Homemade Butter
Ingredients
- 4 quarts fresh milk
- salt to taste
Step-by-Step Instructions
- Remove cream from the 4 quarts of fresh milk and put in a 1 or 2-quart jar. Let the milk sit for 24-48 hours to allow the cream to rise to the top, then skim off the cream. Take the jar and begin hitting it on your knee, keep the process up until the butter has separated from the milk (about 15-20 minutes of shaking). Or you can call the grandchildren and have them roll the jar back and forth between each other like rolling a ball.
- Remove butter and drain the milk from it (this is buttermilk and can be saved for buttermilk biscuits or other recipes). Add salt to taste and refrigerate.
Common Problems and Solutions
Q: Why isn't my butter forming?
A: Make sure you're using fresh, unpasteurized cream with high fat content. The shaking process can take 15-20 minutes. If using store-bought milk, this won't work as well since homogenization prevents proper cream separation.
Q: How long does the cream need to sit?
A: Let the milk sit undisturbed for 24-48 hours in the refrigerator for the cream to rise to the top. Fresh farm milk works best for this traditional method.
Tips and Techniques
The liquid left over after the butter forms is real buttermilk—save it for biscuits, pancakes, or cornbread. It has a tangy flavor and is nothing like store-bought buttermilk.
Ingredient Substitutions
- fresh whole milk: heavy cream from the store
Equipment Needed
- 1 or 2-quart jar with tight-fitting lid
- cheesecloth or fine strainer for draining
Historical Context
Before refrigeration and commercial dairies, making butter at home was a weekly chore on Louisiana farms. Children would often be tasked with shaking or churning the butter, turning work into play by rolling jars back and forth.
