Wednesday, January 14, 2009
Making Butter
The past couple of weeks we've been talking about farm animals. This week it's Cow. So, yesterday we tried our hands at making butter. We could've made it using a jar and taking turns shaking it but we read about using a mixer and that just sounded easier. So, we used the mixer and I have to say, I'm not sure what my kids thought but I was enthralled with the process. Watching it turn from cream to a really stiff whipped cream (although not sweet so it didn't taste so good!) and then it started turning yellow and separated into the curd (butter) and the whey (basically skim milk). It was really cool and it tasted like butter! I used more than they recommended so we ended up having quite a bit of butter so I've been using some of it in making banana bread today. Pretty cool - and pricy so we probably won't begin making our own butter on a regular basis!
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1 comment:
That is so cool! It's interesting isn't it?
The book you used called the liquid left after the butter separates whey which is what they called it when Dad was kid, I think. In the Sally Fallon book she calls that buttermilk and to her whey is the liquid that separates when you leave raw milk sit out to culture on the counter for 24-48 hours. The curds separate from the whey. Just terminology I guess. The buttermilk makes good muffins, etc.!
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