This afternoon was butter making day. I use the Cuisinart with a blade, pour in the slightly turned (soured) cream that I scooped off the milk, and switch it on for just under 2 minutes. Bingo, butter. Then comes the work part, but it is much quicker than hand churning it, or shaking it in a bottle ! Poured off the buttermilk, keeping the butter solids in the bowl. This is the buttermilk, which I keep to bake with, biscuits (scones) carrotcake etc. Add ice cold water, and "wash" the rest of the milk out of the butter. The butter is holding together, the water is very milky. This is the 3rd wash water, and it is clear, so the butter is ready to be kneaded to rid it of all the water, and the salt is added, if making salted butter. This was unsalted, or sweet butter, but I use Kosher salt, just to taste when making salted butter. Place waxed paper on the scale, and add butter. I wrap it in 1 lb parcels. I don't wash the butter off my hands, just paper towel it off as it leaves my hands beautifully soft and moisturised. A farm task that is actually gentle on my hands. Fold it into the paper, flatten it in a roughly rectangular shape, all the easier to fit into the freezer. The 3 lbs I made today, 2 sweet and 1 lightly salted. Voila, butter, identified, weighed and dated, ready to pop into the freezer. I laugh at that ad currently on TV where the woman is about to roast tomatoes with a blow torch, when a fairy godmother type woman arrives to give her canned roasted tomatoes, asking "do you churn your own butter too ?" to which I always reply out loud, Hell Yes !
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