Every night we hand milk our cow, then leave the milk to sit until the cream settles to the top. Then once a week we go along and skim the cream off the top to make a big batch of butter.
People have been eating butter basically forever. It’s full of good fats and vitamins, and tastes great. It’s also really easy to make.
Some cream. (If you don’t happen to have your own cow on hand, store-bought works just fine.)
Things you will need:
Place the cream into a jar, making sure it’s only one-third to a half full. (This will make the process much faster.)
Tighten the lid. Now shake the jar.
Keep shaking. More.
The cream will separate into two distinct parts, probably quite suddenly. One of them is your butter. Stop shaking.
Using the strainer, separate the liquid and solids. The liquid is buttermilk, and the solids are the butter.
Fill a bowl with iced water. In the strainer, form the butter solids into a ball then place in the iced water. Slowly massage the butter solids together in the iced water, squeezing any excess buttermilk out. This is a super important step as it will stop the butter from going rancid.
Remove from the ice water. Store in the fridge, or eat straight away.
The buttermilk is great in pancakes, cakes and bread, so keep it if you can.
Lentil and Matt Purbrick are Grown & Gathered: a self-sustainable farm in Victoria. This recipe originally appeared on their website. It will make you want to pack up and move to the country.