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04 January 2009 @ 02:12 pm
How long does homemade butter keep?  
I had a carton of heavy cream that was going to expire, so I made butter with it. Now I'm wondering how long the butter will be good for if it was made with near-expired milk. Any ideas?
piperkipiperki on January 4th, 2009 07:22 pm (UTC)
No clue. Maybe wrap small portions of it and freeze them?
tashatashabear on January 4th, 2009 07:41 pm (UTC)
Butter lasts for a very long time, especially if it's salted. I leave it out on the counter and have no problems.
termofarttermofart on January 4th, 2009 08:23 pm (UTC)
Heavy cream keeps for a surprisingly long time. Past the date, even.

Did you add salt? That will help the butter keep longer.

And if you have a butter bell, even better. Otherwise just make sure you wrap it tightly so it doesn't pick up off smells from the fridge.

I made butter once, totally by accident, being a dolt when trying to whip cream... it lasted for about two days after we made scones to go under it. :)
ugly bag of mostly water__bin on January 4th, 2009 08:25 pm (UTC)
Making butter is so easy - I have no idea why everybody doesn't do it.
termofarttermofart on January 4th, 2009 08:30 pm (UTC)
It was easy, after I shook off the *shame* of not even being able to whip cream properly.

And I never even considered doing it again. But, I've got bread in the oven and some heavy cream in the fridge.

You have created a monster, I think.
funpufffunpuff on January 4th, 2009 08:44 pm (UTC)
How do you make it?
tashatashabear on January 4th, 2009 08:51 pm (UTC)
The workout version is to put the cream in a jar and shake it until you're sure that it's not going to work, and then shake for a few minutes longer. When the sound of the cream changes from sloshy to sloshy-with-something-in-it, you've made butter. It takes about twenty minutes. Strain out the butter, add salt and refrigerate.

The non-workout version is to put the cream in a bowl or blender and mix it till there's a lump of butter in with the liquid.

Edited at 2009-01-04 08:51 pm (UTC)
maybe it's maybelinesimba20 on January 4th, 2009 09:43 pm (UTC)
We did this when I was in kindergarten (circa 1980). My dad was the one who brought in all the baby food jars, so each kid would get to make their own and take it home.
tashatashabear on January 4th, 2009 10:10 pm (UTC)
Yup! We do this sometimes in the SCA as a children's activity. I think it would even be an interesting bio or chemistry experiment for high school students to see how emulsions work.

Edited at 2009-01-04 10:34 pm (UTC)
(Deleted comment)
tashatashabear on January 5th, 2009 02:15 am (UTC)
Or biscuits! Mmm... biscuits...
jamsmolasses on January 4th, 2009 08:51 pm (UTC)
in my experience rancid butter is obvious...you'll know it when you find it.

but freezing butter is easy/safe/awesome so i'd do that with any surplus.
carli410carli410 on January 4th, 2009 09:16 pm (UTC)
While store bought butter lasts a long time, in my experience home made butter does not. It really depends on how well you wash the butter. You have to be sure to get all of the *butter milk* out because THAT will go bad quickly. I never quite got the hang of washing it well enough to keep it for long periods of time.
Mixed feelingsgemfyre on January 5th, 2009 12:20 am (UTC)
I really should try and make butter next time I have some leftover cream. The problem is most recipes call for about 3/4 of the amount you can get in a small tub, which doesn't really leave enough to do much of anything with.
ugly bag of mostly water: i wolfed my teamster sub for you__bin on January 5th, 2009 12:29 am (UTC)
I just use mine for spreading on freshly baked breads or muffins. If I were going to bake with it, I probably wouldn't make the effort to make it from scratch since I'm not sure that it would taste any different in the end.