Now I am hooked on making my own butter. I probably won’t be able to make it all the time, but when I do have the opportunity… I’ll for sure do it again, again and again!
sound bite:Since man began to make and use butter, he made it from ripened matured cream — sour cream. A change to unsoured or sweet cream butter came only during the 1940’s. The reasons for the change were purely technical. Machines work most economically and profitably when they run permanently. Buttering machines were constructed that transformed sweet cream endlessly into butter. Sour cream at this time resisted this process. You had to fill the churn with one batch of sour cream, finish buttering, clean the churn and start again. Thus, for purely technical reasons, people became used to sweet cream butter. –The Case For Butter
What motivated me to finally do it? Well, I have to give 90% of the credit to my good friend, Diana. She made her first batch and posted it on her blog. The 10% I give to the family who gave me a 1/2 gallon bottle of fresh cow colostrum for free! I’ve known for a long time that making butter has gotten much easier to make in our modern world, but I was afraid to go for it. Muchas gracias Diana for the motivation!
I let my cream mature for a week on my counter in a mason jar covered with a paper towel (you can use a cloth napkin). By the end of the week the cream was thicker and had a wonderful cheesy smell. I stored it in the fridge overnight before making the butter. I did two batches because I had over a quart of colostrum/cream and had a liquid limit line on my food processor.
I place my cultured cream in the food processor fitted with a steel blade and process till butter forms. It took about 15-20 minutes, but be careful not to let it go too long or it will all melt and turn into a creamy glop.
Then I strained it to separate the buttermilk and butter. Save the buttermilk in a glass jar… it makes a killer dessert.
Transfer the butter to a bowl and press out the buttermilk with a spoon (save the buttermilk). Wash the butter by adding a little water and pressing some more. By this time I put the butter in the fridge because it was getting too soft. After I let it harden up a little, I finished washing the butter till the water stayed clear. I added Celtic Sea Salt (about 1/2 tsp.) and mix it in.
Form butter into a ball, pull it out of the bowl and pat it dry with paper towels. Place the butter in a crock or container (butter may be frozen for long-term storage).
sound bite:Why Is Butter Better?It protects against us against heart disease, cancer, arthritis& osteoporosis. It strengthens our immune system, thyroid gland and gastrointestinal health. It ensures healthy growth and development for children. Provides quick energy and weight loss.Butter is a rich source of vitamins, minerals, fatty acids, CLA, glycospingolipids and cholesterol…What?! Cholesterol is an anti-oxidant?! Yes, indeed cholesterol is a potent anti-oxidant that is flooded into the blood when we take in too many harmful free-radicals, usually from damaged and rancid fats in margarine and highly processed vegetable oils.3 A Medical Research Council survey showed that men eating butter ran half the risk of developing heart disease as those using margarine.