Author Topic: butter making (Read 1846 times)

Marlelar · « **on:** January 26, 2013, 03:18:53 PM »

The butter I made from cream skimmed off the raw milk I buy had a very strong flavor to it. Is this normal? If not, what can I do to minimize it? Would washing more than the 3 times I do now help?

Marsha

Telesphorus · « **Reply #1 on:** January 26, 2013, 03:22:46 PM »

Quote from: Marlelar

The butter I made from cream skimmed off the raw milk I buy had a very strong flavor to it. Is this normal? If not, what can I do to minimize it? Would washing more than the 3 times I do now help?

Marsha

How old was the milk?

I was drinking some raw milk in 2011, but it wasn't chilled properly, it was put into a refrigerator instead of submerged in cold water.

This caused it to sour within a couple of days.

Marlelar · « **Reply #2 on:** January 26, 2013, 03:30:28 PM »

I buy the milk from a local lady so bring it straight from the cow to my fridge. Once chilled I skim the cream and freeze it until I have about 1-1/2 c. I let it defrost in the fridge till liquid. Could freezing effect the taste?

Marsha

Telesphorus · « **Reply #3 on:** January 26, 2013, 03:48:26 PM »

Quote from: Marlelar

I buy the milk from a local lady so bring it straight from the cow to my fridge.

So the milk is warm when you get it? The bottles of milk should be rapidly chilled, submerged in cold water, not just put in the fridge.

Quote

Once chilled I skim the cream and freeze it until I have about 1-1/2 c. I let it defrost in the fridge till liquid. Could freezing effect the taste?

Marsha

I don't know, but it can't be good.

jen51 · « **Reply #4 on:** January 26, 2013, 05:24:00 PM »

Quote from: Marlelar

Would washing more than the 3 times I do now help?

What are you washing? There's no washing process in my butter making, so I don't know what you're referring to there!

jen51 · « **Reply #5 on:** January 26, 2013, 05:35:01 PM »

Tele is right about it needing to get straight to an ice bath. Ice baths cool the milk much more rapidly than the refridgerator.

Milk is a warm protein, which means it will start growing bacteria VERY fast, and every precaution must be taken to prevent it. Right after I'm done milking my cow, I will rush to the house to get the milk chilling even before I release my cow from the stanchion (she stays content because she's still finishing her grain:) )

Often times that bacteria is what creates a foul, bitter taste in the milk, and the products made from it.

About the freezing, I am not sure. My first reaction to that was, "surely that can't taste good." But I've no evidence to back that up, so I am of little help there. My mom is very knowledgeable about fresh milk, so I will ask her and get back to you. :)

Marlelar · « **Reply #6 on:** January 26, 2013, 07:32:59 PM »

I wash/rinse it with ice cold water to press out any remaining buttermilk.

Marsha

jen51 · « **Reply #7 on:** January 26, 2013, 10:06:08 PM »

Quote from: Marlelar

I wash/rinse it with ice cold water to press out any remaining buttermilk.

Marsha

Oh, I see.

My mom said she wasn't sure if freezing the creame does anything. However, she brought up a good point, and that is that food in the fridge/freezer often times absorbs the odors of the food around it. I have found this to be true, especially with liquids.

jen51 · « **Reply #8 on:** January 26, 2013, 10:20:01 PM »

And since we're on the topic of making butter- how do you make your butter, Marsha? I know there are different ways of making it.

Anyone else want to share how they do it?

What I usually do is very simple. I beat it with an electric mixer. The cream will get get to the consistency of whipped cream, then it'll start getting really stiff, then the water starts seperating out of it, then pretty soon you've got chunks of butter floating around! Then I just scoop it all up with my hands, smash it into a ball, and into the fridge it goes. Fairly simple.

My mom had this really cool old electric butter churn, and it made the best butter. But then a part broke, and we cannot find a replacement. Same with our old cream seperator! Antique equipment is awesome until it breaks down. Finding an old part is hard to do.

I've always wondered if putting cream in an electric icecream maker would turn out butter. I need to try it to appease my curiosity!

Marlelar · « **Reply #9 on:** January 27, 2013, 10:20:26 AM »

Depending on how much cream I have to work with I will either use my mixer or a shaker. After the butter clots are formed I strain them out into a tall beaker, pour in ice cold water and use a paddle to work out more of the milk. I usually do that 2 or 3 times until the water runs fairly clear.

I've never had a problem with a change in taste when I have frozen the milk so I assumed it would not change the cream; but we all know what happens when we assume !

The milk is so absolutely, positively delicious that I was shocked by the flavor of the butter. I'll try the ice bath idea next.

Marsha

Telesphorus · « **Reply #10 on:** January 27, 2013, 10:29:27 AM »

Quote from: Marlelar

I'll try the ice bath idea next.

You might take an ice filled and water filled bucket with you and put the bottles of milk directly in it. Do you get your milk in plastic gallons or in smaller containers?

I wish glass bottles were standard.

Ah well.

jen51 · « **Reply #11 on:** January 27, 2013, 10:54:57 AM »

Quote from: Telesphorus

Quote from: Marlelar
I'll try the ice bath idea next.

You might take an ice filled and water filled bucket with you and put the bottles of milk directly in it.

What a good idea. :applause:

And yah, glass jars are far superior to plastic for milk handling.

Marlelar · « **Reply #12 on:** January 27, 2013, 11:56:53 AM »

Quote from: Telesphorus

Quote from: Marlelar
I'll try the ice bath idea next.

Do you get your milk in plastic gallons or in smaller containers?

She pours it from her milking pail, through a strainer, and right into my glass jars; it is still warm from the cow when I get it home!

Marsha

keepingitsafe · « **Reply #13 on:** January 30, 2013, 12:40:11 PM »

Freezing shouldn't alter the taste or form. We freeze all the time.

Never have had raw, homemade butter have a bad taste, my only thought is that the cream was sour or had absorbed a smell/ taste.

When I first got into raw milk, I read that homemade raw butter has a short shelf-life, because no amount of washing will get rid of all the buttermilk. Maybe I understood incorrectly.

We make butter by shaking in a jar when the blender is unavailable, but in a good blender it is so easy so that is the preferred method.

Marlelar · « **Reply #14 on:** January 30, 2013, 06:49:54 PM »

Quote from: keepingitsafe

Freezing shouldn't alter the taste or form. We freeze all the time.

We make butter by shaking in a jar when the blender is unavailable, but in a good blender it is so easy so that is the preferred method.

How do you make it in a blender?

Marsha