Print PDF
Favorite
Email
Step 6Butter Churn
Use a wide-mouthed bottle for this.
Separate the cream from your cow's or goat's milk and allow it to ripen a little. If you allow the cream to ripen a little, the butter will be more flavorful and easier to churn. Do not let it ripen too much or the butter will be sour.
Get the cream to about 60 degrees F.
Pour it inside the wide-mouthed bottle and screw the lid on tightly.
Roll the bottle back and forth on the floor for about 20 minutes, or until the cream separates into buttermilk and clumps of butter. This is a great chore for the kids to do!
Drain off the buttermilk (great for baking or milkshakes or animal feed).
Take the clumps of butter and beat them with a spoon until its all joined together.
Add salt ý tsp per pound of butter (unsalted butter spoils faster).
Wrap butter in wax paper and put it in the fridge.
Separate the cream from your cow's or goat's milk and allow it to ripen a little. If you allow the cream to ripen a little, the butter will be more flavorful and easier to churn. Do not let it ripen too much or the butter will be sour.
Get the cream to about 60 degrees F.
Pour it inside the wide-mouthed bottle and screw the lid on tightly.
Roll the bottle back and forth on the floor for about 20 minutes, or until the cream separates into buttermilk and clumps of butter. This is a great chore for the kids to do!
Drain off the buttermilk (great for baking or milkshakes or animal feed).
Take the clumps of butter and beat them with a spoon until its all joined together.
Add salt ý tsp per pound of butter (unsalted butter spoils faster).
Wrap butter in wax paper and put it in the fridge.
| « Previous Step | Download PDFView All Steps | Next Step » |
I am a city girl and would like to try my hand at this...but the Ripen Milk threw me for a loop. (natural born blone) lol.