I was recently inspired by Cecelia over at Thekitchensgarden to order a vintage butter churner and make my own butter. She has a wonderful blog so check it out if you haven't already! Long ago I made my own butter but hadn't even thought about it in years. I am back to it now!
the next time I make this I need to find organic cream that is less than ultra pasteurized. For this butter, I used 2 quarts of ultra pasteurized. The cream should be at about 50 degrees before you start churning. This recipe makes 4 cups of butter.
After a bit of churning the cream starts to thicken. It is becoming whipped cream. Early on the jar will be coated and you can't see inside.
The tireder your arm, the thicker the cream! If you want salted butter, this is the time to add the salt. You can add other flavorings as well.
Next you will be able to see in the jar. The butter is separating. It will become very difficult to churn and then it is time to pour off the liquid.
You just made buttermilk. Biscuit making time!
I skipped a photo but once you pour off the buttermilk, fill the churn with cold water while the butter is still in it. Churn some more. You are washing your butter. Pour the water out and put the butter in a fine mesh strainer.
Push the butter with the back of a wooden spoon, pressing out as much liquid as possible. Wrap it in cheese cloth and squeeze out any remaining liquid.
Butter! I made butter. I feel like Tom Hanks in Castaway when he made fire!I see many compound butters in my future!
You don't have to have a butter churn to make this. You can make it in a food processor or even in the bowl of your mixer using the whisk attachment.
Comments
the expereince sounds like kneading bread if you get sore do it for 10 min longer then you know its ready .
I'm really going to look into this . I'm finding too that I'm returning to old ways I used to practice in my younger having baby yrs then life happened lol now being an older woman I have time to return to those old skills that took som time to accomplish.
You make my day you do, but you're right, fresh butter is the best, we always had it but we had our own cows so, it was a given,,, not any more though, mmmmm, with those biscuits,,,, count me in, the blog tech will be a happy boy today,
I love the container you put the butter in!
I've never made butter but have thought about it many times. But I once did a cheese :-) I can't even pretend it tasted especially good but I had done it myself and waited several months for it to get ready :-)
Have a great day!
Christer.
Butter -- you made butter! :) That. Is. Just. Way. Cool. If I only lived a wee bit nearer... I would love to taste your self-made butter -- must taste like a bit of heaven. Mind you, I don't even care all that much for butter. ;)
Thanks for leaving a comment on my blog now and then -- so very much appreciated. Thanks also for your support last year after the Practical Magic party. It's bloggers -- and friends -- like you who make blogging extra special.
I thought I had left a comment on one of your recent post about crab cakes, but it didn't show up after all. Just to let you know that I have been there before, wishing you and yours a wonderful 2012!
Take good care,
Birgit
PS: If you want to win an Oktoberfest T-shirt, come over to my blog. :)