Posted in Homeschool Kitchen
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I noticed, on the Homesteadblogger Home Page, the Front Porch section, that there was an entry today about making butter. Granted this was for making butter w/goat's milk, completely from scratch and sounds YUMMY in my tummy - as my girls used to say when they were little. But I, too, make my own butter, only in a much easier way. My mother used to do this as a child on a VERY RURAL (to put is MILDLY) Kentucky farm during the Depression. Only she used what she refers to a "curdled milk." The way I do it is also a great project to do w/your own kids! Here's my way... You will need: ~ 2 small cartons of heavy whipping cream ~ pinch of salt ~ an air-tight GLASS jar ~ a WOODEN spoon (NO METTLE!!) Pour the 2 cartons of cream into the glass jar. Shake (shake...shake...SHAKE) for around 45 minutes. You will notice several stages while you are shaking....it will become creamy, then like whipped cream, then a little watery. ALL OF A SUDDEN, at around 45 minutes of shaking, you will notice that a complete ball has actually shaken loose from buttermilk!! THAT'S YOUR BUTTER!! Take your wooden spoon and, while holding back the butterball, drain the buttermilk either down the drain or into a glass for your own drinking pleasure. Press and drain, press and drain, press and drain until hardly a trickle of milk is left. Add a pinch of salt (or to taste), stir salt completely into butter and then store your butter in a crock or air-tight container. I like soft butter so I leave mine on the counter in a crock. This will make just less than a pound, so it won't last long! ENJOY!! Blessings from Ohio, Kim Wolf<>< |
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