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| Cream. Certified Organic Raw cream. |
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| Spinning around in a food processor for several minutes until... |
That it might require effort
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| It gets thick, really really... |
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| THICK. Stop the food processor. Scoop some whipped cream into a bowl and add some sweetener. Now go take it into a dark corner and eat it slowly and uninterrupted. |
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| Press that "on" button again and wait..wait...for the |
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| For the fat, the BUTTER, to separate from the liquid, now the buttermilk. |
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| Squeeze out the buttermilk and swish the balls of butter around in icy cold water. Do it again. Yes again Pat dry. Add a little salt to taste Cook with it Saute with it Bake with it Eat it with your fingers (if you are 3) Spread it all over your toast |
Gram used to make butter and she didn't have a food processer or a churn...just her good strong arm. She made her own cottage cheese too. I think I still have the recipe for it. I'll bet your butter tastes wonderful. Do you make your own bread?
ReplyDeleteI love making butter.... I have been having the kids make butter since they were small by putting heavy whipping cream into a clean, dry jar with a lid and letting them shake it until it turns into butter!!
ReplyDeleteI bet yours is better, coming from fresh cream!
Deb~
I don't even mess with the food processor, blender, etc. anymore. I scoop the cream off the top, put it in a separate jar. Leave it on a shelf overnight with a light cover then cover it with a lid, pop into the fridge in the morning. After work, I pull it out of the fridge and shake the bejeepers out of it for a few minutes and it's butter. The overnight ripening really makes it go fast and there's much less to wash up after.
ReplyDeleteLOL I had to laugh about your remark on taking a bit of cream off to a corner to eat uninterupted. Thanks for the smile. :)
ReplyDeleteWhat a great idea! I'm saving up my goat cream and almost have 2 full quart jars in the freezer. I was figuring on doing the old "shake the jar" method, but I can do this!
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