Butter's easy; it just takes a little time and energy. I
have *no* idea of what amount you'll end up with, as it's
been ages since I did this. Have a vague idea it was
something like 1/2 cup that resulted from a little half-pint
carton of whipping cream, but I won't swear to it. This is
the manual method, btw. Theoretically you can also make
butter with a good mixer or in a blender, but I've never
tried either. Besides, it'd be whipped. 😉
Don't use half½ buy the heaviest whipping cream
you can find.
If it's in a smaller carton, like half-pint or pint, you can
shake it as
is. However, this doesn't let you *see* what's going on.
Although it's pretty obvious when the butter's come
together from the feel and sound, it tends to be more
reassuring when you can see it happen. If using a jar,
any clear glass one with a good, tight lid that holds
a couple cups of liquid is good. Make sure it's not
over about 3/4 full, or it'll seemingly take forever;
it comes together faster if the cream has room to
agitate more.
So, carton or jar - start shaking vigorously, like you'd
shake up a can of spray paint. Do this without stopping
until the butter clumps. If using a glass jar, you'll see
when it forms. The butter will hold together in a mass. The
buttermilk will be a lot thinner than regular milk, almost
watery-looking.
If in the original carton, you'll start to feel the butter
banging around; but to make sure, keep shaking for another
couple minutes.
Remember, this won't have any of the food dye they use to
make commercial butter yellow, so don't freak at the pale-
cream color.
Once the butter has formed, drain off the buttermilk. Use
it, drink it, or toss - your call. Put the butter on a plate
or in a bowl and work it thoroughly with the back of a spoon
to get the excess whey out. (That's the watery stuff you'll
see coming out when you do this.) I found blotting the last
of the whey up with a paper towel works well, rather than
trying to drain the last drops off.
After you've worked out all the whey possible, you can
add salt or not. If you do, be careful; taste as you go
along. It's easy to over-salt. Mix any salt in really
well before tasting.
Once done, stick in an air-tight package and refrigerate. It
keeps for about a week - if you manage to hang on to it that
long. <g> If you want to keep it longer, freeze it.
Monica [email hidden]
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