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  #26  
Old 10-08-2010, 09:05 PM
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Default Re: Making your own butter (in the tropics)...

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Originally Posted by Adillo303 View Post
Just askin - I am thinking of the kitchen aid with the whip on low to medium.

Any thoughts?
Yeah, that should be fine. Looks like Karen used that toward the end for hers. It might take a little longer (a minute or two more) since the food processor is sealed and moves so much faster, but it should work the same. Just let it whip and wait for it to break. You'll KNOW when it breaks. Suddenly there will be a yellow glob of butter and lots of white liquid. It's cool!
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Old 10-08-2010, 09:17 PM
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Default Re: Making your own butter (in the tropics)...

Nice job Keltin!

Quote:
Odd thing is, this "buttermilk" is really thin....not like the thick buttermilk you buy in the cartons or jugs at the store.
Don't throw it away just yet, Keltin! The experiment isn't over yet!

After doing some research, here is what I discovered:

"Traditional buttermilk (true buttermilk) was a kitchen staple back before refrigeration (and pasteurization), because it would keep much longer than sweet milk, especially in warmer climates like the Southern United States where milk would sour even faster. When combined with baking soda, it is a very effective leavener, making items cooked with it very light and fluffy.

Don't let the name fool you, buttermilk is not full of butter, nor is it high in fat. When whole cream is churned, butter develops and separates. The butter is skimmed off, and the liquid that is left over is sort of like skim milk, but still full of enzymes and bacteria because it has not been pasteurized. If this liquid is allowed to ferment, the bacteria turns the lactose into lactic acid, and the milk becomes buttermilk. Traditional buttermilk is thin and slightly acidic, with a slightly sour taste. It is similar to plain, unsweetened yogurt in taste.

Artificial buttermilk is the result of intentionally adding good bacteria to milk that has already been pasteurized. Artificial buttermilk has a similar taste, but is much thicker because of the curdling that happens in the artificial fermentation process. It doesn't produce quite the same effect when using it in baking. Artificial buttermilk has become the standard because pasteurization is required for commercially sold dairy products in most areas."
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Old 10-08-2010, 09:28 PM
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Default Re: Making your own butter (in the tropics)...

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Originally Posted by Mama View Post
Nice job Keltin!



Don't throw it away just yet, Keltin! The experiment isn't over yet!

After doing some research, here is what I discovered:

"Traditional buttermilk (true buttermilk) was a kitchen staple back before refrigeration (and pasteurization), because it would keep much longer than sweet milk, especially in warmer climates like the Southern United States where milk would sour even faster. When combined with baking soda, it is a very effective leavener, making items cooked with it very light and fluffy.

Don't let the name fool you, buttermilk is not full of butter, nor is it high in fat. When whole cream is churned, butter develops and separates. The butter is skimmed off, and the liquid that is left over is sort of like skim milk, but still full of enzymes and bacteria because it has not been pasteurized. If this liquid is allowed to ferment, the bacteria turns the lactose into lactic acid, and the milk becomes buttermilk. Traditional buttermilk is thin and slightly acidic, with a slightly sour taste. It is similar to plain, unsweetened yogurt in taste.

Artificial buttermilk is the result of intentionally adding good bacteria to milk that has already been pasteurized. Artificial buttermilk has a similar taste, but is much thicker because of the curdling that happens in the artificial fermentation process. It doesn't produce quite the same effect when using it in baking. Artificial buttermilk has become the standard because pasteurization is required for commercially sold dairy products in most areas."
HmmmÖthat is exactly it. It looks just like very thin skim milk.

SoÖÖdo I add baking soda to it now, or just let it sit? Should I let it sit at room or in the fridge?

How interesting!

Thanks Mama!
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  #29  
Old 10-08-2010, 09:30 PM
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Default Re: Making your own butter (in the tropics)...

Also, I started with pasteurized cream, so I probably don't have the bacteria for fermentation?
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  #30  
Old 10-08-2010, 09:45 PM
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Default Re: Making your own butter (in the tropics)...

Hmmm...well, you can make buttermilk by adding lemon juice or vinegar to milk so maybe you can do the same with the traditional buttermilk that you made. Just guessing here...anyone else care to chime in? As for the refrigeration, i think I would refrigerate it.
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Old 10-08-2010, 10:01 PM
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Default Re: Making your own butter (in the tropics)...

Hey....check this out...look what I found:

MAKING BUTTERMILK
©David B. Fankhauser, Ph.D.,

Professor of Biology and Chemistry
University of Cincinnati Clermont College,
Batavia OH 45103


I don't guess it really helps but it is an interesting read...unless, maybe if you let the cream sour and then make the butter/buttermilk.....oh, heck, I don't know....
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  #32  
Old 10-08-2010, 10:12 PM
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Default Re: Making your own butter (in the tropics)...

Quote:
Originally Posted by Adillo303 View Post
Just askin - I am thinking of the kitchen aid with the whip on low to medium.

Any thoughts?
I think I'd make sure the mixing bowl is covered as best you can with plastic wrap because it may get pretty messy when the butter separates from the buttermilk at a high speed.
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  #33  
Old 10-08-2010, 10:18 PM
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Default Re: Making your own butter (in the tropics)...

FANTASTIC Keltin!!

You're welcome Keltin and Andy!!
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  #34  
Old 10-08-2010, 10:22 PM
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Default Re: Making your own butter (in the tropics)...

Andy, that's what I ended up using, and I gradually increased the speed to "9". The FP WILL do it very quickly and easily, but it wasn't working for me because it is just too warm in my kitchen. Coupled with the fact that the FP bowl heats up as it runs, the butter was just melting, and mixing back into the Butter "water". But if you want to use your KA, just keep beating the cream, past the point that it is very stiff, and pretty soon (all at once, like Keltin says) it will separate. Pour it onto a sieve over a bowl, and you've got BUTTER. Yippee!!

Thanks again, Keltin - for your vote of confidence. But.....YOU started it with the Franken-Pantry. Wonderful idea and great fun. And I agree with Andy - what a good idea to make meals together with NO processed foods.
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  #35  
Old 10-08-2010, 10:26 PM
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Default Re: Making your own butter (in the tropics)...

Oh Andy, Mama is SO right. It starts flinging little globs of butter everywhere. Watch out. I figure it's good for the complexion....
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  #36  
Old 10-09-2010, 12:41 PM
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Default Re: Making your own butter (in the tropics)...

agitate that creme & you'll get butter, adillo.

as 4 that buttermilk, that is actual buttermilk; those purchased kinds, they add cultures, carageenan, dyclicerides, starches, that jive 2 plain milk~
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  #37  
Old 10-11-2010, 12:31 AM
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Default Re: Making your own butter (in the tropics)...

Had to try this! It was so much fun!!! I made butter! WOW!!

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  #38  
Old 10-11-2010, 12:46 AM
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Default Re: Making your own butter (in the tropics)...

That is BEAUTIFUL butter, mhend! I bet your family is proud of you...wasn't that fun? And it tastes SO good.
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  #39  
Old 10-11-2010, 12:50 AM
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Default Re: Making your own butter (in the tropics)...

Wonderful mhend!!
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Old 10-11-2010, 01:12 AM
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Default Re: Making your own butter (in the tropics)...

i just caught this thread: WTG karen, keltin, and mhend!!!

that's so cool. i remember my mom making butter when we had none in the house, but i never paid attention to how it was done.
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  #41  
Old 10-11-2010, 01:23 AM
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Default Re: Making your own butter (in the tropics)...

Nice Karen and everyone else.
It can be made in a blender too.
It's tricky because of temp and speed, yet not totally rocket science.
I've done it a lot of times over the years.
Good job.
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  #42  
Old 10-11-2010, 01:41 AM
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Default Re: Making your own butter (in the tropics)...

Awesome Mary!! Great job! How do you like the "real" stuff?
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Old 10-11-2010, 01:44 AM
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Default Re: Making your own butter (in the tropics)...

Quote:
Originally Posted by Keltin View Post
Awesome Mary!! Great job! How do you like the "real" stuff?
It's SOOO good!!! I just had a little melted on some popcorn..YUM! It's the science behind it that just blows my mind! One minute it's cream, the next - it's BUTTER!!! So cool!
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  #44  
Old 10-11-2010, 02:05 AM
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Default Re: Making your own butter (in the tropics)...

Got to say, this is....The Best Thread Ever!

Thank you Karen for starting and way to go Mary for doing it as well! This really rocks!!!
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  #45  
Old 10-11-2010, 02:13 AM
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Default Re: Making your own butter (in the tropics)...

Kudos to you too Keltin - I want to find a butter crock like the one you have. That is too cute!
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  #46  
Old 05-06-2011, 11:51 PM
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Default Re: Making your own butter (in the tropics)...

We have a dairy a couple miles from here that had an open house and I took the 7 or 8 year old girl next door to it. 13 year old boy was more interested in playing games on my computer... son was babysitting them. They were showing how to make butter by hand but the girl was too shy to try it so I got a quart of cream and made some at home in the KA mixer. I did it pretty much like MexicoKaren but I didn't drain it in a sieve. Nice touch. I did add a little salt to it as we used it as a table spread, not for cooking.
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  #47  
Old 05-07-2011, 10:59 AM
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Default Re: Making your own butter (in the tropics)...

I have made my own butter too. It is very good. I just used my FP with 2 c of heavy cream a little salt. Then added anything to flavor it. If I wanted too.
Mayo too in the FP.

I had to laugh, when we where kids & at Grannys, if we where bad or to wild she would make us sit on the porch & chun butter as our punishment.
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Old 05-07-2011, 11:09 AM
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Default Re: Making your own butter (in the tropics)...

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I have made my own butter too. It is very good. I just used my FP with 2 c of heavy cream a little salt. Then added anything to flavor it. If I wanted too.
Mayo too in the FP.

I had to laugh, when we where kids & at Grannys, if we where bad or to wild she would make us sit on the porch & chun butter as our punishment.
AND you got to reep the rewards!! Yummy
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  #49  
Old 05-17-2011, 03:16 PM
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Default Re: Making your own butter (in the tropics)...

I made my first batch of butter today! O-M-G...it won't be the last ...and I used the leftover buttermilk to make the biscuits!
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  #50  
Old 05-17-2011, 05:30 PM
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Default Re: Making your own butter (in the tropics)...

Awesome job Mama! Isn't it just the coolest thing in the world to see the cream thicken and then break out into butter and buttermilk. I love it!

And please......pass me one of those biscuits with a bit of butter!
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