Churning butter

Occasionally, I’ve made butter from cream and it has involved a degree of labour – but not as much as today.

I was churning away manually with a bowl and whisk. An hour in total and starting to get quite weary, when I decided to throw in the towel and move to mechanical means.

That’s when I realised an essential difference between today’s butter, which came off the non-homogenised, raw milk from Red Lodge Farm, and shop-bought cream. The former results in butter milk as well as butter but with the shop-bought cream there is no butter milk.

At least I got quite a workout with all the churning this morning and enjoyed a lengthy siesta this afternoon. Making butter instead of just drinking the cream may seem an unnecessary activity but is not making anything for yourself good for the soul as well?

About Helen

I have always been interesting in living a more environmentally friendly lifestyle and used to do what I could. Now, I have come to realise that we have reached such a point in terms of environmental degradation that it is more important - perhaps - to focus on building resilience. I therefore do as much as I can to reuse, grow my own and encourage a supportive community, for example. I also keep reading and learning all the time.
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28 Responses to Churning butter

  1. Something we’ve done when we’ve had leftover cream from some pudding or other. I just use an electric whizzer I’m afraid.but it’s nice to have home made butter from time to time.

  2. It is good for the soul. I’m glad you got a nap in as well.

  3. I have made butter in the past and actually had a small butter churn! It helps if the cream is ‘ripe’ i.e. not gone off but not too fresh either.

  4. Karen says:

    Definitely good for your soul and well as being a very tasty treat.

  5. nanacathy2 says:

    Goodness me, I am impressed- it never occured to me to make butter.

  6. We used to do it as a demonstration activity on the Care Farm with the visiting schools. We shook cream in plastic pots with screw tops (jam jar sized but better for Health & Safety than glass jars). The trick was to flick as much as shake, which broke the bond between fat and water. It was great to see the kids’ faces when they felt the magic “clunk” as the cream turned to butter.

    Those were the days…

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