Subject - Making butter at home
QUESTION - How can one make butter at home?
ANSWER - How the client makes butter will depend on how much they would like to make. For a small amount, place 40% fat cream into a glass jar. Leave sufficient room for the product to be agitated. Warm the cream up to about 60°F and then begin shaking the cream. In a while (time undefined), the cream emulsion will break and butter "granules" will begin to form. Once the butter granules begin to form, continue mixing, but, don't mix to vigorously or you will "whip the butter" and make it difficult to handle. When it appears the butter granules have reached a maximum size, pour off the milk liquid (butter milk). Now wash the butter particles with cold water. To wash them, add cold water and work them together with a wooden spoon. Wash several times (3-4) until the butter milk is clear or just slightly cloudy. At this point, separate the butter from the butter milk. I find putting the butter in a clean baking dish works well. If you want to salt, add about 0.5-1% salt to the product and work it into the butter mass. I have no idea of the shelf life of this product.
If the person intends to make large batches of butter, they should give me a call. IN NO CASE SHOULD RAW CREAM OR FAT FROM RAW MILK BE USED WITHOUT PRIOR PASTEURIZATION.
Bob Roberts, PSU Food Science
