I've done this and it is delicious but not cost efficient. Retail cream here is expensive. Need to find a wholesaler willing to sell smaller quantity reasonably
One suggestion, try stopping the churning BEFORE the butter lumps together. Rinse the granulated butter in a fine mesh sieve. You butter will get cleaner and last so much longer.
I'm continually amazed at your mad skills in the kitchen and with all you have around you, gardens, animals, etc. The photos are lovely and everything looks so delicious!
Great info. Keep in mind that Irish or European butter like Kerrygold has a higher water content, which doesn’t work as well for baking. For baking, I like an unsalted grocery store brand. For fancier plates or dinners, homemade is fantastic.
We dairy farmed with both Holstein and Jersey cattle. Milking 52 total twice a day. The Holsteins provided the poundage, and the Jerseys provided the higher butterfat content. We obviously never bought milk and I made butter weekly with the butterfat skimmed from the "Dipping Jug" (our house milk container). I still have the antique Dazy churn and make butter with store bought cream, but nothing compares to fresh from the farm milk. Thank you for sharing this
Oh my goodness I’m SO excited! My jersey heifer is being bred next month and I’m finally going to join the ranks of cow milkers! I have been supplementing my girl’s diet with alfalfa pellets because I can get organic ones, because it’s too hot here for silage and I don’t want to feed grains either. I have read that alfalfa shouldn’t be given to pregnant cows because they will cause abnormally large birthweight babies and complications, so what do you supplement your cow’s diet with when she is pregnant?
First time I used my Kitchen Aid I was impatient, I used higher speed and when the butter formed up so fast I had buttermilk splashing all over my kitchen and the smell of sour milk haha lesson learned.
I've done this and it is delicious but not cost efficient. Retail cream here is expensive. Need to find a wholesaler willing to sell smaller quantity reasonably
Fun article, I'm a butter geek myself.
One suggestion, try stopping the churning BEFORE the butter lumps together. Rinse the granulated butter in a fine mesh sieve. You butter will get cleaner and last so much longer.
Very helpful. You are a master of communicating information clearly.
Thanks once more!
I'm continually amazed at your mad skills in the kitchen and with all you have around you, gardens, animals, etc. The photos are lovely and everything looks so delicious!
Great info. Keep in mind that Irish or European butter like Kerrygold has a higher water content, which doesn’t work as well for baking. For baking, I like an unsalted grocery store brand. For fancier plates or dinners, homemade is fantastic.
We dairy farmed with both Holstein and Jersey cattle. Milking 52 total twice a day. The Holsteins provided the poundage, and the Jerseys provided the higher butterfat content. We obviously never bought milk and I made butter weekly with the butterfat skimmed from the "Dipping Jug" (our house milk container). I still have the antique Dazy churn and make butter with store bought cream, but nothing compares to fresh from the farm milk. Thank you for sharing this
Thank you so much for the detailed explanation! I have been wanting to make butter for the longest time ... now I think I have the confidence :)
Ashley, you bring sweet memories of me and my three siblings sitting on the couch shaking the jar of cream into butter, we did have it good!!
Oh my goodness I’m SO excited! My jersey heifer is being bred next month and I’m finally going to join the ranks of cow milkers! I have been supplementing my girl’s diet with alfalfa pellets because I can get organic ones, because it’s too hot here for silage and I don’t want to feed grains either. I have read that alfalfa shouldn’t be given to pregnant cows because they will cause abnormally large birthweight babies and complications, so what do you supplement your cow’s diet with when she is pregnant?
This is fabulous. I didn't know you could make butter in a mixer. Will definitely be trying this.😍
First time I used my Kitchen Aid I was impatient, I used higher speed and when the butter formed up so fast I had buttermilk splashing all over my kitchen and the smell of sour milk haha lesson learned.