Wednesday, May 23, 2012

Wednesday: Guest Post by Stephanie - Making Butter and Buttermilk

Today we have the privilege of hearing from my friend Stephanie at Hopeful Homemaker. She wrote this very interesting and lively post on how to make homemade butter and buttermilk. Enjoy!

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How to Make Butter and Buttermilk
Making butter is an historic skill which dates back to the time before Christ. Before the invention of modern manufacturing techniques, butter was made in a churn.

To make butter, the following ingredients are needed:
-Raw milk
-Salt (optional)

Instructions:
1. Pour milk into a shallow dish and let sit in refrigerator for 24 hours.


2. A thin layer of cream will rise to the top of the milk. Once this occurs, skim the cream off with a skimmer and place in the churn.



3. Churn the butter by moving the dasher up and down continually.




This may take anywhere from thirty minutes to two hours, depending on the temperature of      the air. As the cream gets thicker, it will become harder to churn.

To determine whether the butter is ready, take a peek into the churn; you want the solid (butter) to be visibly separated from the liquid. You can also hear the solid and liquid beginning to separate – when there is a splashing sound, you can be certain that the butter is ready for the next step.


4. Use a slotted spoon to remove the butter, being careful to get as little liquid as possible. Place the butter in a bowl with flat sides.



5. Once as much of the butter has been removed as possible, drain the liquid into a Mason jar or pitcher. This is buttermilk! Feel free to taste the buttermilk…it is much sweeter than its store-bought counterpart.


6. To remove the rest of the buttermilk from the butter, press it against the side of the bowl repeatedly with a butter paddle.



Be sure to press with the grooved side so that the liquid can run down into the bowl. You can add this buttermilk to the pitcher as well.


 7. When as much liquid is extracted as possible, you may add salt if you wish to have salted butter. This will help to draw out a little more liquid.  However, if you prefer unsalted butter, you do not have to add salt.

8. Place the butter in a small covered crock or dish. 


Historically, butter would have been stored in a springhouse or lowered into a well. 

However, we now store butter in the fridge. Once it has been in the refrigerator for several days, it will get hard, but it can still be used.



NOTE: If you are unable to obtain a churn, you can also make butter in a Mason jar. To do this, complete steps 1 and 2 above, and put the cream into the jar. Shake until the butter and liquid separate, and then complete steps 4 through 8 above.

FUN FACT: The color of your butter will depend largely on the time of year. If it is springtime, the butter will likely be very yellow. This has to do with the amount of chlorophyll in the grass when the cow consumes it. The more chlorophyll, the more color. Thus, if it is winter, the butter may be almost white. Of course, in grocery stores, butter is dyed with food coloring to maintain the yellow.
Once you try homemade butter and buttermilk, you will likely be unable to return to manufactured butter. Homemade has a much sweeter flavor than store-bought.



Stephanie is a 17-year-old homeschool girl who loves the Lord and strives to be like Christ. She has chosen to be a stay-at-home daughter to the glory of God. Visit her blog at http://hopefulforhomemaking.blogspot.com.


Thank you, Stephanie for such a lovely post!
See you all tomorrow...

As always,

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