Thursday, October 3, 2013

Fresh Butter in Minutes!

Ok, so, I seriously thought making butter was going to be super complicated. I have no idea what I was basing this assumption off of, probably just the fact that I had never done it or known anyone who had. It really couldn't have been any simpler. I bought my fresh milk directly from the cow's owner and she explained it to me and I didn't even have to write it down. All you do is skim the cream off the top of the milk and put it in a blender (think modern day churn) and she said you can't OVER blend it but you can definitely UNDER blend it. So, I set my blender to stir and went about dealing with my crazy hell'yuns for a few minutes. By the time I returned, my cream was looking like this:

She said to separate all the chunks from the liquid and suggested I use a mesh strainer (or I could be wrong on this but she also suggested using muslin) then to squish the rest of any remaining liquid out.  I basically just played with it... I treated it like a stress ball and squeezed and shaped for a while until I couldn't "milk" it anymore. Then to be safe -because she said it could sour if there was milk left in it - I pressed it through the wire in the strainer. 

When it was all said and done, I have butter! Granted, this isn't "low fat" but I know exactly where it came from, I know who's grubby little hands were all over it (mine) and I feel good about it. So, yay me - or whatever. 

I figure I'll save the buttermilk and make Sunday morning pancakes for the kids. My sister in law has chickens so I'll wrangle me up some fresh eggs too. Just call me Ellie-May! Yee-Haw!

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