My point is, I thought I was country. I lived in the country most of my life but I definitely didn’t live country. Especially when Jeremy needed help with using a tractor to lift or move something while he guided on the ground, I had to work the hydraulics… I always fought change so afterward I took off and said, “I don’t want to be a country girl anymore.” I know, childish but change freaked me out. Now I’m more seasoned and I look for opportunities to try new things so I’ve made a lot of progress but I do remember a time before when I was new to all of this. Which brings me to making butter.
You don’t know what you’re missing if you haven’t had farm fresh butter. Jeremy’s aunt Sandy had a milk cow. She was only a Dexter which means she wasn’t really bred for milking but she was a dual purpose breed. So I went over to her house to learn how to make mozzarella cheese and she mentioned making butter so I asked if we could do that also and she said yes. I will say, we cheat. We don’t get a churn out and start pumping away, she pulled out her blender and put the fresh cream in and just turned it on. It took a while like say… 10 to 15 minutes but in my experience some creams are different. Millie’s (the Dexter cow) cream is pretty thin. It needs to be ice cold. My Jersey cows (Daisy and Maisy) are a whole different story. Their cream is thick as heck and does better at room temperature. Back to Sandy, after it was done I tried some and… IT WAS AMAZING!!! She let me take it home and it didn’t last 3 days. Either way, I’ll tell you how the process works and what you’ll need. After you make your own, you’ll feel really accomplished and fulfilled because you made a house staple on your own. (At least that’s how I felt!)
What You’ll Need:
- Blender or Food processor
- strainer/colander with bowl
- Bowl with icy water
- Fresh Cream (or heavy whipping cream from the store)
What You’ve Gotta Do:
- Put cream into food processor to the fill line and turn on. It will take a few minutes unless it’s not very thick cream then it will take a bit longer. You’ll notice a difference in sound because it will thicken up into whipped cream and then right past that stage is butter. Let it go long enough that it’s a bright yellow.
- Colander needs to be over a bowl, strain butter. The milk left over is “Buttermilk” but unless you leave it on the counter for 12 hours, it doesn’t have a culture in it so it won’t have a buttermilk taste.
- Depending on your situation or what works best you need to clean your butter of milk so it won’t sour. The easiest way for me is to turn the cold water on in the sink and push my thumbs into the butter to squeeze out the milk and “Clean” it. Another way is get a bowl with cold water and knead the butter. You’ll have to change the water several times. When it’s milky, change it. When it stops getting milky then it’s clean.
- I usually do a 1-2 gallons of a cream at a time but after step 3 i put the ball of butter in cold water to sit while I do the rest. (I do have an actual Gem Dandy butter churn but I figure most people don’t so food processor it is)
- Once you’ve got the cream made into butter, I usually take and squeeze out the water if there is any from it either with my hands or a spoon. Then add your salt. I prefer Pink Himalayan Sea Salt just add a little and taste to see if that’s what you like. Since I have a lot usually I weigh it out into 1/4 lbs. which is a stick sized amount and freeze it for later use.