|Home Made Butter|
You will need:
*1/2 gallon whipping cream (1.89L)
*1/2 to 3/4 Tsp salt if desired.
*Flat wooden spoon
*container to hold butter when done
|"Dandy" Jar Churn|
Making the Butter
Bring cream to room temperature, not cold. Approx. 50 dregree F. (Thanks to Dora for this help - cold cream takes longer). Fill jar churn half way. Do not fill it more, as the cream with expand during the process. Turn the handle fairly quickly. This will take about about 15 minutes to be done. Several stages happen with the cream during this time. The first is the cream gets frothy and expands.
|First stage of churning.|
The cream next becomes very stiff, like whipped cream. It's hard to keep turning but don't give up now!
Next it will become a little more milky and then suddenly you can see the butter. It looks like grain or granules of butter. You can stop now.
|You can stop when it looks like this. The buttermilk has separated from the butter.|
|Rinsing the butter.|
Remove all small amounts of excess water out by pressing with the spoon and tapping the butter with a paper towel.
Add salt to taste, if desired. Mix with spoon completely. Start with 1/4 tsp and add more in small amounts from there. (I usually go a little over 1/2 tsp.)
Scoop into your mold.
I used muffin tins this time but many things can work. A glass covered casserole or Tupperware for example. The finished amount is about 25 oz. This try was not so easy. I had to use a small knife to remove them, argh. I does give a nice shape and size though at 2.5 oz each and 1/3 cup in measure. I still search for the perfect mold. Perhaps a rubber one. Place any molded butter into a refrigerator to harden before removing.
|Good idea, but did not work so well.|
|Wrapped in wax paper and stored in refrigerator.|