(August 17, 2013 at 2:16 pm)popeyespappy Wrote: I also remember being none to thrilled with the butter that it made. If I remember correctly it was bitter. What I don't know is if that was a result of what the cow was eating in the pasture (the fresh milk seemed to be fine), or contaminates introduced during the manufacturing process. I imagine it would have been quite difficult to keep a wooden churn sterile using spring water.Bitter butter, eh? I think you need to buy a bit of butter that's better than your bitter butter to make your bitter butter better. Or something?
Where do you get your milk, and what do you use for a churn?
I used double cream from... the shop. I used a glass jar and a big plastic spoon for a churn.
I put half the cream in the jar and put on the lid then shook it till it was too thick to shake. Then I took off the lid and mixed it fast with the spoon until it started to get a kinda grainy texture and bits of butter milk splashed about. Then I put the lid back on and shook it for just a few seconds till I could hear that the butter was clumped in a big lump sloshing about in buttermilk. Then I strained through some paper towels and squeezed out the buttermilk with my (clean) hands and plunged it into a bowl of ice-cold water and squeezed even more of the buttermilk out and wrapped it up in paper towels while I did the same thing with the other half of the double cream. Tada! The whole thing takes about 20 minutes. Oh, and I mixed some salt in at the end because I prefer salted butter.
