Tuesday, November 24, 2009

Cheaters never prosper...but they do get butter faster.

One of the lovely things about having more milk than we can drink is that I have the guilt-free opportunity to skim off the cream, feed the skimmed milk to the pigs, and make something wonderful. Often, that something is ice cream. I've already written about my problem with ice cream, so I doubt I have to extol the virtues of that option. But lately, I've been making butter.

If you've never tried fresh butter, especially the raw, fresh, deliciously yellow butter from a Jersey cow on grass, you really should. Oh, the sweet, sweet smell. I know the stuff sells for upwards of $10/lb, but if you can find a way to splurge, do it! Or, find a nice source of milk and make your own!

I've made butter before by the good, old jar method. The shake-the-jar-until-your-arms-are-falling-off-and-you-want-to-curse-the-butter method. And that is certainly a fine way to make it. But someone once showed me how to do it using a food processor, and I don't plan on going back. Unless the system collapses and I have to, that is...but then, there will be bigger problems than tired arms. Until then, though, it is so easy...

Add the cream...
Turn that puppy on...
Drain off the buttermilk...
Look at your lovely butter...
Rinse thoroughly with cold water...
Plop it in a butter bell - mine was handmade at Homestead Heritage (or shape and refrigerate or freeze)...

Yum!

We had been planning on not milking through the winter (Thanksgiving would be our quittin' time), and just drying off the cows. But since Caroline calved so late in the year, we won't be doing that. And it's a good thing too, because I really love having milk, butter, and homemade ice cream available. I am truly spoiled!

4 comments:

Marci said...

I skim the cream off of several gallons and use my DLX (my friend uses her Bosch). Then I have butter to use and to freeze!!

Red Gate said...

While you have it in such rich supply, make lots of butter, and freeze it in manageable portions. When you are ready to use it, set it on the counter to thaw to room temperature, use a hand-mixer (or equivalent) and whip it up again, and it tastes just like the freshly made butter!

Jana said...

Oh....I'm so jealous! A farm ...fresh milk. I have to pay $8.50 a half gallon for raw milk at the grocery store. Your butter looks lovely! Thanks for sharing.
Jana

~OurCrazyFarm said...

Beautiful butter! We tried the hand shaking method last summer with some store bought cream. It was a novelty, but I sure wouldn't want to do it for every batch:)