“Betty Botter bought a bit of butter“

Red Lodge Farm has started selling cream from their raw milk. Or maybe they have always sold it but there was never any on the counter when I arrived until recently.

After my last failed attempt to churn a pat of butter from cream skimmed off the raw milk I get from the farm, I wondered if using cream they’d skimmed for me would be worth a try. It costs £3 for 500ml and is extremely thick.

I deliberated for a week. We are all stocked up with butter since our trip to Helmsley a couple of weeks ago. But curiosity got the better of me.

The upshot is two-fold. Firstly, I now have approximately 300g of butter made by my own hand. No doubt because the cream was so thick, churning it for five minutes – in a bowl with a fork no less – was all that was needed. And the cost is comparable to a good quality butter that I would buy to support local/organic/free-range. Only my butter is even more local (as well as being free-range) and direct from the farmer.

Secondly, the process of making the butter brought to mind a tongue twister: Betty Botter (Carolyn Wells, 1899).

Betty Botter bought a bit of butter;

“But”, she said, “this butter’s bitter!

If I put it in my batter

It will make my batter bitter.

But a bit o’ better butter

Will make my batter better.”

Then she bought a bit o’ butter

Better than the bitter butter,

Made her bit of bitter batter better.

So ‘twas better Betty Botter

Bought a bit o’ better butter.

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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9 Responses to “Betty Botter bought a bit of butter“

  1. A nice variant on the tongue twister,

    • Helen says:

      I think the one I posted is the original? It’s not the version I’m most familiar with, though I think it is the one a colleague who lectures in drama delights in quoting to me.

  2. Well done for making your butter. When I used raw milk to make butter years ago i discovered that the cream has to be ripe (not off but well populated with bacteria) to work well. Maybe by leaving the cream for a week you got it just perfect to churn. The tongue-twister poem is a new one for me and lovely!

    • Helen says:

      Glad you like the tongue twister!

      The thickness of the cream is the most significant factor, I think, because the time that it failed was when I’d left it a week but it was much thinner. Either way, I hope that if I do the same again (thick cream left a few days), the butter will be as easy to make 😃.

  3. Over Soil says:

    Don’t trust me, but check out what is allowed in dairy products by percentage. I’m not saying it, letting you do the research and conclusion being an intelligent person, but I will leave some emoji clues: 🧫 🩸

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