Great video! I recently bought a 4 qt Gem Dandy and your demonstration was very helpful in showing how much to churn at a time (depending on temperature). Thank you for taking the time to make this video.
When we were cleaning, my husband discovered a beautiful 8 qt butter churn that was his great grand mothers from 1922. It cleaned up amazing and that’s what we have been making butter in now. Takes me 20 minutes of cranking to get from cream to butter if I have cream at room temp.
My Gem Dandy isn’t working well... so sad, LOVE THAT THING! Can’t find a replacement blade, so on the look for another because I love it soooo much! I’ve also added buttermilk into my cheeses, usually with whey ricotta after making mozzarella!
I love how you show dairy as such a realistic part of housework! Our first dairy cow is set to calve in April. I’m excited and anxious. We have bought Raw milk at a local farm. It’s a normal commercial dairy with Holsteins And we just filled jars off the bulk tank. Every time I made butter it smelled like parmesan cheese within like an hour of making. It still tasted fine for cooking but it was too cheesy to bake. The milk was very clean, machine milked and I was very careful with it but I just couldn’t seem to make sweet butter. I used a kitchen aid to break the butter. I don’t know if it was their cows or if that’s likely to be the same story when or cow comes into milk?
Oh God, that's a lot of work I just put the cream in my ninja run it 2 cycles about 4min drain off the buttermilk and put it in the container. It is ate faster then inspected. 😊
When you dont wash out the buttermilk, it wont keep as well, and its can mess with your baking because there is extra milk in there. If not washing works for you, to each their own! I used to make in a blender but this is more hands off and not as loud as a blender.
Thanks for the instructional video! Just purchased a Gem Dandy on eBay. I use my goats milk, but have failed every time with the kitchen aid, blender, and food processor. I’ve tried warm, straight out of my separator, chilled in the fridge, no luck. What temp would you say the cream needs to be?
I have a strange question. Have any of your cows ever had milk that smelled fishy? If you or anyone knows anything about what would cause this and how to fix it I would much appreciate it!
Great video! I recently bought a 4 qt Gem Dandy and your demonstration was very helpful in showing how much to churn at a time (depending on temperature). Thank you for taking the time to make this video.
I'm so glad it was helpful!
When we were cleaning, my husband discovered a beautiful 8 qt butter churn that was his great grand mothers from 1922. It cleaned up amazing and that’s what we have been making butter in now. Takes me 20 minutes of cranking to get from cream to butter if I have cream at room temp.
Oh wow! What a special find!! Truly homesteading now.
I really enjoyed this and learned v quite a few things. I cranked the butter churn as a kid and remember mom washing and shaping a little bit.
oh my gosh so much knowledge. Thank u for existing and sharing!!!
Wow, I enjoyed watching this video, nice one Kate : )
My Gem Dandy isn’t working well... so sad, LOVE THAT THING! Can’t find a replacement blade, so on the look for another because I love it soooo much! I’ve also added buttermilk into my cheeses, usually with whey ricotta after making mozzarella!
It goes way faster!
I love how you show dairy as such a realistic part of housework! Our first dairy cow is set to calve in April. I’m excited and anxious. We have bought Raw milk at a local farm. It’s a normal commercial dairy with Holsteins And we just filled jars off the bulk tank. Every time I made butter it smelled like parmesan cheese within like an hour of making. It still tasted fine for cooking but it was too cheesy to bake. The milk was very clean, machine milked and I was very careful with it but I just couldn’t seem to make sweet butter. I used a kitchen aid to break the butter. I don’t know if it was their cows or if that’s likely to be the same story when or cow comes into milk?
Do you salt the butter? Unsalted butter smells cheesy
I just found one at the 2nd hand store for $27!
Wow! Great find!
A blender on lowest speed also makes a dandy butter churn
I used to use my blender but then I was gifted this old Gem Dandy!
Oh God, that's a lot of work I just put the cream in my ninja run it 2 cycles about 4min drain off the buttermilk and put it in the container. It is ate faster then inspected. 😊
When you dont wash out the buttermilk, it wont keep as well, and its can mess with your baking because there is extra milk in there. If not washing works for you, to each their own! I used to make in a blender but this is more hands off and not as loud as a blender.
Cool video Kate! From your cuz Alex :)
Hey Alex! Thanks for watching ❤️❤️❤️
Thanks for the instructional video!
Just purchased a Gem Dandy on eBay. I use my goats milk, but have failed every time with the kitchen aid, blender, and food processor. I’ve tried warm, straight out of my separator, chilled in the fridge, no luck.
What temp would you say the cream needs to be?
Well you certainly tried it all! The cream needs to be 50-60 F/10-15 C
I have a strange question. Have any of your cows ever had milk that smelled fishy? If you or anyone knows anything about what would cause this and how to fix it I would much appreciate it!
We haven't ever had that happen. Someone mentioned it on Facebook group once. I've been trying to see if I can find what was said.
it will be what they have been eating
My mom gave me one but the gasket crumbled from age. Where do I get one? It's 4qt model.
Honestly not sure. I'd google the brand you have to start with.
What happens if you don't rinse the butter?
The buttermilk will make the butter go rancid, AND your butter has excess moisture in it which is not pleasant