Red Feather Canned Butter

Exile_D said:
Yes, not that great. But it would do in an emergency. I couldn't describe how it tasted, but it isn't anything I would open voluntarily. ;)
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I haven't ordered any yet cause I'm not that fond of cheddar cheese. I may order 6 to do a taste test.
 
cjcullom said:
It looks like 24 cans of 12oz containers = 288oz for $220 and shipping will be at least $25 so round it to $250 for the lot.

2qts of heavy cream($3.50pc) yields about (2) 1qt containers of butter weighing roughly #4 total. So #1 is 16oz, x 4 = 64oz. To get the yield weight to 288oz you would need 5 batches. 5batches x 2 qts of cream is 10 quarts of cream to get on par with the yield of the store bought butter.

10qts of cream x $3.50 is $35 maybe less if you can buy it wholesale. $35 and some time to get roughly 300oz of butter.

$35 vs $250 is a hard pass in my humble opinion. Aint no butter worth an extra $215 unless your cooking me the meal and feeding it to me in a bikini.

R
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YouTube told me I could use a processor to do this. That turned out to be a lie.

My processor throws it all on the sides of the pitcher, so it's not getting beaten. I'm constantly stopping it to push the matter back into the blades.

After about an hour, I finally gave up.

I kept what was in the processor. Put it in a container with a lid, and stuck it in the fridge, but it ain't butter.
 
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5-6 quart Kitchen Aid mixer with the whip or any mid size mixer will do. The kind you would make whipped cream in or a hand type would mixer would do as well but would get buttermilk all over you. When the whipped cream peaks and breaks and separates then butter will start to form and there will be buttermilk. You can pause to keep pulling the buttermilk but its not that much so I never worried about it.
This works in a larger unit too(12qt, 20 qt, 30 qt or larger) but takes longer the bigger you go. Ill have to go read the original post about the mixer as I thought I mentioned a whip(wire looking thing) but maybe I didnt. 5-6 qt Kitchen Aid is your huckleberry! Or similar.

R
 
There will be some liquid left in the bowl that is flung out and the butter will be in a ball wrapped in the whip attachment and it will be wet with buttermilk but not much. I pour out the buttermilk in the bowl and wipe out the wet. I then tack off the butter ball and you will get most but not all and thats fine. I then take a spatula and remove the butter from the whip back into the bowl to get it all out. Then you take the spatula and pack you plastic quart container for the freezer.
Remember if your using some for toast and such, that butter needs some salt added to be refrigerator stable. The rest can go in the fridge or canned.

R
 
cjcullom said:
There will be some liquid left in the bowl that is flung out and the butter will be in a ball wrapped in the whip attachment and it will be wet with buttermilk but not much. I pour out the buttermilk in the bowl and wipe out the wet. I then tack off the butter ball and you will get most but not all and thats fine. I then take a spatula and remove the butter from the whip back into the bowl to get it all out. Then you take the spatula and pack you plastic quart container for the freezer.
Remember if your using some for toast and such, that butter needs some salt added to be refrigerator stable. The rest can go in the fridge or canned.

R
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I tried the processor after seeing it done in a video, and it is the only appliance I have.

We gave our stand mixer to an elderly lady that needed one. She passed away and I assume one of her kids got it, but I do believe I'll grab another. I'm liking the idea of making my own.

Thanks for the input!
 
kcult said:
I tried the processor after seeing it done in a video, and it is the only appliance I have.

We gave our stand mixer to an elderly lady that needed one. She passed away and I assume one of her kids got it, but I do believe I'll grab another. I'm liking the idea of making my own.

Thanks for the input!
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Kcult if you have a 2 beater hand mixer I reckon that would work but you will get wet.
The neat part of making your own is compounding. It will be soft once whipped and you can add any flavors you like. Cinnamon and brown sugar for waffles. Garlic and basil for pasta or taters. If you use an old ice tray you can make lil slugs and freeze for smaller portions.
Craigslist or flea markets are good places to look around $200ish or Costco has new ones for $350.
Apologies for the thread hijack good sir and feel free to pm me if I can help more.

R
 
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Amazing.

I tried this in a processor. Ran it for an hour, scraping the sides down, etc. No dang dice.

Poured the rest in an empty milk jug. Shook it by hand for maybe 15 minutes.

Fookin butter. Wow.

20220413_191359.jpg
 
kcult said:
Amazing.

I tried this in a processor. Ran it for an hour, scraping the sides down, etc. No dang dice.

Poured the rest in an empty milk jug. Shook it by hand for maybe 15 minutes.

Fookin butter. Wow.

View attachment 462209
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Will you look at that.....butter! There is always more than one way to skin a cat. How does it taste?
R
 
kcult said:
Amazing.

I tried this in a processor. Ran it for an hour, scraping the sides down, etc. No dang dice.

Poured the rest in an empty milk jug. Shook it by hand for maybe 15 minutes.

Fookin butter. Wow.

View attachment 462209
Click to expand...
Consider ButterLuck for your company name.

ButterLuck's Fookin'Butter

Will you be fulfilling orders on site or do you have to ship?

ButterLuck.jpg
 
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