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I watched this video and would live to have fresh butter. So rich and yellow! I just watched a video on RoseRed Homestead about making ghee. Now I'm curious how to, in one process, accomplish making butter and saving it as ghee so I dont have to use it right up. Any suggestions?
Grocery store cheesecloth is not meant to be reused. That's how they keep you coming back for more. A sustainable option is to buy a yard of gauze at the fabric store. Polyester cheesecloth is the sturdiest option but it absorbs odors so, while I used it to make a washable, mold-free shower curtain (tutorial short on my channel), I wouldn't trust it in my kitchen. Instead, go for 100% cotton gauze which strains foods like curds and potatoes more effectively anyway. It runs about $8-10 per yard at the chain fabric stores as well as at the online retailers. Pricey but will yield quite a few squares that should last a good two years of heavy use and intense laundering.
I found a jar of Ghee at the grocery store, and have been using it in cooking eggs, etc. It has a really familiar taste, but I can't picture where from! Maybe my mom or grandmother had it. I love it, though!! It's shelf-stable, so that would be handy for you to make, too.
I make butter in my vitamix and it works very well- no worries of splashing!
When I make butter in the stand mixer I use one quart of heavy cream. It’s easier and less messy to work with. When you’re at the whipped cream stage you have a mostly full bowl.
So, setting aside the obvious quality difference of fresh milk and milk products, how long does it take for a dairy cow to “pay back” the cost of buying her + feeding & caring for her? Is it really economical for a family to invest in a dairy cow? Just curious.
nope, no cheesecloth i swear by my flour sack towels economical a pack of Mainstays 20 Pack, Flour Sack Kitchen Towel Set, White 14.88-19.99 worth the price to me and multiple use cheesecloth to me is uselsee with maybe the exception of weapping homemade cheeses but i think these would do that as well
There is another thing called cheesecloth that looks more like a towel or handkerchief that isnt as gausy but is still looser weave than a regular hankerchief…. but those can be washed.
Have you ventured into making any soft-ripened cheeses?
A flour sack towel instead of cheese cloth. They're $2 at dollar general and you can wash and reuse them many times before replacing them. Thanks for sharing some much knowledge!
I have access to raw whole milk and have made butter for a few years now. I place mine in the blender to separate the fat then instead of pressing the water out and rinsing by hand I just add cold water to the blender and run it a few seconds, repeat as much as you like. Then I put the butter in my KitchenAid bowl and throw it in the fridge for maybe 10 minutes. This lets it chill just enough that I can turn on the KitchenAid with the paddle attachment and it mashes the butter for me to get the remaining water out. It definitely makes a lot of dishes but keeps my hands out of the process because that is a lot of work for your hands. Thanks for all the info you share, maybe this will reach you and help simplify your process, we all need more simplicity!
I have always wanted to try making butter but have never attempted. Maybe I should give it a go just for the fun of it, If you use a blender what speed would you put it on and how much cream would you put in? I might try this next time my grandchildren are here.
Love these videos, keep teaching us I love it
Make Ice Cream
I love making my own butter. I make some batches with herbs or garlic in them too. It's a good way to make garlic bread if you've made your own garlic butter.
What’s the best way to store the butter? Do you mold it into bricks?
How long does it keep and can you freeze it?
Here's a good ice cream recipe I've used for years…we have a White Mountain 6 qt. Recipe as follows:
9 eggs, 3 cups sugar, 1 qt. cream, 1.5 TB vanilla, 1 tsp. salt. Beat eggs in a mixer very well. (5 min-10 min is best) Gradually add sugar and beat until very thick. Add cream, vanilla and salt. Pour into freezer and fill with milk.
Notes – you can use whole milk, but its very rich. Alot of times, I use 2%, and it's perfect.
You can also add 1 pkg of sugar free vanilla pudding, or white chocolate pudding.
This is an old family recipe, that has served us well!
If you have teenage boys in the house, it never lasts long!
May sound strange, but those flat white cloth diapers (sometimes called birdseye) work well as strainers. Some people use them as burp cloths. Obviously, get new ones. lol That's what my family used to strain milk growing up. It fit our strainer well to fold it in half. Super easy to toss in the washer to clean!
I actually Just watched a gallon jar butter churn over on Living Traditions Homestead a couple weeks ago. It was actually very neat and handy. I don't use cheesecloth. I buy flour sack towels at Walmart and they are awesome you can geta pack of 5 for 5 and some change and a pack of 10 for 7.88. I bought a pack for my daughter just last night. They are the best dishtowels and then the best strainers that can be washed.
Do you ever make cheese from goat’s milk? I used to eat homemade butter by itself when I was little! It’s the best!! Thanks for sharing♥️
The cheesecloth in the store that you talked about is crap. I bought some cheesecloth on Amazon. It's great and reusable and unbleached.
If you put your milk in a food processor that’s in a covered bowl and it doesn’t splash anywhere and it is just as good as a KitchenAid.
Flour sack towels from Sam's club!
I have my grandmother's daisy electric churn. We could get raw milk from a local dairy growing up. My mother would put cream in it and just set it aside, sitting on a tea towel. That way, she didn't have to keep monitoring it, and no mess. Starting with room temperature cream cuts down the time required. I want to try making ghee as well. Shelf stable butter!
Stop using the kitchen Aid and start using a food processor! No splashing and it takes half the time!
I just wanted to throw out there that if you still have an excess of cream, you can make clotted cream. It's super easy and is by far one of my favorite toppings for toast, bagels, English muffins, etc. I cannot recommend it enough. Clotted cream and lemon curd on a toasted sourdough English muffin is pure heaven.
Why don’t you use a food grade 5 gallon bucket. Put a hole in the lid and insert a large paint stirrer attached to a hand drill. You could do all that cream at once. Then make ghee!