We put the “new” Dazey Butter Churn to use.
To make butter we used a quart of heavy whipping cream. Its an easy but time consuming process. Add the cream and start turning the crank.
After about a half and hour to 45 minutes of cranking you have butter but have to separate the butter milk from the butter. First pour off the excess then remove the butter from the jar into a bowl. Next start working it with spoons and add some water to wash it. You want to remove as much milk as possible as this will allow it to last longer.
Once complete salt to taste. We added about a quarter teaspoon.
For anyone looking for a new unit this one gets decent reviews Paderno World Cuisine Fresh Butter Maker
In the future I plan to get my cream from the Amish. I’d also like to get a vintage cream separator… hunting ebay now… if I can’t find a vintage one I might go with this Cream Separator 50L/H Manual
Happy thanksgiving everyone.