Posted in Home Dairy
O.k. So the Home Dairy category is not on the weekly schedule here these days. But it happens to be one of my favorite subjects! I've been reading and dreaming about making butter, cheese, yogurt for years. My grandmother grew up on a dairy & creamery in upstate New York nearly 100 years ago and my mother had LaMancha dairy goats when I was a kid. So I think dairy is in my blood.A lot of you have dairy animals and know how to do this already. For those unfamiliar with the process or those with experience looking to compare notes, I've put together a tutorial for making butter using a food processor. You can find the article on my blog here.
The basic steps for making butter are:
- Skim the cream.
- Ripen the cream (this is optional but makes for a more nutritious and flavorful butter).
- Churn the cream.
- Strain the buttermilk out.
- Wash the butter.
- Work the water out of the butter.
- Eat the butter!! Or store it if there's any left.
I find many people worry about step 3: Churning. With all our modern conveniences, this part is easy these days! The work is in the washing and the working! But it will keep your upper arms from getting flabby.
If you have other tools or procedures, I would love to hear about them. I'm always looking for ways to improve my procedures!
Happy butter eating, er uh, making!
Kristin Hoffman homesteads with her family in the hills of
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