Butter

[Thermo Jo (aka Jodi)]

My best friend bought me a Butter Bell for Christmas! I've just got to make some butter to put in it now. 

I use Rice Bran Oil in my butter as it doesn't effect the taste of the butter, has no odour and it's 100% cholesterol free!

[Nik2WIN]

I had some cream on its sell by date the other day - rather than letting it spoil I decided to make some butter with it

WOW, what a taste.  I thought butter was butter, but homemade is just gorgeous!

Nik

[faffa_70]

Jodi, with a butter bell you won't need to add the oil. I would defiantly try without it first so it doesn't just fall out of the bell!!

[achookwoman]

I also use rice bran oil in my butter, and then freeze it in small containers.

[Thermo Jo (aka Jodi)]

Oh thanks for the tip Kathryn! I'm going to make some this morning so it's a good job you told me.

Could have been rather messy! 

[faffa_70]

Especially with today being 37^o 

[Yvette]

Is the butter that everyone is  making the one in the EDC?

[Cuilidh]

I am sure I have seen the answer to this query somewhere recently, but cannot find it now.  If you want to add some oil to the butter, what quantity  or ratio of oil to cream do you use?  If it makes any difference to the answer, I would be using grapeseed oil.

[judydawn]

The EDC recipe would be the one Yvette - I rinse it 3 times following hints on the forum so make sure you have plenty of cold water in the fridge as it certainly doesn't work with tap water 

[Merlin]

Rice bran oil is definitely the go if you don't want the taste of EVOO, although I rarely use oil in the butter and when I do, I actually prefer the taste of the olive oil to come through, but not too strongly though.

[achookwoman]

Cuilllidh,  these tips came from others,  sorry can't remember who, but thanks they really work.  I use 1200mls of thickened cream.  ($2.25 for 600mls here.)  2 litres of chilled water,100 mls of Rice Bran oil,  and 2 teaspoons of salt.
Follow the instructions in the EDC book, page 12.
The oil is added after you have wash the remaining buttermilk out.




600 mils makes 280g of butter,  the buttermilk is a bonus. Hope this helps.

[andiesenji]

If no one has yet mentioned it, you can also add grapeseed oil which has a completely neutral flavor.

I add it to butter that is going to be used for cooking because it raises the temperature at which butter burns. 

[Cuilidh]

Thanks, for those measurements and the tip on when to add the oil (knowing me, I would have added it during the initial mixing time!).  I'll give it a try with my next batch of butter.

[Yvette]

Thanks Judydawn will try and make the butter soon, we have water and ice connected to the fridge so it wont be a problem.

[KarenH]

This may be another silly question - but if you use cream that is at its "use by" date to make butter - how much longer will the butter last before it goes off? 

I have been using close-to-date cream to make ice-cream, but haven't been game to use it to make butter.