Making Butter

The only items you will need for making butter.

So the raw cream from Sidehill Farm was really yummy, but had a slightly bitter aftertaste that did not lend it that well to the desserts we were having this week (wasn’t complementing the rhubarb).  So, since we don’t really eat heavy cream (and oh was this cream heavy).  I decided to make butter, which will last longer and will be used readily.  I had made butter before at a dairy seminar at the NOFA (Northeast Organic Farming Association) winter conference last year, and so I felt pretty confident just going ahead and doing it.  So, here are my instructions.

Put the cream in the jar and close it.

See how thick and heavy this cream was- just amazing!

And then….. shake, shake shake , shake the jar really hard- well not so hard.  Then shake it some more.  Then shake it like you mean it, then…. feel exasperated and wonder if it really is going to work, then shake it some more.  The cream should become sort of whipped in the jar, at which point you shake some more, and finally after it looks whipped, you get to this special state in which everything happens suddenly.  All of a sudden you see little specks, like granules in the cream,(continue shaking) and then it becomes globby (continue shaking) and then all of a sudden you hear this ‘donk’ noise when you shake and it is a big lump of butter floating in buttermilk. Miraculous!

Pouring the butter and buttermilk out of the jar, straining the butter.

I will admit this does require patience, it took me about 10-15 minutes of shaking.  But once its done, you get a lot of butter. My cup of cream yeilded:

My strained butter.

You need to strain the butter from the buttermilk, and then you want to wash it with water.  I was doing this is about 88 degree weather ( I’m crazy), so I set it in the fridge for a while before doing the second step (thorough washing).

Not quite clean butter for chilling.

Then for washing, you want to take the butter out, put it on a wood cutting board, use a wooden spoon and knead it. After kneading it every few minutes wash it with water.  This will get out residual buttermilk, since if left in the butter, will cause it to go bad quickly.

Butter Kneading at its finest.

Finally you have the finished product: clean and delicious butter, and oh was it delicious!

Finished butter, to be eaten on everything!

As far as what is next in our food adventures, today is my Red Fire Farm CSA distribution and I’m pumped!  I will post our haul from the farm.  This weekend we intend to take it a little easier then the last two.  We are planning to go to a farmer’s market tomorrow in the city and visit a friend’s garden.  Will keep you posted.

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