Hawg's homemade sweet cream butter.

[hawgrider]

Thought I had this posted here but couldn't find it so I brought it over from PF


1 gallon raw milk. Dipped out the cream from the top of each 1/2 gallon jar. Put it in the food processor and let run on low for about 7 minutes.

http://i1358.photobucket.com/albums/q761/hawgrider97/stuff/20150130_183215_zps9xtwj4aw.jpg (http://s1358.photobucket.com/user/hawgrider97/media/stuff/20150130_183215_zps9xtwj4aw.jpg.html)


It started to break.

http://i1358.photobucket.com/albums/q761/hawgrider97/stuff/20150130_185236_zpseapm9scl.jpg (http://s1358.photobucket.com/user/hawgrider97/media/stuff/20150130_185236_zpseapm9scl.jpg.html)

Strained it then ran it some more.

http://i1358.photobucket.com/albums/q761/hawgrider97/stuff/20150130_191511_zpsups56yks.jpg (http://s1358.photobucket.com/user/hawgrider97/media/stuff/20150130_191511_zpsups56yks.jpg.html)


Ended up with this.

http://i1358.photobucket.com/albums/q761/hawgrider97/stuff/20150130_200052_zpsbfok5cyq.jpg (http://s1358.photobucket.com/user/hawgrider97/media/stuff/20150130_200052_zpsbfok5cyq.jpg.html)

Added a pinch or so of sea salt and I've got the real deal sweet cream butter.

[MountainGirl]

So..about a half-pint of butter from 1 gal milk?
Was the milk/cream fridge chilled to start?
Does the cream separate faster at room temp?
I've got sooooo much to learn, lol
Thanks for these, Hawg. Much appreciated!

[hawgrider]

So..about a half-pint of butter from 1 gal milk?
Was the milk/cream fridge chilled to start?
Does the cream separate faster at room temp?
I've got sooooo much to learn, lol
Thanks for these, Hawg. Much appreciated!

Yeah it was chilled. The blender is to much clean up we just shake a quart jar for about 30 minutes to get it to break now.

Don't forget to rinse the butter under cold water while squeezing all the butter milk out of the butter it will keep longer.

[hawgrider]

So..about a half-pint of butter from 1 gal milk?
Was the milk/cream fridge chilled to start?
Does the cream separate faster at room temp?
I've got sooooo much to learn, lol
Thanks for these, Hawg. Much appreciated!

Only from the cream we take off the top of those 2 jars of milk is used to make the butter. We drink the milk.

[JustAnotherNut]

I realize this is an old thread but I hope you don't mind if I expand on this a bit.....I do the same with a wide mouth quart jar and just shake it until it's separated. Then pour off & save the buttermilk to use in biscuits or pancakes or? Then shake the butter a couple more times to get even more of it out and the butter is a solid chunk.

Then to wash it.....just pour in some cold water & shake it, then drain it off a couple of times till the water runs clear. Then add your salt and mix it in.

[hawgrider]

I realize this is an old thread but I hope you don't mind if I expand on this a bit.....I do the same with a wide mouth quart jar and just shake it until it's separated. Then pour off & save the buttermilk to use in biscuits or pancakes or? Then shake the butter a couple more times to get even more of it out and the butter is a solid chunk.

Then to wash it.....just pour in some cold water & shake it, then drain it off a couple of times till the water runs clear. Then add your salt and mix it in.

Yup the mixer method was a pain in the ass it was easier to just tough it out and shake the Qt jar for 25 minutes give or take. A lot less clean up.

[Dwight55]

Yup the mixer method was a pain in the ass it was easier to just tough it out and shake the Qt jar for 25 minutes give or take. A lot less clean up.

That was THE process when I was growing up, . . .

Plus we never had to mess with squeezing it or rinsing it too awful much.

With 4 growing boys in the house, . . . mom cooked and baked a lot with butter, . . . it just did not last long enough to go bad.

May God bless,
Dwight