Howdy, friends! I know it’s been awhile. Here’s something just for you since I know you have missed me so much! Homeschool is winding down here, so hopefully I can make some extra time for writing soon. Enjoy your butter and have a wonderful day!
What do you do when you have an entire quart of raw organic cream that you forgot about for two weeks and it is now sour???
Please don’t tell me you don’t ever forget about food in your fridge. I can’t be the only one. You see the thing is I am actually pretty good about making sure our food gets used up and eaten before it spoils or needs to be tossed out to the chickens. I always feed my kids leftovers for lunch and we eat up our older fruits and veggies before using the fresh items. Sometimes though, life gets busy and I neglect to pay attention to everything going on in our refrigerator.
Our milk man delivers our fresh organic raw milk once every two weeks. We always get just enough milk to last us for the two weeks, but not so much that it will go sour before we get through it all. It just so happened that we were gone for a long weekend from Thursday through Sunday the week that our milk came, and had I forgot to order one less gallon of milk. Plus, our awesome milk man is very generous and always brings me a quart of fresh cream when he delivers our milk. He knows how much I love cream and it is just a standing order, at least until the cow’s stop being so plentiful with their offerings. Usually I put it in my tea or give it to the kids on homemade granola.
Well, with us being gone for a long weekend and the rest of our time during those two weeks being super busy with kids activities, I didn’t really think about the fact that I needed to use up the milk and cream before it soured.
I could have made a batch of homemade ice cream or some yummy treats for the family had I taken the time to think about it. Instead, I now have an entire gallon of milk that isn’t very palatable and a quart of cream that has soured. The great thing about raw milk is that it has microbes in it that help to turn the milk sour after a certain point rather than spoil and need to be tossed. (Some people really freak out about raw milk because it has the potential of getting contaminated, but so does the lettuce you buy from the store. I’m just sayin’. I know my dairy farmer and trust him. His whole livelihood is at risk and so he runs a very clean operation. This post isn’t about why I am pro-raw milk, maybe in the future.)
Since I already paid for the milk and cream and I don’t like to waste food, I had to come up with some ideas to use it up.
The cream was easy. It’s already cultured from going sour, so all I needed to do was whip it up and turn it into butter! We have actually never made homemade butter, because I consider it a waste of good cream. Since this cream isn’t very palatable it will work great for butter.
How does one make butter, you might be wondering? Easy peasy. If you have a blender or a mixer you can pour it in there and set it to mixing until it turns to butter. You might have heard you can let your kids make butter by putting it in a jar with a couple of clean marbles and let them take turns shaking the jar. That might have been fun for the first two minutes, but I know my children and myself, unfortunately we were not gifted with the practice of unending patience.
How to make Butter
I used my Kitchen Aid and poured the whole quart it. I could have scooped the cream off the top that separated a little bit, but it wasn’t really worth the extra work to me. Then I turned it on the medium setting and let it go for a bit. It quickly started to foam up as air whipped in. As it continued to whip, it started to look more like whipped cream. Then after several minutes the milk solids started to clump together. At this point I had to stop and scrape the sides down often. Once the solid molecules start to stick together it is only a matter of time and you are going to get to the butter stage. Once its ready to be butter it happens really quickly. I honestly didn’t time myself, but it took about 15-20 minutes or so. I set my mixer a going while I was doing dishes so I could keep an eye on it.
Once it is mostly one solid chunk you want to strain off the liquid, aka buttermilk (save this for pancakes or biscuits,) and then you will rinse the butter in cold water to get the remaining buttermilk out. If you don’t rinse it, plan on using it immediately or else it will likely go rancid if stored for very long. As you rinse it press the butter against the bowl, squeezing out the remaining buttermilk. The water will turn cloudy. You can toss the rinse water or put it in the compost for your chickens or garden.
At this point you can decide whether you want to season your butter. I added a pinch of sea salt. Some other options include honey butter, herb butter, or even just leave it plain. If you add other things like herbs to it, plan on using it up right away or it might not keep as long. When you are finished adding extra flavor you can shape your butter and then place it in the fridge for storage. It should last for 1 to 2 weeks, but who is going to make fresh butter and not eat it right away, right?? Use it on your toast, over your pancakes and waffles, on a baked potato, in some bulletproof coffee, or just eat it off the knife. I’m won’t judge you. The point is to enjoy it!
Whether you have sour cream or fresh cream and want to give this a try, let me know what you think of it! I’m off to figure out what to do with a gallon of sour milk.