www.sausagemaking.org

Shirl
What do you use to make your butter...is it a churn, an hand electric mixer or the infamous glass jar and crazy shaking for half an hour???

johnfb wrote:Shirl
What do you use to make your butter...is it a churn, an hand electric mixer or the infamous glass jar and crazy shaking for half an hour???

John its nothing exciting.... I use my kenwood chef. I buy any cream I find in the reduced sections and make up my butter to freeze and use as needed.

I havent bought any butter or spreads for a number of years. I use the buttermilk in yoghurt making or in cheese sauces as its incredibly creamy. I freeze it in portion sized bags and just take a bag out in a morning if I know I shall need it for dinner.

Thank You

Don't mention blackberry and apple - Click here for my experiences in that department!

(The formatting may be a little wonky 'cos I've changed the site around)
Phil

Shirl wrote:

johnfb wrote:Shirl
What do you use to make your butter...is it a churn, an hand electric mixer or the infamous glass jar and crazy shaking for half an hour???

John its nothing exciting.... I use my kenwood chef. I buy any cream I find in the reduced sections and make up my butter to freeze and use as needed.

I havent bought any butter or spreads for a number of years. I use the buttermilk in yoghurt making or in cheese sauces as its incredibly creamy. I freeze it in portion sized bags and just take a bag out in a morning if I know I shall need it for dinner.

I too use the kenwood to make butter - you have to watch it if you don't have a bowl cover (or strategically placed tea towel) as it tends to redecorate the kitchen!
I read somewhere that if you put a bit of yogurt in the cream, and leave it overnight, it adds to the taste and the volume of butter it makes is increased - ever since I read this (I can't remember where) my local supermarket hasn't had any cream reduced , so I've yet to try it.
How do you use your buttermilk in yogurt?
Phil

wheels wrote:[How do you use your buttermilk in yogurt?
Phil

I just substitute the UHT milk for buttermilk? It goes thicker than UHT I find. Makes a gorgeous creamy yoghurt. I make a cherry syrup and its just like a fruit corner only better!

Shirl
Your post above has just reminded me that I've got a 'mouli' screen/sieve attachment for my Kenwood - Doh!
Great blog by the way - I've added it to my feeder.
Do you just replace some of the milk with buttermilk or the whole lot?
I just can't imagine that watery liquid I use to make scones turning into thick and unctious yogurt.
Phil

Mod comment, I have split butter making from a sausage thread so if posts don't exactly follow on please blame me..

Dave

Yes its watery, but so is milk and that makes yoghurt. I use as much buttermilk I have on that particular day.. sometimes half the amount sometimes more.

You should try it in sauces too. As I mentioned before it really is perfect in cheese sauce as it makes it so creamy

Thanks for the compliment on my blog too, its appreciated.

Shirl
Just read the butter making section on your blog.
Can you explain in detail the rinsing part please???
Ta
John

Hi John.

I keep meaning to update the pictures on my butter entry. If I am rinsing in the Kenwood I simply keep emptying the water out and refilling with clean. I just do this until the water is almost clear. I don't think you can get all the buttermilk out but nowadays with freezers and refridgaration I don't think its so important.

I have one of those plastic covers for the KC otherwise it would be a very messy experience. If I didnt I would just slap the butter in a colander and prod it about a bit whilst running cold water over it.

I also never salt my butter.

Shirl
Would the butter milk be ok to use in ice cream making???

Hmmm thats one thing I don't make as we don't eat ice cream!

I would think the answer is no though because ice cream uses cream and butter milk is very thin and wouldn't thicken up sufficiently. When I use buttermilk for yoghurt I need to add milk powder to get a good consistency.

Shirl wrote:Hmmm thats one thing I don't make as we don't eat ice cream!

I would think the answer is no though because ice cream uses cream and butter milk is very thin and wouldn't thicken up sufficiently. When I use buttermilk for yoghurt I need to add milk powder to get a good consistency.

Shirl
When I make ice cream i use cream and homemade custard and a half hour in the ice cream maker... what do you think of using the buttermilk to make the custard??
Just thinking of making a more silky ice cream...my stomach is rumbling at the thoughts of it

Well when I make yoghurt there is a slight 'top' on it where the butter that is left in the buttermilk has separated so you may get that but it does act the same as butter. In fact I used buttermilk only to make a cheese sauce tonight and it thickens up nicely in a sauce.

Could you try a small amount so you don't waste ingredients? I'm a bit out of my depth with ice cream as I've never made it

Hi Shirl,

Followed your recipe for making butter in a Kenwood using the k beater, excellent result tastes lovely. I used Asda�s double cream to start me off. I�ll be on the look out for reduced creams from now on.

Check this out...excellent video on butter making


http://www.youtube.com/watch?v=RtT2c3UA_Rs