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Tom Kendall
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Joined:
30/01/2011
Last Updated:
30/01/2011
Location:
Kin Kin, Queensland, Australia
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Sub tropical
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Male
Web site:
permaculturesunshinecoast.org





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Simple organic raw cultured butter making

Posted by Tom Kendall over 6 years ago

Simple step by step process on butter making with raw organic cream that anyone can do at home.

Benefits of butter are many, and the bad image butter has had over the past decades is slowly starting to disappear. Butter is extremely good for you, it fights infections, is a great source of certain vitamins and has various other health benefits I will not go into here (just google "benefits of butter" for more information). Organic raw cultured butter is the best you can get, and it is extremely easy to make.


All you need is raw organic cream from your cow (if necessary save it up for a few days to get a decent amount). In this example I use 1.25 litres. Pour the cream into a 2 litre glass jar. You can add yoghurt or kefir cultures at this stage, but I just let it sit as it is on the counter for 1 day and 2 nights to culture.

This is how the cream can look after a day and 2 nights. I now add a heaped tablespoon of seasalt to the cream (you can skip this if you prefer unsalted butter). I ensure the lid is tightly sealed, then wrap the jar in a tea towel, so that if the lid is not entirely liquid proof, I do not get any cream on my clothes...

I place one hand on the lid end and the other hand on the bottom end of the jar. Then I shake it slowly from side to side by moving the jar up and down like so: 

 

 

 

 

 

Ensure the cream goes from top of the jar to the bottom of the jar in a nice steady rhythm. No need to rush, otherwise you will get tired before the butter has formed! The cream will get very thick at some point and will barely move inside the jar. Just keep going until it starts moving again. It will start sloshing around now, because the buttermilk will separate from the butter. It takes about 5 minutes of steady movement to get to this point.

Keep going for a bit longer until there is a fair amount of buttermilk that has separated from the butter. Don't worry, you'll know when it is time to stop! The butter and buttermilk now looks like this (see left)

 

 

 

 

 

 

 

 

I now put a wooden spoon into the glass jar to hold back the butter while I pour off the buttermilk. I use the buttermilk to make pancakes on weekends. After pouring off as much of the buttermilk as possible, I spoon the butter out of the jar with the wooden spoon, squeezing it against the side of the jar to get rid of any excess buttermilk.

 

 

 

 

 

I put the butter into a container, push the butter down in the container and drain any excess buttermilk. Store the butter and the buttermilk in the fridge. They both should keep at least a few weeks in the fridge. Enjoy!

 

 

 

 

Comments (6)

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Mari Korhonen
Mari Korhonen : Wow, looks yummy! Thanks for sharing this!
Posted over 6 years ago

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jordan lowery
jordan lowery : yea it looks great. thanks.
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Stephen Koen
Stephen Koen : A tip for making goat's milk butter, I use a seperator to obtain a good amount of cream. Follow the same steps above but cool the cream overnight as cold as you can before the shaking bit start. The butter will be snow white when completed.
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Mark Brown
Mark Brown : very nice guys. A friend makes hers the same way as she travels into town to do deliveries. (she is a passenger of course)
Posted over 6 years ago

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Mari Korhonen
Mari Korhonen : Um, a couple of questions came up as I'm preparing to make some myself: 1) Do you keep the lid open or closed while it's sitting on the table? Just wondering if that would make a difference in aerobic/anaerobic cultures dominating the process.

2) What's your room temperature in average?

Will appreciate your answers!
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Tom Kendall
Tom Kendall : Sorry about the delay in answering your questions Mari! I keep the lid closes while it is sitting out. In winter the culturing process takes longer than in summer, I assess it by the bubbles. Summer about 2 days, winter about 3. Since weather is different everywhere, just observe what happens over the days, keep an eye on it and when it looks slightly bubbly and / or it has risen and thickened, it should be ready to go! Good luck!
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My Badges
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Permaculture Design Course
Type: Permaculture Design Certificate (PDC) course
Verifying teacher: Geoff Lawton
Other Teachers: Bill Mollison
Location: Melbourne
Date: Sep 2008
Other course verified
Permaculture Design Teacher Training Course
Type: Teacher Training
Teacher: Geoff Lawton
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Date: Mar 2010
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Tom Kendall has permaculture experience in:
Warm Temperate
Island
Sub tropical
Wet/Dry Tropical

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