Posted by: Judy | August 18, 2015

I need a break…

Side note: I noticed that WP doesn’t always send out an email, even if you’ve signed up for one. It isn’t you. It isn’t me. It’s WP.

I’m neck deep in struggling to figure out Mindy, my heroine in Just Friends.

Over on my author blog I posted this:

A bit of butter…

Everything’s better with butter. ~ Julia Childs

I’ve watched her programs for years. I was in my teens when I banished margarine from my diet and determined to only use butter. One of my cooking classes or one of the shows I watched (I don’t remember which) taught me that ingredients make a huge difference in flavor. Some you can cheat on, but many you can’t. I practiced and experimented. I did have a short period of time when I dabbled in spreads, but it was only because I wanted something easily spread. However, it’s been two or three decades since I’ve used anything besides butter. Even when I make pie, the crust is made with butter. First and only time I’ve seen people eat the whole pie, not a leftover crust in sight. I’ll share my pie recipe later if anyone’s interested. Today is about butter.

For years, I’ve purchased butter whenever it was on sale and kept it in the freezer. It keeps well. Really. I won’t confess how many pounds of butter sit in my freezer right now.

Several months ago, I was playing on Pinterest and discovered in my exploring a recipe for making your own butter. Wait… What? Really? Really.

On one of my shopping trips, a quart of heavy whipping cream, which also works, was cheaper than a half pint or pint of heavy cream. I bought it.

Sorry about the blurry pictures. Since I wasn’t dividing it between two jars, I added more cream to the jar. Otherwise, the cream would only fill half the jar, so you know what to expect.

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I shook it for about 20 minutes. The first time I did it, I shook the bottle for an hour. I’m improving. It’s a good workout. For the first 19 or so minutes, the cream thickens and thickens until I wonder if it’s moving at all. Between one shake and the next you can feel the weight shift from one end to the other. Keep shaking. Again, between one shake and the next, you can hear liquid sloshing with the constant weight moving back and forth, from one end to the other.

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Keep shaking, another few minutes. This is what it looks like when you’re done:

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Drain the fluid off. My dad was raised on a farm and remembers his mother making butter and giving him the leftover liquid, buttermilk. Not the stuff you buy in the store. I usually simply use the tip of my finger to keep the butter in the jar while I pour the liquid into a cup I promptly give my dad.

For the record: This is the first time I’ve ended up with butterballs. Usually, it’s a smooth, single clump of creamy butter. Once I drain off the buttermilk, I dump it in a dish. This time, I did shake the jar a little longer, and yes, ended up with butterballs. Cool looking and still yummy.

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Responses

  1. Cool! Did you add salt to it or us it unsalted?

    • You can add salt, but I don’t. I haven’t purchased salted butter in years. Habit from Julia Childs. 🙂

  2. Bless Julia Childs 🙂

    • 🙂

  3. Cool! Thanks for sharing.

    • You’re welcome. 🙂


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