After milking the Jersey cow, we strain the milk and put it on the cook stove to pasteurize. Some folks prefer to drink raw milk, but we have always pasteurized ours. We heat the milk up to 140*, stirring slowly. Then we hold it there for 30 minutes.
We cool the milk quickly in a pan of ice water and then put in the fridge overnight to let the cream rise to the top. We skim the cream off for butter and what’s left is wonderful milk for drinking.
Let the fresh cream warm up to 60* before making your butter. If it’s cold from the fridge, it will take much longer to set. I use the mixing bowl for ours. You can use a blender also, but it’s smaller batches and harder to clean. I blend it on low for 10 minutes at a time, to let the blender rest. 20 to 30 minutes or so your cream will turn to whipped cream. There is the soft peak stage and then the hard peak stage. At the hard peak stage, pic 3, you can take some out for whipped cream. It’s fresh and wonderful.
Keep blending and watch. Now the cream is turning to butter. The butter separates from the butter milk very quickly. The batch sounds watery and the blender speeds up. Stop blending now as your butter is ready to work. I use a large glass pan raised on one end to press the butter and let the skim milk flow to the other side. I scoop up the skim milk and pour it through the strainer to get out the little bits of butter. I don’t let my cream sour, so the milk that is left is skim milk. It’s good to drink or use for anything.
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Now we have lots of butter! After you have pressed and flipped and pressed some more, it’s time to rinse the butter. You can put the butter in small batches in cold water and stir around to get all the milk out. Pour the water off and keep rinsing with new cold water until the water is clear. The cleaner the butter, the better. When all your butter is clean you can put it back in the mixing bowl to whip. At first it sticks to the beaters, but then it starts really expanding getting full of air.
Beautiful fresh whipped butter! I add a bit of salt here and whip a little more. I have found I like whipped butter the best. It makes more and is much lighter. I found it easy to put the whipped butter into cupcake holders set into an aluminum pan to freeze. Once frozen, just an hour or so, I pop these into freezer bags. This way we only have to take out one butter at a time to use. Or I use empty cake icing containers and only take out half and keep the other half in the freezer. You need to use it within 2-3 days.
Here is an easy method for making butter in just a Jar. It saves electricity by not using the mixer as much. Just put one quart of cream into a big plastic jar. I like the large jars from Helman’s Mayonnaise. They are perfect. I let mine set on the counter, and shake it every 5 minutes or so. It takes about an hour, and soon the cream will turn to a big ball, like a ball of yellow play dough. That is the heavy cream stage. The heavy cream is good! Rinse, rinse, rinse, just like above, and whip and salt if you want. This way is better for smaller amounts of cream. It has to be warmed up, not cold, to work. Warming in the microwave is not good. Let it warm up on the wood stove or counter.