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something i made to today.. Butter..
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CaveDweller
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Nice one, looks yummy
I remember making it in primary school and the teacher kept passing a bottle of whole milk around the class for us to shake. It worked but I don't know how it would would with normal off the shelf whole milk nowadays. Would it work with any whole milk with any number of fat% ?
I remember making it in primary school and the teacher kept passing a bottle of whole milk around the class for us to shake. It worked but I don't know how it would would with normal off the shelf whole milk nowadays. Would it work with any whole milk with any number of fat% ?
4wd
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To do it from raw milk you need to let it stand in a big bowl until the cream rises, as milk it is almost going off by this stage.
Then you skim the cream off with a ladle or special tool like a saucer but with fine holes to let the whey out.
We still have a hand churn to do it but unused for most of 20 years.
You can't make it from shaking a bottle of normal milk.
The industrialised process they have extra tricks.
Then you skim the cream off with a ladle or special tool like a saucer but with fine holes to let the whey out.
We still have a hand churn to do it but unused for most of 20 years.
You can't make it from shaking a bottle of normal milk.
The industrialised process they have extra tricks.
CaveDweller
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Maybe I'm getting my facts wrong then. I just remember the class shaking a bottle of milk (filled with I don't know) for about half an hour and we had butter after lol. The teachers must have planned it out and separated the cream before hand. It did work though what ever they used. I remember it was a liquid to start with then we all had the butter on toast after for our morning snack. This was a good 20+years ago now so no wonder I can't remember what the teachers put in the bottle
david357
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I think you could have made it from a bottle of school milk in the days before it was homogenised, a process that essentially broke the fat globules up and stopped the cream rising to the top of the bottle (also before they stole the cream off the top!).
No extra tricks needed in the industrial process, I don't think, as the cream is separated from the milk before it enters the milk-processing system.
Terrywoodenpic
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Unpasteurised and homogenised milk is hard to get these days. The higher the cream content the quicker it is to separate, Though full fat milk will work fine it just takes longer.
My mother used to make butter from our Ayrshire cows when I was a boy, and sell it to a local grocer as a premium product. He sold it as twice the price of factory stuff.
He always had a waiting list to fill.
My mother used to make butter from our Ayrshire cows when I was a boy, and sell it to a local grocer as a premium product. He sold it as twice the price of factory stuff.
He always had a waiting list to fill.
