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.