Has anyone ever made their own butter? A friend just showed me this article and I am intrigued...

[barbara-in-va]

I LOVE butter and want to try this.http://www.nytimes.com/2007/07/01/magazine/01food-t.html?_r=1&pagewanted=1&n=Top%2FReference%2FTimes%20Topics%2FSubjects%2FF%2FFood&oref=slogin

 

[meryl]

I have. It was good, but I didn't really notice a big difference in taste from the regular butter I

use. I made it with organic cream.

 

[meryl]

Here's a whole thread on the subject:

http://forums.egullet.org/index.php?showtopic=104606&st=0entry1434544

 

[randi]

I have too and it's just lovely and very fresh tasting. try it Barbara, I think you'll like it smileys/smile.gif

 

[curious1]

That's all we had when I was a child, what's interesting is the different tastes the butter

would have depending on the time of year and what the cows were eating. Same thing with the milk. Sometimes they'd get into something in a pasture and the milk and butter would have a rather unpleasant taste. Wish I knew what it was. I'm sure, what with the present day pasteurized, homogenized cream, that wouldn't happen.

 

[michael-in-phoenix]

I've done it before with a blender, following instructions from Vincent Price. Good stuff.

 

[georgiarose]

That's interesting Curious. I grew up eating homemade butter too

and remember the butter and milk would vary in taste. I've made butter from store bought cream and it doesn't taste the same at all as what I grew up eating (and that is not such a bad thing). I think butter made from unpasteurized, unhomogenized cream has a heavier, more earthy taste. As a kid, I remember it being more of an acquired taste.

 

[michael-in-phoenix]

I believe the heavy cream at Trader Joe's is not ultra-pasteurized. It is just...

...pasteurized. It doesn't have as bad an "off" taste as the ultra-pasteurized stuff.

Vincent Price says it's easier to get good butter from cream that has been aged in the fridge a bit, and not super fresh. Go figure?

Michael

 

[joanietoo]

Barbara, try a small amount first..put a small carton of double cream

that is 'older' into a clean screw top jar. shake it until you are tired...pass it onto others to shake too.
when it has seperated into a solid and a liquid, pour off the liquid and set the butter in the fridge. If you dont like the bit of liquid in the butter you can drain it in cheese cloth. I get the youngsters in class to do this, it is surprising how many children have no idea that butter does not come from the supermarket. The tastes are different depending on the brand cream you use.

 

[steve2-in-la]

Then there's THIS article about DIY Butter

http://blog.ruhlman.com/

 

[aajay]

I also think the cream should be room temperature. I remember making butter by mistake

when trying to whip heavy cream that was NOT chilled enough. It was good butter too.

 

[mimi]

My kids made homemade butter and bread at science camp one year, it was chemistry week! Yum.

 

[barbara-in-va]

Okay, now I can't wait to try it! I just need a fridge in the kitchen and I will be all set!

Thank you all, and Michael I will read the VP instructions and hopefully find some good organic cream at the farmers market!