Yeah, sometimes I wonder if I've gone too far, but then I have fresh homemade butter and warm wheat biscuits and I don't think that anymore.
This started out as a fun homeschool experiment. I read somewhere that you can make butter by putting heavy cream in a mason jar and shaking it for fifteen minutes. We like making things in the kitchen in this house, so we gave it a shot. It was fascinating feeling the change between stiff whipped cream and the sudden separation of butter and buttermilk.
This was fun, the first time. I decided that if we were going to keep this up, I was going to use the stand mixer. Shaking a mason jar for fifteen minutes is a workout that I wasn't sure I was willing to do each time I wanted butter.
This morning I made my third batch of butter, and this time using Darigold heavy cream instead of the Fred Meyer brand. Oh the difference. Just poured the heavy cream into the stand mixer and let it run on the highest speed that won't make a mess until the butter and buttermilk seperate, then pour through butter muslin, saving the buttermilk for later (or the bisuits in this case). Ta da, butter.
Next step, making cultured butter.
Thanks for reading,
Sarah McTernen
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