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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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  3. #2
    Mod Squad
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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.

  4. #3
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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.

  5. #4
    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.

  6. #5
    Deal GURU
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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.

  7. #6
    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.

  8. #7
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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.

  9. #8
    What's a Budget?
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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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