Saturday, May 19, 2012

BUTTER! At last REAL shelf stable butter!!!!

Ok, if you are a follower of my blog, you know my butter saga.  When living off food storage, butter and cheese were the things that we missed most.  At long last the butter issue is SOLVED - thanks mostly to one of my readers who happened to mention shelf stable cream.

WHAT?

How is there such a thing?  Oh, but there is, my faithful readers, there is.  Not only does it exist but it also can be churned into REAL butter!

I hunted high and low to find it, it's really only available in Utah and Idaho (of course) but I did find a website that sells it, so I bought a whole case.  It came in the mail today when only my 13 year old and I were home.  I ran to the door and brought the box in.  It looked so plain considering the wonder that it contained.

I was so excited I was shaking and jumping up and down.  My daughter couldn't imagine what was in that magical box, but judging by my reaction she was anticipating something amazing  :)  We ripped the box open and she excitedly reached inside to see what could possibly be so incredible that it would "change our lives forever" as I put it.

She pulled out a box of the precious whipping cream - looked at my giant smiling face - and said, "It's whipping cream."  I shouted proudly, "Not just ANY whipping cream!  Shelf stable whipping cream!"  I was still dancing around the room.  "Mom, you're losing it." she said disappointedly and went back to her school work.

Whatever.  She's 13.  What does she know?

So anyway, I couldn't wait to try it out so I took it out of the box and poured the contents of one box into my Bosch mixer, and started whipping.

It whipped into perfect whip cream soft peaks almost immediately.




Then TWO MINUTES later it separated from the buttermilk and I had BUTTER!!!!


I drained off the buttermilk into a bowl to use later.  I added a little lemon juice to make it sour like the store bought kind.

Then I "washed" the butter in cold water, rinsing it several times until the water came clear.  It is important to wash out all the remaining buttermilk or the butter will go rancid.

Finally I mixed in some salt for flavor.

 Perfect butter straight out of the fridge  :)

I put it on toast and gave it to my pickiest eater to see what he would think.  He took a bite and didn't notice anything different than his usual toast.  YIPPEEEEE!!!!!!!

So, some important facts about this shelf stable whipping cream.  The expiration date is only 6 months (even less on mine because I ordered it from a re-seller and it apparently had already been on their shelves for awhile).  However, when I called the company they said it would be good up to a year.  Several other users online have also commented it will last longer than 6 months.  If you put it in the fridge it may last longer but it will also solidify.  It's still good but you'll have to scoop it out instead of pour it.

My plan is to pick up a bunch when I'm in Utah this summer and then just rotate it religiously.  (no pun intended - haha).  It was SO easy to make it won't be any big deal just to make our butter instead of buying it from now on, and well worth it to have real butter in an emergency.

When you are making it watch it closely.  It congealed into butter MUCH faster than when I used regular cream.  In fact, my first batch I missed the buttermilk separation completely and accidently ended up beating the buttermilk right back into the butter, ruining the whole batch.  It literally took less than 2 minutes.  Converting to butter that fast would also be a big blessing if we have no power and you end up churning it by hand.

Also, you can keep the churned butter in the fridge but it will get pretty hard, just like regular stick butter, so you can also keep it in a butter keeper, or on a cool counter, for easier spreadability.

Ok, seriously, my life is nearly complete now.  I feel completely prepared.  Bring on the Apocalypse......  :)

May last big hurdle is cheese.  I have my freezer thoroughly stocked with it but I hate to be dependent on power being on so my next project is to make and wax cheese.

Oh, and get some chickens.......

33 comments:

  1. Great post. The factory Gossner's in Logan Utah where the whipping cream is made, is a favorite stop of my kids.
    Of course whipping cream isn't on their list of exciting items. They go for the samples of cheese and flavored milk.
    The shelf stable milk is wonderful and comes in many different flavors like root beer, strawberry, mango, banana, chocolate, cookies and cream and more.
    I consider myself lucky to live near enough to go often. ap4amy@gmail.com
    Gossners Website: http://www.gossner.com/home/gossner/index.php

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  2. Amy, yep my original plan was to drive out to Logan when I go to Utah this summer but I decided I just couldn't want that long so I ordered it online.

    I also found out that Honeyville Grain does sell it in their Salt Lake store, even though they don't sell it online.

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  3. This comment has been removed by the author.

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  4. Quick question, how many cups is in the container? Did you make the whole thing up into butter? Would it make 2 pounds of butter or more'ish?

    Have you tried freeze dried cheese? We used the mozzarella one from Shelf Reliance and it was AMAZING on our pizza it pulled and was stringy when we cut the pieces like regular cheese...the only thing is it takes a while to rehydrate and it has to be rehydrate in room temp water NOT really warm or hot water or it melts like real cheese...don't ask me how I know.

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  5. Ashley,

    One container of whipping cream is one quart of liquid. I'm not sure exactly how much butter it makes since I just put it in a tupperware and then use it. If I had to guess I would say it makes 2 cups of buttermilk and at least 1 lb of butter. It is also MUCH less expensive if you have the means to buy it from the distributor in Logan directly. My friend got some from there and it was half the price I paid for it which equals out to about $1.50 or so for a pound of butter.

    I also am a big fan of freeze dried cheese! It is expensive though so I'm working on getting a cheese press and making my own. Plus, it would be a handy skill to have if you run out of your freeze dried and couldn't get more. I am firmly of the belief that life can not be lived to the fullest without cheese :)

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    Replies
    1. So how do I find the distributor in Logan? If you see this, please email me: missy.clay@gmail.com
      THANKS!!

      Delete
  6. What a fun site! We love Gosners Whipping Cream! We would love to have you guest post for our site foodstoragemoms.com if you are ever interested!

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  7. hey! Sara just sent me your blog address. I'm excited to read more here and on your handout. So interesting about the butter. I want to try some of that. As for cheese... one of my friends said that shelf reliance freeze dried cheese was actually really good. I guess you just spritz it with water and it will plump up. could be worth a try (though it's a bit pricey). Good luck! http://www.shelfreliance.com/all-products/thrive-foods/dairy.html?p=2

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    Replies
    1. Hi Heather! Freeze dried cheese is surprisingly good - just too pricey for me to store enough for a family of 8 cheese lovers LOL! I do store some but I need some other options as well.

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  8. This is Megan (Annalee has been playing w/our blogger settings) -- Awesome Sherida!! Who would have thought such a thing was out there; plus the butter worked!! I'm glad you found it online because it's nowhere to be found here either, I'll have to go that route too.

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    1. Hey Megan,

      The best part is, my kids all eat this butter and don't even really notice any difference. In fact Brienna likes it much better than what I buy in the store :)

      Delete
  9. WHAT store in Idaho sells the cream? Thanks for the information. just wanted to compare price of ordering. online

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    Replies
    1. Gossner's has a factory in Idaho from what I understand. That is probably the only place you can get it.

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  10. Hi,

    I have a quick question about your blog, do you think you could e-mail me?

    Jillian

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  11. Could you tell me what type of storage you use for your spices on the post: Things You are Not Storing But Should Be.. There was not a comment option on that post.

    Thanks!
    Julie

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  12. Julie,

    Spices are tricky because they do not have a long shelf life. I have a storage system that I love because it works well for me. I buy spices in bulk and then use them so that they are constantly being rotated and I always have a lot of everything on hand.

    I looked through my posts because I thought I had done a post about that but I couldn't find it so I'll put up a new post with pictures in a minute.

    The real key though is to do what works for you. Spices really are a necessity in food storage so anyway you can get them into your storage will be a benefit to you.

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  13. Try waxing store bought cheese, it's so so easy. Look on YouTube.

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  14. "Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good."
    Leontina

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  15. I don't know anything about the shelf stable milk but I was visiting my daughter in Virginia and she had run out of butter for her hot wing sauce. Her husband came in the kitchen and took out the whipping cream and poured it into a quart jar and started shaking it real hard. The next thing I know, we had butter. WOW! I hadn't seen anyone churn butter like that and I'm from the South. What a Man, What a Man!

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  17. Trader Joe's has shelf stable cream, too.

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  19. Did you know that Trader Joe's makes one too and it's $1.29 each. Cheaper than your http://store.diversifiedfoods.com/Gossner-Foods-32oz-Whipping-Cream/dp/B00JMHUW5U?field_availability=-1&field_browse=9017790011&id=Gossner+Foods+32oz+Whipping+Cream&ie=UTF8&refinementHistory=brandtextbin%2Csubjectbin%2Ccolor_map%2Cprice%2Csize_name&searchNodeID=9017790011&searchPage=1&searchRank=price-asc-rank&searchSize=12 at $46.80 a case, I put the link because your blog post link didn't work and i had to hunt for it! You didn't mention the company in the post.. Gossner Foods shelf stable whipping cream. I wonder if the trader joe's will work? Much cheaper. If you try it let me know! Thanks.

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  21. Thank you! You are awesome

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  22. Hi! There are a couple of types of canned cheese--both cheddar (Cougar Gold) and brie (I haven't found yet but I hear it's scandinavian), but Feta and Cheddar can be cubed and stored in olive oil. Check out this description: http://yachtpals.com/cheese-9625

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  23. I so enjoy your blog!It is wonderful the way you share your experiences! I can my cream and milk for emergency use.I also can butter, flavored and herb butters and love my ghee. I do purchase the butter, shortening, and cheese powders for making my shelf stable "convenience" mixes. I purchase my 3# cans of Augason Farms brand at our local Walmart. They are readily available, tasty, and reasonably priced. I've tried making cheese but fail miserably😲 I purchase large bags of shredded cheese and pack my cheese in parchment lined wm jars (absorbs excess oil) they are shelf stable and can be sliced, grated, or made into sauces. I have 12 types we like and use regularly including my beloved cream cheese! I also can herbed and my flavored cheeses. Sure comes in handy. I can enough to fill my row on my shelf, I can again when I get down to the last jar. Saves on jars and canning! Since my freezers have gone out occasionally, I use them more for temporary storage. Just passing on a few ideas to a GREAT BLOG!🙌 I always enjoy visiting and send referrals to your site often!

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  24. I so enjoy your blog!It is wonderful the way you share your experiences! I can my cream and milk for emergency use.I also can butter, flavored and herb butters and love my ghee. I do purchase the butter, shortening, and cheese powders for making my shelf stable "convenience" mixes. I purchase my 3# cans of Augason Farms brand at our local Walmart. They are readily available, tasty, and reasonably priced. I've tried making cheese but fail miserably😲 I purchase large bags of shredded cheese and pack my cheese in parchment lined wm jars (absorbs excess oil) they are shelf stable and can be sliced, grated, or made into sauces. I have 12 types we like and use regularly including my beloved cream cheese! I also can herbed and my flavored cheeses. Sure comes in handy. I can enough to fill my row on my shelf, I can again when I get down to the last jar. Saves on jars and canning! Since my freezers have gone out occasionally, I use them more for temporary storage. Just passing on a few ideas to a GREAT BLOG!🙌 I always enjoy visiting and send referrals to your site often!

    ReplyDelete
  25. I found your site looking for ways to get non parishable butter, were getting ready, and storing up for an EMP bomb. Which will take out all electricity in this nation. If you have any other info for us, self preservers. Please!! Please!! Share. Thank everyone for all their. Wonderful ideas and info. God Bless, and pray for this nation, DONT FORGET to PARY for the PEACE of JERUSALELAM!!!

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