help me?somebody tell me how make butter ?

Answer 1

Easy way: Use one of those immersion blenders in a jar of whipping cream. Soon you will have whipped fresh butter, very fluffy and tasty, provided the cream was good. Just be glad you don't have to do like the pioneers did, with a heavy churn and no refrigeration. It was very discouraging to discover that your dairy products had soured after you had gone to all the time and trouble to churn the butterfat out of the milk.

Answer 2

Making butter in pioneer times was a difficult chore. Churning was physically tiring, and it took a long time. Usually the young girls would be the ones to churn and they would make up rhymes to sing and help pass the time. Make butter at home with the recipe below. Make sure to make up rhymes and songs to help pass the time, because a healthy dose of patience is part of the recipe!
Materials: 1 quart-size glass jar with a screw-top lid 2 cups of whipping cream mixing bowl
4-5 ice cubes (leave in freezer until ready to use) 1/4 teaspoon salt butter dish


Procedure:
1. Wash the jar and lid thoroughly with a little dish soap and hot water. Dry completely.
2. Take cream from refrigerator (leave it in its sealed container). Place cream and jar in a warm place such as next to the stove or in the sun. Let stand for two hours.
3. Put warm cram in the jar and tighten on the lid. Hold the jar with one end in each hand. Shake up and down non-stop for 15 to 20 minutes. Now is the time to try those rhymes! Also, try taking turns with a friend.
4. As the butter begins to form from the cream it will separate or "gather" and stick together in a solid mass. If, after 20 minutes, butter has not begun to gather, add a few teaspoons of hot water, replace the lid and mix again.
5. Once the butter ball stops getting any larger, open the jar and pour the buttermilk into a glass. Try drinking it. Buttermilk was considered a real treat on the frontier!
6. Wash your hands with soap and hot water.
7. Put the butter in the mixing bowl and add the ice cubes. Work the melt water into the butter just until it feels cold. Discard the remaining ice cubes and water.
8. Sprinkle the salt evenly over the surface of the butter and then mix it into the butter until it completely disappears.
9. Shape the butter into any pattern you like - a square, star, circle, flower, animal or any think you like. Pioneers often had carved butter molds the they pressed their new butter into. When they came out of the mold, the butter had a beautiful pattern in it.
10. Place it on the butter dish and store it in the refrigerator. Enjoy!

Answer 3

hai,
it is very easy to make butter at home
1. if u have more curd pore some water in such a way it should be easy to shake. pore it into a closed airtight container and shake for 1/2 hr to 45 mts. if it is a thick curd it will take time to make.
2. After sometime if u open the container , u can see a yellow colour cream which will start floating on that. That means butter is ready.
3. slowly filter or u can take that in direct hand.
4. The rest water will be only the butter milk without cream
5. This is how we can extract butter.

hope this is will u.......

Answer 4

Stages of buttermaking in the food processor, and bowl.

1-2 cups heavy whipping cream, or double cream (1/3 liter)
(preferably without carrageenan or other stabilizers)

Fit food processor with plastic blade, whisk, or normal chopping blade. Fill food processor about 1/4 - 1/2 full. Blend. The cream will go through the following stages: Sloshy, frothy, soft whipped cream, firm whipped cream, coarse whipped cream. Then, suddenly, the cream will seize, its smooth shape will collapse, and the whirring will change to sloshing. The butter is now fine grained bits of butter in buttermilk, and a few seconds later, a glob of yellowish butter will separate from milky buttermilk. Drain the buttermilk.

You can eat the butter now -- it has a light taste -- though it will store better if you wash and work it. Add 1/2 cup (100 mL) of ice-cold water, and blend further. Discard wash water and repeat until the wash water is clear. Now, work butter to remove suspended water. Either place damp butter into a cool bowl and knead with a potato masher or two forks; or put in large covered jar, and shake or tumble. Continue working, pouring out the water occasionally, until most of the water is removed. The butter is now ready. Put butter in a butter crock, ramekins, or roll in waxy freezer paper.

Yield: About half as much butter as the amount of cream you started with.

Various options:

* Salt to taste before working, a few pinches.

* Have the cream around 60°F/15°C before churning. (55°F/13°C for goat milk)

* Obtain the freshest cream you can. So-called "vat pasteurized cream" tastes better than ultra heat treated (UHT) or HTST pasteurized. Try calling your state Department of Agriculture, and asking the Milk Control office who sells vat pasteurized cream.

* Shake in a jar instead of a food processor. Shake about once a second. Add a marble to speed things up. This is fun with kids, but expect it to take between 5-30 minutes, depending on the shaking.

* Culture the cream before churning. Add a few tablespoons (50 mL) store-bought cultured yogurt, buttermilk, sour cream, clabbered cream, or creme fraiche, and let sit about 12 hours at warm room temperature (75°F/24°C is ideal) to thicken and ferment before churning. It should taste delicious, slightly sour, with no aftertaste. If it is bubbly, or smells yeasty or gassy, discard.

* Use some butter making tools, such as a churn, paddle for working, or molds for forming the finished butter.

Answer 5

they way I make it is to skim the cream off fresh milk, place into a clean plastic bowl that has a lid...(I use old margarine containers that you can rewash or throw away) I take my hand mixer that has two removable beaters and only use one....cut a hole in the lid and put the beater into the hole from the inside and connect OT the mixer...turn on low speed and just let sit there for maybe twenty minutes or so.(you will be able to hear the motor on the mixer change) turn off and remove the lid.....you will see the butter and the whey pour off the whey and add cold water to 'wash the butter' and return the lid to bowl and turn on and wash for a few minutes...do this a few times drain well...then add about 1/4 to 1/2 tsp salt and return the lid and turn on mixer let mix for a minute or two...remove.....shape the butter into ball or stick or what ever shape you desire chill and serve.....

Answer 6

take some stored milk cream which u had taken from milk and stored for a week.then with churner churn it.keep on churning and u see the cream becomes hard. then it will leave some water as it becomes soft after being churned.Then pour some cold water in it .U will see the butter comes out and water is left behind.take butter in hand and keep on pressing until whole butter unites.

Answer 7

The way to make butter is th "churn" hole milk that has not been pasteurized or homoginized (those processes incorporate the mile-fat into forms that do not make butter.)

Generally, agitating whole milk will cause the milk-fat (butter) to come out of solution and deposit on the objects that are "chruning" the butter around.

You may get away with it out in the boonies, but not in the city - you cannot get whole milk there...

Ron.

Answer 8

HOMEMADE BUTTER

1 pt. of heavy or whipping cream
1/2 tsp. salt

Bring cream to room temperature. Pour into a shakeable container with tight cover. Shake 2 to 3 minutes, very hard. Once separated, pour liquid out. Add salt and stir. Press out extra liquid. Serve with crackers or bread. Do be sure cream is at room temperature.
http://www.cooks.com/rec/doc/0,1730,149185-254198,00.html

Answer 9

I will tell you the Indian Way.....
Collect milk cream everyday in a separate vessel and store in fridge.After say a week , take the vessel out and keep in room temp for 10-12 hrs.Then just whip it,the BUTTER comes out automatically.Why i call it Indian way is because we dont waste the milk cream too.

Answer 10

Put some whipping cream in a mayo jar w/ lid, and shake until clumps form. The clumps are butter. Rinse in a sieve w/ cold water.