You may notice that the milk, cream, and butter look very yellow. Our cow has something called the Jersey Gold gene. It’s not an official name, just a term that old-time farmers use. It means that Echo’s milk has a yellow color, and the cream and butter are a golden color.
|I use the whisks in my stand mixer. You can see the grains starting to form in the cream.
The mixer has been going for about 1 1/2 minutes, which isn’t very long.
|Now it looks like big grains!
This mixer does such a good job up until this point.
The whips don’t do a good job forming the butter into a mass.
|I have a Kilner Butter churn, which I love!
But it takes longer than the stand mixer to turn cream into butter.
I let the stand mixer do part,
then I put it into the churn to finish it up.
|It takes less than a minute to get the butter into a nice clump,
all ready to wash. It takes about 15 minutes to use the churn to make butter without the mixer.
|I drain off the buttermilk into a jar.
I’ll add it to my cultured buttermilk later.
This buttermilk is not like buttermilk from the store.
The buttermilk in the store is cultured, like yogurt.
This is a little like the whey that comes from making cheese.
|I put the butter into a bowl that has ice and water in it.
The butter is quite soft at room temperature so it’s hard to wash.
The ice water firms up the butter quickly.
|You can see there is still milk in the butter.
I knead it with the spatula and the milk comes out easily.
|It takes about 3 rinses before the water is clear and the butter is washed.
It’s important to get as much buttermilk out as you can because the butter will last much longer when it’s clean.
|9.1 ounces of butter from 4 cups (1 quart) of cream.
You don’t need your own cow to make butter.
You can use heavy whipping cream from the store.
|Here’s Echo ready to come in for milking.
She gives us about 4 gallons of milk every day!
That’s plenty of milk to drink and make cheese,
and lots of cream to make butter and ice cream!