@12quillemall5321 There is an excellent resource on the internet that can help answer questions like this.Try google.com where you can enter the term you're looking for in the text field and press the "Google Search" button.
@Pinksugarelephant As I told @creepslide, you need to wash it well or it goes bad rather quickly. I haven't made any in a long time so I don't remember how long it lasted. I didn't do a great job cleaning it so it got funky before I used it up. Don't know how it would do in a butter bell.
what attachment did you have on your mixer that shielded some of the water from coming up the sides ? Also do you have to refrigerate the butter after its done of can it be left out ?
@creepslide That was the 2-piece pouring shield. It has a slide (that I put to the back of the bowl here) that lets you pour ingredients into the bowl while containing splashes.
The butter ought to be refrigerated. Even with refrigeration the butter soured before I finished it. If you don't get all the buttermilk out it will go bad rather quickly.
@Chuckbert666 Thanks, I really need to get the shield because water was everywhere and the towels I was using just wasn't cutting it. I made 3 jars worth. I put the one in the fridge so we could use and the other 2 in the freezer till we're ready for them.
@davidthe1 It's just butter so if you use butter for stir frying I guess so. But I would think that butter would burn before it's really hot enough for stir frying.
@mrloks24 I'm not sure what you mean by % butter. It ends up being the butterfat from the cream plus a bit of residual milk solids and whey. Just like store bought butter.
@Chuckbert666 Sounds like Mr.Loks is talking about margarine. You know, on the outside of a margarine tub, it has like 53% vegetable oil spread and the rest is dairy. True butter is 100% butter.
@majoshlin According to comments on a web site I had found butter making help (Cooking For Engineers), you can't make butter from soymilk (or any other milk). Not enough fat.
@bbrofl Thanks but I think the statement is correct. You can make butter out of goat *cream* but there wouldn't be enough fat left in goat *milk* to extract butter from it. I should have made the distinction clearer.
@Chuckbert666 butter can be made with goats milk because its not separated into different types of dairy like cows milk is. Its impossible to make butter out of cows milk (he used cream). For milk you actually HAVE to use cream because cows milk that is sold commercially has had fat extracted (Unlike goats milk which has the naturally occurring 'cream' already incorporated, thats why you can extract it. )There is even a video here on youtube about making it, and you can google it
@chavitavb Yes, it was at room temperature. Some people let it sit open to the air for a while to sour the milk. That makes the flavor better ("they" say).
I add a little salt on the last rinse.
dLimboStick 2 weeks ago
What is clotted cream? I thought it was what you call butter.
12quillemall5321 1 month ago
@12quillemall5321 There is an excellent resource on the internet that can help answer questions like this.Try google.com where you can enter the term you're looking for in the text field and press the "Google Search" button.
Chuckbert666 1 month ago
I love it!
how long can you keep it? Do you have to keep it in the fridge, or can you use a butter bell?
Pinksugarelephant 7 months ago
@Pinksugarelephant As I told @creepslide, you need to wash it well or it goes bad rather quickly. I haven't made any in a long time so I don't remember how long it lasted. I didn't do a great job cleaning it so it got funky before I used it up. Don't know how it would do in a butter bell.
Chuckbert666 7 months ago
@Chuckbert666
thank you for your reply! I made it and it lasted very well! I did wash it thoroughly. I kept it mostly in the fridge, but out at times, too.
Pinksugarelephant 7 months ago
@Pinksugarelephant
yes, it must be refridgerated. Only ghee, clarified butter, can be kept unrefridgerated.
Lehmann108 3 weeks ago
what attachment did you have on your mixer that shielded some of the water from coming up the sides ? Also do you have to refrigerate the butter after its done of can it be left out ?
creepslide 8 months ago
@creepslide That was the 2-piece pouring shield. It has a slide (that I put to the back of the bowl here) that lets you pour ingredients into the bowl while containing splashes.
The butter ought to be refrigerated. Even with refrigeration the butter soured before I finished it. If you don't get all the buttermilk out it will go bad rather quickly.
Chuckbert666 8 months ago
@Chuckbert666 Thanks, I really need to get the shield because water was everywhere and the towels I was using just wasn't cutting it. I made 3 jars worth. I put the one in the fridge so we could use and the other 2 in the freezer till we're ready for them.
creepslide 8 months ago
you did not put nearly enough butter on that toast. :)
SFH323 9 months ago
@SFH323
ditto!
wizziebaldwin 5 months ago
@davidthe1 I think that maybe what you want is clarified butter ("ghee"). Its smoking point is much higher than butter and even vegetable oils.
Chuckbert666 10 months ago
@davidthe1 It's just butter so if you use butter for stir frying I guess so. But I would think that butter would burn before it's really hot enough for stir frying.
Chuckbert666 10 months ago
is your video showing how to make 100% butter
how much % is you butter
mrloks24 11 months ago
@mrloks24 I'm not sure what you mean by % butter. It ends up being the butterfat from the cream plus a bit of residual milk solids and whey. Just like store bought butter.
Chuckbert666 10 months ago
@Chuckbert666 Sounds like Mr.Loks is talking about margarine. You know, on the outside of a margarine tub, it has like 53% vegetable oil spread and the rest is dairy. True butter is 100% butter.
thesupermom1975 8 months ago
great video!
thebibleisfiction 1 year ago
Song name please lol? Oh and by the way I use this method to make butter :) Taste so much better than store bought.
chavitavb 1 year ago
@chavitavb The music is "Popcorn" by Hot Butter.
Chuckbert666 1 year ago
Can this be done with soy?
majoshlin 1 year ago
@majoshlin According to comments on a web site I had found butter making help (Cooking For Engineers), you can't make butter from soymilk (or any other milk). Not enough fat.
Chuckbert666 1 year ago
@Chuckbert666 yes you can, butter can be made from goats milk
bbrofl 1 year ago
@bbrofl Thanks but I think the statement is correct. You can make butter out of goat *cream* but there wouldn't be enough fat left in goat *milk* to extract butter from it. I should have made the distinction clearer.
Chuckbert666 1 year ago
@Chuckbert666 butter can be made with goats milk because its not separated into different types of dairy like cows milk is. Its impossible to make butter out of cows milk (he used cream). For milk you actually HAVE to use cream because cows milk that is sold commercially has had fat extracted (Unlike goats milk which has the naturally occurring 'cream' already incorporated, thats why you can extract it. )There is even a video here on youtube about making it, and you can google it
bbrofl 1 year ago
I made it today and it made a lot!! plus it was very good..
chavitavb 1 year ago
Was the cream at room temperature?
chavitavb 1 year ago
@chavitavb Yes, it was at room temperature. Some people let it sit open to the air for a while to sour the milk. That makes the flavor better ("they" say).
Chuckbert666 1 year ago
what kind of dumb reply is
"hmm ooookk"
mjlorange1 1 year ago
hmm ooookk
vislabok 2 years ago