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    AZULVIOLETA6   65,370
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My Milkshake Brings all the…Butter?

Friday, February 22, 2013

Yeah, so I just made butter from scratch. While this SOUNDS horrible from a dietary standpoint, butter is actually something that I seem to be able to have as long as there is some moderation involved and the butter consumption does not also involve carb consumption. I have been wanting to try making butter in a jar for ages, and I need buttermilk for a recipe (Bob’s Red Mill 8-Grain Muffins), so today I gave it a whirl.

The shaking was a bit of an arm workout. I feel a bit like one does after attending a Flamenco performance. All that clapping is not really exercise per se, but it does tire out the muscles.

Just fill about half of a glass canning jar with heavy cream and a dash of salt, put on the lid and shake it for about 15 minutes, then stir it around a bit with a spoon until the butter congeals. The leftover liquid is buttermilk. The butter itself, well—it is possibly one of the best things I have ever tasted.

It is a good thing that I don’t eat popcorn or have any in the house, because this stuff would be awesome on popcorn.

Yesterday I was exploring my new town and found a Mexican cheese shop. I bought a wheel of cotija which is going to go into tamales. We are having a tamalada on Sunday (cheat day!) and most of the tamales will go into other people’s mouths or the freezer. I also found a cheese that I had never seen before—it is listed as asadero on the cheese shop’s menu, but the package says Queso Botanero con Epazote y Jalapeños. It is splendid—I used it to make quesadillas last night, most of which I fed to my roommate.

I think that on Sunday I am going to try making my own yogurt from scratch using some Nancy’s Greek yogurt as starter.

Just call me the dairy queen.

Member Comments About This Blog Post:
MOINSDEMOI 10/23/2013 4:15PM

    Okay - you got me thinking I should be making butter, too!! I am reading the Grain Brain book by Dr. Perlmutter, who says forget the 8 grain bread, it's the butter that is actually good for you. My problem is that I cannot eat any gluten so I could eat it on broccoli or cauliflower or both. Just making it sounds like fun.

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HEALTHY-SPARK 5/31/2013 12:41AM

    The make your own butter thing sounds totally fun! I'm going to have to try that sometime soon! (although I don't know what I would use it on actually -- I rarely use butter on anything... hmm still sounds fun though)

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AZULVIOLETA6 2/28/2013 4:39PM

    Well, my yogurt was a failure, but I think that I figured out what I did wrong. I'll try it again the next time I have some time on my hands.

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PRETTYPITHY 2/28/2013 1:05PM

    Very cool! So, if you don't put it on carbs, what do you use it for?

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KGWINDER 2/24/2013 8:09PM

    Many new pieces of science suggest that real butter may be better than some margarines as the natural fats trigger the brain to want to stop eating...and you hit the word moderation right on the head!

I agrees with the other post on crock pot yogurt. A few thing I do differently. First, I go for a whole gallon of milk and use plain Greek yogurt as a starter. I heat milk until just under a boil then cool until 111 degrees (should really be 110 but the other one is easily for me to remember and the cold starter drops the 1 degree anyway). Then turn off and leave covered up to 12 hours. I take 1/2 out and strain it. The thin liquid i use over cereal. The part left in the strainer is lovely thick Greek yogurt. The part remaining in the crock pot I reheat...the solids turn to cheese..which I put in cheese cloth or clean paper towels. The result is like a wonderful goat cheese. The left over whey you can add to soups or freeze into ice cubes to add protean to smoothies....nothing wasted. I always freeze back a cup of the uncooked unstrained yogurt to be my next starter. I have done this with 2% milk for a lower calorie outcome and been completely happy with the results. I prefer to add fruit at the time of there is less spoilage...low sugar yogurt lactobacillus inhibits the growth of other bacteria. I love getting two gallons of milk for $5 on coupon and doing this process so i end up with all the above and frozen yogurt to boot.

Thank for the blog on butter it has been a long time since I've made any and now it makes my wonder about an easy way to separate cream from whole milk....
emoticon emoticon

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ASIANPEAR77 2/23/2013 11:33PM


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AZULVIOLETA6 2/23/2013 2:54PM

    I bought 1 pint of heavy 36% cream and put about 2/3 of it in a pint jar with a dash of salt. I used a screw-on plastic lid for the jar. Then I did the hokey-pokey, spun myself around and...butter!

Actually, I think that a whole pint of cream in a quart jar might work better...a bit of air space seems to be necessary. It stayed at kind of a frothy stage for quite a while before it finally separated out.

Nope, I did not count this in my exercise minutes. :)

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EXOTEC 2/23/2013 12:02AM

    Oh! now I'm going to have to start making butter! yummeeee! How much did you get from your jar, or how much cream did you start with? Who knew it was so simple? (notice, I did not say "easy") We use LOTS of butter here hehehe

And hey - you can count it for exercise too, huh?!?

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GLITTERFAIRY77 2/22/2013 7:03PM

  *curtsies* Your majesty. :D

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AZULVIOLETA6 2/22/2013 6:52PM

    Yes Olivia, it's pretty easy and sooooo tasty. I just used plain heavy cream, which I think might be called something slightly different in the UK. Every brand that I found said "ultrapasteurized" which gave me pause, but it worked in spite of my misgivings.

This would be a fun project for kids too. I will have to look up the chemistry of it all before I try this out with my friend's 9-year-old. She is studying the American pioneers right now, so I think that she will enjoy "churning" her own butter.

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OLIVIANIGHT 2/22/2013 5:08PM

    Wow, I never knew you could make butter yourself. I might give it a go!

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AZULVIOLETA6 2/22/2013 4:33PM

    Thanks Leanie! I don't have a slow cooker handy, but I do have an old yogurt maker. It's the one my mom used in the 60s and 70s. I'm going to try it out and see if it is still functional. If not, I've heard that you can make yogurt in the oven too.

Hmmm...if this yogurt thing works out, maybe I will try making cheese!

My family had goats when I was small and I remember making cheese at home when I was a little kid...I wonder how hard it is to make blue cheese?

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LEANIE64 2/22/2013 2:29PM

    I just read your blog..great idea..and here is my go to info for a Crockpot yogurt recipe..
The best and very pocket book friendly..!! Enjoy !!!

--8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. (Debbie recommends starting with whole milk until you get the hang of yogurt-making)

--1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter)

--frozen/fresh fruit for flavoring

--thick bath towel

--slow cooker (scroll down for the ones that I recommend)

The Directions.

This takes a while. Make your yogurt on a weekend day when you are home to monitor.

I used a 4 quart crockpot. This is so exciting. My fingers are shaking!

Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.

Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.

When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.

Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.

Go to bed, or let it sit for 8 hours.

In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.

Blend in batches with your favorite fruit. I did mango, strawberry, and blueberry. When you blend in the fruit, bubbles will form and might bother you. They aren't a big deal, and will settle eventually.

Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.

The Verdict.

Wowsers! This is awesome! I was completely astonished the next morning that the yogurt thickened. I was so excited to feel the drag on the spoon---and sort of scared the kids with my squealing.

They each ate a huge serving that morning (they added honey to their servings) and have eaten it for every meal for 2 days. I'm actually kind of worried they're over-doing it, but whatever. They're happy and are eating real food.

This is so much more cost-effective than the little things of yo-baby I was buying for them. I haven't run the numbers, because I sort of suck at math, but it's huge. Seriously huge.

Updated 10/23 8:45 pm:

I have gotten quite a few emails alerting me that yes, you can use lower-fat content milk with this method. To thicken the best, add one packet of unflavored gelatin to the mix after stirring in the yogurt with active cultures. Some have had good success mixing non-fat milk powder in as well.

The way I created fruit-flavored yogurt was by taking a cup or so of the plain and blending it in the stand blender (vitamix) with frozen fruit. Although this tastes great, the yogurt never thickened back up the way the plain did. I think maybe keeping the plain separate and adding fruit daily is your best bet. Or you can try the gelatin trick.

I was able to achieve a Greek-style yogurt this afternoon by lining a colander with a coffee liner and letting the liquid drip out of the leftover plain I made. The remaining yogurt was as thick as sour cream.

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