We were fortunate enough to get fresh cream and milk from my cousin so I wanted to make butter from the cream. I have never done this before, but my 10-year-old had made some at school, so we decided to try.
First, we put some of the cream in a large Mason jar, then we took turns shaking it for about 30 minutes until it started to turn into small clots of butter. ***It will be a *much* faster process if you at least let the cream get to room temp.
I poured off the buttermilk, then I put it in a sieve and squished the milk out, then rinsed it. We worked it around the sides of the bowl to make sure there was no milk left. If there is buttermilk left in, the butter will go bad sooner.
I then salted it, and we had yummy, fresh, butter!
This butter has a very light taste, and after looking up directions for making butter, I found that I should have let the cream sit out for about 12 hours before making. In any case, this still tastes great, but I will let it sit out next time. There are some great directions HERE from Mother Earth News. We do not eat margarine here as we try to eat whole foods, so making my own butter is something I have wanted to do for a while.
So what does fresh butter go with?? Homemade whole-wheat pancakes of course!
I love this old Watkins cookbook my great aunt Frances gave me, and I have been making these pancakes for the kids for a few years now.
I do use brown sugar instead of white sugar and cook them on a griddle, but everything else is the same.
The children love these with my mom's homemade jams and can choose between grape, peach, strawberry or blackberry.
Did I mention how yummy these are? The sad thing is I can only have a bite since I'm sticking to my low-carb lifestyle, but one bite is enough:-)
So, I hope you are inspired to try making butter. I am convinced that whole and truly organic is better than processed and full of chemicals. I'm actually working on a page with healthy low-carb recipes that we like, which I hope to have up soon to share.
Thanks so much for stopping by!!
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