Comments on: Homemade Butter

By: Ruth

Ruth — Sat, 14 Nov 2009 14:15:56 +0000

If you live in Philadelphia and really want a treat, try making butter with Green Meadow Farm’s double cream (which can be found at the Fair Food Farmstand at the RTM). You won’t believe how much amazing butter you will get out of a quart. Also, I love to culture my cream first. Just add some cultured buttermilk or yogurt to a bowl of cream (maybe a 1/4 cup to a quart of cream), cover with a towel, and leave overnight in a warm spot. Then go through the churning process you mentioned. Seriously worth the extra effort!

By: Anne

Anne — Sun, 08 Nov 2009 04:10:31 +0000

So, what form of dairy to you start with… whole milk? Heavy cream? Buttermilk? Un-homogenized milk that has the separated cream at the top? I want to try it but I’m a little confused after reading the original post and the comments. Thanks!

By: French Cooking for Dummies

French Cooking for Dummies — Sat, 07 Nov 2009 12:31:10 +0000

Wow homemade butter! I think I never even tried one… I’m already on my way to buy some really good cream! Thanks for the tip

By: amelia

amelia — Fri, 06 Nov 2009 17:57:59 +0000

ounds interesting and will give it a try…

By: CraftyAngie

CraftyAngie — Fri, 06 Nov 2009 01:06:19 +0000

Mom only made butter once…but that was plenty for someone that didn’t cook that much.

What she loved to do was, after I picked up our 3 liters of raw milk from the neighbor, we’d boil it (she was a freak about sterilizing everything, after all, we lived in MX) and after the milk boiled, you’d be left with a fatty top layer of creamy stuff that we call nata. She’d would then use it to make gorditas de nata, a sweet and delicious treat…hmm…i think i’m going to make some right now…

By: Lauren

Lauren — Thu, 05 Nov 2009 12:36:11 +0000

When I was first teaching I stupidly bought table cream instead of whipping cream – thinking it was the same stuff. Yeah, table cream has stabilizers in it to prevent the globs of fat from joining hands in a marvelous, butter-creating way. Their little arms were beat by the end of the morning, and no butter.

Oops.

By: Cara

Cara — Thu, 05 Nov 2009 04:32:33 +0000

My mother made butter a few times just this way and it was heaven. I’ve been thinking I’d like to give it a try too. That expensive imported butter is awfully tasty, but homemade has got to be better.

By: rcakewalk

rcakewalk — Thu, 05 Nov 2009 01:22:24 +0000

nice…I was hoping to read this after seeing the flickr photo… I see butter making in my future!

By: Fran

Fran — Wed, 04 Nov 2009 22:59:29 +0000

I remember making butter in girl scouts. We passed the container around, shaking it, until one girl decided to shake it with really big motions and the lid flew off…

By: tigress

tigress — Wed, 04 Nov 2009 22:21:48 +0000

we make homemade butter from fresh cream almost every week. in fact, it is really the only butter i enjoy on toast with jam! ..and a lot of it! i shake it in a jar, to music.