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Cows for good butter making
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<blockquote data-quote="TexasCountryWoman" data-source="post: 34825" data-attributes="member: 425"><p>The best breed of cow for butter is the Jersey, they have more butterfat content in their milk. They produce less milk than a Holstein, but it is "richer". (I also raise goats with a higher butterfat content to their milk than other dairy breeds). All you have to do is skim the cream off the milk, when it separates, a day or so for cows, three days for goats. Then just shake the cream in a jar, or get your hands on a churn (hard to find cheap ones now a days...they are more like decorator items or such, not utilitarian items anymore!). Anyway, after a lot of shaking in the jar or churn, 30 minutes or so, suddenly the cream separates into butter and buttermilk. Take the butter out and place into a bowl of ice and water. Press with fingers until it is all butter and extra "juice" has been squeezed out. Salt to tast and chill or freeze.</p></blockquote><p></p>
[QUOTE="TexasCountryWoman, post: 34825, member: 425"] The best breed of cow for butter is the Jersey, they have more butterfat content in their milk. They produce less milk than a Holstein, but it is "richer". (I also raise goats with a higher butterfat content to their milk than other dairy breeds). All you have to do is skim the cream off the milk, when it separates, a day or so for cows, three days for goats. Then just shake the cream in a jar, or get your hands on a churn (hard to find cheap ones now a days...they are more like decorator items or such, not utilitarian items anymore!). Anyway, after a lot of shaking in the jar or churn, 30 minutes or so, suddenly the cream separates into butter and buttermilk. Take the butter out and place into a bowl of ice and water. Press with fingers until it is all butter and extra "juice" has been squeezed out. Salt to tast and chill or freeze. [/QUOTE]
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