Comments on: Better Butter? http://blog.ruhlman.com/2007/07/better-butter.html Translating the Chef's Craft for Every Kitchen Tue, 16 Mar 2010 14:07:39 +0000 hourly 1 By: Andree Bodemann http://blog.ruhlman.com/2007/07/better-butter.html/comment-page-1#comment-47458 Andree Bodemann Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/07/better-butter.html#comment-47458 I picked up some fresh unpasturized butter from area mennonites, always love the stuff, tough to find but some are saying don't eat it, bad for you. The stuff is sooo good, what are the risks to eating this type of product?? I picked up some fresh unpasturized butter from area mennonites, always love the stuff, tough to find but some are saying don’t eat it, bad for you. The stuff is sooo good, what are the risks to eating this type of product??

]]> By: Suzanne http://blog.ruhlman.com/2007/07/better-butter.html/comment-page-1#comment-47459 Suzanne Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/07/better-butter.html#comment-47459 To JOHN Y in New York: You mentioned your dad worked in Stockton, CA at THE MORNING MILK COMPANY. I am trying to research the history of the company because my 1950 California birth certificate was drawn off a "Morning Milk Company" certificate used by a doctor in Hayward, California. Can you or your father provide me with any additional information? Thank You, Suzanne To JOHN Y in New York:

You mentioned your dad worked in Stockton, CA at THE MORNING MILK COMPANY. I am trying to research the history of the company because my 1950 California birth certificate was drawn off a “Morning Milk Company” certificate used by a doctor in Hayward, California.

Can you or your father provide me with any additional information?
Thank You,

Suzanne

]]> By: Anita http://blog.ruhlman.com/2007/07/better-butter.html/comment-page-1#comment-47457 Anita Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/07/better-butter.html#comment-47457 After reading about butter-making on so any blogs in the past few months, and going through all the comments here, I can see that fighting against 'only-pasteurized' milk and cream (when and if, it becomes mandatory)here in India may be a worthy battle! Till just a decade ago, even in the biggest urban centers (Delhi, for example), 80% of us bought milk directly from the milkman who raised his cows/ buffaloes - unpasteurized milk, naturally. Everyone bought only full cream milk! And therefore, everyone made their own butter! Alas, now we have choices - 3% homogenised, 1 1/2%, skimmed, but also 6% whole - and I get the first kind :-( We do get decent butter though - a taste of which carries with Indians who cross the oceans to the other side. They still crave for Amul butter which I have seen sold in Indian stores there! Now I understand why - the ordinary butters sold in the west are un-cultured! After reading about butter-making on so any blogs in the past few months, and going through all the comments here, I can see that fighting against ‘only-pasteurized’ milk and cream (when and if, it becomes mandatory)here in India may be a worthy battle!

Till just a decade ago, even in the biggest urban centers (Delhi, for example), 80% of us bought milk directly from the milkman who raised his cows/ buffaloes – unpasteurized milk, naturally. Everyone bought only full cream milk! And therefore, everyone made their own butter!

Alas, now we have choices – 3% homogenised, 1 1/2%, skimmed, but also 6% whole – and I get the first kind :-(

We do get decent butter though – a taste of which carries with Indians who cross the oceans to the other side. They still crave for Amul butter which I have seen sold in Indian stores there! Now I understand why – the ordinary butters sold in the west are un-cultured!

]]> By: Michael Y http://blog.ruhlman.com/2007/07/better-butter.html/comment-page-1#comment-47456 Michael Y Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/07/better-butter.html#comment-47456 My father worked at the Morning Milk Company in Stockton california. When I was 10 or 12 years old he showed me how to take a carton of cream, and while holding the top closed, to shake it up like a bartender mixing a martini. It seemed to take forever, but after about 3-4 minutes of continuous shaking you could feel it start to "crack" as he called it. If you opened the container at that time you could see bits of butter fat starting to clump together. Then after continuing for another couple of minutes all of the butter would have formed a ball. What was left was the buttermilk. After draining it off, you continue to shake the ball in the container and additional buttermilk would be pressed out of the ball until it was very solid. At that time it was obviously unsalted. But adding a bit of salt to taste made it delicious. No machine needed. Wonderfully simple. And I always enjoy showing it off now that I'm much older. My father worked at the Morning Milk Company in Stockton california. When I was 10 or 12 years old he showed me how to take a carton of cream, and while holding the top closed, to shake it up like a bartender mixing a martini. It seemed to take forever, but after about 3-4 minutes of continuous shaking you could feel it start to “crack” as he called it. If you opened the container at that time you could see bits of butter fat starting to clump together. Then after continuing for another couple of minutes all of the butter would have formed a ball. What was left was the buttermilk. After draining it off, you continue to shake the ball in the container and additional buttermilk would be pressed out of the ball until it was very solid. At that time it was obviously unsalted. But adding a bit of salt to taste made it delicious. No machine needed. Wonderfully simple. And I always enjoy showing it off now that I’m much older.

]]> By: gen http://blog.ruhlman.com/2007/07/better-butter.html/comment-page-1#comment-47455 gen Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/07/better-butter.html#comment-47455 call me insane, i whip my butter by hand. i guess it's just the satisfaction of creating it, i don't actually like to use butter except in mashed potatoes and a few other dishes. call me insane, i whip my butter by hand. i guess it’s just the satisfaction of creating it, i don’t actually like to use butter except in mashed potatoes and a few other dishes.

]]> By: Patricia http://blog.ruhlman.com/2007/07/better-butter.html/comment-page-1#comment-47454 Patricia Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/07/better-butter.html#comment-47454 Whne I was in the 6th grade , I had to come up with a science project. My Grandfather was a dairy farmer and my patents still had the Delaval cream separator from the farm. I obtained 3 gallons of whole, raw, unprocessed milk from a farmer that was fresh out of the cow. (Holsteins I believe...) I separated the milk to make heavy cream. I made butter by shaking the dickens out of it in a mason jar, and I made ice cream from the cream. It was kind of a cool project that went over well with the Nuns as it didn't involve bringing in a live animal and I didn't need an electrical outlet. During the Depression, my Grandmother made butter in her Maytag wringer washing machine. If you're short on ideas for school projects for your kids, making butter and ice cream is a very good and unusual idea. It sure beats a paper mache volcano. Whne I was in the 6th grade , I had to come up with a science project. My Grandfather was a dairy farmer and my patents still had the Delaval cream separator from the farm. I obtained 3 gallons of whole, raw, unprocessed milk from a farmer that was fresh out of the cow. (Holsteins I believe…) I separated the milk to make heavy cream. I made butter by shaking the dickens out of it in a mason jar, and I made ice cream from the cream. It was kind of a cool project that went over well with the Nuns as it didn’t involve bringing in a live animal and I didn’t need an electrical outlet.
During the Depression, my Grandmother made butter in her Maytag wringer washing machine.
If you’re short on ideas for school projects for your kids, making butter and ice cream is a very good and unusual idea. It sure beats a paper mache volcano.

]]> By: Lynn Eve http://blog.ruhlman.com/2007/07/better-butter.html/comment-page-1#comment-47452 Lynn Eve Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/07/better-butter.html#comment-47452 Daniel Patterson's article prompted me to make butter this past weekend - but it was not the butter that was the surprising outcome (however delicious). It was the buttermilk. THAT you won't find on any supermarket shelf. The accompanying Spring Pea/Mint Soup recipe that followed the article was to die for. And I will happily churn butter again, just to get the buttermilk. Daniel Patterson’s article prompted me to make butter this past weekend – but it was not the butter that was the surprising outcome (however delicious). It was the buttermilk. THAT you won’t find on any supermarket shelf. The accompanying Spring Pea/Mint Soup recipe that followed the article was to die for. And I will happily churn butter again, just to get the buttermilk.

]]> By: Peter Zelchenko http://blog.ruhlman.com/2007/07/better-butter.html/comment-page-1#comment-47453 Peter Zelchenko Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/07/better-butter.html#comment-47453 So, who needs a food processor? I showed my boy how to make butter with a little glass bottle. It only took three or four minutes of shaking. But the best parlor trick is to make real, live milk from nonfat box milk and a dollop of heavy cream. Can you tell the difference? So, who needs a food processor? I showed my boy how to make butter with a little glass bottle. It only took three or four minutes of shaking.

But the best parlor trick is to make real, live milk from nonfat box milk and a dollop of heavy cream. Can you tell the difference?

]]> By: Jennie/Tikka http://blog.ruhlman.com/2007/07/better-butter.html/comment-page-1#comment-47451 Jennie/Tikka Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/07/better-butter.html#comment-47451 I'm going to have to see if Bristol Farms carries it.....there's a fairly good chance they do. Its where I get everything else I can't find in supermarkets. I’m going to have to see if Bristol Farms carries it…..there’s a fairly good chance they do. Its where I get everything else I can’t find in supermarkets.

]]> By: SunshineGrrrl http://blog.ruhlman.com/2007/07/better-butter.html/comment-page-1#comment-47450 SunshineGrrrl Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/07/better-butter.html#comment-47450 I'm so lucky I live in Seattle. I've found a source for Raw Milk from Jersey Cows. I think I'll weather the expense of the ferry and have a go at chatting up the farming family on some lazy saturday soon and pick up a few quarts for butter making and a bunch of experimentation I'd like to do. Just been reading about milk in McGee and the prospect of raw milk from Jersey cows specifically for butter has put me in a completely mischievious mood. Clotted Creme, Butter, maybe some new cheese and/or butterscotch. I’m so lucky I live in Seattle. I’ve found a source for Raw Milk from Jersey Cows. I think I’ll weather the expense of the ferry and have a go at chatting up the farming family on some lazy saturday soon and pick up a few quarts for butter making and a bunch of experimentation I’d like to do. Just been reading about milk in McGee and the prospect of raw milk from Jersey cows specifically for butter has put me in a completely mischievious mood. Clotted Creme, Butter, maybe some new cheese and/or butterscotch.

]]> By: Amanda http://blog.ruhlman.com/2007/07/better-butter.html/comment-page-1#comment-47449 Amanda Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/07/better-butter.html#comment-47449 Yes, I understand that eating too much of anything isn't good for you. :) I'm not a farm girl so that's why I said I would likely never make butter. I'm a poor Italian who didn't have the option of "making butter with my dad and mom or grandma and grandpa" while growing up. Now, as an adult, I prefer cooking with Olive Oil but in moderation. Yes, I understand that eating too much of anything isn’t good for you. :)

I’m not a farm girl so that’s why I said I would likely never make butter.

I’m a poor Italian who didn’t have the option of “making butter with my dad and mom or grandma and grandpa” while growing up. Now, as an adult, I prefer cooking with Olive Oil but in moderation.

]]> By: E. Nassar http://blog.ruhlman.com/2007/07/better-butter.html/comment-page-1#comment-47446 E. Nassar Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/07/better-butter.html#comment-47446 "I've never made butter in my entire life and likely never will. Butter makes you fat if you eat too much of it. Stick with Olive Oil." Yeah, cause eating too much olive oil is not going to make you fat. After all olive oil is almost fat free :). Cute... Eating too much of anything is not good. “I’ve never made butter in my entire life and likely never will. Butter makes you fat if you eat too much of it.
Stick with Olive Oil.”

Yeah, cause eating too much olive oil is not going to make you fat. After all olive oil is almost fat free :) . Cute…

Eating too much of anything is not good.

]]> By: Sorcha http://blog.ruhlman.com/2007/07/better-butter.html/comment-page-1#comment-47447 Sorcha Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/07/better-butter.html#comment-47447 Eating too much of anything will make you fat, Amanda. The "too much" is the operative phrase. t-scape, I will do that. I'll also investigate places like New Seasons. They may have it. Eating too much of anything will make you fat, Amanda. The “too much” is the operative phrase.

t-scape, I will do that. I’ll also investigate places like New Seasons. They may have it.

]]> By: wcw http://blog.ruhlman.com/2007/07/better-butter.html/comment-page-1#comment-47448 wcw Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/07/better-butter.html#comment-47448 Butter! So, my mother's mother lived (until recently, RIP) in Vorarlberg. Wherever she got her butter (I doubt she made it), it was good. Real darn good. The likes of which you just don't get here (California; we mostly don't eat at the French Laundry, more's the pity). A decade or two back I spent a half-year nearby, in Basel, Switzerland. I told her on a visit how much I liked her butter. The next week I got a package from her in the mail. It was a kilogram of butter. It tasted fine. The day I can buy the same in a store, I shall. Butter!

So, my mother’s mother lived (until recently, RIP) in Vorarlberg. Wherever she got her butter (I doubt she made it), it was good. Real darn good. The likes of which you just don’t get here (California; we mostly don’t eat at the French Laundry, more’s the pity).

A decade or two back I spent a half-year nearby, in Basel, Switzerland. I told her on a visit how much I liked her butter.

The next week I got a package from her in the mail.

It was a kilogram of butter.

It tasted fine.

The day I can buy the same in a store, I shall.

]]> By: E. Nassar http://blog.ruhlman.com/2007/07/better-butter.html/comment-page-1#comment-47445 E. Nassar Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/07/better-butter.html#comment-47445 My grandmother in North Lebanon still makes her own butter from local milk she buys from farmers. She uses an old fashioned smallish (fits maybe 10 gallons) washing machine. I grew up watching her do this and enjoying the fresh warm butter on fresh baked bread. We also love drinking the buttermilk chilled and salted! So, it is quiet amazing to me that a chef or anyone remotely associated with food would be surprised that yes, churn milk and you get butter. My grandmother in North Lebanon still makes her own butter from local milk she buys from farmers. She uses an old fashioned smallish (fits maybe 10 gallons) washing machine. I grew up watching her do this and enjoying the fresh warm butter on fresh baked bread. We also love drinking the buttermilk chilled and salted! So, it is quiet amazing to me that a chef or anyone remotely associated with food would be surprised that yes, churn milk and you get butter.

]]> By: t-scape http://blog.ruhlman.com/2007/07/better-butter.html/comment-page-1#comment-47444 t-scape Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/07/better-butter.html#comment-47444 olive oil makes you fat if you eat too much of it, too ;) sorcha, if you are able to hit any the various farmer's markets around town, i've seen Rogue make an appearance at almost all of them - and they always bring their butter :) olive oil makes you fat if you eat too much of it, too ;)

sorcha, if you are able to hit any the various farmer’s markets around town, i’ve seen Rogue make an appearance at almost all of them – and they always bring their butter :)

]]> By: Sorcha http://blog.ruhlman.com/2007/07/better-butter.html/comment-page-1#comment-47443 Sorcha Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/07/better-butter.html#comment-47443 t-scape, I'm coming to your house for toast. t-scape, I’m coming to your house for toast.

]]> By: Jennie/Tikka http://blog.ruhlman.com/2007/07/better-butter.html/comment-page-1#comment-47441 Jennie/Tikka Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/07/better-butter.html#comment-47441 Okay, so - thinking a step or two ahead here. So, doing a lobster "a la Keller" and poaching it in this pasteurized/flavor infused artisinal butter clarified.....who's gonna try it first??? Okay, so – thinking a step or two ahead here. So, doing a lobster “a la Keller” and poaching it in this pasteurized/flavor infused artisinal butter clarified…..who’s gonna try it first???

]]> By: Jennie/Tikka http://blog.ruhlman.com/2007/07/better-butter.html/comment-page-1#comment-47442 Jennie/Tikka Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/07/better-butter.html#comment-47442 Did it again! Meant non-pasteurized :( Did it again! Meant non-pasteurized :(

]]> By: Amanda http://blog.ruhlman.com/2007/07/better-butter.html/comment-page-1#comment-47440 Amanda Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/07/better-butter.html#comment-47440 I've never made butter in my entire life and likely never will. Butter makes you fat if you eat too much of it. Stick with Olive Oil. Although, it does look fun to make if I was completely bored out of my mind. I’ve never made butter in my entire life and likely never will. Butter makes you fat if you eat too much of it.

Stick with Olive Oil.

Although, it does look fun to make if I was completely bored out of my mind.

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