. I made yogurt from it. Tonight, I'm going to be making some butter with some cream I bought from them.
Thanks for the man comments!
Didn't think I had it in my arms! lol
Butter will spoil faster when there is buttermilk in it, so it is important to remove as much as possible.
After you have poured off the buttermilk, put the butter in a bowl and work it with a spoon, have the bowl on an angle and drain off as much as you can. Now add some ice cold water and work it into the butter and this will draw out the remaining buttermilk. Drain off water and you are done.
I also start out by letting the heavy cream sit out in room temp. for 12 hours.
Doing this will start a chemical reaction that will help break down the casings that the fat cells are in. This will reduce the time it takes to release the butter. I only need to shake the jar for about 3 min, not 20.
Have fun.
Butter will spoil faster when there is some butter milk in it, so it is important to remove as much as possible. After you have poured off the butter milk, put the butter in a bowl and work it with a spoon,with the bowl on an angle and drain off as much as you can. Now add some ice cold water and work it into the butter and this will draw out the remaining butter milk. Drain off water and you are done.