Miss Caphat
I want it that way
![36cb1b96876e__1317501452000[2].jpg](https://www.urban75.net/forums/data/attachments/13/13745-614dcd5a2b060cda2a96f5e32f0b8635.jpg "36cb1b96876e__1317501452000[2].jpg")
it was a fun thing to do on a rainy Saturday
I just made some butter!
- Thread starter Miss Caphat
- Start date
it was a fun thing to do on a rainy Saturday
Miss Caphat
I want it that way
![5fc331e0dac1__1317500835000[2].jpg](https://www.urban75.net/forums/data/attachments/13/13746-30e6fb022c9aed8501ec4ab88fd0af47.jpg "5fc331e0dac1__1317500835000[2].jpg")
Miss Caphat
I want it that way
![e6730252125e__1317501960000[4].jpg](https://www.urban75.net/forums/data/attachments/13/13749-61cb7005dcfb837e71e902890ddcfa6e.jpg "e6730252125e__1317501960000[4].jpg")
Miss Caphat
I want it that way
![7d26b8630efb__1317503236000[1].jpg](https://www.urban75.net/forums/data/attachments/13/13750-cb29d36705f046abfd63493f99f32ba3.jpg "7d26b8630efb__1317503236000[1].jpg")
Miss Caphat
I want it that way
Miss Caphat
I want it that way
oh, and the by-product is buttermilk. That's part of why I decided to make it.
Miss Caphat
I want it that way
I put it in a small glass container with a lid. It fits perfectly and looks really good.
Now all I have to do is stop eating it on little torn off pieces of bread!
Now all I have to do is stop eating it on little torn off pieces of bread!
Miss Caphat
I want it that way
butter
looks a bit like scrambled eggs. you should press it into a block for full butter effect. pretty cool nonetheless.
it did look like scrambled eggs.
the weirdest part is when the color changes from white to yellow. Also that you feel like you're beating the cream for ever and ever, you get past the whipped cream stage, to stiffer whipped cream, and then it kind of clumps up, and then all the sudden it totally changes before your eyes. the butter part becomes really stiff and clumps up on the whisks, and the liquid buttermilk separates out and starts splashing everywhere. Just a second before that, there was no liquid. It's like a science project
Miss Caphat
I want it that way
Thanks for this. I shall make some
cool.
Two tips: Use a bigger bowl than you think you'll need in order to avoid splashingdrain really well/ squeeze as much moisture out of the butter at the end to avoid mold (mine grew some after a few weeks)
Miss Caphat
I want it that way
yes, what is called here "heavy cream" I think maybe it's full cream or double cream in the UK?
joustmaster
offcumdun
did you do this after those chef brothers did it on channel 4?
The day after the program, there was a pint of double cream reduced for quick sale in the tescos. So I had a go.
needs salt.
The day after the program, there was a pint of double cream reduced for quick sale in the tescos. So I had a go.
needs salt.
Miss-Shelf
I'll meet you further on up the road
geminisnake
a complex mass of conflicting ideas
You cheated!! 
We did it 'properly' at school years ago with a churn and paddle! Took ages 
We did it 'properly' at school years ago with a churn and paddle! Took ages 
Mrs Magpie
On a bit of break...
Churning Day by Seamus Heaney
A thick crust, coarse-grained as limestone rough-cast,
hardened gradually on top of the four crocks
that stood, large pottery bombs, in the small pantry.
After the hot brewery of gland, cud and udder,
cool porous earthenware fermented the butter milk
for churning day, when the hooped churn was scoured
with plumping kettles and the busy scrubber
echoed daintily on the seasoned wood.
It stood then, purified, on the flagged kitchen floor.
Out came the four crocks, spilled their heavy lip
of cream, their white insides, into the sterile churn.
The staff, like a great whiskey muddler fashioned
in deal wood, was plunged in, the lid fitted.
My mother took first turn, set up rhythms
that, slugged and thumped for hours. Arms ached.
Hands blistered. Cheeks and clothes were spattered
with flabby milk.
Where finally gold flecks
began to dance. They poured hot water then,
sterilized a birchwood bowl
and little corrugated butter-spades.
Their short stroke quickened, suddenly
a yellow curd was weighting the churned-up white,
heavy and rich, coagulated sunlight
that they fished, dripping, in a wide tin strainer,
heaped up like gilded gravel in the bowl.
The house would stink long after churning day,
acrid as a sulphur mine. The empty crocks
were ranged along the wall again, the butter
in soft printed slabs was piled on pantry shelves.
And in the house we moved with gravid ease,
our brains turned crystals full of clean deal churns,
the plash and gurgle of the sour-breathed milk,
the pat and slap of small spades on wet lumps.
A thick crust, coarse-grained as limestone rough-cast,
hardened gradually on top of the four crocks
that stood, large pottery bombs, in the small pantry.
After the hot brewery of gland, cud and udder,
cool porous earthenware fermented the butter milk
for churning day, when the hooped churn was scoured
with plumping kettles and the busy scrubber
echoed daintily on the seasoned wood.
It stood then, purified, on the flagged kitchen floor.
Out came the four crocks, spilled their heavy lip
of cream, their white insides, into the sterile churn.
The staff, like a great whiskey muddler fashioned
in deal wood, was plunged in, the lid fitted.
My mother took first turn, set up rhythms
that, slugged and thumped for hours. Arms ached.
Hands blistered. Cheeks and clothes were spattered
with flabby milk.
Where finally gold flecks
began to dance. They poured hot water then,
sterilized a birchwood bowl
and little corrugated butter-spades.
Their short stroke quickened, suddenly
a yellow curd was weighting the churned-up white,
heavy and rich, coagulated sunlight
that they fished, dripping, in a wide tin strainer,
heaped up like gilded gravel in the bowl.
The house would stink long after churning day,
acrid as a sulphur mine. The empty crocks
were ranged along the wall again, the butter
in soft printed slabs was piled on pantry shelves.
And in the house we moved with gravid ease,
our brains turned crystals full of clean deal churns,
the plash and gurgle of the sour-breathed milk,
the pat and slap of small spades on wet lumps.
Mrs Magpie
On a bit of break...
When I was a little girl we did it at primary school with the top of the milk from those third of a pint bottles provided free by the government to give us post-war starvelings strong bones and teeth.
You don't know what you've got until it's gone
You don't know what you've got until it's gone
fractionMan
Custom Title
whisk is cheating 
When I made butter I did it properly
When I made butter I did it properly
fractionMan
Custom Title
it did look like scrambled eggs.
the weirdest part is when the color changes from white to yellow. Also that you feel like you're beating the cream for ever and ever, you get past the whipped cream stage, to stiffer whipped cream, and then it kind of clumps up, and then all the sudden it totally changes before your eyes. the butter part becomes really stiff and clumps up on the whisks, and the liquid buttermilk separates out and starts splashing everywhere. Just a second before that, there was no liquid. It's like a science project
phase transition
Miss Caphat
I want it that way
whisk is cheating
When I made butter I did it properly
It seems this idea has been expressed a lot, mostly on the other thread. I think it's really cool to do it the old-fashioned way, and I did that at school too, but at the same time who has time to do that?
If more people knew you could do it with an electric mixer, more people might do it, which would be a good thing imo.
-This has been a public service announcement brought to you by the homemade butter advocacy league.
Mrs Magpie
On a bit of break...
I've got old wooden butter pats and butter moulds
Mrs Magpie
On a bit of break...
Miss Caphat
I want it that way
the other thing is, it's fun to add things like fresh herbs & garlic, or honey & walnuts, etc. to make different types of butter spreads.
