Guest post by Lisa Barthuly of Homestead Originals.
My husband was offered 10 quarts of whipping cream recently and he called and said ” Do you want these?!” To which I replied, “BUTTER!”
So, he brought it home and the girls and I proceeded to whip it up into over 12 pounds of BUTTER!
I didn’t time it, but I am guessing around 20 minutes per batch.
As you can see it goes from pure liquid cream, to a rising foam to this point where the buttermilk starts to separate from the butter….
Here is what you get when it turns to solid…keep squeezing and squishing to work buttermilk out of it and…
Now I take the ‘butter ball’ and keep squeezing out as much buttermilk as I can, toss it in a bowl or container of some sort–sprinkle with kosher salt, need it/mix it back into the ball and reshape…
Place it in nice COLD salt water, while I make more….
LOTS of butter logs!
This was so easy! We also make fresh goat milk butter (although the cream is harder to come by in goats milk!) and eat that fresh, since it comes in such small quantities at a time (the children just shake it up into butter in a mason jar)–but what a blessing to make it up ourselves and you know–with the price of commercially made BUTTER these days— I think that whipping cream IS CHEAPER to buy and just make it up ourselves! Next time I go to town I am going to price that out!
Now if I can find organic or raw pure cream………..oooooooooooh — that would be wonderful!