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FYI my Dad bought from a closing hardware a paint shaking /mixer like 45 years ago. We used pickle jars with the lid on it worked perfectly to make butter. We wrapped a towel around the jar put in on the paint mixer & we made butter in half gallon pickle jars too. Pretty cool. My Aunt & Uncle had a huge Dairy farm this is why my Daddy got this idea to help make the butter process faster.. GOD BLESS FROM WEST CENTRAL INDIANA FARMLAND ✝️🇺🇸😊🚜
A trick I used for making butter in the mixer hold a hot wet kitchen towel underneath the bowl . I usually heat it up in the microwave . I think It mimics the heat of the hands on the jar when shaken manually. I learned this because when it didn't work in my mixer I looked it up and the info I found said the cream has to be room temp and mine just came out of the fridge so I did towel trick and it worked 🙏
I let my milk set out for at least 2 days on counter, more cream on top ,then use my kitchen aid mixer, usually takes about 10 min. I do adjust the speed because that sometimes makes a difference, Cream separator takes to long and to much clean up. I also cover mixer with towel so it doesn't splash all over. Always takes forever when it's fresh cream. Forgot to mention that more than a quarter of milk in bowl takes forever to turn to butter
I use to use my KA and temp played a huge roll. Keep trying because once you get the hang of it it goes fast. Also, I would freeze my cream until I had a large batch then defrost for a butter making day and would make 10-15 lbs at a time.
Use the paddle attachment and leave your cream out for 2 hours before you go to make the butter. I make it twice a week that way and it comes out great.
Saw my first harvest right at tractor supply the other day....wow....didnt realize how small they are..i went over n hugged it n told hubby look what wants to come home with me🤣🤣 ...they gave us a packet of dried apples...they were yummy....he doesn't see the value in it like I do...he just sees the expense...but he did tell me once we pay off a bill I can get one💃💃
The reason your mixer isn’t making butter might be that you are using the whisk attachment. Try the paddle? You’ll notice that the old manual butter churns have larger flat paddles. More surface area and less aeration of the milk allows for the fat globules to aggregate into bigger blobs of butter, versus the skinny wire whisk which incorporates air into the liquid and moves the milk at higher speeds to prevent the fat globules from forming bigger clumps. 👍
That's what I was thinking. The whisk will yield you Whipped Cream. We have a hand crank paddle butter maker contraption and it has actual wooden paddles. I agree...wrong attachment. But...this way he won! So....that's alright 😉..Jen might even already know this😉😁❤ good wife😇
My grandpa had a milk separator that was 60 years ago, brings back. Good memories! My parents got milk from our neighbors with skim it off just like Jenn does! And then we make homemade ice cream
Thank you Zach and Jenn for sharing your lives and experience with us. Butter and Ghee are the healthiest most nutritious food/fat source for our bodies. It is absorbed and used for making our hormones and other metabolic needs. Love butter and fresh eggs, being able to dehydrate or freeze dry and vacuum seal them is invaluable. Vacuum sealing mason jars adds years to preserving them using a hand pump requires no electricity, another important resource.
Yes you are correct. I remember reading about this awhile back. This wouldn't be fermented butter though. I have to stop with the wheat again. My memory has gone to the dogs.
On the days u dont want to drag out all of that stuf, u can put your milk in one of them big jars with a spout at the bottom and let it sit untill all of the cream is at the top. When the cream's at the top open the spout to let all the milk out. Close the spout when u get to the cream. All done. 🙂
Just a few tips: We used a bulbed turkey baster to "suck up" the cream off the top of our cow's milk once it was chilled when I was growing up. I've never made butter in a mixer with a whisk attachment like that (I've used a hand-held electric mixer with good results), but it looks like the whisk wasn't making the best contact with the cream. If it's not making the froth like whipped cream, then it probably won't make butter either. The bowl and the whisk can be chilled (just like the cream) and it might work better. I always enjoy watching y'all - so it looks like you have a work-around that works for you, so that's awesome! Thanks so much for sharing!
I always use the mixer to make butter, i just put it in the mixing bowl and turn it on working from low speed to high speed till it turns in to butter. Works great but to be fair im at a different altitude then you are.
Yeah and I think we waste our time there because pasteurization kills absolutely everything in that milk. It even kills the enzyme God put in there so that no one gets lactose intolerance. So then pharmacy makes a pill you take before you consume milk. And folks cannot see this. No country overseas pasteurizes or homogenizes or ultra pasteurizes squat. I tell in the milk aisle but no one listens or cares. Idjits
I just started buying raw and cannot thank you enough for taking the time to make this video! I keep running into the issue of it going bad. I've been searching for a used mixer so I can make butter. Saving up for an instapot so I can make yogurt 😊
@Tmm176 You can make lovely cheeses from “clabbered” milk, or even buttermilk. Lots of instructions online. I can’t deal with actual waste of food, so I’ve gone down a few rabbit holes on salvaging food. I wouldn’t recommend all of those methods but the ones saving clean but clabbered milk are generally good ones to try. I’ve had a lot of success there.
@@WinkTartanBelle I go to a place here in town on Wednesday evenings to get raw milk and kefir too sometimes. A raw milk farmer comes in and this is this all through the last 3 years. I used to buy cream from him too but it wasn't right. It was as thin as milk and I swear had less cream in it than the milk. Would you happen to know why this would be? Like if he was making creme fraiche from it or something. I have no idea, obviously but maybe you would.
You need no instapot to make yogurt. You can make it in a cold oven with just the light on. Look it up here on yt. In fact now that I think about it, I wonder about the temperature on mine. You should not heat it up much at all and pasteurization destroys all m8nerals, vitam8n, and nutrients in milk, eggs and everything else this country does that too. In Europe they do none of that. It's kept on shelves, even the eggs. Only here. I mean think about it. Our ancestors had no bloody instapot.
@@VickiTakacs. The qualities of milk and cream can vary widely from cow-to-cow, breed-to-breed, and even from the same cow depending on the season/diet/where she is in her lactation or hormonal periods. Some breeds give more and/or richer cream than others. When a cow is soon after giving birth but after her colostrum is done (the first "milk" after giving birth is consumable by humans, but really more valuable to freeze in case of later need for an orphaned calf), she tends to have a higher fat/cream content in her milk than later in the cycle when she is near time to be dried-off late in her next pregnancy. Some farms rebreed their cows at different times in the cycle, and some cows won't stay in milk for more than a year(ish), meaning you have to re-breed them more often. I've had one cow that would usually stay in good milk with nice cream for over two years after calving without giving birth again, but that is really really rare. Most farmers will dry off the cow a couple of months or so before she is due to give birth again, some give it longer, some just let nature take it's course and never stop milking unless the cow stops. I'm not talking about big commercial farms. They do things very differently. Short answer: It could be the breed of cow, the individual cow, the cow's diet, the time of year, or the time in the cow's reproductive cycle affecting the cream content.
@@WinkTartanBelle Wow that is interesting and detailed. Thank you very much too. I do know of a woman in Sweden I believe who was taking colostrum to heal herself. Umm that one homesteader who started a carnivore diet, his family made creme fraiche. Have you ever made it? I've done labne which is so good and quite simple. I need to get my raw milk from further away as huge price difference but I refused to renew car tags, renew drivers license or pay property tax after I saw them come out pandemic lie. Retired nurse. Can't comply.
The mixer should have made whipped cream and u add vanilla and sugar after it stiffens up and it is delicious on strawberries well anything u use whipped cream on.
I remember going to grandma's farm that's all she ever had was raw milk that we drank she had a stainless steel pitcher she kept it in, in the fridge. I remember she had a milk house they sit the milk cans in cold water in there till the milk man came and picked them up every day
Need to get a dairy cow! We like to freeze dry milk as well, but usually do it when it is on sale at the store. If you pre-freeze the milk it will finish in about 24 hrs.
I use my kraut pounder when jarring freeze dried powders. It makes a big difference. And I vacuum seal the jars. But I live alone, so I need to do that.
I freeze dry milk too! I love it for my coffee, or for recipes and anything else you need milk for. I just don't like the taste, when drinking it plain. 42 hours
Do you have a tall rectangular tupperware container? I use like a cereal keeper type thing, slide half of freeze dryer tray down in it, then slide off freeze dried milk or eggs easily, less mess and then I use a metal spatula to chunk up the flakes then goes into mylar or whatever very easy.
WOW ALOT OF USES👏😊-YES-like Pumpkin pie.. fill the crust in the Oven-Not Balance from the counter( spills🙄)..👍 ☝️Q? Do you cook get a Break from cooking dinner on canning nite? Ha
I would like to know about your cream separator. And would you buy it again? We bought one and the thing leaked so bad and milk got down on the inside of the machine. Where the machine had literally to be taken apart. And not a part in the way that you’re supposed to on a daily basis of using it. And we sent it back.
Hello! I am trying to check out on my order and the page is stuck, a blank white page with the spinning circle. Is anyone else having any trouble? This is my third order from the Stivers and the first time I have had any issues. (I believe the first two orders was on Etsy). A BIG Thank you for all your hard work :0).......All good now. I went into my office and used my other computer instead of my laptop. THANK YOU!
I always had issues making butter with the mixer. You have to go from just about butter then turn to liquid... keep mixing and then finally milk. Takes longer than what they say. I have tried so many times
The gallon jar is what I would make butter in, and yes, shaking it the way Zach did. With freeze-dried items, is it best to store it out of the sunlight? I ❤️ your videos 📹! 💞💞💞
Great video. Really wish getting raw milk was easier. I live Ohio, inside village limits. We love getting raw milk when we can. I finally had success making butter with my mixer. I found the it works much better when cream is room temp. Do you find this too?
I made butter with my kitchenaid for the first time last week. It worked perfect both times I tried it. I put it on just enough to not splash let it go. Soon after it whipped, it separated and I had to turn speed down because when butter milk separated from butter it was really sloshy. I loved it and loved the butter milk that didn't bother my stomach like whole milk. I will be making butter very often because it's so easy. It did take longer than 10 minutes. Maybe try again just don't give up, let it go longer.
@@VickiTakacs. ultra pasteurized, ultra filtered whole milk from the store and lactose free, bothers my stomach. raw and pasteurized butter milk doesn't bother my stomach.
When you go to check to see if it’s dry and ready to package, do you just open the valve and let the pressure out then if not dry you just put back in and add extra dry time? Or do you shut it off first
If you keep yogurt in a strainer or lined with paper towels to remove whey and you strain off more than you would yo make Greek yogurt, you will get labne. Add salt and oh boy is it delicious. Look it up. Try it. Easy and lush
How long do you wait after your cow gives birth, to start using the milk for yourself? I know the calf needs the colostrum first, but wasn't sure how long to wait after that.
I have freeze dried buttermilk. Just as good as sweet milk and works just as well as fresh. Mine is cultured buttermilk, but my friend has FD store bought buttermilk as reports it is fine too.
@@WinkTartanBelle Yes I thought so. I have been taking in sick and dying kittens dumped here. I've gotten some real eye opening shockers concerning my veterinarian and since I do not let them hurt these cats, I got a registered letter telling me I was no longer going to be one of their customers and mind you, never once did I say a word to anyone about shots. Anyway noe I have no vet, trust none of them, and got an antibiotic I mix myself, from a fish supply place. I need herbs obviously to keep them healthy and this food is an abomination and they should be shot for making it. Don't be a widow. SS is taking 3 months to call me to continue husbands SS. No money to do raw food. I'm going to another social security office on Monday. His IRA account? I gave them account number and all.of his pertinent info and 3 of them couldn't even find it. I wouldn't let them keep a comic book for me. I may have to blackmail my brother to get by but I've never been one but maybe I need to grow a pair. I dunno. I like your name though. Are you out on a farm perchance and away from this lunacy? So I was going to email Jenn to describe kittens health and what herbs to buy when I do get money again.
