Mar. 15, 2011 11:41 pm
Updated: Mar. 21, 2011 1:41 pm
"Let the cream be at the temperature of 55 to 60 by a Fahrenheit thermometer; this is very important. If the weather be cold, put boiling water into the churn for half an hour before you want to use it; when that is poured off strain in the cream through
a butter cloth. When the butter is coming, which is easily ascertained by the sound, take off the lid, and with a small flat board scrape down the sides of the churn, and do the same with the lid: this prevents waste. When the butter is come the butter-milk
is to be poured off and spring water put into the churn, and turned for two or three minutes; this is to be then poured away and fresh added, and again the handle turned for a minute or two. Should there be the least milkiness when this is poured from the
churn, more must be put in.
"The butter is then to be placed on a board or marble slab and salted to taste; then with a cream cloth wrung out in spring water, press all of the moisture from it. When dry and firm make it up into rolls with flat boards. The whole process should be completed
in three-quarters of an hour. In hot weather pains must be taken to keep the cream from reaching too high a heat. If the dairy be not cool enough, keep the cream-pot in the coldest water you can get; make the butter early in the morning, and place cold water
in the churn for a while before it is to be used."
Having wandered the internet this evening looking for info on butter, it's origins, and the "how to's" I stumbled across this writing. I have been so drawn to it, that after reading it, and wandering a tad more, I went back to read it again! and again, and...
I am no doubt fascinated by the grammer... it just sounds far to "English," of times long past gone!
The final time I dug it up again, it was decided that I must copy (by hand!!) to share... Simply, it is just too FUN to pass by!
"Where did this all begin" you may ask of crazycook... Since that first use of my stand mixer, I've not made more butter, but have been wanting to for a few days now. As I
finally made it to the grocery today - first time in a while, I did pick up some heavy whipping cream... Next, was the issue of just what were the instructions of the blog I read "some time ago?" The search began... Could I remember the blog, the
author, or just when I read the blog? No way, so I began a backwards search. Meantime, I began my tap dance around the net, and came up with quite a bit of information regarding the history and production of butter, both in Europe and the US. Quite interesting
actually... and then I HAD to revisit the article! (as far as I know, I've re-written verbatum including punctuation from an article on an internet encyclopedia... It was my intention only to share a public article, and I claim no rights, or ownership!)
Now, it may have taken me an hour of searching my old blog posts, looking for a reminder of who and when I first read about making one's own butter. I did finally find an entry on "Heirloom treasures from the past," authored by BellesAZ (thanks much friend!)
and posted Feb. 17th of this year. I now have her recipe down on paper, for the next time I realize I've "lost track" of it! Hers is a mix of organic cream and sour cream.... if any of you have alternate versions, I am most definately interested - although
Belles wrote that for some time she simply used cream... From what I've read this evening, I'm guessing it's the bacteria(?) or enzymes(?) in the more natural state, and that the "soured" cream, provides a better tasting butter.
What is it two of my famous cooks say "start with a pound of butter" (Paula Deen,) and "you can never have too much butter!" (Julia Childs- per the movie Julie/Julia.)
I've come to a few conclusions that might make the whole process faster than my first attempt, and even (perhaps) produce a better flavor:
Chill the metal mixing bowl first ("store the cream-pot in the coldest water...) and may add a pinch of salt, which I omitted the first time. I'm also wondering if I might try omitting the sour cream once, just to give me an idea what tastes best to me!
It was only a few nights ago, that I was in the company of two Brit's, one a transplant, and one Londoner who recently bought property in "Phoenix..." that the topic came up of things I miss from my days on "that side of the puddle," one of which was good creamery
butter (circa the late '60's!) that I remember so well. Part of my motivation to begin making my own, is to see if I might duplicate what my tastebuds recall from a those lifetimes ago! Yet another comment I read this evening, was regarding the "type" and
"quality" of the cream... fresh (raw) cream being the best flavor - but perhaps not the "most healthy," and having the issues I do... maybe "play it safer" is a good motto!
So, please share your experiences within the realm of making butter! Any tricks, additives, omissions...! I wonder if I will have time tomorrow before I take off on my "must do's" to ... perhaps that would be better done later, while I'm in the kitchen for
other reasons! I fear that I must be "out and about" for some time...
Till next time, friends, get those churns out! Let's get butter crazy, make Hollandaise, Bernaise, Bechemel... clarified for seafood... (starting to drool!) plain old spread on toast, an English muffin, a dollop here, there, a pancake or waffle, and everywhere!
After obsessed with BUTTER, best see the "doc" for a cholesteral count... still, if it weren't for the price of butter now, 25% increase at least in the last 6 mths... I've had to bite the bullet and go back to margarine for many a thing, but will continue
to have BUTTER on hand for those special (crazy) times, afterall, "you can never have enough butter!"