Well, I tried making some homemade butter. And, maybe disaster was the wrong word… Apparently, my biggest mistake was using heavy cream that was “ultra pasteurized.” It turned out like flat whipped cream sludge. It probably could have been used as a prop in a movie for some sort of plasma. Maybe I wasn’t churning strong or fast enough… Next attempt will be using my food processor, as in the below video. Eventually, should I be successful at this, I may buy a butter churn from Lehmans to be kept at a BOL in the event of an off grid experience.
Hey,
Just discovered your site, neat stuff.
Yeah, If you use ultra pasteurized cream or low-grade store brand whipping cream (probably not as much fat), you get glop not butter. We use any of the organic brand name stuff and our hand held electric mixer to make butter. We usually add things like roasted garlic or fresh basil to the butter.
Michael… Had not thought about flavors, just trying to make a lump of butter… I am visiting family in rural PA this weekend, so I may pick up some “fresh” milk from the farm and try to make some butter on Sunday or Monday…