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Home Brew Forums > Food and Beverage > Cheese Making Forum > Butter
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Old 03-17-2012, 01:15 AM   #1
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Default Butter

So there I was making the Shepard's Pie recipe from Craftbeer.com which calls for mashed potatoes with some milk added. I usually use heavy cream. I get done and look at the leftover cream in the small jug and the stand mixer and my mind wanders to the Alton Brown episode on making butter.

I had to do it!

It was so easy. However, I will warn you that once the butter separates from the water the water will start to fly EVERYWHERE!

After that got cleaned up I poured off the whey(?) and added a bit of salt and put back in the mixer with a different attachment (That won't cause me to clean everything in a 5 foot radius) to blend it in and separate a bit more water.

The Shepard's Pie was done by then and the fresh butter went right on the bread.

Delicious!

And so easy! Next time I do it in the food processor...

I put the whisk attachment on the stand mixer and started it on slow and put foil around it to keep the splashing to a minimum, then I turned it back up on high. After it got thick I stupidly removed the foil. Of course, like a boil over, as soon as I turned my back it started throwing water all over the place.

Nice alternative to throwing the extra cream out.

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Old 03-17-2012, 05:47 AM   #2
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the SWMBO makes butter all the time now, we won't hardly buy butter in the store. Homemade butter is really good, but like Crack; you can't stop after trying it.

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Old 03-17-2012, 08:09 PM   #3
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The liquid is buttermilk. I use it in bread or to make buttermilk ranch dressing.

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Old 03-19-2012, 01:22 PM   #4
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Everyone liked the butter, but I can't honestly say it's any better than the store bought stuff. As good as, maybe. I just can't tell the difference.

I know it's hard as a rock from the fridge. AB had a recipe for whipped butter that I might mix up. Otherwise I just put a small bit of it on the counter to keep it soft. That way it won't all go bad from sitting out.

Not sure it's cost effective to make it, but I have a few recipes that call for heavy cream and I might buy a larger container from now on and use what I need and make butter from the excess.

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Old 03-19-2012, 10:56 PM   #5
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My kid is doing a science experiment at school - I had to help him shake the cream to make butter.

Cool, but a hell of a lot of work to shake a mason jar with cream!

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Old 03-20-2012, 01:46 PM   #6
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Wow, that's a lot of work.

I'm pretty sure I could churn butter all day though. It would be like second nature to me.

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Old 03-22-2012, 12:53 AM   #7
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I've made it with my stand mixer. It's super easy and I like that you can control the amount of salt.

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I had no problems whatsoever getting my pee to ferment.
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Old 03-22-2012, 01:13 PM   #8
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I've made it with my stand mixer. It's super easy and I like that you can control the amount of salt.
Yeah. I put in extra salt....
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Old 03-22-2012, 07:01 PM   #9
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With either hand, up to 5 batches daily...

Quote:
Originally Posted by Homercidal View Post
Wow, that's a lot of work.

I'm pretty sure I could churn butter all day though. It would be like second nature to me.
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Old 03-22-2012, 10:09 PM   #10
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Quote:
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Yeah. I put in extra salt....
Me too, no reason to watch out for salt if you're already eating butter. I was thinking of adding parmasan and garlic to a batch. Ready made garlic bread.
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