making stacks of butter at the moment - we are getting about 1/2 gallon of cream a day - thick enough to stand a spoon up in - literally. In fact the cream is so thick that I am actually having to thin it down with milk before I can churn it.
At the moment, because the cows are early in their lactation (butter comes quicker early on - takes longer later on)it is only taking about 12 minutes. As Wooly Shepherd say, it goes really thick, so stiff that I can hardly turn the handle on the blow churn. Keep at it - then it will go thinner again. Keep going and then it will go stiff again and you should have butter. Drain out the buttermilk, and then rinse the butter with cold water unil the water comes clear. Tip on to a wooden board to drain for twenty minutes or so. Then work the butter to squeeze all the liquid out. Traditionally use scotch hands, but a pair of wooden kitchen spatulas do just as well. Add salt if you want to when you have nearly got all the juice out. Shape in to a pat and enjoy. If freezing, wrap in greaseproof paper and then cling. Keeps well in the freezer.
Use more quickly that purchased butter as you won't be able to get all the liquid out, and it it this that goes smelly.
Flapjack made with homemade butter is ambrosia - quite a different beast to the margerine version.
We will have only home made butter for all needs now, until perhaps, January. Making about 2.5 lbs a day at the moment.
