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Refrigerate Butter???

Discussion in 'Know Before You Go' started by defritz, Nov 10, 2005.

  1. seamom

    seamom Guest

    Q: How do you know that an elephant has been in the refrigerator?
    A: There are footprints in the butter dish.

    Q: How do you know that two elephants have been in the refrigerator?
    A: There are two sets of footprints in the butter dish.

    Q: How do you know that a herd of elephants has been in the refrigerator?
    A: There is a Volkswagen parked in front of your house and there are lots of footprints in the butter dish.
     
  2. seamom

    seamom Guest

    No...second day without sugar on the South Beach diet, after mega-feasting on Halloween candy ........I'm must be faint from withdrawal. Groaning must be worth a few calories reduced?
     
  3. cycofan

    cycofan Guest

    61 butter posts and counting....we could get to 10 pages if we could come up with something to do with butter AND duct tape!
     
  4. seamom

    seamom Guest

    I don't think the two would stick together but the butter comes in sticks!..........:lol
     
  5. defritz

    defritz Guest

    Duct tape flavored butter?

    ....no....

    Butter colored duct tape?

    ...no...


    I KNOW!!!

    We can make one of Red's butter contraptions out of duct tape!

    YAY!!!
     
  6. red stripe

    red stripe Guest

    seamom.... YES! yes! yes! and I admit.. I cook with butter also.
    and completely agree.... if you end up using more to get the right taste then what is gained?

    and I also feel that the closer we can stick to "natural" things, and not load up with the chemicals.. (sorry Einstein and your company.. "better living through..." ) then the better we are.

    I also love "Egglands eggs" when I can not get them straight off the farm :lol

    making a list here.. cyco.. Bseabob..... who else? :lol

    cyco... too late :lol
    BC.... I did not mean to imply that I am centuries old.. but that England..and the rest of the world had used this method for centuries without dropping like flies... although I do admit to being too bloody close to one century :grin
    Tina Lee.... you are fired :lol
    Defritz.. please could you break those up into paragraphs please.. these old eyes need all the help they can get ,<<<<<<<<<<<<grin>>>>>>>>>>>>>>>>>>>
    Reggae.. good for him :thumb
    and my mum lived to be 86.. and my Nan was around the same age.. and my aunt glad was 96...... and they grew up with no refrigeration.. and butter.. and gasp! butter on a counter.. right next to the milk :lol
     
  7. seamom

    seamom Guest

    OH NO....................A MILK THREAD......................................Red don't plant ideas in their head!!

    Hey ..if E is paying, I'll come be your NEW assistant on the next cruise :lol :lol :lol And I'll keep track of them wiley cheeky young'uns for you! :lol
     
  8. defritz

    defritz Guest

    red...I think you got into cyco's fiesty drink too, no?
     
  9. red stripe

    red stripe Guest

    me?? I am just trying to butter all of you up :grin
     
  10. BSeabob

    BSeabob Guest

    Back on Topic

    <img src=http://waltonfeed.com/old/churn1.jpg>

    Step 1: Collecting the cream: You must first get the cream. You do this by letting the raw whole milk sit for several hours. The cream will naturally float to the top. You can skim this off the top of the milk. We used a `cream ladle' which was a large spoon shaped piece of tin with holes in it - the holes being about 1/16 inch in diameter. The milk ran out the holes but the cream wouldn't. The cream was collected and put in the root cellar, the coldest place we had. Every morning we collected the cream from the previous day's milking and added it to the other cream we had collected. After about a week we had enough cream to make a batch of butter. Note: the colder the milk the thicker the cream. If you have the refrigeration, get the milk as cool as you can without freezing it. Otherwise put it into a cool creek if you have one handy.

    Step 2: Souring the cream: As you can imagine, our cream was already quite sour after a week of gathering the cream in a root cellar that didn't get any colder than 60 degrees F. If it was in the Winter and the cream hadn't soured, we brought it in the house and set it on the counter for 24 hours so it could begin to sour. Note: The butter will not separate easily from fresh cream if it hasn't soured.

    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.

    Step 4: Churn your cream: Put the cream in a butter churn. Do not fill it over half full. There are two types: the vertical plunger churn and the rotating paddle churn. Which ever type you use, churn the butter in a steady and methodical motion. With a vertical plunger churn, raise it all the way up and push it all the way down in one second cycles. Gradually turn the plunger as you do this. If you have a paddle churn, turn it about one revolution every second. Separating the butter from the `butter milk' is not a fast process. Depending on conditions it could take you from 1/2 hour to forever! When one hand gets tired, switch! A different feel is one of the indications that it is getting done. It got thicker, then shortly thereafter the butter separated out. You can also take a look inside and see what progress you are making.

    Step 5: Separate the butter from the buttermilk: You can use the cream ladle or the butter paddle. This resembles a large wooden spoon 3 inches in diameter, only almost flat. Carefully scoop the floating butter off the top of the buttermilk and place it in a bowl.

    Step 6: Remove all the remaining buttermilk from the butter: Using the butter paddle, work the butter back and fourth on the sides of the bowl. As the buttermilk comes to the surface pour it out of the bowl.

    Step 7: Wash the butter: Pour a small amount of very cold water into the bowl and work the butter like you did before. As the water becomes discolored, pour it out and pour in more cold water and continue to work it. Continue this process until the water remains clear. Note: It is important to work all the buttermilk out of the butter as it will go rancid if you don't. And it will ooze and run, most distasteful to the more delicate souls among us.

    Step 8: Add salt: Sprinkle in 1 teaspoon of salt per pound of butter and mix it in. Then taste it. If it is too salty for your taste, you can put in more cold water and work it through the butter as you did before. The salt will gradually migrate into the water.

    Step 9: Put in molds: Butter molds have false bottoms for pushing the molded butter out of the mold. Pack the butter into the mold, being sure to get rid of any air bubbles. (This way, if you sell it, people won't think you are cheating them when they knife into one of them.) Then push it out of the mold and wrap in butter paper. Or you can put it into an old margarine container and put the lid on if you are keeping it for personal use.
     
  11. defritz

    defritz Guest

    that seems like SOO Much work...

    I just go down the street to the store. No churning necessary! :grin
     
  12. bOB

    bOB Guest

    <http://www.sumo-dojo.com/inc.html>
     
  13. red stripe

    red stripe Guest

    Bsea...... in our grade schools in England...... way back in the dark ages :lol they used to give us small milk bottles filled with about 6 oz of milk for our morning breaks... now this was milk before they sucked all the goodness out of it, and added stuff that allows milk to sit on a counter for about 50 years.. so it still had the cream on the top.
    well. a few of us.. (me) used to not drink this milk.. but sit there shaking it up..
    Now you have to try to see this picture...
    the teacher is in the front of the class, pointing to something on the chalk board.. and i am near the back of the class with this small bottle in one hand.. shaking it for all it is worth.. and I stop as soon as the teacher turns around.. not she must have caught the tail ends of some of this shaking.. and I wonder.. did she think I was having some kind of fit??

    after a couple of hours of this kind of workout.. the milk separated, and you ended up with a nice lump of real butter.. that I used on the bread at lunchtime..as the bread was the only part of our school lunches worth eating :grin
     
  14. red stripe

    red stripe Guest

    bOB... the pieman is in costume :lol
    got to love those threads
     
  15. tw1nk1es

    tw1nk1es Guest

    OMG, I checked the board before I left for the Dr. and Erin had asked a simple question. I come home and you apparently have all started happy hour and rolled in BUTTER!
     
  16. reggae

    reggae Guest

    I think Erin is just trying to butter us up...
     
  17. red stripe

    red stripe Guest

    we do tend to get an attack of the crazies now and then :grin
     
  18. defritz

    defritz Guest

    and crazy's name is CYCO!!!
     
  19. BSeabob

    BSeabob Guest

    I see the master's alarm went off cause there were so many posts.... nice to see him are awake

    Red.......... ever had cereal with FRESH WARM milk ?? Now there's something you won't forget over the centuries.
     
  20. defritz

    defritz Guest

    mater? alarm? What??
     

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