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Homemade Butter

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I have cultured it for as long as 22 hours. If you can bear to, save a little of the buttermilk and use it to culture the next batch.

 

ETA: In response to omni: I used lowfat yogurt the first time I did it because that is what I was able to get--you need a yogurt with no stabilizers added to it I was told.

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I was editing when you posed your question, Omni. I used what I had on hand.

 

Daisy, I cultured the cream for nearly 24 hours. You can go as long as 36.

 

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was left with nearly a pint of Evans Farms best...the excuse I've been waiting for.

 

Where do you get this cream?

I get it in Murray's.

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was left with nearly a pint of Evans Farms best...the excuse I've been waiting for.

 

Where do you get this cream?

I get it in Murray's.

 

Thanks. I just found this from you.

 

"Murrays, the Bleecker St location."

 

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I got mine at the Murray's Grand Central Market location. I'm not sure who else carries it. It's the best cream I've found recently in NYC. I wouldn't bother making butter with ultra-pasteurized cream, but if you find something else good at Fairway, for example -- go for it. I don't think Ronnybrook is good enough, though. It would certainly make butter, but probably not any better than the premium butters you can buy already made.

 

 

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Me, neither. The milk comes from Holstein cows, which are good producers of relatively low-fat milk. To make butter, you want milk from Jersey or Guernsey cows.

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The Evans Farms cream is so good that it's hard to resist takig a swig right from the bottle.

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Better to run a table knife blade round the neck of the bottle and lick the cream off it--that way you get the thick stuff.

:rolleyes:

 

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