Homemade butter

We were initially thinking that making our own butter would come a little later down the track when we had a couple of cows. We also thought it would be more difficult that it actually was.

A couple of months ago we found ourselves an old secondhand butter churn.  So when the urge came to give butter making a go we automatically reached for the butter churn and poured in 5 litres of unpasteurised/unhomogenised milk from one of our neighbours (one of our neighbours’ cows to be exact).  We quickly discovered that this was too small an amount of milk for the churn – the paddle barely skimming the surface of the milk.

Butter

So this is what's left after separating out the buttermilk.

So we employed plan B; pour milk into a large glass jar with lid and shake, shake, shake.  Somewhere between 7 and 10 minutes a miracle happened.  We peered into the jar to see something that resembled scrambled egg floating in milk.  We poured the contents into a strainer to separate milk from butter and washed the remaining milk off the ‘scrambled egg’ with water.  We then kneaded the butter on the side of a bowl to squeeze out any excess water.  Finally, adding a quarter of a teaspoon of salt and mixing well, we moulded the butter into a spreadable rectangle shape and placed it in the fridge to cool.

And that’s it!  I’m sure we ate nothing but bread and butter the next day it tasted so good.

We have since repeated the process without a hitch.  Not sure we could ever go back to store-bought butter after eating the homemade kind.

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