Shook up some butter

[AZRedneck]

I poured about a cup of heavy cream into an old mayo jar and shook it up today. Pretty cool process, never done it before. Anyhow, how long will it keep? I read if you throw it in the fridge it gets hard as a rock. Can I keep it on the counter top? How long? I don't have a butter bell, but it's in a covered plastic container.

[RonB]

Did you remove the buttermilk? You need to wash the butter under cold water to get as much buttermilk out as you can. The more you remove, the longer it will last. If you only started with a cup, you probably only got about half a cup. That shouldn't last long enough to spoil, but I'd put it in the refrigerator and take it out about an hour before you plan on using it.

[AZRedneck]

I rinsed it once, there's a wee bit of milk settling in the bottom of the container. It's already made a fine grilled brisket and cheese sammich!

[Mosca]

I ate all of mine within a week, so I can't answer!

[AZRedneck]

Mine is Goin pretty quick. Turns out fresh butter is good on plain ole bread.

[Jerod Broussard]

I'm in the Whata Burger drive-thru starving to death and I gotta read this mess.

[Danjohnston949]

Gents & Ladies as Well, When I was a Kid, Grade School and Younger, the Cows were Milked by Hand, the Milk was Separated in a Hand Cranked Separator, and the Cream was Hand Churned to Butter, Salted, Rinsed and Pressed to Remove the Butter Milk! The Skim Milk and Buttermilk were generally fed to the Calves, Pigs, Lambs or Chickens! Raw Whole Milk was Filtered and often kept cool in the Well House! Home Pasturization came into common usage on the Farms with REA, the electrification of Rural America in 1948-1950 in N-Central North Dakota!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[HawkerXP]

I thought I was old thinking about the milkman dropping off a couple of bottles in our box by the side door.
DJ I've got one thing to say.......mooooo. cough, ack! I meant thanks for the milk!

[Jerod Broussard]

Just shook some up too and realized something.

1. Eggs for creme brulee along with some heavy whipping cream
2. Egg yolks for the brulee, egg whites for bread pudding, extra whipping cream for butter
3. Use butter to make clarified butter

[Dom]

New kid on the website here...what is this y'all are concocting here? Sounds interesting. Is there a how-to here on the website? Thx. -Dom.

[AZRedneck]

I just winged it after reading a very little bit, but try this. https://youtu.be/M9I0zSo4slo

[RonB]

Dom - I posted a recipe in this post. It's reply # 8.

[AZRedneck]

Thanks! I knew I just read this here in the Pit but didn't remember who started the conversation or exactly how to get to it. I gotta start saving more links I guess.

[Dom]

Great, thx!