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Country Butter--Make Your Own
3/4 cup Crisco® oil
1 cup buttermilk
1 pound margarine, softened
2 teaspoons salt
Blend all together in a large mixing bowl; whip until mixed
well. Place in containers and refrigerate. Tastes like country butter. Makes 2
pounds and is delicious!
A reminder to help you understand the hardships homesteaders
endured to provide the basic need of their families.
Make Your Own Butter
In pioneer days, people could not run to a
supermarket to buy food. At most, there were general stores that carried flour,
coffee, and those types of food. People had to prepare just about everything
they ate themselves. One of the foods they made themselves was butter, using the
milk they got from their own cows. The pioneer women used churns to make their
butter, but here is another way you can make butter .
You will need:
· 1 pint of heavy cream
· a large glass jar with a tight lid
· cup
· spoon
· strainer
· running water
· salt
· plastic knife
1. Pour the pint of whipping cream or heavy cream into the jar. Screw on the lid
tightly.
2. Shake the jar until you see bits of butter.
This will take at least 15 minutes.
3. Refrigerate the jar for an hour.
4. Pour the contents of your jar into a strainer,
holding the strainer over a sink.
5. Take turns rinsing the butter with cold, clean
water until it firms up. Spoon the butter into a small cup. Add a little salt,
if you wish.
6. Spread the butter onto your bread and enjoy!
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T o
Make A Butter Churn:
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Materials:
Small knife
coffee can, or any wide mouth container with a plastic snap-fast lid.
Tinkertoy® parts
- Make the dasher by assembling 8 of the shortest (1
inch) Tinkertoy® dowels around a wheel, and use one long dowel for
the handle.
- Cut or punch a hole in the center of the plastic
lid, large enough for the dowel handle to fit through easily.
Assemble the butter churn by putting the dasher in the can with the
handle sticking out.
Making Butter:
Ingredients:
whipping or heavy cream
salt
several friends to help take turns
- Let the cream stand at room temperature for several
hours, then pour into the churn, about half full.
- Place the tightly on the churn and begin beating
the dasher up and down at a steady rhythm. After about 20 - 30
minutes the butter should come as lumps that float on the top and
stick to the dasher.
- When no more curds seem to form, remove the lid and
scoop out the butter curds. The butter will be soft and mushy. Put
the curds in a bowl and rinse under cold running water to remove any
milk.
- Put the butter in the refrigerator to cool. After
about an hour, the butter will be firm enough to mold. While you are
doing this, taste the butter. It may seem sweet; just add a pinch of
salt, blend and the taste will be more familiar.
- The butter can now be shaped into balls, pats or
what ever shape you desire. You can also use use cookie cutters or
pack it into a plastic tub.
An alternative method to the butter churn, is to pour
the cream in a glass jar and shake vigorously until the curds form (see
above). Then prepare as above.
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MAKING YOUR OWN BUTTER
- You need a jar with a lid (baby food jars)
- Pour cream into the jar.
- Shake the jar continuously to form butter.
- Remove the lump of butter from the jar and wrap it in a
tea towel.
- Wring out the tea towel to remove the liquid from the
butter.
- Press the butter into a shape and set it in the
refrigerator to chill and harden.
Another Method
you need -
- small clear jars with lids
- whipping cream
- strainer
- bowls, spoons, knives
- bread or crackers, salt
steps -
- Fill each jar about half full with room-temperature heavy
cream .
- Make sure the lid is on tight.
- Take turns shaking the jars (not too fast).
- A lump of butter should form (after about 20-30 minutes
of shaking).
- Once the butter has formed, pour the mixture into a
strainer.
- The liquid is the buttermilk.
- Rinse the butter under cold water (until the water runs
clear).
- Press the butter with spoons to make it smooth.
- Add a dash of salt and mix.
- Sample the butter on bread or on crackers.
For Kids:
Butter is so natural it contains only one
ingredient: fresh cream. (If you like, you can also add a pinch of salt at the
end.)
- Put 1.2 half cup of day old Whole Cream in a clean, screw
top jar.
- Screw on the lid and shake the jar until the butterfat
becomes solid and separates from the liquid.
- Pour off the liquid. (It's called 'buttermilk' - you can
drink it or use it in baking.)
- Now "wash" the butter. Add a little cold water to
the solid butterfat in the jar and shake it again.
- Drain off the liquid.
...and that's it! Couldn't be simpler. Try spreading it on
fresh bread with a slice of cheese.
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