There is nothing better than fresh butter on a warm slice of fresh bread. Since I told you how to make bread yesterday, I’m going to tell you how to make butter.
First you need fresh raw milk. Indiana has a law that you cannot buy raw milk. You can however buy a cow share. This where you “buy” part of a cow and are allowed X amount of gallons as your share. You also can buy milk that is for “animal use only.” You have to do some digging around and this is where the Amish and Mennonite community really comes in handy. Many have their own cows that they milk for their family. If you are lucky you can snag some from them. It of course is “for animal use only!!” 😉
When I get my milk it usually comes from that morning’s milking. The cream is mixed in with the milk really well, so I let mine sit for two days to allow the cream to come to the top. Then I use a bent spoon and ladle the cream off the top. Here is how much cream is in my one gallon of milk. The milk was filled to the top.
So I ladled it out and it if you’ve never skimmed milk, here is a picture of cream and milk.
Cream is really white.. so when you look at the picture the lighter color swirls are milk. Eventually you will skim so much you will see a lot more milk. Just pull off as much as you can and stir the rest in in the milk. Once you have all your cream skimmed off into another container than you want to let it sit out at room temperature for at least an hour. It will turn to butter a lot easier if you let it warm up.
When your butter is room temperature you have three choices. Use a butter churn if you have one, put it in a container with a screw lid and shake it, or put it in the blender. I choose the later. Pour the cream into the blender and set it to the lowest power and the lowest setting. Let it go for about 5 minutes or so. Turn it off and check on it. Depending on what your cow has eaten, your butter will be yellow (grass), light yellow (partial grass,grain fed), or white (grain fed). Because it is winter the cow I get mine from is now mostly grain fed. Here is a picture of what it will look like when it has separated in the blender.
What you have now is buttermilk, and butter. Buttermilk has various uses and is often times given to animals or used in cooking. It’s your choice. You need to pour that off and what you have left in the blender is butter. Now pour cold water and fill up the blender. Turn it back on. You need to wash your butter to help pull out the buttermilk. This will help your butter to last and not turn sour. You want to keep pouring out water, putting in new, and washing your butter until the water comes out foggyish clear.
Then once you have it pretty clear, I pour the butter into a cotton handkerchief and press the butter around in there to get the water to come out. Then I place my butter into a container and salt. You don’t have to salt it but it will last longer and taste like store butter. Here is the final product.
YUM!! Happy Homesteading!! 😀