About Butter... - Stevie's Crazy Kitchen Blog at Allrecipes.com - 227522

Stevie's Crazy Kitchen

About Butter... 
Mar. 15, 2011 11:41 pm 
Updated: Mar. 21, 2011 1:41 pm
"Let the cream be at the temperature of 55 to 60 by a Fahrenheit thermometer; this is very important.  If the weather be cold, put boiling water into the churn for half an hour before you want to use it; when that is poured off strain in the cream through a butter cloth.  When the butter is coming, which is easily ascertained by the sound, take off the lid, and with a small flat board scrape down the sides of the churn, and do the same with the lid:  this prevents waste.  When the butter is come the butter-milk is to be poured off and spring water put into the churn, and turned for two or three minutes; this is to be then poured away and fresh added, and again the handle turned for a minute or two.  Should there be the least milkiness when this is poured from the churn, more must be put in.

"The butter is then to be placed on a board or marble slab and salted to taste; then with a cream cloth wrung out in spring water, press all of the moisture from it.  When dry and firm make it up into rolls with flat boards.  The whole process should be completed in three-quarters of an hour.  In hot weather pains must be taken to keep the cream from reaching too high a heat.  If the dairy be not cool enough, keep the cream-pot in the coldest water you can get; make the butter early in the morning, and place cold water in the churn for a while before it is to be used."

Having wandered the internet this evening looking for info on butter, it's origins, and the "how to's" I stumbled across this writing.  I have been so drawn to it, that after reading it, and wandering a tad more, I went back to read it again! and again, and...  I am no doubt fascinated by the grammer... it just sounds far to "English," of times long past gone! 

The final time I dug it up again, it was decided that I must copy (by hand!!) to share...  Simply, it is just too FUN to pass by! 

"Where did this all begin" you may ask of crazycook...  Since that first use of my stand mixer, I've not made more butter, but have been wanting to for a few days  now.  As I finally made it to the grocery today - first time in a while, I did pick up some heavy whipping cream...  Next, was the issue of just what were the instructions of the blog I read "some time ago?"  The search began...  Could I remember the blog, the author, or just when I read the blog?  No way, so I began a backwards search.  Meantime, I began my tap dance around the net, and came up with quite a bit of information regarding the history and production of butter, both in Europe and the US.  Quite interesting actually... and then I HAD to revisit the article!  (as far as I know, I've re-written verbatum including punctuation from an article on an internet encyclopedia...  It was my intention only to share a public article, and I claim no rights, or ownership!) 

Now, it may have taken me an hour of searching my old blog posts, looking for a reminder of who and when I first read about making one's own butter.  I did finally find an entry on "Heirloom treasures from the past," authored by BellesAZ (thanks much friend!) and posted Feb. 17th of this year.  I now have her recipe down on paper, for the next time I realize I've "lost track" of it!  Hers is a mix of organic cream and sour cream.... if any of you have alternate versions, I am most definately interested - although Belles wrote that for some time she simply used cream...  From what I've read this evening, I'm guessing it's the bacteria(?) or enzymes(?) in the more natural state, and that the "soured" cream, provides a better tasting butter.

What is it two of my famous cooks say "start with a pound of butter" (Paula Deen,) and "you can never have too much butter!" (Julia Childs- per the movie Julie/Julia.) 

I've come to a few conclusions that might make the whole process faster than my first attempt, and even (perhaps) produce a better flavor:
Chill the metal mixing bowl first ("store the cream-pot in the coldest water...) and may add a pinch of salt, which I omitted the first time.  I'm also wondering if I might try omitting the sour cream once, just to give me an idea what tastes best to me!

It was only a few nights ago, that I was in the company of two Brit's, one a transplant, and one Londoner who recently bought property in "Phoenix..." that the topic came up of things I miss from my days on "that side of the puddle," one of which was good creamery butter (circa the late '60's!) that I remember so well.  Part of my motivation to begin making my own, is to see if I might duplicate what my tastebuds recall from a those lifetimes ago!   Yet another comment I read this evening, was regarding the "type" and "quality" of the cream... fresh (raw) cream being the best flavor - but perhaps not the "most healthy," and having the issues I do... maybe "play it safer" is a good motto! 

So, please share your experiences within the realm of making butter!  Any tricks, additives, omissions...!  I wonder if I will have time tomorrow before I take off on my "must do's" to ... perhaps that would be better done later, while I'm in the kitchen for other reasons!  I fear that I must be "out and about" for some time...

Till next time, friends, get those churns out!  Let's get butter crazy, make Hollandaise, Bernaise, Bechemel... clarified for seafood...  (starting to drool!)  plain old spread on toast, an English muffin, a dollop here, there, a pancake or waffle, and everywhere!  After obsessed with BUTTER, best see the "doc" for a cholesteral count... still, if it weren't for the price of butter now, 25% increase at least in the last 6 mths...  I've had to bite the bullet and go back to margarine for many a thing, but will continue to have BUTTER on hand for those special (crazy) times, afterall, "you can never have enough butter!"

Mar. 16, 2011 7:56 am
You know, it's funny when I think about it. I grew up on what my Mom grew excepting meat and staples, yet, I never even tasted butter until I left home. Even then, I preferred margarine for many years. It really wasn't until I embraced savory cooking that I came to love butter and now, ooh boy, I loves the butter. I don't know if I'll be attempting to make it any time soon but ya never know. I love that old churn instruction. Notice how they had to idiot proof it even back then? Pour the water through til it runs clean....lol.
Mar. 16, 2011 9:37 am
BellesAZ had a post about making butter with a Kitchen Aid. Here's the thread to get it.
Mar. 16, 2011 5:54 pm
CatHill has a blog about homemade butter too. Here is the link to hers: http://allrecipes.com/Cook/13436831/BlogEntry.aspx?postid=196106 ~~~ I really enjoyed reading what you found, the language is so tortured sounding.
Mar. 16, 2011 8:21 pm
Thanks, all! It was Belles' blog that I searched so in depth to find (again!) Best to you all - as long as you are "crazy" doing it!
Lee B 
Mar. 21, 2011 1:25 pm
Hey Stevie-Where are ya? :)
Mar. 21, 2011 1:41 pm
hey stevie what has happened to the crazycook?....we need our stevie..
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Stevie crazycook

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Lansing, Michigan, USA
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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
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