Thursday, August 9, 2007

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.

6 Comments:

Blogger 1966 Travco 270 said...

MMMM. I tried this and it is sooo good. Thanks!

April 20, 2009 at 1:49 PM  
Anonymous Leigh P. said...

Made butter yesterday, and it was awesome! Thanks for sharing!

May 24, 2009 at 8:10 AM  
Blogger Sharyl said...

How did you press out the remaining milk?

June 27, 2009 at 12:23 AM  
Blogger Sandra Henderson said...

you can put your jar in the washing machine cycle w/some clothes. Just leave the lid on the washer up so that the spin cycle doens't click in.

March 5, 2010 at 5:56 PM  
Blogger Katharyn said...

I read in the American Girl Cookbook Pioneer Heritage CookBook (Kirsten) that the process goes faster if you stick a marble in while you shake the jar.

August 12, 2010 at 1:25 AM  
Blogger Amoya said...

I am definitely going to try this. yummy and thanks:)

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December 12, 2010 at 11:06 AM  

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