I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Saturday, October 15, 2011


Butter is so easy to make and very quick.  I really don't think it's much cheaper than buying butter, but I think it tastes better and you get buttermilk to use for pancakes, oven fried chicken, biscuits or anything else that calls for buttermilk.  I guess if you look at the cost of being able to get butter and buttermilk than it's cheaper than buying it.

Make it fun for the kids and let them cut out shapes for a special dinner.

(makes about 1 cup)

*2 cups very cold heavy whipping cream (organic whipping cream will only make it better)
*1/8-1/4 salt (optional)

~Pour cream in a Kitchen-aid Mixer whip a whip attachment, or a food processor.
~If using a kitchen-aid, put plastic over as much of the bowl as possible (unless you have a splatter guard), blend on speed 8 for about 4-6 minutes.  When the milk separates from the solid, it's ready.
~If using a food processor, blend for 8-10 minutes.  When the milk separates form the solid, it's ready.
~Put a mesh strainer over a small bowl or use cheesecloth.
~Put butter and liquid in strainer.
~Allow all the milk to drain into the bowl.  Keep this milk, it's buttermilk and will be excellent in recipes.  Store in in a covered container in the refrigerator.
~Place butter into a small bowl, press butter with the back of a spoon to further remove any liquid.
~Rinse butter with very cold water to remove any excess milky liquid (this will help so the butter doesn't turn sour).
~Now is the time to knead in the salt if you want.  Salt also helps to make the butter last longer.
~Save the butter in a sealed container in the fridge.

-If you don't a good mixer or a food processor, then more the cream into a quart size canning jar.  Shake vigorously, 20-30 minutes until the milk separates from the solid.  Follow the rest of the directions as listed above.

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