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.Country Butter

Source of Recipe

From "The Farmette Cookbook" by Imen McDonnell


Recipe Introduction

"One of my very first dairy adventures was learning how to make country butter. I was motivated to make my own since we live on a dairy farm, but I also wanted to have unsalted butter on hand, which at the time I could not source at nearby markets. I experimented with churning techniques. First, I used a jam jar and shook it vigorously by hand, then a variety of vintage glass and wooden churns, and on to an electric hand mixer. I finally tried my trusty stand mixer, which is what I have come to rely on for quick and easy butter making. If you don't have a stand mixer, the next most convenient tool is an electric hand mixer; both methods take about the same amount of time. Since you start with whole milk, you must first separate the cream from the milk. This can be achieved in two ways: � Naturally: Here, you let a jug of milk sit in the fridge for 12 to 48 hours, depending on what type of cow the milk comes from. We keep British Friesian cows, whose milk has a lower butterfat content; Jersey cows have the creamiest milk. The cream will rise to the top and can be skimmed off for butter making. � With a separator: My milk separator looks like a cross between a lamp and a spaceship, but it is very efficient. Using centrifugal force, it spins and separates the milk in a matter of minutes. A separator is handy if you plan to use cream (or make butter) on a regular basis, but it is a substantial investment, so keep that in mind when you look for one. If you prefer, you can simply use store-bought organic cream. The sweet, creamy flavor and texture of country butter is unbeatable and well worth the effort."

List of Ingredients

◦ About 2 gallons raw milk or 4 cups (2 pints) organic dairy cream
◦ Dairy or sea salt (optional)


Special tools:
◦ Butter bats or wooden spatulas to shape butter


Recipe

Skim the cream off the top of the milk. Pour the cream (fresh or store-bought) into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed for 6 to 9 minutes, until the butterfat separates from the buttermilk (be careful of splashes!) and looks like scrambled eggs. Pour the contents of the mixing bowl into a sieve lined with muslin to strain out the buttermilk. Reserve the buttermilk for making pancakes, scones, or brown bread.

Lift the muslin out of the sieve by the corners, gather together, and squeeze the buttermilk out, pushing down through the muslin until you've removed as much buttermilk as possible. Unwrap the muslin and place the baseball-size ball of butter in a large bowl of ice-cold water, washing and squeezing more buttermilk out in the water. If there is excess buttermilk in the butter, it will go rancid very quickly.

Place the butter on a flat surface and begin shaping it using your hands, traditional butter bats, or wooden spatulas. Keep the utensils in a bowl of ice-cold water before using, or the butter will begin to melt as you are shaping it. Mold the butter into a log or square.

If you wish, press a teaspoon of dairy salt or sea salt into the butter while you are shaping it.

Unsalted butter will keep for one week in the refrigerator; salted butter will stay good for up to two weeks.

Makes � pound butter




❧ You can add herbs, honey, fruit zest, liquor, or maple syrup to make delicious compound butters. Add a tablespoon of fresh dill and a pinch of minced garlic for a tasty topping for seafood; blend in a tablespoon of whiskey to melt over a steak; or mix in a teaspoon of cinnamon and sugar or a tablespoon of honey to use on pancakes or waffles.