Hi all, first time posting in this part of the forum. I'm normally over in the chainsaw thread, but I thought I'd document some of what I've done here.
I've made small batches of butter plenty of times by shaking a jar, and I've done it with an electric whisk too, but I like antique things so I got myself a butter churn. This style there doesn't seem to be much info on, most info is about dash churns. This type of barrel churn is/was very popular in Australia.
Photos are mostly taken every 5 mins, or when something of interest happened. All up it took 27mins of churning, but I took plenty of short breaks because it's a lot of effort!
I started with 6 litres of cream (that's 0.00166 cords for the Americans) and ended up with about 3 litres of butter milk and 2.6kg of butter.
After where the photos show, I rinsed it in water, squeezed it dry, added salt, and put it in a mould and pre cut it into slabs. It's now in the freezer and I'll turn it out tomorrow and package it up.
Some of these chins have 4 paddles. I assume they are a bit quicker, but also a lot harder due to the increased resistance.
I think my biggest lesson through this is to set aside enough time to do it right and not be in a rush.
I did scrape down the lid and sides once, but I'm not sure if it was needed.
I also recently found out that you want to start with cream at 16c to have it become butter the fastest. Mine was about 9c.
Photos below and in additional posts due to the limit of 10 per post
I've made small batches of butter plenty of times by shaking a jar, and I've done it with an electric whisk too, but I like antique things so I got myself a butter churn. This style there doesn't seem to be much info on, most info is about dash churns. This type of barrel churn is/was very popular in Australia.
Photos are mostly taken every 5 mins, or when something of interest happened. All up it took 27mins of churning, but I took plenty of short breaks because it's a lot of effort!
I started with 6 litres of cream (that's 0.00166 cords for the Americans) and ended up with about 3 litres of butter milk and 2.6kg of butter.
After where the photos show, I rinsed it in water, squeezed it dry, added salt, and put it in a mould and pre cut it into slabs. It's now in the freezer and I'll turn it out tomorrow and package it up.
Some of these chins have 4 paddles. I assume they are a bit quicker, but also a lot harder due to the increased resistance.
I think my biggest lesson through this is to set aside enough time to do it right and not be in a rush.
I did scrape down the lid and sides once, but I'm not sure if it was needed.
I also recently found out that you want to start with cream at 16c to have it become butter the fastest. Mine was about 9c.
Photos below and in additional posts due to the limit of 10 per post
.
