Things learned: 

How to make butter and buttermilk. It is very simple using a food processor instead of an old fashioned hand churn.


Making butter:  (2011)  by Mary

Todd, Nancy, Allison, and Erin came home from camping in Colorado. While there, the four of them had a wonderful time rafting, and then ended their trip by climbing to the summit of Long's Peak! That was their destination and they all made it!  We were especially proud of the girls as it is not an easy climb, and scary. Their coming back also marked the end of our two weeks at the farm, so we headed back to the city, and then on to Wisconsin to take Josh home and spend a few days with our daughter, Amy, and family. 

Amy tries hard to feed her family healthy, and buys organic meat, eggs, and raw milk. She also buys organic grains in bulk, and grinds the wheat just before she bakes bread. While there, she showed me how to make cheese curds and butter. How fun to have my daughter teach me things! 

Welcome to my kitchen!

First we skimmed the cream off the top of the milk. . . 

. . . and put it in the food processor for about 5 minutes. 

It separated into butter and buttermilk.  

Two cups of cream made one cup of butter.    

We washed the butter with a little water, pressing out the buttermilk. This allows the butter to keep longer.

We added salt, spooned it into two tablespoon rounds, and popped it in the freezer. Couldn't be easier! I would like to continue doing this.


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