Butter

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skyhightree1
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Re: Butter

Postby skyhightree1 » Mon Jul 04, 2016 7:31 pm

kickinbull wrote:
skyhightree1 wrote:
Jogeephus wrote:Looks good Sky.


Thanks do you have any tips?
Do you ever make cottage cheese? If so, any tips? ours is always rubberery.


I wish I had some tips for you but maybe jo will chime in. I never made cottage cheese before.
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Re: Butter

Postby callmefence » Mon Jul 04, 2016 8:51 pm

Looks good sky.
Must have rained a long time... ;-)
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skyhightree1
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Re: Butter

Postby skyhightree1 » Mon Jul 04, 2016 9:52 pm

callmefence wrote:Looks good sky.
Must have rained a long time... ;-)


24hrs ;-)
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Re: Butter

Postby Jogeephus » Mon Jul 04, 2016 10:06 pm

kickinbull wrote:
skyhightree1 wrote:
Jogeephus wrote:Looks good Sky.


Thanks do you have any tips?
Do you ever make cottage cheese? If so, any tips? ours is always rubberery.


I don't like cottage cheese so I don't make it but if its rubbery I would think it could be two things. You overworked the curds is my first guess. You want to take them out just after a dropped one will no long splat but gently bounce when it hits the floor. The other thing would be to use colder non chlorinated water when rinsing them. Cold water will rehydrate the curd where warmer water will dehydrate them.

Not knowing your process its hard to say but I think if you backed off whatever you are doing by 10% and use cold water to rinse you might find yourself getting closer to what you want.
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Re: Butter

Postby City Guy » Thu Jul 28, 2016 1:22 pm

I have often wondered how butter came to be. Think about it--Who first got the idea to put some cream into a container and beat on it? Anybody know? Probably came about by accident, but what accident lasts that long?
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Re: Butter

Postby ga.prime » Thu Jul 28, 2016 3:18 pm

The way butter came to be is a container of cream turned to butter during a rough ride. It's long forgotten if the ride was on a pack horse or in some sort of wagon or carriage.
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Re: Butter

Postby skyhightree1 » Thu Jul 28, 2016 4:12 pm

ga.prime wrote:The way butter came to be is a container of cream turned to butter during a rough ride. It's long forgotten if the ride was on a pack horse or in some sort of wagon or carriage.


Its much simpler today in a blender quicker too :lol2:
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Re: Butter

Postby kickinbull » Thu Jul 28, 2016 6:04 pm

Jogeephus wrote:
kickinbull wrote:
skyhightree1 wrote:
Thanks do you have any tips?
Do you ever make cottage cheese? If so, any tips? ours is always rubberery.


I don't like cottage cheese so I don't make it but if its rubbery I would think it could be two things. You overworked the curds is my first guess. You want to take them out just after a dropped one will no long splat but gently bounce when it hits the floor. The other thing would be to use colder non chlorinated water when rinsing them. Cold water will rehydrate the curd where warmer water will dehydrate them.

Not knowing your process its hard to say but I think if you backed off whatever you are doing by 10% and use cold water to rinse you might find yourself getting closer to what you want.

Thanks Jo, we'll try that.
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Re: Butter

Postby ga.prime » Thu Jul 28, 2016 6:26 pm

skyhightree1 wrote:
ga.prime wrote:The way butter came to be is a container of cream turned to butter during a rough ride. It's long forgotten if the ride was on a pack horse or in some sort of wagon or carriage.


Its much simpler today in a blender quicker too :lol2:

That's right, advanced technologies have made it much easier. :D
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Re: Butter

Postby lavacarancher » Wed Aug 10, 2016 12:40 pm

It's amazing how the younger generation don't know what real butter tastes like and if they do they prefer margarine. Making butter used to be one of my chores on the farm when I was a kid. Fresh butter on a hot biscuit with molasses or ribbon cain syrup was hard to beat for breakfast.
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