Churn

For the dairy folks and/or beef folks with questions about udders, milk and mastitis.
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skyhightree1
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Churn

Post by skyhightree1 » Sat May 21, 2016 9:40 pm

I need to get me a jersey and take this thing out of retirement.... TB come show me how this is done.

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Re: Churn

Post by TexasBred » Sun May 22, 2016 9:31 am

Sky I use to help my grandmother churn. Takes a while to make buttermilk. Almost as bad as cranking an old ice cream freezer. I think I'll pass on this one but I would enjoy a glass of your fresh buttermilk with some good warm cornbread in it.
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Re: Churn

Post by Craig Miller » Sun May 22, 2016 11:42 am

Or you could just put it in a food processor and have it done in about 2 minutes.

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Re: Churn

Post by skyhightree1 » Mon May 23, 2016 8:23 am

TexasBred wrote:Sky I use to help my grandmother churn. Takes a while to make buttermilk. Almost as bad as cranking an old ice cream freezer. I think I'll pass on this one but I would enjoy a glass of your fresh buttermilk with some good warm cornbread in it.


:lol2: :lol2: You got my mouth watering for buttermilk and cornbread now.

Craig Miller wrote:Or you could just put it in a food processor and have it done in about 2 minutes.


Never thought about that
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Re: Churn

Post by Craig Miller » Mon May 23, 2016 8:40 am

Work smarter not harder sky

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Re: Churn

Post by msplmtneer » Mon May 23, 2016 8:52 am

Thought why do we call milk after churning and butter is removed buttermilk? :tiphat:
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Re: Churn

Post by skyhightree1 » Mon May 23, 2016 9:27 am

Craig Miller wrote:Work smarter not harder sky


:D
msplmtneer wrote:Thought why do we call milk after churning and butter is removed buttermilk? :tiphat:


Good question
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Re: Churn

Post by dun » Mon May 23, 2016 10:57 am

Wouldn;t be the real deal without the labor of churning it. Kind of like home made ice cream doesn;t taste the same unless you've sent your time at the crank
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Re: Churn

Post by TexasBred » Mon May 23, 2016 2:59 pm

skyhightree1 wrote:
Craig Miller wrote:Work smarter not harder sky


:D
msplmtneer wrote:Thought why do we call milk after churning and butter is removed buttermilk? :tiphat:


Good question

Because it's the liquid left over after making butter. I guess you could call it a "by-product". :shock:
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Re: Churn

Post by skyhightree1 » Mon May 23, 2016 4:40 pm

true enough... I sure miss that fresh honey butter maybe if I run across a decent bred heifer or older jersey I could be make me some and some cheese.
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Re: Churn

Post by Craig Miller » Mon May 23, 2016 6:21 pm

I make it out of heavy whipping cream. Store bought. :)

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Re: Churn

Post by kenny thomas » Mon May 23, 2016 8:53 pm

I buy some of the best I ever ate and never have to keep the cow. I love salted homemade Jersey butter. $7 a lb and would give more if I had to.
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Re: Churn

Post by skyhightree1 » Mon May 23, 2016 9:42 pm

I would pay that per gallon if I could get raw milk.
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Re: Churn

Post by kenny thomas » Mon May 23, 2016 9:48 pm

skyhightree1 wrote:I would pay that per gallon if I could get raw milk.

Will any of the next generation even know what it is much less how to produce it. Very sad.
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Re: Churn

Post by SJB » Mon May 23, 2016 9:57 pm

That thing would kill about 95% of people today.
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