I have the glass one and yes they will make butter
Thanks Nick , yupper I like that. I think the flipper is more practical , I don't see the gear driven model actually capable of churning butter without belt slippage.
Are your pretzels too dry?
We made butter from our Jersey cow as I was growing up (hobby subsistence farm) such that I never had store milk until I was 17 Except when I stayed at friends house...I thought store milk tasted like water with white food coloring added, turned out whole Jersey milk is known for its Very high butterfat content so my tastes where a bit skewed!
I was looking at the result from video and it's close but I wonder if he started with store purchased whole whipping cream? It may have much of the buttermilk removed?...what we would get on the farm would be the yellow clumps of butter would be floating in pale buttermilk, looks like slightly watered down 2%.
Mom would scoop this soft butter out into a wooden bowl and knead it with a wooden spoon for a couple minutes, this would remove the last of the buttermilk trapped in the soft butter, then salt to taste or leave unsalted. The result was butter that would hold its shape but easily spreadable at room temp and very firm stored in refrigerator.
Interesting fun fact: the butter would be More yellow than store butter in the summer time (grass feed)
In winter the butter would be much more pale color nearly white sometimes.
Fun project for the steam engine to run!
Yes and i could supply better photos or measurements if need be....
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I have the Maerklin with the Glass and the Ha-Mobil
with a Weck Glass and Rubber Seal. These Glases were also
used for marmalade . I never have tried to make butter
more I think you could make cream - haha
I guess there are several more on the market...
Arnold
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I was thinking martini's, but you'll want them shaken, not stirred.
I talked with my mom about butter making, I told her how in the video the butter/buttermilk did not seperate, she said that happens when you take cream right out of the refrigerator and try to make butter with cold cream, you set it out on the counter and let it warm up to room temperature or little cooler, then you will get proper butter rather than a cream sauce about the consistency of mustard.
Thanks everyone , what a marvelous response and informative.
Damnfmaschine , does that barrel have a false bottom in it ?
You really do have everything Walter!
Thanks for the tips Shadetree’s mom
