Comments on: How to Make Butter, in your kitchen, without a churn. http://editor.nourishedmagazine.com.au/articles/how-to-make-butter-in-your-kitchen-without-a-churn When we got married the registry wouldn't let me put Super Hero as my occupation, they put Home Duties on our marriage certificate instead. But I AM a Super Hero and my Super Hero name is...... The Nourisher. Thu, 20 Nov 2008 08:06:22 +0000 http://wordpress.org/?v=2.5.1 By: The Wandering Gourmet » Blog Archive » What’s Your Spread? http://editor.nourishedmagazine.com.au/articles/how-to-make-butter-in-your-kitchen-without-a-churn#comment-9042 The Wandering Gourmet » Blog Archive » What’s Your Spread? Sun, 12 Aug 2007 03:11:40 +0000 http://editor.nourishedmagazine.com.au/articles/how-to-make-butter-in-your-kitchen-without-a-churn#comment-9042 [...] *Edit* Here’s a recipe to make your own butter. [...] [...] *Edit* Here’s a recipe to make your own butter. [...]

]]> By: What's Your Spread? « The Wandering Gourmet http://editor.nourishedmagazine.com.au/articles/how-to-make-butter-in-your-kitchen-without-a-churn#comment-5169 What's Your Spread? « The Wandering Gourmet Sat, 19 May 2007 11:26:29 +0000 http://editor.nourishedmagazine.com.au/articles/how-to-make-butter-in-your-kitchen-without-a-churn#comment-5169 [...] *Edit* Here’s a recipe to make your own butter. [...] [...] *Edit* Here’s a recipe to make your own butter. [...]

]]> By: Joanne Hay http://editor.nourishedmagazine.com.au/articles/how-to-make-butter-in-your-kitchen-without-a-churn#comment-993 Joanne Hay Sat, 03 Mar 2007 23:33:28 +0000 http://editor.nourishedmagazine.com.au/articles/how-to-make-butter-in-your-kitchen-without-a-churn#comment-993 Kay, I usually have to leave the cream I get from the dairy on the bench for quite a few hours to separate it enough from the milk (I scoop it off the top after it's settled) so I suppose that's slightly cultured butter also. Thanks for the book recommendation. Kay,
I usually have to leave the cream I get from the dairy on the bench for quite a few hours to separate it enough from the milk (I scoop it off the top after it’s settled) so I suppose that’s slightly cultured butter also. Thanks for the book recommendation.

]]> By: Kay http://editor.nourishedmagazine.com.au/articles/how-to-make-butter-in-your-kitchen-without-a-churn#comment-986 Kay Fri, 02 Mar 2007 22:12:12 +0000 http://editor.nourishedmagazine.com.au/articles/how-to-make-butter-in-your-kitchen-without-a-churn#comment-986 You can also make sour cream butter, which is very delicious. I found the recipe in "Country Wisdom & Know-How" "Everything you need to know to live off the land" It is by the Editors of Storey Books. ISBN # 1-57912-368-6. Published by Black Dog & Leventhal Publishers, Inc. 151 West 19th Street, New York, NY 10011. This is a great resource for all kinds of country wisdom. What you're making is called sweet cream butter. You can also make sour cream butter, which is very delicious. I found the recipe in “Country Wisdom & Know-How” “Everything you need to know to live off the land” It is by the Editors of Storey Books. ISBN # 1-57912-368-6. Published by Black Dog & Leventhal Publishers, Inc. 151 West 19th Street, New York, NY 10011.
This is a great resource for all kinds of country wisdom.

What you’re making is called sweet cream butter.

]]> By: rose http://editor.nourishedmagazine.com.au/articles/how-to-make-butter-in-your-kitchen-without-a-churn#comment-984 rose Fri, 02 Mar 2007 13:16:20 +0000 http://editor.nourishedmagazine.com.au/articles/how-to-make-butter-in-your-kitchen-without-a-churn#comment-984 Rather than shaking the cream in a mason jar, I use a food processor and just run it until the butter lumps up. first it turns to whipped cream and then soon after it lumps up. then I follow the same steps you outlined for kneading and rinsing the butter with cold water. the food processor method of churning is fast and effortless. Rather than shaking the cream in a mason jar, I use a food processor and just run it until the butter lumps up. first it turns to whipped cream and then soon after it lumps up. then I follow the same steps you outlined for kneading and rinsing the butter with cold water. the food processor method of churning is fast and effortless.

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