“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.
This entry was posted in In the kitchen and tagged , , . Bookmark the permalink.

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. Going Batty in Wales says:

    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: 🧫 🩸

I love to read about your own experiences and any other feedback you have, so look forward to your comments below.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.