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Home > Food Preservation Articles, Reviews, & Buyers Guides > Butter Making

Butter Making  Item Number: butter-making

The Benefits of Homemade Butter

With all of the talk of the hazards of fat and cholesterol one would think to steer clear from all fats. In all reality, however, natural fats not processed fats - are an essential part of our diet. The body uses fat as an energy source. It is also necessary for the transportation and absorption of fat-soluble vitamins A, D, E, and K. Homemade butter without the additives is a natural fat and an excellent source of vitamins, anti-tumerogenic fatty acids, anti-microbial fatty acids, and dietary cholesterol.

How it Works

Butter is produced by churning cream until it separates the fats from the liquids. Churning agitates the cream so that the fat globules in the cream are destabilized. This causes the fat globules to begin to clump and form butter.

Making Butter

1.  Collect the Cream
Cream is the only ingredient of butter. You can collect it by skimming the cream off the top fresh milk with a ladle or use a cream separator for best results.

2.  Souring the Cream
For best results, it is important to set the cream out for 12-24 hours before churning to allow it to sour. Souring the cream intensifies the sweetness of the butter and yields a stronger butter aroma.

3.  The Right Temperature
Butter will not separate from the cream if it is too hot or too cold. 50-68 degrees Fahrenheit is the ideal temperature.

4.  Churn the Cream
Put cream into butter churn. With a vertical plunger raise it all the way to the top and all the way to the bottom in a one second. Turn the handle gradually while churning. For paddle churns, turn it one revolution per second.

5.  Separate the Butter from the Buttermilk
Using a cream ladle or a butter paddle, carefully scoop the floating butter of the top of the buttermilk .

6.  Work the Butter
Using a spatula stir and press the butter until all the buttermilk trapped in the butter is free.

7.  Wash the Butter
It is important to wash the buttermilk from the butter or the end product will go rancid and ooze. Pour a small amount of very cold water into the butter and continue to work the butter. Pour out the discolored water and add more cold water and continue to work it. Continue this process until the water being drained remains clear.

8.  Add Salt
Unsalted butter spoils more quickly than salted butter. Salt your butter to taste. Typically 1 tsp. of salt per pound of butter is adequate.

9.  Molding the Butter
Butter can be molded by pressing it into any type of plastic container, butter dish top, or other container that will give it the desired shape. Once the butter has been patted into place, place it in the refrigerator to harden.

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