Many years ago my father milked our Jersey cow, and my mother's cream of the cream of butter in the house shook. He used a hand-operated churn that looked like a gallon wide mouth glass jar. The lid has a handle on top to turn the blades of wood that is projected in the room. He also had a special chair that she sat on her during the churning of butter.
Today, most people who want to try making their own butter probably prefer to use a food processor or blender,that will make the job much faster than manual churn my mother to do, and with much less effort.
Weston A. Price of butter in a spring considered the most important food. The price was the nutrition expert who has traveled the globe to find the healthiest people. He found that traditional cultures that spring butter in their diet was recorded, were healthy and had teeth stronger than people who do not have access to this important source of vitamins. Pricebelieves that the "magic" was among the green grass, the cows eat during the spring. At other times of the year, the butter from cows fed grass can enjoy a good store-bought.
Jersey cows produce a very high content of milk fat, especially in spring and early summer, when there are a lot of grass nutrients. That's why my mom has a lot of cream on hand. She made butter cream cake uncivilized, but the old traditions call for letting the cream naturally ferment for a few days in a coolspace. This creates a less sweet butter with more complex flavors. Some people believe that the beneficial bacteria that cause the cream to ferment, like the live cultures in yogurt, are important additions to the diet.
Whether your sweet butter at home is rough or wild, the taste much better than anything you can buy at the store. butter in the house shook, the more butter fat part more commercial, so it's good homemade bread and pastries that really stand outcrowd.
If you like making homemade butter, which does not need a Jersey cow, and do not need an old hand-operated churn - but certainly get the best results if you find a local source of fresh-from-the- cream cow.
The quality of your butter is completely dependent on the quality of the cream you started. Cream from cows that have daily access to all the good spring grass they can eat the tastiest butter with deeper yellow. Manycommercial dairies do not allow their cows to pasture, so they never taste of green grass. That's why there is so much difference in taste between the store and bought the butter in the house shook, the milk, especially if you find a local cow.
To make your butter at room temperature, pour the cream in a food processor. Leave the car for short bursts of a few seconds at a time, and check the room between each burst. Before long, you see the butter start to float above the 'cream. Add a little cold water and run the machine for a few seconds. The butter will separate from the buttermilk.
The next job is to wash the butter from buttermilk.
First, carefully remove only the butter in a blender and put in a bowl of cold water. The liquid is left in the blender and buttermilk, and you can drink or use in cooking. There will still be some buttermilk mixed with the butter in yourcome, and you want to remove as much of him as you can so that the butter will stay fresh longer.
My mother is a great tool for wooden plate made especially for this purpose, but all the big spoon will do. Push the butter to squeeze the buttermilk in water, then pour the water from the bowl and add some 'water cooler. Do this several times until the water is clean. Then press all the water for the last time.
Now you can add salt if you want, and thenKeep the butter in the fridge in the house shook. Or better yet, bring it directly to the table and eat with the homemade bread. What a joy for the family will be!
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