Great info on making butter, thank you.

Well I finally got around to making cultured butter yesterday after separating off about 1.5 litres of cream from my milk. Pasteurised the cream in a microwave and let cool, added a few grains of culture and left for a day on the kitchen bench.
This thickened up and had a nice tang to it.
Cooled down to 10 Celsius and put in the kitchen aid mixer.  I followed your advice with the plastic wrap over the bowl while whipping (glad I did or it would have been very messy when the butter and butter milk separated)

After about 2 minutes I had lovely butter formed, wow so easy. I have about 600 grams of butter plus butter milk to use for cooking.

AND I have a 1.5 kg Parma block of cheese from the cream reduced milk ready to go into the cave.  Thanks for the recipe, this is great!!

How much fresh milk did you start with to end up with these amounts of cheese, butter and buttermilk?

LOL, good news Thanks!

Years ago we had a bread machine that would also make fresh butter. You simply poured whipping cream into the bread pan and set it to the butter making cycle. The little paddle inside the bread pan would begin to spin and in about 10 minutes there was white milky stuff in the bottom of the pan and butter splattered all over the sides.
After removing the butter with a rubber spatula I would add about a 1/4 tsp of salt and mix well. It was always a huge hit when we had homemade bread with fresh butter on the table.
I bring this up becasue it would be VERY easy to make a setup such as this (although it might be a tad bit expensive).
If you were to take a large glass jar with a screw on lid (maybe a gallon or so in size)......mount a very small electric motor sitting vertically over the jar with a paddle attached to the shaft down in the jar, you would basically have the same type of set up. Heck, you wouldn’t even have to use glass, since plastic would work just as well.
This might be something I try to set up this winter. I’m always looking for some way to occupy my time since I refuse to go outside during the winter months, if not absolutely necessary. I’d say that with a small motor from Radio Shack I could rig something like this up for well under $50.00. Hmmmm….......
I will have to give this some thought and see what I can come up with.
I’ll let you all know if I come up with a workable device.
Dave

Rick I started with about 22 litres of fresh milk, and removed about 2 litres of cream/milk with my new cream separator (first try with this machine). I calculated originally that I needed to remove 800 ml of cream from 20 litres and put back half of that to get the reduced butter fat content for Parma. My cream separator removed 2000 ml not 800 so It was not as efficient as my math (LOL).

Oh, I have issue of cheese a holic and will up load that on MOnday when I can split it up.

I’m glad you’ve had success with the recipe. I enjoy having the fresh buttermilk on hand almost as much as the fresh butter. You can’t beat buttermilk biscuits and fried chicken marinated in buttermilk!