Cowboy butter

jpw23 · 04-13-2007, 01:29 PM

or at least that's what my dad called it. Real easy to make, you get to control the amount of salt, if you have a bunch of kids, they'll have fun shaking the jar....here's what you need.
1 quart jar and 8 oz heavy whipping cream

Pour the cream into the jar.

Place lid on and start shaking, soon you will have a jar full of whipped cream.

Don't give up....soon it will start to look like this

Very soon, the water will separate from the fat. When that happens, drain off water and place the curds on several paper towels.

Squeeze the butter in the paper towels to get rid of the rest of the water.

Next, get some wax paper and wrap it up.....its ready for your next bisquit of piece of toast.

backyardchef · 04-13-2007, 01:38 PM

Man....I LOVE that stuff. Been making it since I was a little kid. Awesome, rich buttery flavor......

Markbb · 04-13-2007, 01:42 PM

Didn't know that trick great idea Jay thanks

jgh1204 · 04-13-2007, 02:27 PM

I remember as a kid I was helping my mom make whipped cream. I went a bit too long and made butter.

Bigdog · 04-13-2007, 02:35 PM

Now iffin ya wants to speed up the reaction, put a marble in the jar. Just don't shake it hard enough to break the marble.

This works best if using a baby food jar as it is not large enough to get the marble going fast enough to break it easily.

Brauma · 04-13-2007, 02:40 PM

Jay, how do you control the salt? Did you add some along the way?

jpw23 · 04-13-2007, 02:52 PM

Quote:

Originally Posted by Brauma

Jay, how do you control the salt? Did you add some along the way?

you can add to taste or not....I don't use any.

smooookin · 04-13-2007, 03:32 PM

i used to do that as a little kid at my grandparents house. the only difference is we didnt have a carton of cream,we poured it straight from the cow! :)

Kevin · 04-13-2007, 03:48 PM

Quote:

Originally Posted by smooookin

i used to do that as a little kid at my grandparents house. the only difference is we didnt have a carton of cream,we poured it straight from the cow! :)

Yes sir. Skim the cream from the top of the separator, roll the jar around, and you have butter. Not my family's farm mind you, but we did have cousins. Showing my age again aren't I?

smooookin · 04-13-2007, 03:54 PM

Quote:

Originally Posted by Kevin

Yes sir. Skim the cream from the top of the separator, roll the jar around, and you have butter. Not my family's farm mind you, but we did have cousins. Showing my age again aren't I?

Man there was nothing better than fresh butter on g-ma's homemade biscuts!!unless we had some sorgum to add to it,they made that too.

qman · 04-13-2007, 04:23 PM

Yep, sweet butter made from raw top cream. Don't get much better than that.
I will be showing my age too.

Jorge · 04-13-2007, 05:19 PM

a couple of SANITZED marbles will help the process along.

Plowboy · 04-13-2007, 05:20 PM

Quote:

Originally Posted by Brauma

Jay, how do you control the salt? Did you add some along the way?

Garlic butter, Brauma!!! I'll take a stick.

Brauma · 04-13-2007, 05:56 PM

Quote:

Originally Posted by Plowboy

Garlic butter, Brauma!!! I'll take a stick.

Just you wait big boy, just you wait!

I'm gonna have a rub come out called Garlic Butter. Workin on it now.

jpw23 · 04-13-2007, 07:35 PM

Quote:

Originally Posted by Brauma

Just you wait big boy, just you wait!

I'm gonna have a rub come out called Garlic Butter. Workin on it now.

Sounds like we need to go into business together....your garlic, my butter...we could rule the world!!!!!!!

04-13-2007, 01:29 PM	#1
jpw23 Babbling Farker Join Date: 12-02-05 Location: Ky Downloads: 0 Uploads: 0	Cowboy butter or at least that's what my dad called it. Real easy to make, you get to control the amount of salt, if you have a bunch of kids, they'll have fun shaking the jar....here's what you need. 1 quart jar and 8 oz heavy whipping cream Pour the cream into the jar. Place lid on and start shaking, soon you will have a jar full of whipped cream. Don't give up....soon it will start to look like this Very soon, the water will separate from the fat. When that happens, drain off water and place the curds on several paper towels. Squeeze the butter in the paper towels to get rid of the rest of the water. Next, get some wax paper and wrap it up.....its ready for your next bisquit of piece of toast. __________________ __________________ --------------------------------------------------- Chargriller pro offset X 2 Brinkman Gourmet Smoker 7-N-1 r2d2 looking cooker(on loan never to be returned) Slightly bent Weber kettle Scratch and dent wally world Uniflame kettle new link to new musical adventure coming soon!!!!

04-13-2007, 01:38 PM	#2
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City Downloads: 0 Uploads: 0	Man....I LOVE that stuff. Been making it since I was a little kid. Awesome, rich buttery flavor...... __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

04-13-2007, 01:42 PM	#3
Markbb is Blowin Smoke! Join Date: 10-17-06 Location: Oklahoma Downloads: 0 Uploads: 0	butter Didn't know that trick great idea Jay thanks

04-13-2007, 02:27 PM	#4
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town) Downloads: 0 Uploads: 0	I remember as a kid I was helping my mom make whipped cream. I went a bit too long and made butter. __________________ Wannabe BBQ Illuminati

04-13-2007, 02:35 PM	#5
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas Downloads: 0 Uploads: 0	Now iffin ya wants to speed up the reaction, put a marble in the jar. Just don't shake it hard enough to break the marble. This works best if using a baby food jar as it is not large enough to get the marble going fast enough to break it easily. __________________ Bigdog Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

04-13-2007, 02:40 PM	#6
Brauma Quintessential Chatty Farker Join Date: 05-04-05 Location: Goochland, VA Downloads: 0 Uploads: 0	Jay, how do you control the salt? Did you add some along the way? __________________ Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist) Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818 "Life's too short to drink cheap beer or eat crotchpot BBQ" NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen

04-13-2007, 03:32 PM	#8
smooookin is One Chatty Farker Join Date: 03-04-07 Location: KC Mo. Downloads: 0 Uploads: 0	i used to do that as a little kid at my grandparents house. the only difference is we didnt have a carton of cream,we poured it straight from the cow! :)

04-13-2007, 04:23 PM	#11
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl Downloads: 0 Uploads: 0	Yep, sweet butter made from raw top cream. Don't get much better than that. I will be showing my age too. __________________ qman Para Bellum

04-13-2007, 05:19 PM	#12
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx Downloads: 0 Uploads: 0	a couple of SANITZED marbles will help the process along. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa BOOGITY, BOOGITY, BOOGITY!!! Recipient of a Huggies box! Shut up, and cook!!!!