Urban Pioneer
• Jan. 12, 2006 - Surely the churning of milk bringeth forth butter... Prov 30:33
I was asked how I make butter, so I decided to dedicate this post to that answer!
I am blessed to be able to get my milk straight from the farm before it
is taken away to be homogenized and pastuerized, so I get the milk
where the cream rises to the top, but this can still be done with heavy
cream from the store.
I take a ladle and scoop of about 2/3 of the cream from the top of my
milk....not being a fan of skim milk, I make sure that my milk has some
cream. Take the cream and put it into your kitchen aid
bowl. Put it on low and let it churn until there is butter
(sounds simple, it actually is!). This probably takes about a
good half hour...I have never timed it. It becomes
butter faster if you let the cream reach room temperature first.
If you want to add salt, do that when the milk is starting to get the
small butter "flakes" in it! Run your butter under very cold
water, wrap in wax paper and store in the fridge! Put on fresh
homemade bread and enjoy!
Let me know how it turns out.
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• Jan. 12, 2006 - Untitled Comment
Thanks
Donna