I had no idea making butter was this easy!
I set out raw cream for 8 hours, then food processed 2 cups of it on high speed. After a couple of minutes I could hear the noise changing tone, and after about 5 minutes, I stopped it. I put my spoon in, and dredged up pure, yellow, butter!! It was so exciting. I scooped it all into a bowl and patted out the milk. I did another 2 cups and got more! I got probably 1/2 coup of butter.
I have more cream out today and will process it tonight. I want to see how much butter I can get out of a gallon of milk.
Here are some pics:
Shared on: Real Food Wednesday Pennywise Platter @ Nourishing Gourmet
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| Lea Harris founded Nourishing Treasures in 2006. A mom passionate about her family's health and well-being, Lea believes education is power. Encouraging others to take baby steps in the right direction of health for their families, Lea's goal is to raise awareness of what goes into our mouths and on our bodies, providing natural alternative information that promotes health and prevents disease by using traditional foods and nature's medicine.
Lea is a Certified Health Coach graduate from Beyond Organic University, and a Certified Aromatherapist graduate from Aromahead Institute. "Like" Nourishing Treasures on Facebook, join the Nourishing Treasures Group on Facebook, follow @NourishTreasure on Twitter, and subscribe to our newsletter. You can also find me on Learning About Essential Oils forum, and Fido Fermentation Facebook group. Disclaimer: I use affiliate links wherever possible. So if you click on a link, and make a purchase, I might make a small commission, but it doesn't cost you any more. |
I actually made butter with my grandmother last year, shaking it in jars, because it was something she remembered from her childhood and it made her happy to have something to share like that. I don’t normally make butter, since I can get high-quality pastured butter with Celtic sea salt at the store, but it’s a great activity to do with people to remind them that everything comes from somewhere.
Melantha recently posted..A Perfect Egg
I used to make butter as a child sometimes, using my mom’s antique butter churn. I don’t remember leaving the cream out at room temperature though. What is the purpose of this step?