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Mama Deb
mamadeb
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December 2010
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Mama Deb [userpic]
Gigglesnort

I just made butter. There was this article in the New York Time Magazine about churning one's own butter, and a couple of other foodblogs, all referenced by Michael Ruhlman's blog today.

Those of us who grew up reading books like Little House in the Big Wood learned that churning butter is hard work. Those of us who learned to make our own whipped cream know that it really, really isn't - I know I'm not the only one who, in a moment of inattention, created sweet, vanillay butter. You just need a much smaller amount of cream and an electric device - food processor, stand mixer, hand mixer, or even a rotary eggbeater or a whisk if you want those arm muscles.

I have a dairy hand mixer. It's old, and I haven't actually used it this decade, but it was right to hand. So, I bought heavy cream. The NYT Magazine suggested organic cream, but when I looked at it, it had the same carrageenan as the standard heavy cream and cost more. So. I bought a 1/2 pint of heavy cream. And I let it sit out to get to about 60F (It's purely a guess - my instant read thermometer is fleishig.) And, well, I let it rip. And in about five minutes, it thickened, got to be whipped, made soft peaks, got grainy and broke. In other words, butter. I poured off the buttermilk (delicious) and worked the butter, squeezing out the rest of the butter milk. Now, they said five minutes, but they also used more cream. I squoze until there was no more. It's now sitting in my fridge firming up. No, I did not add salt.

I have no idea what I'm going to do with it - I'm having *chicken* for dinner tonight.

ETA: since I'm NOT fasting today, and dinner isn't even cooking yet, I spread some of *MY* butter on some rye bread. It's sweeter and creamier, but not immensely different than storebought. Next time, I do the culturing thing.

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We used to do it in the blender. We tried it by hand once - put the cream in a jar and shake it; that took forever, and was a major pain even taking turns. But this was with cream taken off the top of the milk, not with store-bought heavy cream - if we had that, we'd have had store-bought butter too!

Yes, but finding non-homogenized milk is not an easy task. I used to see it in the D'agostino's on 7th Ave in the Slope, but that's closed. Since I just wanted to play with my food, store-bought cream was just fine.

Next time, I'll put in some yogurt and let it sit for a day. It should have more flavor.