How can i do it so the butter is soft or is it something that doesnt happen??
uli,
Jan 1, 11:34pm
You mean butter made from cream at home?
t.gypsy,
Jan 1, 11:37pm
yes uil.. its something my mom is asking i made the butter from cream the last time it was a bit too hard..
buzzy110,
Jan 1, 11:51pm
How do you mean hard? The butter will be soft when you make and will harden up in the fridge, sort of hard. Or do you mean that when you have finished making it is sort of brittle?
Once made the butter should be soft enough to spread. When you put it into the fridge it will harden up. So you will just have to take it out of the fridge 10 minutes before you want to butter your bread.
t.gypsy,
Jan 2, 12:04am
thanks uli yes that is what i meant.. Lol it was a trial when i did the butter from cream and well my mom being a butter lover and noticing how cheap it is lol she is wanting to know if there was a way to make it softer for butter and with this info is all good.
"As the cream is churned, you’ll notice it go through numerous stages of thickening: light-whipped, thick-whipped and “seemingly-concrete-like”
Maybe this is what happened to you? If so you just needed to keep going a little bit longer, until the buttermilk has completely separated from the butter. Once finished, your butter should certainly be easy to spread - refrigerated it will solidify as is the nature of butter :-)
cookessentials,
Jan 2, 1:06am
Get yourself a butter bell, it keeps butter fresh and soft out of the refirgerator for up to 30 days.
well with the butter the first time i made it i combined the steps from two different websites to one recipe as i have an electric beater and a metal spoon and when i was washing the butter i made sure the butter was as clear as possible as the instructions said if any trace of buttermilk is in the butter it will go off. It was fine for about the same time frame as normal butter with mom she was asking if there was a way to make it soft so you can spread it straight on to toast and i told her with it being fresh cream may not be possible.
t.gypsy,
Jan 2, 2:50am
likewise
uli,
Jan 2, 7:40pm
Of course - in fact it will be very very soft! We have currently 27 degrees C outside and about 30 degrees inside - no butter sitting in water at that temperature is going to last 30 days ... but it sounds good on anybodies ad I guess...
uli,
Jan 2, 7:42pm
The only way to keep butter in the fridge AND have it soft enough to take straight out and use to butter bread would be to mix the butter with oil. Lots of people do it - but the result is not very edible in my experience. So ask your mum if she would like fresh lovely tasting butter of a butter/margarine mix ...
I myself would just take the butter out of the fridge 10 minutes before using - it is not that hard.
buzzy110,
Jan 2, 9:44pm
Agreed uli. Once upon a time we used to have these handy little 'cupboards' in our fridges called butter conditioners and it could be set so that butter was soft, yet still kept cool enough to not go rapidly rancid or melt.
I am somewhat flummoxed by gypsy's mother's question as butter has been around forever and surely she understands how to treat butter for best performance.
gypsy, does you mother now use margarines or dairy spreads instead of butter? These products will stay soft in the fridge due to whatever additive that is in them to keep them that way. Butter is free of unnatural additives and unhealthy processes so it should be accepted that it will go hard when cooled and soften up when taken out of refrigeration.
cookessentials,
Jan 2, 10:23pm
Aah, but how wrong you both are. It works and works very well. I actually have one sitting on my bench and today we have 28 degress inside. The butter is perfect and has been for the last week. As for an "ad"who said it was an ad uli??
vintagekitty,
Jan 2, 10:28pm
Most new fridges dont have the butter conditioners anymore, which is a pity. I dont know why, perhaps the extra 10 cents it would cost and the labour of some chinese person earning 50c a hour makes it fiscally unwise?
ant_sonja,
Jan 2, 10:42pm
Apparently it was a 'hygiene' concern - which is why they phased them out..
Thats pretty, I was imagining some big plastic thing:)
ant_sonja,
Jan 2, 10:48pm
Dunno - I thought they were absolutely brilliant myself. My husband used to work for F&P a few years back and was told that's the reason they don't make them anymore.
cookessentials,
Jan 2, 10:52pm
do you have a food processor? I use mine when making butter as it is far quicker. You can also get yourself some beech butter hands which will do a better job that the spoon.
t.gypsy,
Jan 2, 11:01pm
cookessent. No i dont have a food processor which is why i did the method mentioned above ;) its ok i need to do a good work out every now and then.
Beech butterhands?? where in nz do you get that and how much.
And buzzy my mom is a butter eater and after telling her there is no way of making it soft unless leaving to soften prior to use she understood and i told her that i could put oil in it and she goes ohh no thanks lol so yes i think she has her head around it now.
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