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?