I have already written this post. Apparently, WordPress decided that it was yummy and ate it. Since I was on my tablet, of course, I didn’t back it up. This is your friendly reminder to back things up!
We are swimming in milk. The Holstein is giving about 2 gallons of milk a day. I have to figure out something to do with all that yummy cream (another post WordPress ate and I have to redo. Sorry about that!) and one thing is to make butter. Making butter at home comes with benefits. It’s better for you than store bought butter, it tastes better and it uses up all that extra cream in the house! Homemade butter is harder than store bought butter.
I make sweet cream butter. Basically it’s just the cream from the top of the raw milk shaken up well to turn it into butter. You can make cultured butter as well, but it requires more ingredients and I don’t ever have those on hand.
You can make this one of two ways: in a jar with a tight fitting lid, which works great for when the kids feel like helping, or in a food processor or blender (okay 3, you can use an actual butter churn!). I use the food processor, I’m lazy.
Once you poor the butter into your choice of butter maker, you just turn it on. Or in the case of using the jar, shake like crazy. Butter goes through stages. The first is thicker cream. It will run down the sides of your blender. The second stage is whipped cream and then thicker whipped cream. This stage kind of looks like applesauce. I would have more photos, but my help ran away and I can’t take photos and make butter at the same time. Unfortunately.
Then, finally, butter. This stage is where the butter starts to form and make buttermilk, the yummy liquid that you can make pancakes with!
Strain the buttermilk into a separate container to save for future use.
If you plan on using your butter right away, in the next couple of days, you can add salt (optional) and you are ready to go. If you plan on storing your butter for a few days before you use it, you will need to wash it. I place it in a bowl and run ice cold water over it, while I roll the butter with my hands. The cold water helps to shape the butter, as it cleans it. If you leave it unwashed for more than at most a couple of days, the butter milk that remains will start to spoil.
You’ll have to do this a few times, until the water runs clear. You now have butter! I put it in a bowl with a lid and put it in the fridge.
My mom drinks the butter milk straight from whatever I put it in and we use the butter on everything. Sweet cream butter doesn’t have the tangy taste that store bought butter does. It’s more subtle since it’s not cultured.
Tomorrow, I will fix the cream post. I don’t know what happened. It showed up when I posted it, and when I checked it on my Facebook page. Back it up, Manda! 🙂