Fulfilling Your Pattern Needs
Over and over lately, I’ve been having this nagging voice pointing out that people used to make staples – yogurt, bread, butter, soap. I know. I am the world’s most observant person.
But when you start looking at the world that way, grocery shopping becomes far more interesting. All of the things you used to just buy become challenges (post about soap coming soon!). Sure, I could buy a pound of butter and then go home and butter things with complete convenience. Or I could pick up the locally produced, non-GMO, grass-fed cream, make my butter, and have a one person finer things club.
How to Make Butter
This took all of .
Before you begin: Confirm that you actually like butter enough to want to eat it when it’s done. I accidentally forgot this part (anyone want some butter?).
Buy heavy whipping cream. I recommend going with the stuff whose only ingredient is ‘heavy whipping cream’, because if you’re making your own butter, you might as well be preservative free.
Pour cream in bowl.
If you have a splash guard, put that on or put paper towels up to catch the splatter. I actually did both. There will be splatter.
Turn on high (or nearly high).
Stare at the mixer.
It’ll start to get fluffy and will turn into whipped cream. No one will judge you if you stop the mixer and take a taste in order to gauge quality.
Keep staring at the mixer, and it’ll get grainy.
After 5 minutes or so, it’ll start sloshing, as the butter and buttermilk separate.
Stop it once it’s separated and then it’s time for -
Strain the butter and the buttermilk. Squeeze the butter (um, wash your hands) to get extra milk out, and pat it on paper towels.
Mix in some salt, if you want.
Specifically, eat within a week or two. No preservatives, remember?
Take that, Great-Grandma! With 2011 technology, I’m able to do the same thing you could do without electricity. Looks like that butter churn just lost some of its luster.Anything You Can Do,