"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Substitutions
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-25-2020, 03:34 PM   #1
Senior Cook
 
oneoffour's Avatar
 
Join Date: Jul 2007
Location: Levittown Pa
Posts: 186
Making Do .....Butter

We are over 65 in Pa. one of the counties in total shut down. We have home delivery of groceries but don't always get what we want. This last delivery no butter but heavy cream. Can we make do and make our own butter from the heavy cream. We have a Kitchen Aid stand mixer with the whisk. Do you just whip it until it sets? Anyone toy with this ? Ice bath? Have the ice cream attachment .Hel please

__________________

oneoffour is offline   Reply With Quote
Old 03-25-2020, 03:52 PM   #2
Chef Extraordinaire
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,130
Two ways to make butter from heavy cream:

1. Agitate the cream by churning, or whipping. This causes the fat molecules to clump together, and seperate from the sweet buttermilk. After the fat seperates, was the butter under cold water to remove as much of the buttermilk as possible. Add a little salt and work it in.

2. Freeze the cream. The water freezes, but the fat doesn't. When thawed, the fat is in liyyle pelets, if you will. Strain through a sieve to remove water and milk solids(buttermilk). Ahain wash and salt the butter.

Oh, a third way: pour cream into a jar with a tight fitting lid
Seal the jar. Shake until the butterfat seperates.

The buttermilk can be used in cooking. Don't throw it away.

Seeeeya; Chief Longwind of the North
__________________

Chief Longwind Of The North is online now   Reply With Quote
Old 03-25-2020, 04:25 PM   #3
Senior Cook
 
oneoffour's Avatar
 
Join Date: Jul 2007
Location: Levittown Pa
Posts: 186
Have a bullion strainer and good old cheese cloth. Think I will try #1 TY. Any Idea of ratio? Thinking if a pint of cream yields 1/4 cup it is a big production for a small end.
oneoffour is offline   Reply With Quote
Old 03-25-2020, 04:44 PM   #4
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 22,738
Send a message via Skype™ to taxlady
Quote:
Originally Posted by oneoffour View Post
Have a bullion strainer and good old cheese cloth. Think I will try #1 TY. Any Idea of ratio? Thinking if a pint of cream yields 1/4 cup it is a big production for a small end.
I don't know how much a pint yields, but do you know the percentage of fat in that cream? Probably around 40%. Butter is about 80% fat. So, I will guess that you get a bit less than 1/2 pint of butter. Let's see: 1 cup (half a pint) of butter would have 80% fat, so 80% of 1 cup would be 0.8 cups of fat and 0.2 cups of whey and milk solids. 2 cups of 40% cream would have 0.4 x 2 cups of fat which is 0.8 cups of fat. So, that's my best guess. I'm guessing you get about a half a cup of butter from a pint of heavy cream.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-25-2020, 04:46 PM   #5
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 22,738
Send a message via Skype™ to taxlady
Oh, and you might want to watch a YouTube video before trying it. I have done it and the hardest part was squishing liquid out of the butter.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-26-2020, 08:18 AM   #6
Sous Chef
 
Join Date: Apr 2011
Posts: 645
done that many times, enough that I finally did the math (unpretty)
but the butter is super fresh tasting.
keep it wrapped in foil - butter is prone to absorbing fridge 'odors'


making butter
June 12 2013
2 pints heavy whipping cream @ 2.69 each
took about 20 minutes from chilled heavy cream
KA with whisk

365 gr butter ball
(2 x 2.69)=5.38 $/365 gr = 14.74 $/kilo; $6.68/lb
vs $3.69 for 1 lb store brand butter = $8.13/kilo
side yield: 2 cups / 500 ml buttermilk
Click image for larger version

Name:	butterball_s.jpg
Views:	21
Size:	69.0 KB
ID:	39976
dcSaute is online now   Reply With Quote
Old 03-26-2020, 09:57 AM   #7
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,619
Last year, the teacher in the first grade classroom I was in made butter with the kids. Put the cream in the jar, tightened the lid and the kids practiced counting. Passed the jar around the circle and each kid got to shake it while we counted. Sometimes we counted to 100 by 10's or 5's or to 50 by 2's or to 30 by 1's. The kids had a blast and enjoyed their butter on crackers when it was done.
__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 03-26-2020, 11:19 AM   #8
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 22,738
Send a message via Skype™ to taxlady
Quote:
Originally Posted by jabbur View Post
Last year, the teacher in the first grade classroom I was in made butter with the kids. Put the cream in the jar, tightened the lid and the kids practiced counting. Passed the jar around the circle and each kid got to shake it while we counted. Sometimes we counted to 100 by 10's or 5's or to 50 by 2's or to 30 by 1's. The kids had a blast and enjoyed their butter on crackers when it was done.
I remember doing that in kindergarten or first or second grade. I did it again when I was in my twenties to demonstrate to boyfriend that butter didn't need to come from a factory. He had been entirely skeptical when I said that butter was made from heavy cream.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-26-2020, 11:45 AM   #9
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,654
LOL.. and I remember doing it first time trying to make whipped creme for strawberry shortcake.

Lesson learned:
1. heavy creme makes butter when whipped too long.
and #2. pay attention!

when our butter is on sale for under $5.00 a lb. I buy lots!
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 03-26-2020, 12:07 PM   #10
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 22,738
Send a message via Skype™ to taxlady
Quote:
Originally Posted by dragnlaw View Post
LOL.. and I remember doing it first time trying to make whipped creme for strawberry shortcake.

Lesson learned:
1. heavy creme makes butter when whipped too long.
and #2. pay attention!

when our butter is on sale for under $5.00 a lb. I buy lots!

I have made little lumps of butter when I was whipping cream for dessert. Good thing I had more whipping cream. Yes, I went back later and made the first batch all the way into butter. Lesson learned. I haven't done it since, yet.

And yeah, when the butter is on sale for under $5 / pound, I get a bunch and put it in the freezer. It lasts a very long time in the freezer. I don't even bother wrapping it in plastic. Maybe it works well because all the butter I see around here is wrapped in foil. I just write the date on it with a sharpie.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-26-2020, 12:49 PM   #11
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 3,548
I have made butter when not meaning to also..

Butter at Aldi runs under $3 a pound, consistently, so I always have some in the freezer too.. $2.89 this week..

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 03-26-2020, 01:37 PM   #12
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 22,738
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Just Cooking View Post
I have made butter when not meaning to also..

Butter at Aldi runs under $3 a pound, consistently, so I always have some in the freezer too.. $2.89 this week..

Ross
2.89 USD is approximately 4.06 CAD. We seldom see a special on butter that cheap.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-26-2020, 01:45 PM   #13
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 3,548
Quote:
Originally Posted by taxlady View Post
2.89 USD is approximately 4.06 CAD. We seldom see a special on butter that cheap.
Thank you.. I don't know rate exchanges..

Here, most stores are closer to $5 USD..

Aldi is, normally, less expensive on most food items, compared to other chains..

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 03-26-2020, 03:44 PM   #14
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,979
Quote:
Originally Posted by taxlady View Post
2.89 USD is approximately 4.06 CAD. We seldom see a special on butter that cheap.
Our Kroger usually sells it for $2.99 lb. Occasionally there's a sale for $1.99 or even 99 cents a lb. We stock up on those, although sometimes there's a limit.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 03-26-2020, 05:46 PM   #15
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,423
I stock up and freeze butter when it's on special, too. The normal price range around here is under $3 at Aldi, always, up to nearly $5 at the store that thinks there stuff must be worth more than anyone else selling the exact same thing. Sometimes, however, they do offer butter for $1.49 or $1.99 for one pound if you buy $15 in other items. 99 cents is a pretty sweet deal, GG.
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 03-26-2020, 05:57 PM   #16
Head Chef
 
skilletlicker's Avatar
 
Join Date: Aug 2005
Location: Memphis, TN
Posts: 1,922
A pound of butter lasts me more than six months. When there is less than a full pound in the freezer I make a mental note to buy another next time it is on sale.
__________________
“Be kind, for everyone you meet is fighting a hard battle.” Ian Maclaren

Old bachelor cook
skilletlicker is offline   Reply With Quote
Old 03-27-2020, 09:39 AM   #17
Chef Extraordinaire
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,130
Let's bring this back to the Op's original question. We;ve given advice about making fresh butter. But we haven't completed that yet. How much salt should be added, and where in the process should it be added. How is cultured butter made? Let's explore the idea of making homemade butter.

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is online now   Reply With Quote
Old 03-27-2020, 10:58 AM   #18
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,654
Quantity of salt added to butter is not regulated in the industry. This is why most recipe uses unsalted (sweet) butter as their ingredient.

So...
Add to taste. I should think you would use as fine a grain of salt as you have. I would also perhaps think of adding it early in the beating/whipping/churning stage, thereby giving it a chance to dissolve.

Once you've reached the butter stage, I don't think more whipping changes anything.

It is not cheese, so I shouldn't think you would need to wash/rinse it in cold water.

However you could store it in water if you wish. Have no idea of the purpose behind that but it is what I read (somewhere). I imagine that would help to prevent the absorption of other smells/tastes - especially if stored in a cold room/root cellar.
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 03-27-2020, 11:56 AM   #19
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 8,800
In the Amoretti Test Kitchen, I accidentally made butter once while trying to make whipped cream with my stick blender because the stand mixer was in use. Just sayin'.
__________________
I Luv Sandy Eggo!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 03-27-2020, 12:04 PM   #20
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,719
Here's a really good tutorial: https://toriavey.com/toris-kitchen/homemade-butter/

A pint of cream will make about a cup of butter.
__________________

__________________
Forget love... I'd rather fall in chocolate!
Janet H is offline   Reply With Quote
Reply

Tags
butter

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 05:34 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×