tag:blogger.com,1999:blog-9027191706980748713.post5921088186838954951..comments2023-09-29T18:37:14.377+10:00Comments on Eight Acres: I made butter!Unknownnoreply@blogger.comBlogger10125tag:blogger.com,1999:blog-9027191706980748713.post-43495491156436102072013-05-12T08:24:04.128+10:002013-05-12T08:24:04.128+10:00Homemade butter freezes very well and so we don...Homemade butter freezes very well and so we don't use salt but do add a date to the container. Cultured butter is interesting although a bit more work to get the flavour just right. With cultured butter we use Cheeselinks B starter. Not trying to advertise Cheeselinks its just that it's easy to guarantee a result by using a bought starter. Also, we use a food processor on a slow to medium setting for butter making with no problems. The cream is usually refrigerator temperature except for the cultured butter which has been sitting at room temperature.JohnandJeanhttps://www.blogger.com/profile/06506275036086045557noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-46424829978270096262011-06-07T07:17:32.148+10:002011-06-07T07:17:32.148+10:00So cool Liz! Also, I see in your picture above tha...So cool Liz! Also, I see in your picture above that you have the same water filter jug we just got. I've found it great! The taste of our water is so much crisper now.Emmahttps://www.blogger.com/profile/10894865592266996002noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-48925018443441167542011-06-05T11:55:33.797+10:002011-06-05T11:55:33.797+10:00Thanks for all the comments everyone!
To answer...Thanks for all the comments everyone! <br /><br />To answer some of the questions above:<br /><br />The butter doesn't last as long because I don't do as good a job of removing all the buttermilk liquid as an industrial butter factory. The liquid is what makes the fat go rancid, that's why I also have to add a bit of salt to it. <br /><br />I have heard that butter can be frozen, so I shall try that when we have excess.<br /><br />We get about 12 L of milk a day and give 4 L to the calf. With the rest we drink it, give some to the dogs, make yoghurt and cream cheese, and save up 10 L to make some hard cheeses in the weekend (they take longer) and we give some to our neighbours. We seem to get through it all somehow!<br /><br />I have seen a book on making soap from milk, so I'm going to get that. I'd rather make cheese at the moment, but you're right, frozen milk will be good for soap, so I can put some away and get back to it eventually. I've never made soap before (just read a bit on the net), so that will be interesting!<br /><br />Lastly, making butter is great for your arm muscles! Especially my jar shaking method!<br /><br />Cheers, LizAnonymoushttps://www.blogger.com/profile/12874273438983052621noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-91645564159813111732011-06-05T09:33:47.712+10:002011-06-05T09:33:47.712+10:00So if the butter only lasts a few days can you fre...So if the butter only lasts a few days can you freeze some? What's the difference between this and shop butter? (apart from it being raw). Shop butter lasts an age in the fridge.<br /><br />I'm so so pleased you're posting all of this stuff, fascinating! How are you managing with so much milk everyday, how much do you get?<br /><br />If you have an excess you might like to think about freezing in ice cube bags and making soap..?Suzihttps://www.blogger.com/profile/09637570761992549181noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-81307493751295072412011-06-04T02:18:47.841+10:002011-06-04T02:18:47.841+10:00A long time ago, when I was a child, I proudly too...A long time ago, when I was a child, I proudly took part in making butter! It was so much fun. Your looks delicious.Olgahttps://www.blogger.com/profile/10652566920769043373noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-13188826898614109382011-06-03T14:38:21.147+10:002011-06-03T14:38:21.147+10:00Oh, freshly churned butter is one of my many weakn...Oh, freshly churned butter is one of my many weaknesses! It is an easy process and simply so delish!Daffodilhttps://www.blogger.com/profile/02526079629022641191noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-71888396306254596392011-06-03T13:13:42.059+10:002011-06-03T13:13:42.059+10:00Well done! I remember mum making butter when we l...Well done! I remember mum making butter when we lived on the farm and milked cows. Cant quite remember the taste though...<br /><br />I miss that yummy creamy milk!Taniahttps://www.blogger.com/profile/10176661940614462611noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-24807173925617924372011-06-03T08:52:28.906+10:002011-06-03T08:52:28.906+10:00Congrats. It looks great and I bet tastes fabulous...Congrats. It looks great and I bet tastes fabulous. The colour is so intense.Bruise Mousehttps://www.blogger.com/profile/01594691638279041410noreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-88535653716782934992011-06-03T08:14:56.180+10:002011-06-03T08:14:56.180+10:00Awesome!Awesome!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9027191706980748713.post-55019145524015486692011-06-03T08:09:34.337+10:002011-06-03T08:09:34.337+10:00Well done. When I was a child we used to get fresh...Well done. When I was a child we used to get fresh milk from one of the dairy farms. It was my job to use the butter churn Mum had and turn all that lovely cream into butter. I can still remember the taste. So much better than the bought stuff...and well worth all the arm muscles I built up turning the churns handle.Calidorehttps://www.blogger.com/profile/07118238727781108509noreply@blogger.com