More adventures in the buttermaking that first got posted here.
About 3/4 gallon of cream was turned into yogurt. Then chilled. Then churned with a stand up mixer on low speed if you are busy doing things, or higher speeds if you are close by.
But this is what can happen when you are close by on high speed but not paying attention:
All cleaned up again. Look at that nice butter. Makhan. What Krishna loves to eat:
Next, the buttermilk gets strained out.
Then the butter is packed into containers or patted into balls to wrap and refrigerate or turned into ghee right away.
3/4 gallon of cream made this amount of butter and buttermilk:
Some nicely buttered chapatis are now with Krishna's offering.
YOU CAN ALSO MAKE BUTTER, BUTTERMILK AND LOW FAT MILK FROM NON HOMOGENIZED MILK
Daily save the cream that pours out of the non-homogenized milk carton when you are using non-homogenized milk (And what's left is non fat milk!). A lot of times it'll already be butter because it got jostled around in the milk jug on the way to the market. Use the days collection to add to your daily yogurt making or whenever you are making another batch of yogurt (hopefully pretty often).
Next day you'll see the collected cream or butter has floated to the top of the yogurt. Skim that off and collect it in a jar until you have enough to churn and separate any yogurt from the cream and already formed butter.
About 3/4 gallon of cream was turned into yogurt. Then chilled. Then churned with a stand up mixer on low speed if you are busy doing things, or higher speeds if you are close by.
But this is what can happen when you are close by on high speed but not paying attention:
All cleaned up again. Look at that nice butter. Makhan. What Krishna loves to eat:
Next, the buttermilk gets strained out.
Then the butter is packed into containers or patted into balls to wrap and refrigerate or turned into ghee right away.
3/4 gallon of cream made this amount of butter and buttermilk:
Some nicely buttered chapatis are now with Krishna's offering.
YOU CAN ALSO MAKE BUTTER, BUTTERMILK AND LOW FAT MILK FROM NON HOMOGENIZED MILK
Daily save the cream that pours out of the non-homogenized milk carton when you are using non-homogenized milk (And what's left is non fat milk!). A lot of times it'll already be butter because it got jostled around in the milk jug on the way to the market. Use the days collection to add to your daily yogurt making or whenever you are making another batch of yogurt (hopefully pretty often).
Next day you'll see the collected cream or butter has floated to the top of the yogurt. Skim that off and collect it in a jar until you have enough to churn and separate any yogurt from the cream and already formed butter.
After churning, strain out the buttermilk as usual. Here is how much got made from a three day
collection. It made 1/2 cup butter:
