I made my own butter this week and I’ve been insufferably pleased with myself ever since. There’s something so satisfying about it, and it’s fantastically easy.
Now, you don’t save any money by doing this unless you have a milk-producing animal, I guess! If you can get cream for little to no money, then this is hugely economical. Otherwise, not really.
I’m lucky that I can purchase good butter from a dairy, where 1 lb costs the same as a quart of cream (both natural products, with no stabilizers, emulsifiers, additives, etc.) I’m not sure exactly how much butter would come from a quart of cream, I’ll have to plan to weigh it out someday. But, anyway, even if there’s no real cost savings… there’s still that satisfaction of making it myself, turning cream into butter and buttermilk.
I followed the diy recipe on this “Butter through the Ages” website. This method utilizes a food processor, but you can also make butter by pouring the cream into a jar, sealing it, and shaking it. A marble can be added for extra agitation. I think I’ll stick with my food processor…
I’ve been wanting to do this myself too lately. I think it would be fun for my little one to watch as well. Glad it turned out so well for you!
I like making butter too. The ultimate homemade butter is made from cultured cream; try this and your life will never be the same!
I buy mesophilic culture from Corvallis Brewing Supply (they also carry cheese making supplies), pour it into cream, and let it sit at room temp for 1-3 days. Then process like you would normally. It has a rich and tangy flavor that is so awesome.
I got the idea from an article in the June/July 2009 issue of Mother Earth News (it’s available on their website).
P.S. I make butter using cream from Noris Dairy, which I found out about on your blog!
Oh… Andrea… I know where I’m going today. Corvallis Brewing Supply, here I come!
I’m so pleased to hear that you found out about Noris through the blog. I hope their service and quality has been good for you!