Wednesday, May 8, 2013

making butter, or "things that are easier than I imagine"

One of the benefits, in my opinion, of buying fresh, non-homogenized milk is being able to separate the cream out to make butter. I have always wanted to make my own butter, ever since I was a girl and read about the process in A Little House on the Prairie. Or Big Woods. I forget which book actually chronicled their efforts. Whichever, I am living the dream, folks!

I remember my parents making butter now and again, when I was in high school. They shook the cream by hand in glass jar with a wooden ball inside. My dad still uses, and prefers, this method. I like to use my KitchenAid. It's faster. Which is preferable when you have a crawling, teething baby whining at your feet, and a naked toddler, asking for a drink and standing at the table eating cheddar rice cakes and gluten-free chocolate chip cookies (homemade, for the record...) hollering "MMMMM!!!" as loudly as humanly possible with every bite. Fast is good in this scenario. 

This morning was my second butter-making endeavor, and it turned out A LOT better than the first. ha! Regarding my first butter-making endeavor, let me summarize that it was less than textbook-perfect. ;) Experience really is my favorite and best teacher. Mistakes are not to be feared! Especially in the kitchen.

This is what happened this morning:

after "washing" the butter has come together
fresh, raw unsalted butter 
How cool is that?! As I said, living the dream folks! ;)

If you are interested in some guidelines in making your own butter, I recommend these links:

Keeper of the Home: Cultured Butter

The Healthy Home Economist: How to Make Raw Butter (video)

Don't be afraid to try it! You really can't mess it up. You don't have to use raw cream, either. Heavy cream from the supermarket will do the same thing, only without the same degree of health benefits as raw. But more on that at another time... Suffice to say, butter is easy! And butter makes everything better! ;)

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