You may notice that the milk, cream, and butter look very yellow. Our cow has something called the Jersey Gold gene. It's not an official name, just a term that old-time farmers use. It means that Echo's milk has a yellow color, and the cream and butter are a golden color.
|I use the whisks in my stand mixer. You can see the grains starting to form in the cream.|
The mixer has been going for about 1 1/2 minutes, which isn't very long.
|Now it looks like big grains!|
This mixer does such a good job up until this point.
The whips don't do a good job forming the butter into a mass.
|I have a Kilner Butter churn, which I love!|
But it takes longer than the stand mixer to turn cream into butter.
I let the stand mixer do part,
then I put it into the churn to finish it up.
|It takes less than a minute to get the butter into a nice clump,|
all ready to wash. It takes about 15 minutes to use the churn to make butter without the mixer.
|I drain off the buttermilk into a jar.|
I'll add it to my cultured buttermilk later.
This buttermilk is not like buttermilk from the store.
The buttermilk in the store is cultured, like yogurt.
This is a little like the whey that comes from making cheese.
|I put the butter into a bowl that has ice and water in it.|
The butter is quite soft at room temperature so it's hard to wash.
The ice water firms up the butter quickly.
|You can see there is still milk in the butter.|
I knead it with the spatula and the milk comes out easily.
|It takes about 3 rinses before the water is clear and the butter is washed.|
It's important to get as much buttermilk out as you can because the butter will last much longer when it's clean.
|9.1 ounces of butter from 4 cups (1 quart) of cream.|
You don't need your own cow to make butter.
You can use heavy whipping cream from the store.
|Here's Echo ready to come in for milking.|
She gives us about 4 gallons of milk every day!
That's plenty of milk to drink and make cheese,
and lots of cream to make butter and ice cream!