How can butter

This is very cool! But I wonder if you could do it with Homemade Butter? I make my own butter because I know what is going in it. What do you think? When she runs out of freezer room, she cans it very successfully. I believe her method is the same as posted here. Yes, all my butter is made from raw dairy milk. Its not time consuming if organized. I use a kitchen aid mixer with whip then the rinsed butter goes right into an pot for ghee making.

Maybe 30 mins with clean up the melt and can. Instructions that include pressure canning. Thank you. That is fascinating. Thanks for sharing! I am concerned that shaking the jars will unseat the lids? Could you please explain how you shake your jars, Thanks, Sandy aka Grannie. I think it might make about 18 half pints…. Thanks for all the great canning info.

I am new to canning and am learning a ton from your posts! I have bought butter by the case and froze it. However,after one good power outage and I am now learning to can. Could you give an update on how your canned butter is behaving? Has the butter gone rancid or changed flavor? We have gone through several batches, usually using them up within months. How to cook wild garlic. How to make whey.

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How to make koji. Jut give your jars a shake as they cool to combine the solids and the liquids. As the butter solidifies, the solids will be dispersed throughout the liquids and it will look like you expect butter to look. Store canned butter in a dark cool, dark place, a cardboard box works great. If you want the butter to be firm, then refrigerate a jar before you open it. Whatever you don't use, just store in the fridge until you need it again.

Whisk the cream at a medium speed in a food mixer until it is thick. First it will be softly whipped, then stiffly whipped. Continue until the whipped cream collapses and separates into butterfat globules. The buttermilk will separate from the butter and slosh around the bowl. Turn the mixture into a cold, spotlessly clean sieve and drain well. The butter remains in the sieve while the buttermilk drains into the bowl.

The buttermilk can be used to make soda bread or as a thirst-quenching drink it will not taste sour. Put the butter back into a clean bowl and beat with the whisk for a further 30 seconds to 1 minute to expel more buttermilk.

Remove and sieve as before. Fill the bowl containing the butter with very cold water. Use the butter bats or your clean hands to knead the butter to force out as much buttermilk as possible. This is important, as any buttermilk left in the butter will sour and the butter will go off quickly.

If you handle the butter too much with warm hands, it will liquefy. Drain the water, cover and wash twice more, until the water is totally clear.

Weigh the butter into g 4oz , g 8oz or g 1lb slabs. Pat into shape with the wet butter hands or bats. Make sure the butter hands or bats have been soaked in ice-cold water for at least 30 minutes before using to stop the butter sticking to the ridges.

Wrap in greaseproof or waxed paper and keep chilled in a fridge. The butter also freezes well. Before shaping the butter, spread it out in a thin layer and sprinkle evenly with dairy salt. Mix thoroughly using the butter pats, then weigh into slabs as before. Spreadable butter I much prefer unadulterated butter, rather than butters with additives that change the texture. So if you want to be able to spread butter easily, simply leave it out of the fridge for a few hours in a covered container.

Butter balls or 'pats' This is a traditional way of serving butter for the table and at Ballymaloe House, staff members make butter balls every day and butter is still served in this way. Put the butter bats or hands into a deep container of iced water for about 30 minutes.

Cut the cold butter into dice. Pick up a piece with the butter bats.