Comments on: Homemade Cultured Butter Pressed with a Hand-carved Butter Mold

By: Laura

Laura — Fri, 24 Jan 2014 15:41:33 +0000

Sahah,
Yes, making butter is quick and easy. This recipe is for cultured butter. I think the flavor is worth the extra time sometimes.

By: Sahah

Sahah — Mon, 06 Jan 2014 22:34:55 +0000

This is a very very long process to make butter
Take 2 cups of whipped cream in a blender and add 1 cup of water at room temp and blend until butter floats on the top
Scoop the butter and the liquid that is serrated from the mixture is whey

By: Laura

Laura — Fri, 28 Jun 2013 19:01:24 +0000

Tali,
I think cheese cloth or bakers linen will work. You may have to pull some of the fibers out of the butter, and it might be helpful to have someone hold the linen or cloth as you work the butter into the mold or bowl. I haven’t used anything like this during molding as it seems simple to just use a chilled mold. Chilling does help prevent sticking. I would skip the cling film; I’m not a fan and I think it will shift too much as you work the butter into your mold or bowl and create unattractive creases in your final product. Good luck with it!

By: Tali

Tali — Fri, 28 Jun 2013 08:58:22 +0000

I was going to try making my own butter this week-end, I’m quite excited thinking of it…when I make my own butter, I am going to use organic ingredients (Demeter, even!), trying to support the organic producers (of course, I could as well buy Demeter butter right away).
I was wondering whether I can’t cover the bowl with a cheese or bakers linen, or even with a clean linen kitchen towel, securing it with twine, if needed?
Also, I was wondering if chilling or freezing the glass that functions as a butter mould would do the same trick as a cling foil lining? I imagine that the cold glass would prevent the butter from sticking to the glass?
I always cringe when artisanal, organic recipes call for helper accessoires such as tin foil or cling wrap – these are materials that ultimatively add to the gigantic waste pile all over the world, and they are extremely difficult to recycle (also the recycled products are). I imagine that in the past people produced good, clean butter by using clean linen and other “organic” tricks.

By: Laura

Laura — Thu, 31 Mar 2011 15:28:17 +0000

My pleasure!

By: Eftychia

Eftychia — Thu, 31 Mar 2011 15:13:12 +0000

Thanks for the recipe and the useful tips!

By: Joseph

Joseph — Tue, 22 Mar 2011 16:57:31 +0000

This weekend I will be making butter molds and butter and my excitement is palpable. My wide keeps asking me what’s going on and butter is my only answer. O cannot wait to try this recipe with my French bread, thank you for this!!!!

By: Laura

Laura — Fri, 04 Mar 2011 17:56:18 +0000

Oh my gosh! I’m so jealous of your fresh cream. If you make cultured butter with truly fresh cream, it will be amazing. You should try the homemade clotted cream recipe here, too. One of my favorites.

By: which.chick

which.chick — Fri, 04 Mar 2011 17:36:32 +0000

I did home-made butter once. It came out rather yellow. ( http://www.flickr.com/photos/which_chick/5163039594/ )The cultured butter sounds like fun, though, and my cow (friends of mine keep a single, sort of pet mutt Jersey cow and raise assorted small beef calves off her) is due to calve next month sometime, whereupon I will have lots and lots of cream to experiment with.

By: Laura

Laura — Fri, 04 Mar 2011 12:33:28 +0000

Thank you! Good idea. I hope it turns out!

By: Tiana

Tiana — Fri, 04 Mar 2011 09:09:17 +0000

Wow that’s so beautiful. Very nicely written blog. Really enjoyed it. Your layout is just gorgeous as well! I’m going to try doing butter rounds with my grandmother’s cookie presses- I think it just might turn out quite similarly. Thanks!