tag:blogger.com,1999:blog-7867617541643252529.post445311797629254404..comments2023-07-01T07:09:44.901-03:00Comments on mmm home cooking: Homemade Butter!egbkidhttp://www.blogger.com/profile/16302430382927472499noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-7867617541643252529.post-19216503356290967652011-06-06T14:35:00.419-03:002011-06-06T14:35:00.419-03:00Very cool. I would never have thought to save the...Very cool. I would never have thought to save the left over liquid. Great idea! (And what's better than buttermilk biscuits with warm, fresh butter on them?)Cher Rockwellhttps://www.blogger.com/profile/17067437991540780000noreply@blogger.comtag:blogger.com,1999:blog-7867617541643252529.post-85142138775340410762011-06-05T19:15:46.639-03:002011-06-05T19:15:46.639-03:00this is so cool, bravo.this is so cool, bravo.Anonymoushttps://www.blogger.com/profile/02637197654825767682noreply@blogger.comtag:blogger.com,1999:blog-7867617541643252529.post-63364907982017711652011-06-05T19:04:18.593-03:002011-06-05T19:04:18.593-03:00I am definitely making it again! I still have your...I am definitely making it again! I still have your butter recipe, Cletta, from when you gave it to Colleen, she passed it onto me. I forgot where I filed it, though :p<br />Maybe I should get Mom to check the farmer's up in that area to get me some milk, if i can get some and you want a share of fresh butter, Tyrel, let me know!egbkidhttps://www.blogger.com/profile/16302430382927472499noreply@blogger.comtag:blogger.com,1999:blog-7867617541643252529.post-89736233041843412812011-06-05T18:10:19.091-03:002011-06-05T18:10:19.091-03:00Difference in butter taste between yours and what ...Difference in butter taste between yours and what you had in France might also be because of pasteurization - what you had there was probably made with whole-milk and would be a totally different ballgame to what you get from Baxters. Ma made it once i think with some milk we got uphome from one of the dairy farmers (Kirkpatrick i think)Tyrelhttps://www.blogger.com/profile/04970040038015949781noreply@blogger.comtag:blogger.com,1999:blog-7867617541643252529.post-68861253541921634072011-06-05T17:47:05.852-03:002011-06-05T17:47:05.852-03:00i made butter a few weeks ago and just used my han...i made butter a few weeks ago and just used my hand-held mixer. you're right though, the buttermilk flies EVERYWHERE once everything separates into butter and buttermilk LOL the next time i do it, i'm going to rig up a sheet of plastic wrap with holes poked through it to fit the beaters through. i wish i had a stand mixer, because my hand was numb after 10 minutes of holding the stupid hand mixer LOL<br /><br />once it was separated into solid & liquid, i strained off the buttermilk (and had a brainfart and tossed it down the sink...oops) then threw the wad of butter onto a wooden board and worked it with a couple of plastic rice paddles, pressing it down smooth, then folding it into a ball again. when you knead it, it becomes a richer yellow. (also, you can "wash" the butter in cold water in the blender, changing the water when it's cloudy then repeat the process until the water stays clear. the more buttermilk you work out of the butter, the longer it will keep in the fridge. if there is buttermilk left in the solids, it will go rancid within a couple of days...not that it would last that long in my house anyway) then i got fancy and threw in some fleur de sel to make salted butter. the fleur de sel is *awesome* for this because you get tiny crunches of salt when you eat the butter, and it's super good on toast or a bagel. i would leave it unsalted if you're going to use it to cook with though.<br /><br />my butter experiment came about because i was trying to recreate the amazing butter we had in France. it was close, but no cigar. their butter tastes different because their cows are mainly grass-fed and dairy (and beef, for that matter) has a bit of a different taste anyway. i'm definitely going to make butter again though in a bigger batch and maybe freeze some of it to use for cooking or to make clarified butter for frying (yum!)razzberrihttps://www.blogger.com/profile/03165025826494699965noreply@blogger.com