How do you make butter? Like from fresh milk.?

Answer 1

You need cream to make butter so you will need milk that has not been homogenized or a pint of heavy cream. If you do have un-homogenized milk, let it stand in the refrigerator until the cream rises to the top. Cream has fat in it and will float to the surface. Skim that off. That's heavy cream.

Pour the cream into a bowl and beat it with an electric beater ior hand mixer. It will first turn to whipped cream. Try not to eat it all at this point because it will look really good. Keep beating it. Soon enough the butter will separate from the liquid (buttermilk). Strain it out, pack it together or mold it. That's your BUTTER!

Add salt to taste.

Answer 2

"How to Make Butter:
Now that you plenty of fresh milk, you will want to make butter! Here's how: Set the milk according to directions
given; then skim; stir the cream every day; and the day before churning, set the pot near the stove to allow the
cream to warm and get sour. To sour the cream, take the milk after it has stood 9 or 10 hours and place
it over a clear slow fire, but do not boil it.

In summer the process of scalding should be quicker than in winter,
as in very hot weather, if the milk should be kept too long over a slow fire, it would be apt to run or curdle.
Now turn all the cream into the churn. The coloring (if any is to be used) should be added now or
worked into the butter after churning, but by adding it during the process or before churning, the color will
be more evenly mixed with the butter. In churning care should be taken that the agitation is not too rapid
or so violent as to injure the grain of the butter. Churning should occupy from 1/2 to 3/4 of an hour; if the butter should be hard and granular, refusing to come together well, throw in a little warm water, churning all the while, and the butter wil
be gathered and ready to take up. Then work it until the buttermilk is worked out; this is an important feature.
Buttermilk contains the sugar, casein and salt of the milk, and when it is procured from sweet cream is both
delicious and nourishing, besides being easy of digestion. One ounce of fine purified dairy salt should
be used for each pound of butter. The quality of the salt should be strong marine, free from the brine of mineral salt.
The longer the butter is to be kept the greater the proportion of salt which should be used.
Summer butter is the best for salting."

Answer 3

Fresh milk has milk fat (cream) in it that will separate and float to the top if you let the milk sit in the refrigerator. Skim the cream off the milk and put into your mixer. Add salt to taste and beat the cream until it thickens into butter. Homemade butter is not very yellow, but will be very light yellow (cream) colored. Since it won't have preservatives in it, be sure to store it in the refrigerator. You can make butter out of heavy cream from the store too. The key is to beat it until it thickens into butter. Have fun!

Answer 4

this outta cover it..............




Butter maker Tom Tollackson stands alongside a large mechanical butter churn. He is a member of the Coulee Region Organic Produce Pool, a group of organic farmers who market under the label Organic Valley.





Later, the finished butter is poured out of the mechanical churn.


Butter is produced by churning cream until the fats separate from the liquid (buttermilk) and the butter is in a semi-solid state. (See our recipe for making butter yourself.) It is believed that the Nomads first discovered butter-making by mistake. They are said to have collected milk from cattle and goats, separated the cream from the milk, and continuously mixed the cream until it turned into butter.

Farm made butter uses the cream directly from whole milk whereas commercially made butter is made by extracting small amounts of cream from whey, a by-product of cheese-making, using large centrifuges.

Butter is essentially the fat of the milk. It is usually made from sweet cream and is salted. However, it can also be made from acidulated or bacteriologically soured cream and saltless (sweet) butters are also available. Well into the 19th century butter was still made from cream that had been allowed to stand and sour naturally. The cream was then skimmed from the top of the milk and poured into a wooden tub. Buttermaking was done by hand in butter churns. The natural souring process is, however, a very sensitive one and infection by foreign micro-organisms often spoiled the result. Today's commercial buttermaking is a product of the knowledge and experience gained over the years in such matters as hygiene, bacterial acidifying and heat treatment, as well as the rapid technical development that has led to the advanced machinery now used. The commercial cream separator was introduced at the end of the 19th century, the continuous churn had been commercialized by the middle of the 20th century

Answer 5

you need whipping cream not milk to make butter. the kind that is unsweetened and sold in a small milk carton.
Just whip it and whip it with an electric mixer until it becomes the consistency of butter. add a bit of salt if you are going to use it for spreading, otherwise leave it be and bake or cook with it.

Answer 6

You skim off the cream that rises to the top and then you put that in a separate container and you shake it till it becomes thick and creamy.You can also buy a small butter churn that works good as well, its not hard or complicated.

Answer 7

pour 1 qt of heavy or manufacturing cream into the bowl of a Kitchen Aid mixer
using the whisk attachment beat slowly until it begins to thicken slowly increase speed until you have whipped cream
with speed on high continue to whip until you hear a splashing sound
the splashing sound is buttermilk
Turn off mixer
using rubber spatula scrape down the butter
place in cheese cloth- squeeze out excess moisture
roll into logs
enjoy

Answer 8

you need cream- higher in butter fat then milk, and you need to churn it. a mixer left on for a while will do the trick

Answer 9

By Shaking Heavy Cream constantly for about 15 minutes....not easy on the wrist....

Answer 10

http://imnh.isu.edu/digitalatlas/teach/lsnplns/butterlp.htm

This explains it all