[Janneman]

Ek het vanoggend my eie botter gemaak - tjop-tjop!

Making your own butter is one of the easiest things to do. Really. Normally when someone says "All you need to do...", then you know there is going to be a problem.

Maar, nie in dié geval nie. Rêrig. Ek het na hierdie video gekyk en dit toe probeer. En dit het gewerk - die eerste keer.

I bought 1 pint (473 ml) of "heavy whipping cream" from Fred Meyer and left it overnight on the kitchen counter. (Cold cream will also work, but you might have to put in more elbow grease) This morning I found an empty glass jar which contained pickles before. I would suggest using a vessel that is at least twice as big as amount of cream used - even three times as large.

Add cream to the jar and shake it like the chap in the video suggests; about a shake per second.

By the way, it is your choice whether you want to add salt or not. I added a bit to the cream before I started shaking and it worked well, distributing the salt evenly.

Gebruik glas en nie plastiek nie want jy wil sien wat binne-in gebeur.

Omtrent drie minute later was daar botter gewees! Ek het omtrent 210 gram se botter gewen.

Gooi die eerste vloeistof af in 'n houertjie en drink dit of gebruik dit vir bak - dis karringmelk.

Rinse the butter thoroughly with cold water. Pour water into the jar, shake and empty it out. Repeat until the water is clear. Don't worry, it won't take long.

Place the butter in a container and now you can add all sorts of goodies if you want, because the butter will be very soft - garlic, cilantro, chives, parsley, dill or whatever. It will firm up in the fridge.

En dan, indien jy boonop tuisgebakte brood het, smeer dit lekker dik en skink 'n kommetjie swart koffie daarby.

NS. Bubba, ek dink jy sal baie hiervan hou.

[treverly]

Janneman, on 11 June 2011 - 04:35 PM, said:

Ek het vanoggend my eie botter gemaak - tjop-tjop!

Making your own butter is one of the easiest things to do. Really. Normally when someone says "All you need to do...", then you know there is going to be a problem.

You know that I am going to have to try this!
I don't always believe that we get the best butter.
My daughter works at Atlanta Bread Co so I will have to get her to bring some fresh bread home tomorrow.
No, Janneman! - I can't make bread!
Yeast and I have not made friends yet!
Bev

[C185]

There is a huge difference between store butter and homemade butter. When in Nashville we buy homemade butter at the farmers market and you can see the difference just in the color! For some reason it does not last as long.......partly due to the fact that it tastes so much better on a freshly baked white loaf of bread.

Treverly, baking bread is probably the easiest thing to do but only once you have figured out the yeast thing. Trial and error is the best way to learn something, it took me some time but it is worth the effort. There are plenty of video's on Youtube and they help. What I found out works the best for me is by making what they call a "sponge". It is basically equal amounts of water and flour (1 or 2 cups of each) with half of the yeast, 1 teaspoon and some sugar. Remember to dissolve your yeast with the water (luke warm) and sugar first. Just mix through and let it rest for a couple of hours or overnight in the fridge. After that I mix in the rest of the flour and yeast/water mixture, do the thing and let it rest for 1 to 2 hours. Form your bread and let rest for another 30 or so minutes and bake. This works well for vetkoeke and pizza base. I made really good vetkoeke last weekend, there are pictures on my blog.

Jammer vir die hijack Janneman.

[Janneman]

Nee wat, dit is nie 'n "hijack" nie, brood en botter loop mos hand aan hand.

[Janneman]

treverly, on 11 June 2011 - 08:59 PM, said:

You know that I am going to have to try this!

Of course!

I'm not sure how much salt to add, but a ¼ tsp per pint of cream used seems to be the average.

It should also be said that all the water must be removed from the butter, otherwise it will not last as long - a possible reason why Kobus's plaasbotter spoils quicker than the shop's. So, the best strategy would be to make small batches at a time.

[C185]

Janneman, on 12 June 2011 - 03:17 AM, said:

a possible reason why Kobus's plaasbotter spoils quicker than the shop's.

Oh no, it does not spoil quicker, we just finish it quicker!

[treverly]

Thanks for the bread making tips, C185.
Maybe I will give it another try.
My teenaged daughter seems to have success with it. She made fabulous Hot Cross Buns for Easter.
Maybe I will make her do the bread and I will do the butter.
Bev

[Bubba]

Janneman, on 11 June 2011 - 04:35 PM, said:

NS. Bubba, ek dink jy sal baie hiervan hou.

Jammer ek vat so lank om te antwoord Janneman, ek was mos laat gewees vir my eie geboorte so paar jaar terug!

Very interesting to read how one can make butter, and it sounds very easy. I will try this coming weekend, 4th July. Some family will be around to visit at my house then they can share And I'll make some pot bread to go with it.


Reading this also reminded me of a few years back as a little kid, we visited my Uncle's farm, and he had one of those Cream Separators. It was our job to crank the Separator to get enough cream for home made Ice-cream. Best tasting Ice-cream!

[Janneman]

Bubba, I too had a "run-in" with a separator when I was a child. We did not call it by it's proper Afrikaans name of "roomafskeier". No it was a (Afrikaans accent) sêpperrytir.

We had plenty of milk on the farm to "separate", but the apparatus was quite small for this big task. It took forever, and a particular type of storm would descend from a dizzy height on one's head if this little wonder was not cranked at the right speed. The handle had a small bell attached to it, and when it was cranked, the bell had to go "ting... ting... ting..." with a particular rhythm, indicating whether the speed was correct or not. Too fast - too little cream. Too slow - too much milk mixed with the cream.

We had Jersey cows, and if you want plenty of cream, and deep-yellow butter, Jerseys are the answer. I remember one of them was called Gousblom.

[Bubba]

Janneman, now that you mention the bell, the "sêpperrytir" on my Uncle's farm had a bell as well!

[Bubba]

Yes! I made my own butter this weekend!

Now I’m also going to fess up that the +/- 3-minute bottle shaking method seemed much to easy. It’s a problem these days, we have gadgets for everything, and I wanted to make it the really old fashioned way.

Here’s Bubba’s method:-

1)Got thick cream from the Store
2)When I started this project, I had a particular item in mind that I keep in the same cabinet as other kitchen items.
3)I found the item and by the time it was on the kitchen counter, I could feel the sweat forming on my forehead.
4)Added the cream, a little salt, and found the energy to plug the power cord into the outlet. Phew, hard work!
5)Found the “on” switch, and out of breath with a good sweat breaking out I powered up the item.
6)Now came the hardest part, standing and watching the food processor churning away at the cream, until - voila! – we have karring melk and butter.


At first I was going to make some of the bread mentioned by C185, but I decided to rather bake some homemade Mieliebrood.

Home baked Mieliebrood with homemade butter, simply divine!

Duisend dankies vir die wenk Janneman, tuis gemaakte botter is baaie lekker, hahaha ek het maar die maklike pad gevat, die bottel-skud sou my baaie lank gevat het.

This post has been edited by Bubba: 04 July 2011 - 04:29 PM

[Eileen]

Bubba, on 04 July 2011 - 12:54 PM, said:

Yes! I made my own butter this weekend!

Now I’m also going to fess up that the +/- 3-minute bottle shaking method seemed much to easy. It’s a problem these days, we have gadgets for everything, and I wanted to make it the really old fashioned way.

Here’s Bubba’s method:-

1)Got thick cream from the Store
2)When I started this project, I had a particular item in mind that I keep in the same cabinet as other kitchen items.
3)I found the item and by the time it was on the kitchen counter, I could feel the sweat forming on my forehead.
4)Added the cream, a little salt, and found the energy to plug the power cord into the outlet. Phew, hard work!
5)Found the “on” switch, and out of breath with a good sweat breaking out I powered up the item.
6)Now came the hardest part, standing and watching the food processor churning away at the cream, until - voila! – we have karring melk and butter.


At first I was going to make some of the bread mentioned by C185, but I decided to rather bake some homemade Mieliebrood.

Home baked Mieliebrood with homemade butter, simply divine!

Duisend dankies vir die wenk Janneman, tuis gemaakte botter is baaie lekker, hahaha ek het maar die maklike pad gevat, die bottel-skud sou my baaie lank gevat het.

Sounds divine and I bet it tasted delicious!!

[Janneman]

Mooi Bubba, mooi!

Yep, I saw some videos where the Kitchenaid was used, but I opted for some elbow grease first. Maar, indien ek sou besluit om 'n klomp room te karring, sal ek ook die elektriese masjien nadersleep.