Sometime in a land far, far away people were taught by people who knew better that fresh butter was bad for you and margarine was good for you. Yes, margarine, Country Crock, was going to make us all healthy. Nothing like some whipped soybean oil that's dyed golden yellow spread on our toast was going to solve all our problems. Except it didn't. As it turns out shoveling down seed oils has continued clogging arteries, giving us heart disease and turned our country into the unhealthy state that we're in. What to do? Well, there's butter. The thing that was so bad for us, or so we were told.
Tricia walked out to the barn and milked LuLu. We've recently weaned her bull calf, Nicky, and so we're getting all the milk now. He's on grass only and we'll keep him for another 6 months. Once LuLu was milked, Tricia poured the milk and the cream rose to the top. She ladled the cream into a half gallon jar. Rich, yellow, thick, fresh Jersey cream.
At this point, you let it get to room temperature, and you could simply shake it. This morning Tricia decided to use a whisk to make it a little more convenient.
In just a little minute the cream "broke" and the butter and buttermilk separated.
The buttermilk is carefully poured off where Tricia cultured it, and we'll use it for baking biscuits, pancakes, waffles, cornbread and anything else we can think of.
The butter was poured into a bowl.
And a spatula is used to knead it in order to press the remaining buttermilk out of it.
Some Redmond's salt is added to make it salted butter.
The butter is then scooped into a mold, which in this case is a glass dish.
Delicious homemade butter!
Ingredients: Butter, salt. The only thing lacking now is a warm, homemade biscuit to slather some of LuLu's butter on.
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