I made butter from 40% cream a couple weeks ago, compared the amount of butter to buying. Unfortunately it is cheaper to buy . I made butter as a kid from goat milk, it was wonderful. I was maybe 14 years old, I put food coloring in the butter, 😂, had delicious green butter, red butter and blue butter. 😂
I too get raw milk and didn’t know how to separate cream from milk. Thanks I now know how to do it. Will give it a try and make cultured butter and ghee❤🙏
I don’t buy raw milk but my friend often lets me pick up her share whenever she goes out of town! I’m picking up 8 gallons next week and I’m so excited to get butter! I usually freeze dry it as well because we don’t usually use it in time
I just found your channel and I love it! I grew up on a mini farm and I miss it. I'm retired now and live in the city. Farm work is alot of work but very rewarding. I used to put cream in a jar and have my kids roll it back and forth.
Hi there! New subscriber here! Love this information! Pretty sure we could be twins!! LOL. I also have my own Jersey cow I milk and make lots of butter and cheese (literally making mozzarella as I watched this video)! But I've never made cultured butter before!! Might have to give it a shot. Also, love your dress! Where did you get it from? We have a similar build. Anyways, great channel and will be binge watching more until I get caught up (or the kids/chores pull me another way!)
Hi Kara! Jerseys are the best aren’t they?! Right now I’m not getting much cream because I only have one cow in milk and she’s calf sharing, I can’t WAIT to wean her calf and have fresh cream again! 😍
I have learned so much today!! Thank you for sharing. I didn't know how to culture the butter. Question... how long does cultured buttermilk last in your fridge? I'm trying to learn about all of these things to be able to use up my items before going bad. Thank you again in advance.
I get milk from a Jersey cow that we have leased. It's the first time I made butter since I was in high school, which I graduated in 1972. I don't know if my cream had started to sour but the butter tastes a little sour. And I just wondered if it was because I wasn't used to it or what my husband likes it so I'm fine with it. But I just wondered.
I have raw cream in my refrigerator that I couldnt use fast enough. It has been refrigeratorated for 6 to 8 weeks. Raw cream will just continue to culture, but slowly, in the refrigerator right? So, the raw cream ,in the refrigerator shouldn't go "bad" right? It will just sour and be more cultured, correct?
Thanks for this informative video. Other than rinsing in cold water, how do you wash out your cheesecloth if it has developed a bit of a smell you may not want your milk to pick up?
I love your channel. I seen where you mentioned magnesium water and I wasn’t able to save that video at the time. Can you please tell me what video it was I seen it mentioned on? Thank you sooo much!
My cream is nowhere that thick 😅 would that be why it isn’t turning into butter? I’ve successfully made it with store bought cream multiple times but haven’t been able to master it with raw fame pick up milk cream
How long do you keep the milk in the fridge to get the cream? Also I didn't really understand... in the butter you made did you add 3tbsp of cultured buttermilk or just the fresh milk you had
Why do you 'culture ' your cream? I grew up on a farm, milking, helping my grandparents, parents, great-aunts, and friends with milking cows. None of us have ever had to 'culture' cream to make butter. The buttermilk was never kept, but eaten with cornbread or drunk as it came off the butter. Goat milk, cow milk, the butter was always sweet and delicious. I never saw anyone do this until the past few years here on RU-vid. I would love to know the reason for the extra steps and time.
Hi Rene’! Fermented (cultured) foods are natures probiotic. They’re great for gut health which is why many people culture various foods. Culturing also allows time to store at room temp when cold storage isn’t readily available.
I wondered. If I’m drinking raw milk kefir already, would eating cultured raw butter be too much bacteria? Or should I just stick to making raw butter without the culture if I’m still gonna drink the kefir ?
I go to a milk pick up and skim the cream to make butter but I have found that making it in my blender (the vitamix) is such a toss up. Most of the time it ends up not fully separating the butter from the buttermilk. the solids still say soft and full of buttermilk, the only reliable way for me is my hand mixer in a bowl (which takes a WHILE). Have you encountered this at all? trying to figure out a way to do it in my vitamix because it would be so much faster!
You are precious, sister. I love that you have a beautiful and fruitful life with your family. I do wish to maybe lead you away from eating anything to do with swine. I hope folks are starting to realize the Torah and all scripture is pretty clear on swine being unclean. Blessings from YHWH to you and yours!❤
Darn it I really wanted to watch this video but you and the rocking chair is about to make me puke. Lol sorry but if you would sit still, people wouldn’t get motion sickness.😂