Top 27 How Much Milk To Make A Pound Of Butter 3141 Votes This Answer

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It takes 21.2 pounds of whole milk to make one pound of butter.Did you know that it takes 12 pounds (or about 1.5 gallons) of whole milk to make a gallon of ice cream? Now, how much would you pay for a gallon of ice cream? It takes just over 21 pounds (or about 2.5 gallons) to make a pound of butter.One quart of cream makes about one pound of butter, although it depends on how heavy (fat) the cream is.

Dairy

Food	Amount	Substitute
Milk, whole	1 cup	1 cup nonfat milk, 2 1/2 tsp butter
Milk, whole	1 cup	1 cup skim milk, 1 tbsp melted butter
Milk, whole	1 cup	7/8 cup skim milk, 1/8 cup heavy cream
Milk, whole	1 cup	5/8 cup skim milk, 3/8 cup half and half

Contents

How many gallons of milk does it take to make a pound of butter?

Did you know that it takes 12 pounds (or about 1.5 gallons) of whole milk to make a gallon of ice cream? Now, how much would you pay for a gallon of ice cream? It takes just over 21 pounds (or about 2.5 gallons) to make a pound of butter.

How many quarts of milk does it take to make a pound of butter?

One quart of cream makes about one pound of butter, although it depends on how heavy (fat) the cream is.

What is the ratio of milk to butter?

Dairy

Food	Amount	Substitute
Milk, whole	1 cup	1 cup nonfat milk, 2 1/2 tsp butter
Milk, whole	1 cup	1 cup skim milk, 1 tbsp melted butter
Milk, whole	1 cup	7/8 cup skim milk, 1/8 cup heavy cream
Milk, whole	1 cup	5/8 cup skim milk, 3/8 cup half and half

How much butter does it take to make a pound?

Here’s a tip: If you start with one quart of cream (32 ounces), you’ll make about one pound of butter (16 ounces, or four sticks) and two cups of buttermilk.

Is it cheaper to buy butter or make butter?

While homemade butter is cheaper than store bought, buttermilk from the store is cheaper than homemade.

Can you make butter from store bought milk?

What cream do I need to buy to make butter? You need heavy cream or heavy whipping cream. You can find it in the dairy case with the milk in a carton. You can’t make butter from milk.

Is it cheaper to make your own butter?

The Guardian and Joy the Baker provide great step-by-step guides to the whole process. It’s more than twice as expensive to make your own butter than to buy it. I paid $2.00 for a cup of Breakstone’s butter, and $3.59 for enough heavy cream to make 3/4 cup of the homemade–or $4.79 per cup.

How long does homemade butter last?

Homemade butter is best when used within a few days. However, if refrigerated it will last 7-10 days.

What is the best cream for making butter?

Always buy heavy cream or whipping cream for churning butter. Any brand will do. You need the higher fat content. Heavy cream is approximately 40% butterfat and 60% milk solids and water.

How do you make 1 cup of butter with milk?

1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup. 1 cup buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 cup.

How was butter made in the old days?

Butter was first made by placing the cream in a container made from animal material and shaking until the milk has broken down into butter. Later wood, glass, ceramic or metal containers were used. The first butter churns used a wooden container and a plunger to agitate the cream until butter formed.

How do you make butter out of milk?

To make butter from raw milk, separate the cream from the raw milk, then skim the cream off the top and pour it into a glass jar. Let the cream sit out for 5 to 12 hours so it can ripen. Next, agitate the cream until the butter solids separate, pour off the buttermilk, and wrap the butter solids in cheesecloth.

How many pounds are in a gallon of milk?

A gallon of milk weighs 8.6 lb, and a quart of milk weighs 2.15 lb.

How much milk goes into a pound of cheese?

> 10 pounds of whole milk to make one pound of cheese.

Which cream is best for making butter?

Heavy cream is 40% butterfat and 60% milk solids and water. The cream from Jersey cows produces the best butter because of its higher fat content milk, plus the fact that their fat is dispersed in larger globules than milk from other types of cows and tends to churn into butter more easily.

How many pounds are in a gallon of milk?

A gallon of milk weighs 8.6 lb, and a quart of milk weighs 2.15 lb.

How many gallons of milk does it take to make a pound of cheese?

About 10 pounds (1.25 gallons) of milk are required to make one pound of cheese.

How many pounds of milk does it take to make 1 pound of cheese?

> 10 pounds of whole milk to make one pound of cheese.

HOW TO MAKE HOMEMADE BUTTER IN 3 MINUTES RECIPE

How many pounds of whole milk does it take to make a pound of butter? – DAIReXNET

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How to Make Homemade Butter

5 from 9 votes DIY homemade butter from heavy whipping cream. If you’ve ever wanted to try making your own butter from scratch, here’s your recipe! Prep Time 7 hours Jump to Recipe

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DIY Make Your Own Butter – heavy cream and salt are all you need to make homemade butter that is more delicious than any you ever bought at the grocery store. Spread some on warm bread for a heavenly treat.

Making your own butter is easier than you think! You just need two ingredients – heavy cream and salt. And the best part? It’s cheaper than store-bought and doesn’t have any additives at all. Plus, you can customize the flavor of your DIY butter to your liking by adding salt, herbs, and other spices.

In this recipe post, I’ll show you how to make homemade butter using a stand mixer or hand mixer. Let’s get started!

Okay. I know there’s a less than zero chance that anyone who reads this blog is ever going to make their own butter. I also already know that you think I’m totally crazy for doing it, too, so please don’t feel that you have to comment on that 🙂 Thank you very much.

It was just one of those things I’d never done and I wanted to see if I could do it. You understand, right?

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And let me tell you something…you have never, ever tasted butter that tastes like this! Oh. My. Gracious. Goodness. It’s so much sweeter, so much butterier than any I’ve ever had. And it only took about ten minutes from start to finish.

So, some weekend when you have nothing else to do, buy a quart of heavy cream and make yourself some homemade butter. Then spread it on some lovely warm bread. You’ll absolutely love it!

Why You’ll Love This Recipe This DIY butter only requires two ingredients – heavy cream and salt.

It’s the freshest tasting butter you’ll ever have – much sweeter and richer than store-bought.

You can customize the flavor by adding salt, herbs, and other spices to make a delicious compound butter for freezing.

It’s a fun and easy kitchen project to do with kids.

Ingredients You’ll Need Heavy Whipping Cream (You’ll need cream that is at least 30% butterfat, or heavy whipping cream. I can’t find the percentage of butterfat on any of the cream at my grocery store so I just trust that heavy whipping cream will work. I typically purchase Organic Valley Heavy Whipping Cream for making butter.)

(You’ll need cream that is at least 30% butterfat, or heavy whipping cream. I can’t find the percentage of butterfat on any of the cream at my grocery store so I just trust that heavy whipping cream will work. I typically purchase Organic Valley Heavy Whipping Cream for making butter.) Salt

Yellow Food Coloring (Totally optional but it gives it a nice color.)

How to Make Homemade Butter Before You Start Before starting, you’ll need to “ripen” the cream by letting it stand at room temperature for 4 to 6 hours. During the ripening, it will thicken and become just mildly sour. This helps to give the butter a good, rich taste. After ripening, cool the cream again in your refrigerator for about an hour.

Beat the Cream Until the Butter Separates Pour the cream into a large electric mixer bowl. Add a few drops of yellow food coloring, if desired. (I find that four drops are just about right.) Beat at high speed until flecks of butter begin to form. This will start to happen when it has passed the “whipped cream” stage. Just keep watching and you’ll see it start to separate.

Turn the mixer to low speed until the butter separates from the milk. Watch to keep the spattering to a minimum. Scrape down the sides of the bowl with a spatula as the cream whips. You’ll definitely know when it separates. All the butter will clump together and mass around the beater or whisk. Once the butter has separated from the milk, strain off the buttermilk. The buttermilk is what’s left when the butter separates out from the cream. Don’t throw that away, though! It’s great for making biscuits or pancakes, or anything that uses buttermilk.

Wash the Butter Now, “wash” the butter either by hand under cold, running water or in the mixer. If washing by hand, gather the butter into a mass in your hands and “knead” it very gently under cold running water until the water runs clear. You really have to wash out all of the buttermilk that was caught up with the butter. It will make your butter go bad much more quickly if you don’t. If using the mixer, place the butter back in the bowl and add very cold water, about as much as the amount of buttermilk you poured off. Let the mixer run at its lowest speed. Pour off the water; repeat. Return the washed butter to the bowl and add a scant tablespoon of salt. On the lowest possible speed, mix in the salt. Remove the beater(s), scrape off the butter with a spatula. Work out any remaining water with a spatula by pressing the butter against the side of the bowl. Be sure to work out as much water as possible.

Mold the butter in a butter press or empty it into a container with a tightly fitting lid.

How to Store Your DIY Butter

Use a glass or ceramic jar or container to store the butter as it’s known to absorb flavors and plastic containers tend to have residue.

The leftover liquid that you poured off is the buttermilk. It can be saved for later use as well. You’ll just need to store it in a jar with a tight fitting lid. Store both the butter and buttermilk in the refrigerator.

Questions About Making Your Own Butter from Scratch How much butter does one quart of heavy cream make? One quart of cream makes about one pound of butter, although it depends on how heavy (fat) the cream is. What can I do with the buttermilk? Buttermilk is great for making biscuits or pancakes! It also works well in any recipe that calls for regular milk, such as homemade macaroni and cheese, lazy daisy cake, and more. Do I have to let my heavy whipping cream sit out before making the butter? No, you can make butter with cold cream but the flavor will be much richer if you let the cream mellow at room temperature before you begin. Can I make butter in a food processor? Absolutely! You can use a food processor. Just make sure to watch the butter closely for separation and once that happens, turn off the processor.

Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.

AND REMEMBER TO SIGN UP FOR MY FACEBOOK GROUP.

If you’d like to hang out with me and lots of other online Southern Comfort Food lovers, make sure to join my FREE PRIVATE Facebook group.

Here’s a beautiful, classic way to store your homemade butter!

Ceramic French Butter Keeper With Lid

from: Etsy from: (Disclosure: I’m an affiliate and will receive compensation if you purchase. This does not change your purchase price.)

How to Make Homemade Butter DIY homemade butter from heavy whipping cream. If you’ve ever wanted to try making your own butter from scratch, here’s your recipe! 5 from 9 votes Print It Add It Added! Text It Prep Time: 7 hours Total Time: 7 hours Servings: 32 servings Calories: 102 kcal Author: Lana Stuart Cook Mode Prevent your screen from going dark Ingredients ▢ 2 pints heavy cream (1 quart)

▢ 1 tablespoon salt optional

▢ 4 drops yellow food coloring optional Instructions Ripen the cream by letting it stand at room temperature for 4 to 6 hours. It will thicken and become mildly sour. This helps to give the butter a mild, good taste. Cool cream again in refrigerator for about an hour.

Pour cream into large electric mixer bowl. Add a few drops of yellow food coloring, if desired. Beat at high speed until flecks of butter begin ro form. Then turn to low speed until butter separates from milk. Watch to keep the spattering to a minimum. Scrape down the sides of the bowl with a spatula as the cream whips.

Pour off the buttermilk.

Now, “wash” the butter either by hand under cold, running water or in the mixer. If washing by hand, gather the butter into a mass in your hands and “knead” it gently under running water until the water runs clear. If using the mixer, place the butter back in the bowl and add cold water, about as much as there was buttermilk. Let beater run at lowest speed. Pour off water; repeat.

Add a scant tablespoon of salt. Let beater mix it into butter. Remove beaters, scrape off butter with spatula and work out any remaining water with a spatula by pressing butter against side of bowl. Be sure to work out all of the water.

Mold butter in a butter press or empty it into a container with a tightly fitting lid. Store in refrigerator. Notes One quart of cream makes about 1 pound of butter, although it depends on how heavy (fat) the cream is. One serving = 1 tablespoon. Nutrition Information Serving: 1 | Calories: 102 kcal | Carbohydrates: 1 g | Protein: 1 g | Fat: 11 g | Saturated Fat: 7 g | Cholesterol: 41 mg | Sodium: 229 mg | Potassium: 22 mg | Sugar: 1 g | Vitamin A: 435 IU | Vitamin C: 1 mg | Calcium: 19 mg | Iron: 1 mg Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons. Share on Facebook Pin Recipe Tried this recipe? Pin it for Later! Follow @LanasCookingBlog or tag #LanasCooking

— This post was originally published on April 2, 2009. It has been updated with new photos and additional information.

Substitutions ~ Dairy

Dairy

Food Amount Substitute

Butter 1 cup 1 cup margarine

Butter 1 cup 1 1/3 cup whipped butter (for sauteing)

Butter 1 cup 1 cup hydrogenated fat plus 1/2 tsp salt

Butter 1 cup 7/8 cup oil plus 1/2 tsp salt

Butter 1 cup 7/8 cup lard plus 1/2 tsp salt

Butter 1 cup 7/8 cup vegetable shortening

Butter 1 cup 7/8 cup oil

Butter 1 cup 3/4 cup olive oil

Butter 1 cup 8 tsp (1 envelope) butter buds, 1/2 cup liquid, 1/2 cup butter

Buttermilk or Sour Milk 1 cup Mix 1 tbsp white vinegar or lemon juice with 1 cup milk, let stand 5 minutes1

Buttermilk or Sour Milk 1 cup 1 cup whole milk, 1 3/4 tsp cream of tartar1

Buttermilk or Sour Milk 1 cup 1 cup water, 1/4 cup buttermilk powder1

Buttermilk or Sour Milk 1 cup 3/4 cup of plain yogurt and 1/4 cup of milk1

Buttermilk or Sour Milk 1 cup 1 cup plain yogurt (for baking)1

Buttermilk or Sour Milk 1 cup 1 cup sour cream (for baking)1

Buttermilk or Sour Milk 1 cup 1 cup kefir

Cheese, farmer equal amount Cottage cheese, dry or drained

Cheese, goat equal amount Feta cheese

Cheese, mascarpone equal amount Cream cheese

Cheese, parmigiano reggiano equal amount Domestic Parmesan, Grana Padano, aged Asiago, Pecorino Romano

Cheese, ricotta equal amount Cottage cheese

Cheese, romano equal amount Parmesan cheese

Cheese, sharp cheddar 1 cup 1 cup cheddar (mild), 1/8 tsp dry mustard, 1/4 tsp worcestershire sauce

Cottage cheese equal amount Ricotta or farmer cheese

Cream Cheese equal amount Part skim milk ricotta cheese or lowfat cottage cheese beaten until smooth

Cream, half and half 1 cup 7/8 cup whole milk plus 1/2 tbsp butter

Cream, half and half 1 cup 3 tbsp oil plus milk to equal 1 cup

Cream, half and half 1 cup 1 cup evaporated milk

Cream, half and half 1 cup 3/4 cup whole milk plus 1/4 cup heavy cream

Cream, half and half 1 cup 2/3 cup skim or low-fat milk plus 1/3 cup heavy cream

Cream, heavy 1 cup (not for whipping) 3/4 cup sweet milk plus 1/3 cup butter

Cream, heavy 1 cup (not for whipping) 2 cups whipped dessert topping

Cream, heavy 1 cup (not for whipping) 1 cup evaporated milk

Cream, heavy 1 cup whipped 2/3 cup buttermilk plus 1/3 cup oil

Cream, light 1 cup 1/2 cup heavy cream, 1/2 cup whole milk

Cream, light 1 cup 7/8 cup sweet milk plus 3 tbsp butter

Cream, light 1 cup 1 tbsp melted butter plus enough milk to make 1 cup

Cream, light 1 cup (for cooking) 7/8 cup whole milk, 3 tbsp butter

Cream, light 1 cup (for cooking) 1 cup undiluted evaporated milk

Cream, soured 1 cup 7/8 cup sour milk plus 3 tbsp butter

Cream, soured 1 cup 7/8 cup buttermilk plus 3 tbsp butter

Cream, whipped, sweetened 1 cup 4 oz whipped topping

Cream, whipped, sweetened 1 cup 1 1/4 oz dessert topping mix, prepared

Cream, whipped, sweetened 1 cup 13 oz. can evaporated milk chilled for 12 hours plus 1 tsp lemon juice. Whip until stiff.

Cream, whipped, sweetened 1 cup 1/2 cup ice-cold water and 1/2 cup nonfat dry milk. Beat until stiff. Add 1/2 cup sugar while beating. Add 2 tbsp lemon juice and beat until mixed.

Cream, whipping 1 cup 2/3 cup evaporated milk, 4 tsp lemon juice or vinegar

Cream, whipping 1 cup 1/2 cup nonfat dry milk, 1/3 cup water, 1 tbsp lemon juice

Crème fraîche 1 cup 1/2 cup sour cream plus 1/2 cup heavy cream

Half and Half 1 cup 7/8 cup whole milk, 1 1/2 tsp butter

Half and Half 1 cup 1/2 cup whole milk, 1/2 cup light cream

Half and Half 1 cup 3/4 cup whole milk, 1/4 cup heavy cream

Half and Half 1 cup 2/3 cup low-fat or skim milk, 1/3 cup heavy cream

Milk, condensed, sweetened 1 cup 1 cup nonfat dry milk, 1/2 cup boiling water, 2/3 cup sugar, 3 tbsp melted butter (process in blender until smooth)

Milk, condensed, sweetened 1 cup 1 cup evaporated milk plus 1 1/4 cup of sugar cooked over low heat until sugar is dissolved.

Milk, evaporated 1 can (12 oz) 12 oz cream

Milk, evaporated 1 can (12 oz) Whip until smooth: 1 cup nonfat dry milk, 1 3/4 cups warm water. Keep refrigerated.

Milk, regular or low-fat 1 cup 1/2 cup evaporated milk plus 1/2 cup water

Milk, regular or low-fat 1 cup nonfat dry milk prepared as directed on package

Milk, skim 1 cup 3/4 cup water, 1/3 cup nonfat dry milk

Milk, sour 1 cup 1 cup sweet milk plus 1 tbsp vinegar or lemon juice

Milk, sweet 1 cup 1/2 cup evaporated milk plus 1/2 cup water

Milk, sweet 1 cup 1 cup reconstituted nonfat dry milk plus 2 tsp butter

Milk, whole 1 cup 1/2 cup evaporated milk, 1/2 cup water

Milk, whole 1 cup 1 cup nonfat milk, 2 1/2 tsp butter

Milk, whole 1 cup 1 cup skim milk, 1 tbsp melted butter

Milk, whole 1 cup 7/8 cup skim milk, 1/8 cup heavy cream

Milk, whole 1 cup 5/8 cup skim milk, 3/8 cup half and half

Milk, whole 1 cup 2/3 cup 1% milk, 1/3 cup half and half

Milk, whole 1 cup 3/4 cup 2% milk, 1/4 cup half and half

Milk, whole 1 cup 1 cup water, 4 tbsp dry whole milk

Milk, whole 1 cup 1 cup water plus 1 1/2 tsp butter (in baking)

Milk, whole 1 cup 1 cup reconstituted nonfat dry milk plus 2 1/2 tsp butter

Sour Cream 1 cup 1 cup plain whole yogurt, 3 tbsp melted butter

Sour Cream 1 cup 3/4 cup buttermilk plus 1/4 cup oil

Sour Cream 1 cup 3/4 cup milk, 3/4 tsp lemon juice and 1/3 cup butter or margarine

Sour Cream 1 cup 1/2 cup cottage cheese and 1/2 cup. of plain yogurt.

Sour Cream (for baking) 1 cup 3/4 cup sour milk or buttermilk, 1/3 cup butter

Sour Cream (for baking) 1 cup 1 cup plain yogurt, 1 tsp baking soda

Sour Cream (for baking) 1 cup 1 tbsp lemon juice, 7/8 cup plus 1 tbsp evaporated milk

Sour Cream (for dips) 1 1/4 cups 1 cup cottage cheese, 1/4 cup plain yogurt or buttermilk (blend in processor)

Sour Cream (for dips) 1 1/4 cups 1 cup cottage cheese, 1 tbsp lemon juice, 1/4 cup milk or water, 1/8 tsp salt (blend in processor)

Sour Cream (for dips) 1 1/4 cups 8 oz cream cheese, 1/4 cup milk (blend in processor)

Whipping Cream (whipped) equal amount Frozen (thawed) whipped topping

Whipping Cream (whipped) equal amount Prepared whipped topping mix

Yogurt, plain equal amount Sour cream

Yogurt, plain equal amount Buttermilk

How to Make Homemade Butter

For some, butter is a mealtime staple. It melts over hot mashed potatoes, flavors dinner rolls and dresses up veggies.

And did you know you can make it from scratch? It’s a lot of fun to make at home, especially if you’re with kids who like to jump, shake and wiggle. Make their energy productive!

An electric hand or a stand mixer does the trick too.

Either way, here’s what you’ll need to make your own butter:

Ingredients

Refrigerated, cold heavy whipping cream

Optional: Sea salt or other flavorful additions like lemon zest, chopped herbs or honey

Homemade Butter Recipe Tips

Here’s a tip: If you start with one quart of cream (32 ounces), you’ll make about one pound of butter (16 ounces, or four sticks) and two cups of buttermilk.

“Shake It Up” Method

1. Pour your cream into a 40-oz. jar. Leave about a quarter of the jar empty so there’s enough space for the cream to move around.

2. Begin to shake, shake, shake it!

3. After five minutes, you’ll notice the cream thickens. After another 5 to 10 minutes, it will feel as if there’s no more room in the jar. But keep shaking! After 15 to 30 minutes of non-stop shaking, you’ll see the butterfat separate from the liquid.

4. Once this happens, pour everything from the jar into a bowl.

5. The butter will clump together, and the watery milk pools into the bottom of the bowl.

6. Pour that liquid, or “buttermilk,” from the bowl. Put it aside for cooking, baking and even drinking.

7. Use a rubber spatula to press the butter against the bowl, squeezing out as much of the remaining liquid as possible.

8. Add about one-half cup of ice water to the butter, then press the butter and water against the side of the bowl. This part of the process, called washing, helps keep the butter from spoiling. Pour off the cloudy liquid and repeat the process two or three more times until the water becomes less cloudy.

9. Continue to knead the butter against the side of the bowl until all liquid is pressed out.

10. Optional: flavor the butter with a little sea salt, or add lemon zest, chopped herbs, or honey. You could also cut the butter into fun shapes with holiday-themed cookie cutters.

11. Now it’s time to package it. If you’d like, you can wrap it in parchment paper because the butter won’t stick to the parchment. Then place the parchment in an airtight container to keep it fresh.

12. Refrigerate the butter up to one week or freeze it up to six months.

Electric Hand Mixer Method

1. Pour cream into a bowl.

2. Turn hand mixer to medium speed and blend.

3. As you blend, you’ll start to see the cream transform. First it will become fluffy whipped cream, then it will gain stiff peaks.

4. After that, the cream separates into soft clumps of butterfat and liquid. Soon the butter clumps together, and the watery milk pools to the bottom of the bowl. It takes about 10 minutes.

5. Pour that liquid, or “buttermilk,” from the bowl. Put it aside for cooking, baking and even drinking.

6. Turn your mixer back on and blend for a few more minutes to extract more liquid. Pour it out as before.

7. Use a rubber spatula to press the butter against the bowl to squeeze out as much remaining liquid as possible.

8. Add about one-half cup of ice water to the butter, then press the butter and water against the side of the bowl. This part of the process, called washing, helps keep the butter from spoiling. Pour off the cloudy liquid and repeat the process two or three more times until the water becomes less cloudy.

9. Continue to knead the butter against the side of the bowl until all liquid is pressed out.

10. Optional: flavor the butter with a little sea salt, or add lemon zest, chopped herbs, or honey. You could also cut the butter into fun shapes with holiday-themed cookie cutters.

11. Now it’s time to package it. If you’d like, you can wrap it in parchment paper because the butter won’t stick to the parchment. Then place the parchment in an airtight container to keep it fresh.

12. Refrigerate the butter up to one week or freeze it up to six months.

So you have finished reading the how much milk to make a pound of butter topic article, if you find this article useful, please share it. Thank you very much. See more: how much milk does it take to make a pound of cheese, how much does a gallon of milk weigh, how much milk does it take to make a pound of yogurt, how much milk does a cow produce a day, how to make butter, how much butter does a gallon of cream make, how to make butter from milk, how far can a cow smell

Top 27 How Much Milk To Make A Pound Of Butter 3141 Votes This Answer

How many gallons of milk does it take to make a pound of butter?

How many quarts of milk does it take to make a pound of butter?

What is the ratio of milk to butter?

How much butter does it take to make a pound?

Is it cheaper to buy butter or make butter?

Can you make butter from store bought milk?

Is it cheaper to make your own butter?

How long does homemade butter last?

What is the best cream for making butter?

How do you make 1 cup of butter with milk?

How was butter made in the old days?

How do you make butter out of milk?

How many pounds are in a gallon of milk?

How much milk goes into a pound of cheese?

Which cream is best for making butter?

How many pounds are in a gallon of milk?

How many gallons of milk does it take to make a pound of cheese?

How many pounds of milk does it take to make 1 pound of cheese?

How many pounds of whole milk does it take to make a pound of butter? – DAIReXNET

The Cost of Butter – Hope Creamery

How to Make Homemade Butter – Lana’s Cooking

Substitutions ~ Dairy | Lets Talk Food

How to Make Homemade Butter | U.S. Dairy

It Takes More Milk Than You Might Think To Make A Pound Of Butter

Alexa, How many gallons of milk does it take to make one pound of butter? | Alexa Answers

California Farmer and Journal of Useful Sciences 5 June 1873 — California Digital Newspaper Collection

The Cost of Butter – Hope Creamery

How To Make Raw Butter – The Family Cow

How to Make Homemade Butter | U.S. Dairy

How to Make Homemade Butter – Lana’s Cooking

How to Make Homemade Butter

Substitutions ~ Dairy

How to Make Homemade Butter

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