Maybe it’s because we only use real butter in our house and a pound of it in the grocery store goes for around $3.50 these days (we almost never have to buy any since I've started making it).
Maybe it’s because it tastes better than store-bought butter and we know EXACTLY what’s in it and how it was made (not to mention who made it :-)
Or maybe it’s just because I like making it so much. Did I mention that I think it is SO ROCKIN’ COOL?
I know; I’m weird.
Every week I skim about a quart of cream from the milk I get from a local farm. Catherine uses a little bit of the cream to put in her coffee, and in the summertime we’ll put some to good use making homemade ice cream. The rest of the time, it’s butter.
It’s so easy to make it’s ridiculous. Just shake it up and watch what happens. The below photos are from a batch I made last week. From cream to butter took about 10 minutes total time.
Half a jar of cream (it will expand).
and hard to shake, but only for a few seconds.
Starts collapsing and clinging together . . .
old fashioned buttermilk!
Pour it into a collander (I got this one for $1
at the dollar store) . . .
wicked out or it will have a slightly sour smell)
no more buttermilk squeezes out . . .
I'll remove from mold, cut in half, wrap, & put in
freezer until needed.
So Rockin' Cool.