your own home churn
Making your own butter is easy. I learned this from the great crew at MaryJane’s Farm, in there IdeaBook-Cookbook-Lifebook. I tried it and it worked great, and I baked 2 loaves last night that were basted with the home-churn.
This is ridiculously simple. Buy a carton of heavy cream at your grocery store (or if you can get it, cream from a local small dairy farmer). Get a canning jar with a tight lid and fill it up halfway, and let it set overnight (8-10 hours). The next morning start shaking it (not crazy, like a roll or once a second) and watch as the sides fill with buttermilk and a yellow ball starts forming. It takes about 15 minutes of casual movement to have a jar of butter and separated buttermilk. All you need to do is pour out the milk and save it in it’s own jar for pancakes or biscuits. What you have left in the jar is a yellow soft mass that resembles room temperature butter. I pressed out any leftover milk, salted it a bit, put it in a little Pyrex leftover container and out it in the fridge to set. Turned out light, fluffy, and delicious.