I don’t know about you, but I have a love affair with butter. As far as I know, it began with my Opa, (German grandfather), but may go back many more generations. I could never stand margarine or other butter alternatives and when no one was looking put a dab more on than I had taken in the first place. 🙂 Can you say, Julia Child?
Yes, I know, you are going to tell me that it’s fat, and it can’t be good to eat too much, but as I have been finding out (by reading some great books, Nourishing Traditions, Real Food for Mother and Baby and Cure Tooth Decay to mention a few), it’s actually really GOOD for you all the way around. And I’m quite sure that my grandparents are in such good health (in their 80’s and 90’s), because of the fact that they grew up eating things like whole milk, butter, lard, etc., everyday!
The best butter comes from grass-fed cows that do not consume grain. While we were in Oklahoma I was able to make as much as I wanted from our own herd of Jerseys. Summer 2011, when we had an excess of milk I made over 20 pounds of butter and froze it, how spoiled is that! The easiest way for me to get cream now, is to get milk from our friends with Jerseys, Creambrook Farm, for anyone in the Shenandoah area. This last week I was able to get a whole gallon of cream from them, so I made butter. 🙂
Here is how I make delicious butter:
Take the cream out of the fridge and let stand at room temperature until warm, this last time I let mine sit out for 6 hours before I thought it was ready, the colder it is the longer it will take for the milk to “break” into butter.
Next, place about 2 cups of cream in a heavy duty blender (mine is a 12 speed Oster) and process at a medium setting until you see it “break”. This took all of 2 minutes. I kept it on for a bit longer and then stopped the blender.
Pour everything into a bowl and, with your hands, gather up the butter solids into a ball. Drain the buttermilk into a container to be saved for baking, fermenting other foods or just drinking. Leave the butter solids in the bowl and start working it with your hands to press out the rest of the milk. There are lots of variations on how to get this part done, but I have found a little COLD water and lots of squeezing gets most of the liquid out.
Then place in a clean container and set in the fridge to cool. Or you can place on wax paper, wrap, tape, and place in the freezer. There you have it, I hope this inspires you to go buy some milk and make your own butter. And, it’s really okay, you can put a little more on those veggies 🙂
Do you have any “butter” stories?