12-05-2014, 01:16 PM
#1
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I had a little snack the other night. I just put some butter on a ritz cracker and ate it. It was at room temperature so it spread beautifully. It was very tasty. Haven't ate butter and crackers like that since I was a teen.

So my question to you is, When was the last time you ate fresh homemade churned butter? The last time I ate homemade churned butter was about 1977 at my friends farm. It was absolutely delicious and I think about that time whenever I use butter to this day. What about you?

[Image: difN5zM.jpg]

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 12-05-2014, 01:30 PM
#2
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we don't make our own butter, but my wife does buy butter from local farmers in our area.

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 12-05-2014, 01:34 PM
#3
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(12-05-2014, 01:30 PM)andrewjs18 Wrote: we don't make our own butter, but my wife does buy butter from local farmers in our area.

See, that's what I was thinking. We have two farmers markets within just a few minutes from my house I need to go check it out.

As a kid we made butter by shaking whole milk in a plastic container till it started thickening. Then spoon some out on to a saltine. Yummy.

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 12-05-2014, 01:39 PM
#4
  • freddy
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  • San Diego, California, U.S.A.
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I'm not sure I ever did, Aaron. What I do remember is, as a child in Brooklyn, there was a store near us that used to sell butter cut from a huge slab and one could purchase as much or as little as one needed. I certainly have never seen that again, sadly. Sad

P.S. Love the new Avatar. Thumbsup

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 12-05-2014, 01:52 PM
#5
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I bet 9 out of 10 kids today don't where butter comes from...or eggs for that matter.

P.S. Thanks Freddy.

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 12-05-2014, 03:27 PM
#6
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We keep 2 blocks in house. There is an Amish market where my wife's parents live. Whenever were out that way we stock up on jams, jelly's, & butter. We put a brick and a half of salted in the freezer and keep the remaining half in the fridge.

The flavor profile between cooking with this and with something like Country Crock is night and day. All of our cooking is with the salted, Amish butter now. Also use fresh farm eggs when possible!

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 12-05-2014, 04:37 PM
#7
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around 1982. everyone had to make their own butter in class at school. i remember we had lots of cress on top - very good!

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 12-05-2014, 04:40 PM
#8
  • kav
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I'm going to butcher the spelling, but French cooking has a term 'teriore' referring to the regional flavor of foods from the soil,water,grass etc.
I last tasted churned butter in my dairy class.
I just walked down to TRADER JOE'S. Among my buys were 4 lbs of their butter@ $3.99 a LB. I looked at the Kerry GoldFacepalm
and wanted to cry.
I have olive and coconut oil. But when it comes down between Doctor Oz and Jacques Pepin it's no contest. When Pepin uses butter Moi uses butteeerr.

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 12-05-2014, 05:07 PM
#9
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Probably 2 years ago as an experiment. Before that, at least 50 years.

It's easy to make. Take whipping cream, add some yogurt to culture it. Let it sit out overnight, then put it into the mixer to churn, in a few minutes, Voila, butter. It needs to be processed a bit further, but essentially that's it. Don't throw out the buttermilk; it's delicious. It can be made without culturing the cream, but it tastes better after having been cultured.

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 12-05-2014, 05:12 PM
#10
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I have never had anything except what was and is bought from a grocery store. Something I do what to experience though. I'm sure I'll never want to go back to store bought once I've had it, though. This was first experienced when we grew our own tomatoes. Never looking forward to store bought again.

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 12-05-2014, 05:14 PM
#11
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So Brian, what was used to culture the cream before yogurt? Maybe the digestive juices from the cows stomach?

(12-05-2014, 05:12 PM)C-NoEviL Wrote: I have never had anything except what was and is bought from a grocery store. Something I do what to experience though. I'm sure I'll never want to go back to store bought once I've had it, though. This was first experienced when we grew our own tomatoes. Never looking forward to store bought again.

I can't eat any tomatoes from the grocery store other than cherry tomatoes. Fortunately we have some really good farm butters available in our supermarket.

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 12-05-2014, 05:28 PM
#12
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gormet grocery has isgnia sp? butter from a small region in france. used by hotels like the ritz carlton, etc. I have had this and omg nothing in the world better . costs like you wouldn't believe.

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 12-05-2014, 07:56 PM
#13
  • Chris24
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  • New Zealand
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I have never had fresh homemade churned butter. I do remember seeing a old butter churn at my grandparents place but they had not used it in a long time.

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 12-05-2014, 09:01 PM
#14
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(12-05-2014, 05:14 PM)DoctorShaveGood Wrote: So Brian, what was used to culture the cream before yogurt? Maybe the digestive juices from the cows stomach?

(12-05-2014, 05:12 PM)C-NoEviL Wrote: I have never had anything except what was and is bought from a grocery store. Something I do what to experience though. I'm sure I'll never want to go back to store bought once I've had it, though. This was first experienced when we grew our own tomatoes. Never looking forward to store bought again.

I can't eat any tomatoes from the grocery store other than cherry tomatoes. Fortunately we have some really good farm butters available in our supermarket.

Well, yogurt is incredibly old. Older even than me. I'm not at all certain that the folks who discovered that the milk in the bladders hanging on the quadrupeds had turned to yogurt made butter at all.

But years ago it was just left out to sour naturally. They had no refrigeration to speak of, and no pasteurization, so it didn't take long to turn. I just wanted to control the souring process. FWIW, that's why Irish butter tastes so good; it's cultured first.

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 12-05-2014, 09:30 PM
#15
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I get some organic butter at the local natural food stores, here, and it is darn tasty! A bit expensive for most of you gentlemen, I would imagine, but I am used to it since we eat organic food, 95% of the time. Food and shaving accessories is where my money goes to. Biggrin

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 12-06-2014, 08:50 AM
#16
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I grew up on a dairy farm so milk, butter, cream and cheese were always on the table.

Even Cheerios taste good with fresh cream.

We churned butter about once a week. My grandmother made cottage cheese every couple weeks.

I will never forget the first time I drank what they call milk from the grocery store. It looks and tastes like the rinse water we had while cleaning the tanks and lines.

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 12-06-2014, 08:53 AM
#17
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Within the last couple days. I have a patient who drives for the Amish and he will bring me a big tub of freshly made butter every month or two. It's great!

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 12-06-2014, 10:18 AM
#18
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(12-06-2014, 08:53 AM)SharpSpine Wrote: Within the last couple days. I have a patient who drives for the Amish and he will bring me a big tub of freshly made butter every month or two. It's great!

I like to see a picture of that on a big old biscuit.

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 12-06-2014, 10:47 AM
#19
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(12-05-2014, 04:37 PM)tonsorius Wrote: around 1982. everyone had to make their own butter in class at school. i remember we had lots of cress on top - very good!

That would be '87 for me... but I also 'had' to make some butter last Christmas when the shop ran out.

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 12-06-2014, 05:25 PM
#20
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(12-06-2014, 10:18 AM)DoctorShaveGood Wrote:
(12-06-2014, 08:53 AM)SharpSpine Wrote: Within the last couple days. I have a patient who drives for the Amish and he will bring me a big tub of freshly made butter every month or two. It's great!

I like to see a picture of that on a big old biscuit.

+1 Biggrin

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