OT butter

teddy52food · Nov 5, 2009

A friend gave me 2 gallons of cream so I made butter out of it. The butter has a better flavor than regular butter also has a nice deep yellow color .The regular butter has a pale yellow color with not much flavor. Why the difference? What kind of cream are they using?

buickanddeere · Nov 5, 2009

(quoted from post at 10:46:13 11/05/09) A friend gave me 2 gallons of cream so I made butter out of it. The butter has a better flavor than regular butter also has a nice deep yellow color .The regular butter has a pale yellow color with not much flavor. Why the difference? What kind of cream are they using?

Various factors. What the cows have been fed. Age of cream before churning. Temperature during churning. Type/speed of agitation. Time interval between churn and table.
Nothing like real butter on fresh biscuits from the oven.We bake several batches at camp each fall. Reminds the old timers of Mom's baking.

Pitch · Nov 5, 2009

As a kid when we made our own butter 'wnter' butter was almost white due to the cows being fed on hay and ensilage. When they were on pasture it was yellow. Most commercial butter has coloring added to maintain a unoform appearance.

gitrib · Nov 5, 2009

The color butter made from fresh cream is determined by the amount of Carotene in the cream, Cows that are on green grass pasture will have more Carotene in there milk and thus butter will be yellow. The milk from Guernsey cow is high in Carotene and other non-fat componets. Butter makers added colorig to mantain a contant color in the finished product. When the imitation butter was first intoduced there was a capsule of coloring that could be mixed to make it look like butter. My great-grandfather was a buttermaker according to a National Census taken in 1890. My grandfather ran a cream skimming station for Swift Co early 1900's and the cream was sent by train to Chicago. Son still has Guernsey's.
gitrib

Walterdavies · Nov 5, 2009

My grandfather had Jersey's when i was a kid on the farm 48% butter fat. he used a separator to get the cream which he took to town and was picked up by the train and taken to Sacramento to be maid into what ever. The milk was mixed with other stuff and fed to the hogs.
Our butter was always dark yellow. We have a Jersey farm down the road from us but they don't sell any milk to the public, Darn IT'
When i was 5 or 6 and little sister who was 2 years younger would go out and play with Billy the big black Jersey Bull grab the ring in his nose and lead him all around. Billy hated the fire engines that would go by now and then and chase them down. One day one of firemen came speeding up the driveway and wanted granpa to go with him to get the Billy. When grampa arrived all of the firemen were up in trees and the bull was standing by the fire engine. Grampa laughed and said why didn't you just tie him up he quite friendly. he was still laughing about it when he got home with the bull.
Walt

Tony S. · Nov 5, 2009

I think you mean 4.8% fat

James Howell · Nov 5, 2009

Now that's a good story about "Billy".

Thanks for the laughter and smile on my face.

ILLEFTY · Nov 5, 2009

When you say regular butter, do you mean store bought? If so that's like comparing apples to oranges. Stuuf they sell in the store is no where near to homemade butter

Walterdavies · Nov 5, 2009

No I mean 48% butter fat.
They were not Holstein.
Walt

Tractor,Tractor · Nov 5, 2009

I think 48% is already butter.

Wayne from Wi · Nov 5, 2009

Many people will believe what they read on the internet as gospel truth, including an error in a statement that someone believes to be true. The statement of 48% fat is not true. Milk from jersey cows is higher in fat than the average holstein. Even so, the level of fat rarely is over 6.3%, except in colostrum milk the first couple milkings after calving. Even then, it will be less than 10%. Wayne

ChrisinMO · Nov 5, 2009

On the subject of butter, who likes real, honest buttermilk (not the cultured buttermilk from the store, but that you get from making your own). This year we've been milking a cow and therefore had plenty for yogurt, cottage cheese, butter and ice cream. I have gotten to like the taste of buttermilk. I don't know why but it really tastes good to me.

Christopher

blinwmiaol.com · Nov 5, 2009

Yea 48 % is not even possible. My jerseys bf count runs between 4 and 6 percent. No where near 48 percent.

teddy52food · Nov 5, 2009

Makes good pancakes too!

buickanddeere · Nov 5, 2009

He means when you test the separated cream, it's 48% butter fat and the rest is whey.

Anonymous-0 · Nov 5, 2009

Tried drinking the milk at 48% fat,? Stick to something under 10.

Anonymous-0 · Nov 5, 2009

Tried drinking the milk at 48% fat,? Stick to something under 10.

check WIKIPEDIA.for U.S. standard.

RodinNS · Nov 6, 2009

You could get 4.8% milk from the cow, then separate to 48%, but you aren't getting 48% from the cow. No way. No how.

Beyond that, if you want to look at total pounds of fat/protein per lactation rather than the percentages, a Holstein will generally outproduce the Jersey. The Jersey will eat less and probably produce that weight more efficiently but it won't outproduce a good holstein. Our fat is running around 4% most of the time here and they're all black and white. Feed some hay and a bit of bicarb as a buffer and they make plenty of fat.

Rod

Walterdavies · Nov 6, 2009

Well if its 4.8 then how did he get almost half cream and half milk when separated. My brother took ag in High school and took some to class to be checked and that is the number he was given. The teacher may have been wrong but he still got almost half cream. we had to remove the cream to drink it unless you just liked it very sweet. Saw grandmother scrape of the top cream many times to get it down to drinking level. Our milk was not homogenized. Grampa took 2 or 3 10 gallon cream cans in every morning to ship he had a very small dairy about 15 to 20 cows.
Walt

RodinNS · Nov 6, 2009

I'm not up on the science of how milk is separated but I know it doesn't come from the cow at 48%. Even from a good Jersey, 5.5% would be a pretty good number.
I would expect that even if cream was lifted off you might find that it's still only a certain percentage fat. It would depend on how efficient the process was at separating...

Rod

OT butter

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