Monday, May 9, 2011

Some more Butter

In a continuation of my butter making endeavor; I took some images while making some this evening.

Enjoy :)
Brookford farm fresh raw cream*

Buttermilk is to the right, this batch was processed in a blender, and then hand mixed to butter with...

My trusty 1980's GE mixer made in the USA ($5 from the thrift store!). I really like this mixer, it is just strong enough that it mixes quickly, however it is also not too strong as to over mix the butter. With this mixer, it basically will stop mixing once the butter is formed; it is not quite strong enough to continue. There is a risk if the mixer is too strong, that the buttermilk can be mixed back in with the butter; which is not good.


This butter is ~2 cups and will be used for cookies tomorrow night :)

*A note on the cream, because I was leaving for Spain after I bought 2 pints, and knew they would not keep, I froze it. Now the big tricks to freezing cream, I used a metal cooking pot (I don't like plastic) it is also easier to clean and holds firm in the freezer. Also make sure to unthaw in the refrigerator, and do not rush it. Two Pints took about 2 days to unthaw, and then I let it sit on the counter for thirty minutes or so. It appears goopy and thick when you take it out of the container to mix it, do not worry the cream has separated a bit and will be fine as either butter or whip cream.

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