SO I have figured out that the blender method works fastest & best for me when making butter, but it was still taking some time to get through the whipped cream stage to the I’ve got butter stage.
Then my Grandma told my mom that I need to let the cream set & get to room temperature. So I tried this. I took out my 6 quarts of cream and put them on the counter in a row of 3, two high. We heat with wood and it’s been chilly here so I let them set overnight.
Next day I got out the blender and Joon & I set out to make some butter.
WOW what a difference room temp makes. It took 1/2 the time to get there! I blend a quart at a time. I got my big milk strainer out and lined it with cheese cloth, set it in a bowl and as each batch was complete I poured it into the strainer. I did notice that the quarts that were on stacked on top the others (highest up) blended even quicker than the jars on bottom. Conclusion: the “warmer” your cream, the faster you get butter.
Of the 6 Quarts of cream I got 1 gallon of buttermilk that you can see in the background there. I tied my cheesecloth and hung it for a while to let any excess milk drain from it. My results …..
After creaming it and creaming & creaming, to squeeze out any extra milk. I was left with
3lbs. of fresh, creamy, yellow butter that I pkg’d into 3 tubs weighing just over 1 lb. each
that I put into the freezer for later use
and had a little smidge left over for my fridge
So if you ever try your hand a making butter, think room temp!