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  1. #1
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    Default Botter | Butter

    As julle belangstel kan ons 'n bietjie praat oor hoe om botter te maak. Dit is nie 'n resep nie, want ek dink nie een bestandeel tel as 'n resep nie. Anders kan dié 'n stille dood sterf.
    Aristotle wrote; ''Excellence is never an accident. It is always the result of high intention, sincere effort, and intelligent execution. It represents the wise choice of many alternatives. Choice, not chance, determines your destiny''

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    Default Re: Botter | Butter

    Ja Asseblief!! Ons leef op botter, regte botter, nie reier vet nie.
    Last edited by WantOnsKan; 2023/11/01 at 12:36 PM.

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    Default Re: Botter | Butter

    Asseblief!

    Ek kan roumelk in die hande kry. Ek het 'n "separator", karring en botterspaan....... maar geen benul wat om te doen nie.
    Ettienne de Kock

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    Default Re: Botter | Butter

    Quote Originally Posted by Emmie L View Post
    As julle belangstel kan ons 'n bietjie praat oor hoe om botter te maak. Dit is nie 'n resep nie, want ek dink nie een bestandeel tel as 'n resep nie. Anders kan dié 'n stille dood sterf.
    Ek geniet nogal die knaap se aanbieding en het ‘n paar resepte van hom op my “to do list”.

    https://www.youtube.com/watch?v=gBfFpSMvstU

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    Default Re: Botter | Butter

    Quote Originally Posted by bloudraad View Post
    Ek geniet nogal die knaap se aanbieding en het ‘n paar resepte van hom op my “to do list”.

    https://www.youtube.com/watch?v=gBfFpSMvstU

    Lyk maklik genoeg, sal vanaand moet probeer

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    Default Re: Botter | Butter

    Maak al jare lank ons eie botter.
    Don't feed the monkeys!

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    Default Re: Botter | Butter

    So butter is a single ingredient product. It is churned cream. The end.
    Aristotle wrote; ''Excellence is never an accident. It is always the result of high intention, sincere effort, and intelligent execution. It represents the wise choice of many alternatives. Choice, not chance, determines your destiny''

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    Default Re: Botter | Butter

    Kry dit nie sout by nie?


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    Default Re: Botter | Butter

    Ek onthoiu iets van water wat deurgeknie is om die laaste bietjie karringmelk uit te was ? ?

    Dalk onhou ek verkeerd

    .
    Last edited by KobusDJ; 2023/11/01 at 02:32 PM.
    Kobus

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    Default Re: Botter | Butter

    Goed , beter, BOTTER !
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    Default Re: Botter | Butter

    Quote Originally Posted by KobusDJ View Post
    Ek onthoiu iets van water wat deurgeknie is om die laaste bietjie karringmelk uit te was ? ?

    Dalk onhou ek verkeerd

    .
    Jy onthou reg

  16. #12
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    Default Re: Botter | Butter

    Just joking. You know I have many words. But it's only a partial joke. It really is only cream.

    Butter is created when the milk solids are mechanically agitated until it separates the whey. It emulsifies and turns into a solid. So the more butterfat the cream contains, the more butter and the less whey. When you look at all the fancy little names on the cream pots in the shop, just turn it around and look at the percentage buttercream. More is more in this situation. So there is no add ins when making butter. It's literally made by mechanical agitation only.

    Cows do not produce milk at a consistent rate all year round. There are times when they are 'dry' and times when there is more milk. Our resident farmers can tell us when. My head is empty right now. Butter prices in the shop fluctuate somewhat because of this. You will notice there is a certain time of year when butter is plentiful and on special. That is when I stock up for my freezer for baking purposes.
    Aristotle wrote; ''Excellence is never an accident. It is always the result of high intention, sincere effort, and intelligent execution. It represents the wise choice of many alternatives. Choice, not chance, determines your destiny''

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    Default Re: Botter | Butter

    Right. So you are technically correct....

    But.... I would prefer my butter palatable. So salt for me during churning. Thanks...
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    Default Re: Botter | Butter

    Quote Originally Posted by iandvl View Post
    Right. So you are technically correct....

    But.... I would prefer my butter palatable. So salt for me during churning. Thanks...
    If l understand the process correctly, adding the salt to the cream before retards emulsification. Wat beteken jy moet die slingertjie langer draai.
    I add the salt after rinsing out the buttermilk.

    You have to manipulate it anyway to make sure all the excess moisture is out. And it's still very soft. So no problem adding the salt then.

    The salt also acts as a preservative, so you don't want it down the drain, but in the butter.
    Aristotle wrote; ''Excellence is never an accident. It is always the result of high intention, sincere effort, and intelligent execution. It represents the wise choice of many alternatives. Choice, not chance, determines your destiny''

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    Default Re: Botter | Butter

    Right, the how to.

    You can do it literally by hand. Put it in a canned fruit bottle and start shaking until you see a blob of butter appear.
    You can do it 'by hand' by using a manual egg beater and turn the little handle until suddenly you can't turn it anymore because of the blob of butter stuck in it.
    You can do it 'by hand' by using an old fashioned manual butter churner. (Kilner sells a cute one. But don't waste your money yet, keep on reading).
    You can do it 'by hand' by using your little electric hand held beater. Keep on beating until suddenly it struggles to turn because of the blob of butter stuck in it.
    Or...

    You can use your stand mixer. Chuck in the cream. Come back after a bit and check.

    You can see it doesn't matter how you agitate it. It just needs to be agitated. Obviously the length of time you are shaking/ beating/ churning will differ depending on the volume. A liter of cream produces a bit less than a pound of butter. So the end product is significantly less than the starting materials. This is normal. I usually use a liter of cream as I prefer fresh to volume, but your preference and use will dictate.

    When you are almost done, but not quite, the butter will start clumping together as it emulsifies. It will look a bit like icing before it becomes smooth when you are mixing icing. Keep on churning a bit longer, you are almost there but not yet.
    Aristotle wrote; ''Excellence is never an accident. It is always the result of high intention, sincere effort, and intelligent execution. It represents the wise choice of many alternatives. Choice, not chance, determines your destiny''

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  22. #16
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    Default Re: Botter | Butter

    Half of the trick to yummy butter.

    The dangerous part is not in the churning. There is not really anything that can go wrong there. The danger zone is how you treat your butter after it has formed. The irregular lump of butter you get at the end of churning is not a useable product. It still needs some after care. This is where you have to pay attention.

    If you have used pasturized milk, there are no lactos left. The butter milk can be used in baking to add flavour, but doesn't really add anything from a nutritional point of view.

    If you have used raw milk, you have lactos in the buttermilk and as long as you don't heat it, the buttermilk will have some nutritional value. Some people like the taste of buttermilk and it can even be drunk as is. If you are brave you can have a little sip. Buttermilk is the milk liquid parts from which the solids have mostly been removed. There are small bits left that can't really be perceived by the naked eye.

    You need to remove all the buttermilk from the butter lump. This is done by squeezing the butter to expell the buttermilk pockets trapped inside and rinsing it. Rinse. Repeat. This is the most important step. You have to be confident that you have removed all the trapped buttermilk. Your butter is going to go rancid very quickly if you don't. This step is not negotiable and no short cuts are to be taken here.

    You will see that your lump will shrink during the rinsing out of the buttermilk step. This is normal. The trapped air pockets and trapped pockets of buttermilk are being removed.
    Aristotle wrote; ''Excellence is never an accident. It is always the result of high intention, sincere effort, and intelligent execution. It represents the wise choice of many alternatives. Choice, not chance, determines your destiny''

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  24. #17
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    Default Re: Botter | Butter

    Along the lines of Betty Botter bought butter, the butter was bitter...

    If you are buying butter, take a second to read the label. It should contain only 2 items. Cream and salt. Other add ins don't belong there and you may want to reconsider getting that brand.

    Butter doesn't need stabilizing or colouring or additional preservatives. So why is it present? Not for the consumer's benefit. That's for sure.
    Aristotle wrote; ''Excellence is never an accident. It is always the result of high intention, sincere effort, and intelligent execution. It represents the wise choice of many alternatives. Choice, not chance, determines your destiny''

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  26. #18
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    Default Re: Botter | Butter

    Emmie L this actually came up in conversation this weekend - we were in the platteland where we bought unpasteurised milk at the plaaswinkel and the conversation turned to the family farm and separator, etc.

    (Excuse the stupid questions...)

    Can one just buy normal pasteurised cream in the shop and make butter from it? I suppose it might be more expensive than bought butter but just to do the exercise? Or should it be the unpasteurised cream?

    Thinking now, if it is the "raw" milk as from the cow, how does the process differ? I know with the seperator it separates the milk form the cream, but using your shake or whisk methods? It's a bit excessive to get a separator for a once-off experiment

    Thanks.
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    Default Re: Botter | Butter

    On trip through Kaokoland we had a 1l long life cream in the trailer. At some point I made Malva pudding and when I wanted to use the cream the corrugations turned it into butter.

    We washed and salted it and that was our butter until we got the next shop.
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    Default Re: Botter | Butter

    Quote Originally Posted by walkabout View Post
    Emmie L this actually came up in conversation this weekend - we were in the platteland where we bought unpasteurised milk at the plaaswinkel and the conversation turned to the family farm and separator, etc.

    (Excuse the stupid questions...)

    Can one just buy normal pasteurised cream in the shop and make butter from it? I suppose it might be more expensive than bought butter but just to do the exercise? Or should it be the unpasteurised cream?

    Thinking now, if it is the "raw" milk as from the cow, how does the process differ? I know with the seperator it separates the milk form the cream, but using your shake or whisk methods? It's a bit excessive to get a separator for a once-off experiment

    Thanks.
    Oops. This is what you get for not communicating clearly. I was talking about using cream from the shop, which is what us townies have access to.

    I will make two separate posts, one talking about pasteurised vs raw and one talking about fresh from the cow.
    Aristotle wrote; ''Excellence is never an accident. It is always the result of high intention, sincere effort, and intelligent execution. It represents the wise choice of many alternatives. Choice, not chance, determines your destiny''

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