In the above picture, I haven’t gotten started, and it just looks like cream. When I ramp it up, it will ride up the sides….like cream would do, lol! You have to let it run for a few minutes, but exactly how long depends on the temperature of your cream, the machine and the way you hold your head (just joking about that last one.)
After a while, you will see the contents beginning to behave differently in there whilst spinning. It begins to clump a little and slide down the sides, like this:
And when you open up to see if you have butter, you might see this:
It’s not butter yet, but you can see that it is beginning to come! Church, butter churn! Close it up, turn ‘er back on, and let it go some more! At some point, maybe 2 more minutes (give or take), will change more…..
8. I will drain the butter of the water-with-less-and-less-milk, refill with more clean cold water and run the processor until the water is clear. I do this routine several times. It won’t be perfectly clear, veeeeery nearly so. At that point, I take my butter out of the food processor bowl and put it in a small bowl. I squoosh the butter with the back of the scraper and it makes more water come out. Pretty soon after starting, I will add about 1 teaspoon salt (we use RealSalt brand) for flavor and a smidge of preservation. Then I squoosh more, pouring out the water now and again. This is where my patience is tried, to be honest. It’s not hard, but it’s teaching me to slow down……much like kneading bread.
9. After I squoosh until I am not seeing water come out, or only a drop or so, I will put it in a small bowl, like one of those Pampered Chef Prep Bowls that hold 1 cup of something up to the top (and it has a lid, yaya!) I have found that squooshing in the bowl brings more water out. We go through the butter in a week’s time, but in the past, I wasn’t getting al the milk out and it was souring a bit. From raw milk, cultured butter is very healthy, but none of us like it here, so I like to keep it sweet cream Baby steps, right? I am getting better and as I find myself being consistent in this, I hope to use the spring butter and early fall butter to save for the winter months. Did you know that the grass grown in those times is even better than the rest of the growing season? The milk, then, has even higher vitamin counts! Next year, then!