Making Butter and Other News

| 3/1/2013 3:48:05 PM

This has been my first week on Baylor shift and it has been fabulous.  Although this week has been busy, it has been so nice to have consecutive days away from the chaos of the ER.  This week my husband and I started P-90x.  Not only are we getting our crops in shape for the spring, but we are getting ourselves in shape as well.  I also made dinner for my parents and in-laws which turned out really nice.  Our menu consisted of Prime Rib, honey carrots, roasted potatoes, croissants, mushroom rice and banana pudding and a chocolate caramel tart for dessert.  Although I wasn’t able to use any of my own crops yet, I look forward to the day when getting groceries simply means stepping out into the yard and harvesting what I need.

My husband and I also visited my grandparents this week, it is always such a blessing to speak with them and eat some of my grandma’s delicious homemade food.  She also passed along a few family recipes.  One family recipe was for cheese souffle, which is from my Grandma Alice, who was my Farmer Grandfather’s wife.  I also brought along some treats for them including homemade butter, fresh eggs and some leftover slices of the chocolate caramel tart.  For those of you that have never made butter, it is very simple and the taste is super creamy.  One really neat thing about making your own butter is you can add additional flavors, like garlic or herbs, which would taste delicious on homemade bread.  Here are a few general instructions on making butter…

Make sure that you are using heavy cream, whipping cream will not work and you will just end up with very whipped, whipped cream.  I typically set the cartons of heavy cream on the counter to help warm them up a tad.  This makes the process faster.  There are several options for the actual act of “churning” the butter.  You can choose to do it in a mason jar, but this involves lots of shaking and upper body strength.  The few times I have done it this way, I put on the song by Outkast “Hey Ya,” for inspiration, and shake the mason jar in up and down motions while the song plays several times.  Although this is very entertaining to watch, it is pretty tiring by the end of all that shaking!

I now make it in a food processor which is faster and easier.  After the cream has set out for 15-20 minutes, I pour it in the food processor, replace the top and push the button.  Hard work, I know.  After around 10-15 minutes, you will notice the consistency has begun to change.  Take a look here,


The point of all this churning is to separate the actual butter (or what will be butter) from the whey in the cream.  The longer you churn, the thicker your butter becomes.  I tend to churn for a few minutes and then scrape down the sides and poke at the clump with a spatula.   This helps squish out the whey as well.  I then do several cycles of the churning and scraping until the butter is formed and thick.

3/2/2013 8:57:32 PM

Homestead Redhead, home made butter is truly the best, isn't it. I can still remember when I was in high school and we skimmed the cream right off the top of the milk from our milk cows and made it in a gallon jar. We tried the traditional wooden butter churn but found that just shaking it in the jar worked the quickest. It was a little more physical but in high school boys just have more brawn than anything else so it wasn't an issue. Have a great homestead butter making day.

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