Ask Holly: Making Butter, Buttermilk, Sour Cream and Music

BY  |  Friday, Jul 29, 2011 9:00am  |  COMMENTS (0)

Step One: Milk cow.
Step Two: Carry milk buckets out of  the barn.
Let’s skip Steps 3-10 shall we?

Just head out to the grocery store and buy some heavy cream, because That’s all you need ot make butter!

Making butter is so easy. Everybody learns something and homemade butter beats the crap out of store bought butter. It really does. I saw it beat the crap out of store butter one time and it was not a pretty sight. When the butter is done you also have buttermilk and the makings for rich sour cream.

Now about the music…

Making Butter and Music

  • Fill a clean mason jar about 2/3 – 3/4 of the way full with COLD heavy or whipping cream. Not half full or you will make whipped butter.
  • Next, screw the top on and shake, shake, shake. Shake, shake, shake. Shake your butter for about 20 minutes. At first my kids were fighting over turns shaking, then that got old. We got out maracas and a tambourine cranked up the music and then it was party time, dairy style.
  • After about 10 minutes check inside the jar to observe the transformation. It should be whipped cream now. Soon the cream in the jar should sound liquid again. This is the separation of butter fat from the buttermilk. Shake until the butter is a solid mass. This can also be done in a blender, food processor or a stand mixer if the shaking gets old.

  • Pour buttermilk off into another clean jar. You can press the butter through cheesecloth if you have some ( I did not).
    It’s important to get as much buttermilk out of the butter as possible unless you plan on scarfing it down right away.
  • Wash the butter by putting ice cold water or a few ice cubes in the butter and mixing the water through the butter. Drain off extra water.

  • Mix a small amount of salt in to taste, wrap in wax paper and refrigeratThe butter can be eaten right away or stored in the refrigerate.
  • Use the buttermilk for pancakes or biscuits.

Making Sour Cream

In a mason jar add:

2 cups light cream (like half and half)
3 tablespoons buttermilk
Cover jar and shake, set out in room temperature over night.
Stir before serving. It will keep in refrigerator for about 3 weeks.

Questions? Just Ask Holly in comments.

What doesn’t taste better with butter on it?

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