Today the girls and I made butter using half a quart of creme. Making butter is very easy and fun, especially if you have a KitchenAid or some sort of mixer. Annah, above, is holding our jar of fresh creme that we skimmed from the top of a gallon of farm fresh milk that we picked up yesterday from a local farm family.
Whip the creme in a KitchenAid or other mixer on the highest setting for 10-15 minutes. It will first turn to whip creme and then slowly settle down and separate into buttermilk and butter clumps. This takes a good 10 minutes.
Once the butter is separated from the buttermilk, let the kids grab the clumps of butter and squish them into balls of butter. Have a bowl of clean, cold water handy and dip the butter balls in the water several times to rise away any buttermilk. Add some sea salt and continue to roll into a ball or press into a butter mold.
Here's our final product. We got about 1/2 cup of butter. It was soft but after sitting in the fridge it will harden up. We used some of ours for our lunch of grilled cheese sandwiches.
If you're using raw, unhomogenized milk, you can skim the creme from the top of the milk. In the photo above you can see a layer of about one inch of creme on the top of my milk. The rest we used to make the butter.
Today the girls and I made butter using half a quart of creme. Making butter is very easy and fun, especially if you have a KitchenAid or some sort of mixer. Annah, above, is holding our jar of fresh creme that we skimmed from the top of a gallon of farm fresh milk that we picked up yesterday from a local farm family.
Whip the creme in a KitchenAid or other mixer on the highest setting for 10-15 minutes. It will first turn to whip creme and then slowly settle down and separate into buttermilk and butter clumps. This takes a good 10 minutes.
Once the butter is separated from the buttermilk, let the kids grab the clumps of butter and squish them into balls of butter. Have a bowl of clean, cold water handy and dip the butter balls in the water several times to rise away any buttermilk. Add some sea salt and continue to roll into a ball or press into a butter mold.
Here's our final product. We got about 1/2 cup of butter. It was soft but after sitting in the fridge it will harden up. We used some of ours for our lunch of grilled cheese sandwiches.
If you're using raw, unhomogenized milk, you can skim the creme from the top of the milk. In the photo above you can see a layer of about one inch of creme on the top of my milk. The rest we used to make the butter.
Hi friend, thanks for signing my blog and letting me know you stopped by. I added some great shots from a stop to the gardens yesterday. The beautiful fields reminded me of you and I imagined you taking Mira and Annah and making it an educational outing! Maybe you can make it down here next Spring and we'll make a day out of it. God knows there are so many fun museums and places to learn from here! I just need some company to go along!
ReplyDeleteLove you and can't wait to see you and the sweet family in June.
Love,
Melinda Marie
Hey, good idea. Let's do it! I will scrimp and save and maybe me and the girls could come and stay with you for a few days. I really want to come and visit you. xoxo.
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