MYO butter no churn needed- Mixes~MYO~Copycat~Etc

Acording to Marryjane Butters book " Ideabook, Cook book, Life book". You can make your own butter in a canning jar. I found this interesting. Find a quart jar with tight fitting lid. Fill half full with fresh heavy whipping craem Let sit at room temp 8-12 hrs Then start shakeing not fast 1

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  1. #1
    south bend IN cat lady
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    Default MYO butter no churn needed


    Acording to Marryjane Butters book " Ideabook, Cook book, Life book". You can make your own butter in a canning jar. I found this interesting.

    Find a quart jar with tight fitting lid.
    Fill half full with fresh heavy whipping craem
    Let sit at room temp 8-12 hrs
    Then start shakeing not fast 1 shake per second
    As cream becomes butter it will start to come off sides of jar. Eventually you will have a ball of yellow butter and liquid buttermilk in your jar. Drain off buttermilk and store . put butter in bowl and use a wood spoon to press the rest of the buttermilk out. you may salt if you like. store in fridge.



    Those are the instructions she gives. I will have to give it a try. I do wonder what she means by FRESH heavy cream. The freshest I get is a carten from the store. If anyone trys befor me please let me know how it went.

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    Default Re: MYO butter no churn needed


    I have tried making butter but not in a jar and shaking.

    I have used the store bought heavy whipping creme, put it in the blender and blend.
    It took about ten minutes for the butter to start forming, no way would my arm last that long. Added a little salt to the mixture while it was blending and had some really delicious butter.

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    Default Re: MYO butter no churn needed


    Yup, but mine is a food processor. I have enough body parts that shake without doing it intentionally.
    I used to eat a lot of natural foods until I learned that most people die of natural causes.

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    Budget101 Done Digging
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    Default Re: MYO butter no churn needed


    I've made butter before but it was with whipping cream and salt. It worked great in a jar...we added a marble to speed up the process.

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    Default Re: MYO butter no churn needed


    We make butter all the time. sometimes in a canning jar--no need to let it set at room temp before rolling or shaking the jar! We whip butter up in the mixer most of the time. Just like making whip cream but let it go a little longer and you'll have butter! drain the liquid off and pack it in our fridge container.

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    south bend IN cat lady
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    Default Re: MYO butter no churn needed


    jamie i hate to admit it as I pride my self as a cook but is there a difrence between whipping cream and heavey cream? the blender idea is awsome! I like to know ways to have my luxeries if I dont have the conviences though. Just in case. so...is the butter better than store bought?

    I also wonderd could you do this with goats milk if you had them?
    My mil says goats are the best for bakeing. I cant have them in city but I think I may need to make some connections. I can use it for my soaps too and I am always happy to barter.

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    Default Re: MYO butter no churn needed


    When you try making your own butter, the other byproduct is Buttermilk, so make sure you have a use for that at the same time.

    In the US, there can be a difference so you need to read the labels:

    To be called "heavy cream" a cream must have at least 36% milkfat and can have more. both whipping cream (36%) and heavy cream (40-41%) should both create a fine results.

    By law, "light whipping cream" must have at least 30% but less than 36% milkfat.

    "Light cream" (sometimes called "coffee cream") must have at least 18% milkfat, but less than 30%

    "Half and Half" must have at least 10.5% milkfat, but less than 18%
    I used to eat a lot of natural foods until I learned that most people die of natural causes.

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    Default Re: MYO butter no churn needed


    Oh my goodness!!! Thank you soooo much. I never knew you could do such a thing. I am really new at being frugal. I guess you could even say I'm a little "green" when it comes to being green.

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    south bend IN cat lady
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    Default Re: MYO butter no churn needed


    Thank you mcnerd! When I cook I usually view them as a thin or thicker liquid. I have never thought of them as fat content. Makes sense.

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    Default Re: MYO butter no churn needed


    does anyone know what the cost savings is on using the cream/blender thing to get butter vs. what you pay at the store for butter? Say if you bought 4 sticks of butter for say $X and you paid $Xfor a pint or so of heavy cream. How much butter do you end up within your finished product and what would be the savings if any.

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    Default Re: MYO butter no churn needed


    Quote Originally Posted by lokilove View Post
    does anyone know what the cost savings is on using the cream/blender thing to get butter vs. what you pay at the store for butter? Say if you bought 4 sticks of butter for say $X and you paid $Xfor a pint or so of heavy cream. How much butter do you end up within your finished product and what would be the savings if any.
    If you do not have a ready supply of cream such as having your own cow or a neighbor with a cow that shares surplus or sells real cheap; then it is probably cheaper to buy your butter. I know I can buy butter for $1.19 per pound in my area from many sources. Where for the same price the amount of cream I'd buy at a store would just barely get me enough butter for the dinner table. But if you've never made butter on your own, you should do it! You never know when you might need this skill. But for anyone who was busy in the kitchen and trying to make real whipped cream and let it beat a tad to long knows butter is actually very easy to make with your mixer! My kids have enjoyed sweet cream butter and sweet chocolate butter from my boo boo's when I was busy and let things go to far!

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    Default Re: MYO butter no churn needed


    There is no cost savings if you have to buy the heavy cream and you only get a small amount of butter out of it. The process is more an experiment of how it can be done on a small scale, not that it is practical to do as a replacement.
    I used to eat a lot of natural foods until I learned that most people die of natural causes.

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    Default Re: MYO butter no churn needed


    thanks for the info. FYI I think Mary Jane's book is chock full of useful info.

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    south bend IN cat lady
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    Default Re: MYO butter no churn needed


    I am on a new homesteading kick. Came accross mary jane's book at the library. She really dose have some usefull tips. like how to make pie with dryed apples. talk about frugal and friendly cooking. Drying apples that are on sale or left over from your garden is wonderfull but i never see recipes that use your dry foods.

    I was thinking with the butter that it may be tastyer than what we buy. At least you would know for sure whats been done to it. I could get access to goats milk just wonder if it would do the same?

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    Default Re: MYO butter no churn needed


    You can make butter with goats milk. It makes very good butter. It's taste, just like the milk itself, will not however taste the same as cows milk butter. Cheese would be the same way. Each animal's milk has a different taste. Hope this helps. Thanks; Virginia

 

 
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