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Homemade Butter

Homemade Butter

Easter Sunday, April 16, 2017, I am in the kitchen cooking some dishes to take over to my next door neighbors house and decided to make some fresh rolls. I had them out on sheet pans waiting for them to rise so that I could stick them in the oven. It got me to thinking, wouldn't some fresh homemade butter be great on those rolls? Well I had never made butter before because I thought it would be to time consuming. When I was little I use to go over to my Grandma Daugharty's farm, which I loved, because my grandparents had so many farm animals. My Grandfather Daugharty was a cattleman, so everything they did was old school, they grew their own vegetables, got eggs from their chickens, milk from their cows, and from that milk they churned their own butter. I loved to help churn the butter, of course I was a kid and my attention span for making butter did not last long, so I would churn for a while and then I would go off to play, because it took forever to make butter that way. Well today, if you have a Kitchenaid Stand Mixer, making butter is quick and not laborious, like it was when I was a kid. All you do is put heavy whipping cream in the mixing bowl, make sure you have the shield on or use a towel to cover the top, turn the mixer on high and let it go until the cream turns to whipped cream and the whipped cream turns to butter. So basically you start like you are going to make whipped cream, but you don't put sugar or extract in it, you just let the mixer beat it until it turns to a fluffy whipped cream, then you keep on beating it until it starts to break apart into clumps and the milk separates from the butter. That is when it starts getting messy. If you don't have your shield on or a towel covering it, the milk will splatter every where, including out of the bowl. When the butter starts to clump up I throw in some salt and let it go a little longer and whaalaa! You have fresh homemade butter. The milk actually is buttermilk, so you can use it also, don't throw it out! You will want to take the butter out of the bowl and squeeze all the milk out of it with your hands, and then run it under cold water, before putting it away in the refrigerator, until you are ready to spread it on some hot bread or baked potato or whatever else you want to use it on. There is gratification in knowing that you made your own butter and people seemed to be geniunely  impressed when you tell them that you made the butter!  Below are the instructions, I hope you enjoy it as much as I did.

Ingredients

  • 1 1/2 cup Heavy whipping cream
  • 3/4 tsp salt

Place cream in mixer, making sure to attach the shield. Using your paddle blade, turn the mixer to high. Check on the progress every 5 minutes or so, once the cream turns to whipped cream, watch it more often, until it starts to separate in to clumps. When the clumps start sticking to the paddle or side of the bowl and the milk separates from the butter, add salt, continue to beat until you reach the right consistency. Turn the mixer off, wash hands before handling the butter. Remove the butter with your hands and squeeze the milk out of the butter. Run butter under cold water squeezing and shaping while you do this. Place the butter in a container and place in the refrigerator. Take the buttermilk and place it in a container and refrigerator, for use later. Use butter as soon as possible. Butter will only last for about 1 week, because no preservatives have been added. 

Cerda-fied Delicious! Enjoy!

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