Author Topic: Best way to make raw butter? (Read 13861 times)

majormark · « **on:** October 19, 2010, 01:17:06 am »

What's the best and quickest way to make raw butter?

Traditionally, the butter is made like this (and it takes 40 minutes or more):

From here:
http://www.nikohomeblog.com/2009/09/unt-de-casa.html

ForTheHunt · « **Reply #1 on:** October 19, 2010, 01:52:29 am »

Making butter is super easy if you have raw cream. Then you just have to whip it and it turns into butter eventually.

The problem is isolating the raw cream, I'm not sure how to do that with raw milk.

majormark · « **Reply #2 on:** October 19, 2010, 02:13:31 am »

Isolating the cream is the easiest part, you just leave it until it accumulates on top.

ForTheHunt · « **Reply #3 on:** October 19, 2010, 02:31:01 am »

Yeah, but it's so little..

Unless there's a some method I don't know about. I buy about 12 litres of milk per week and I doubt there would be enough cream in there for any substantial amount of butter, what do you think?

rawlion · « **Reply #4 on:** October 19, 2010, 02:39:48 am »

Making Butter at Home

raw · « **Reply #5 on:** October 19, 2010, 03:22:28 am »

my mom used to make them

majormark · « **Reply #6 on:** October 19, 2010, 07:59:40 pm »

Quote from: rawlion on October 19, 2010, 02:39:48 am

Making Butter at Home

Good one.

So the fastest way would be with a blender, but maybe it would not have the same great taste if it touches metal.

I wonder if this thing would work faster than shaking it.

rawlion · « **Reply #7 on:** October 19, 2010, 08:40:08 pm »

Quote from: majormark on October 19, 2010, 07:59:40 pm

Good one.

So the fastest way would be with a blender, but maybe it would not have the same great taste if it touches metal.

I wonder if this thing would work faster than shaking it.

If all factors are optimized and fermented cream is of a good quality, it takes anywhere from 30 to 120 seconds to churn the butter in the glass jar. This is by far the fastest and the most convenient way.

raw-al · « **Reply #8 on:** October 20, 2010, 02:06:57 am »

We make it with a Walmart cheapo food processor. Takes about 7 to 10 minutes of ear shattering racket. MY GF washes the buttermilk out but I don't bother. Leaves the flavour as far as I am concerned.

This method is easy and foolproof.

We tried shakin the jar to no avail.

We tried an electric, portable cake mixer. After about an hour we gave up. I made wooden paddles for it to see if that helped but no joy. We tried a manual egg beater, same thing, after awhile it seemed to be going nowhere.

For the record when the animals are outdoors eating hay in the summer there is a lot more butter.

majormark · « **Reply #9 on:** October 22, 2010, 04:45:37 am »

raw-al, how much do you make with that food processor in one round and what does it look like?

The problem I would have with shaking is that it would be like a serious workout for the usual 3-4 kg of butter I need.

RawZi · « **Reply #10 on:** October 23, 2010, 11:59:58 pm »

Anyone here use old fashion German or German style butter molds to shape their butter after churning and rinsing?

MaximilianKohler · « **Reply #11 on:** October 25, 2010, 01:49:58 am »

Why do people even bother churning the cream into butter? Why not just eat the cream?

ForTheHunt · « **Reply #12 on:** October 25, 2010, 01:54:00 am »

Quote from: MaximilianKohler on October 25, 2010, 01:49:58 am

Why do people even bother churning the cream into butter? Why not just eat the cream?

cuz the butter stores way better

PrimalLadyRosy · « **Reply #13 on:** October 26, 2010, 06:51:50 am »

So far I find a stand mixer makes it easier, faster and better than other ways I've tried.

raw-al · « **Reply #14 on:** October 26, 2010, 09:41:00 pm »

Rosy,
We tried it with a portable cake mixer but had no luck. It was in the winter so maybe there was less butterfat in the cream.

majormark · « **Reply #15 on:** November 23, 2010, 08:23:30 pm »

I dont know why, but sometimes cream can easily be shaken into butter and other times it takes forever and it never separates.

Anybody experienced that?

ForTheHunt · « **Reply #16 on:** November 23, 2010, 09:20:32 pm »

Quote from: majormark on November 23, 2010, 08:23:30 pm

I dont know why, but sometimes cream can easily be shaken into butter and other times it takes forever and it never separates.

Anybody experienced that?

Yes. I was making butter the other day, I tried two methods. One was just using a food processing beater.

Then the other method was putting it into a blender. The blender ruined it and it would never seperate. Not even if I switched to beaters.

So it has something to do with method

raw-al · « **Reply #17 on:** November 23, 2010, 11:29:36 pm »

It took us a few tries. We tried a blender which a friend of mine swears by. He grew up on a farm and was familiar with the process.

MaximilianKohler · « **Reply #18 on:** March 24, 2011, 12:17:49 pm »

is there any difference in eating the raw cream vs eating it after you've churned it into butter?

PrimalLadyRosy · « **Reply #19 on:** March 24, 2011, 01:33:01 pm »

Quote from: MaximilianKohler on March 24, 2011, 12:17:49 pm

is there any difference in eating the raw cream vs eating it after you've churned it into butter?

Yes, one requires 60 less enzymes than the other.

Quote from: cliffkelly on March 24, 2011, 11:57:49 am

Butter is one of the easiest dairy products to make, especially with the use of modern kitchen equipment.

Cacao butter isn't a primal diet or paleo food I've heard of. Which kitchen equipment have you tried?

raw-al · « **Reply #20 on:** March 24, 2011, 07:22:07 pm »

Allowing the cream to warm to room temperature makes it work better.

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Author Topic: Best way to make raw butter? (Read 13861 times)