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has anyone here......

brickmaster1248brickmaster1248 Member Posts: 3,344
edited June 2008 in General Discussion
ever made butter with an antique butter churn. I purchased an antique Daisy butterchurn for the wife a while back and now the problem is finding a dairy farm anywhere close. Used to be dairy farms everywhere around here but as far as i know there is only one left in this county and none in the surrounding counties. I can remember making it when i was younger in glass jars rolling them across the floor. Im wanting my kids to see how to make it the old fashion way.i dont know if they are willing to crank the handle as long as i takes to make butter though

[img][/img]100204770_913faeee7f.jpg
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Comments

  • peabopeabo Member Posts: 3,098
    edited November -1
    I also remember making it in a glass jug. It helps to put a couple of ice cubes in with the cream.
    Maybe someone near by has a cow that you could get some milk from. It wouldn't have to be a dairy, just a farmer with a couple of cows.
    You wouldn't have to have a steady supply because one time would take all the fun out of it. More work than it is now worth.


    Thanks---Peabo
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  • n/an/a Member Posts: 168,427 ✭
    edited November -1
    I have made my own butter but not with a butter churn...I used an electric mixer...

    We had a few cows, jersey, and used to take the milk, stick it in the fridge and let the cream rise to the surface....Once it did that, I would take the cream, add a bit of salt and use the mixer...pouring off the liquid as it mixed....put it in some small tupperware containers I had, freeze some and use the rest...It was absolutely delish...

    I even sold some of the butter I didnt need and the milk too, but now that is against the law...cannot sell or give away raw milk or milk product...
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  • KodiakkKodiakk Member Posts: 5,582
    edited November -1
    So many old skills are lost now days. My boss is around 70 and she did everything by hand when she was a kid. I love to listen to her tell me how to make some of the things I take forgranted.
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  • Horse Plains DrifterHorse Plains Drifter Forums Admins, Member, Moderator Posts: 40,245 ***** Forums Admin
    edited November -1
    Made lots of it when we were kids. If the cream is the right tempurature it takes just minutes. To warm or to cold and it takes quite a while.
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  • brickmaster1248brickmaster1248 Member Posts: 3,344
    edited November -1
    quote:Originally posted by MT357
    Made lots of it when we were kids. If the cream is the right tempurature it takes just minutes. To warm or to cold and it takes quite a while.


    hmm.. never considered or heard of the temperature having anything to do with it. about what temperature would say is about right?
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  • Horse Plains DrifterHorse Plains Drifter Forums Admins, Member, Moderator Posts: 40,245 ***** Forums Admin
    edited November -1
    quote:Originally posted by brickmaster1248
    quote:Originally posted by MT357
    Made lots of it when we were kids. If the cream is the right tempurature it takes just minutes. To warm or to cold and it takes quite a while.


    hmm.. never considered or heard of the temperature having anything to do with it. about what temperature would say is about right?

    I don't remember, it's been 30+ years. Seems to me 50 deg, but I'll try to find out.
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  • buschmasterbuschmaster Member Posts: 14,229 ✭✭✭
    edited November -1
    what do you do, put butter in there and churn it up?
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  • brickmaster1248brickmaster1248 Member Posts: 3,344
    edited November -1
    quote:Originally posted by buschmaster
    what do you do, put butter in there and churn it up?


    no, you take just the cream that rises to the top of fresh milk and put it inside the glass jug and turn the crank and eventually it will make some of the best butter you will ever taste.
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  • 11b6r11b6r Member Posts: 16,584 ✭✭✭
    edited November -1
    Just for demo purposes, go to the grocery, buy some cream. Save the standing, separating, and skimming part. Wife's first attempt to make butter, came home, she was just about in tears, churned, churned, churned, no butter. Had to explain you used cream, not milk.[:I]
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  • Old-ColtsOld-Colts Member Posts: 22,697 ✭✭✭
    edited November -1
    Yep and I still have that little churn that as a kid my Grandmother would let me turn and turn and turn! It looks a lot like yours.

    If you can't feel the music; it's only pink noise!

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  • jimdeerejimdeere Member, Moderator Posts: 26,290 ******
    edited November -1
    The one my grandma used was made of wood and had like a broom handle that you lifted up and down with round board on the end.
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  • iwannausernameiwannausername Member Posts: 7,131
    edited November -1
    quote:Originally posted by BlackRoses
    I have made my own butter but not with a butter churn...I used an electric mixer...

    We had a few cows, jersey, and used to take the milk, stick it in the fridge and let the cream rise to the surface....Once it did that, I would take the cream, add a bit of salt and use the mixer...pouring off the liquid as it mixed....put it in some small tupperware containers I had, freeze some and use the rest...It was absolutely delish...

    I even sold some of the butter I didnt need and the milk too, but now that is against the law...cannot sell or give away raw milk or milk product...


    There is an organic farmer/rancher that sells at our local farmer's market. Has good organic straight from the cow milk, but has to label it as "not for human consumption" in order to sell it. With a wink and a grin of course...
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  • Jacob2008Jacob2008 Member Posts: 19,528 ✭✭✭
    edited November -1
    We have a hand-crank icecream maker.

    That thing will work you some muscles!
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  • savage170savage170 Member Posts: 37,572 ✭✭✭✭
    edited November -1
    Turned that handle and ice cream mixer several times we also had a cream separator[img000_0459cc.jpg][/img] spent sevral hours turning that handle
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  • e8gme8gm Member Posts: 1,277 ✭✭✭✭✭
    edited November -1
    Most people would not like the taste of fresh butter. It taste nothing like the margarine you buy in the store. Real, fresh butter has no salt in it. Most of the store bought stuff is salted. If you want to taste what real butter is like try Land of Lakes no salt added butter.
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  • He DogHe Dog Member Posts: 51,593 ✭✭✭✭
    edited November -1
    Buy cream in the store or if you want the whole experience add the cream to skim milk and then separate. Churn the cream.

    Are you going to show them how to make curds and whey and then cheese too?[:p]
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  • txlawdogtxlawdog Member Posts: 10,039 ✭✭
    edited November -1
    Brick, my folks have one just like that, it used to belong to my grand parents. Those are really neat. We sure take a lot for granted these days. That butter is devine!
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  • texaswildmantexaswildman Member Posts: 2,215 ✭✭
    edited November -1
    I milked in the morning and then we made butter in glass jars after it cooled and seperated. God i hated that milk without cream - we called it "Blue John". Now they charge you $5 a gallon for the stuff after the cream is gone....
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  • oldnbaldoldnbald Member Posts: 3,578
    edited November -1
    Made many a tub of butter as a young boy, using a churn just like the one in the picture. We always had a cow, made butter on a regular basis.
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  • MercuryMercury Member Posts: 7,842 ✭✭✭
    edited November -1
    Hehhehehehe!

    KIDS!

    Merc (who is only 40, but used to make butter from cows he had milked!)



    quote:Originally posted by buschmaster
    what do you do, put butter in there and churn it up?
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  • Horse Plains DrifterHorse Plains Drifter Forums Admins, Member, Moderator Posts: 40,245 ***** Forums Admin
    edited November -1
    brickmaster, I found this you.

    http://waltonfeed.com/old/butter.html



    From the site.
    Step 3: Get the cream temperature right: The butter will not separate from the cream if it is too hot or too cold. Room temperature is best - say 50-68 degrees. It should not be even close to the melting point of butter. If your cream has been sitting out on the counter you can ignore this step.
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