Hi Everyone!
Today is Monday and I am getting this post ready to join Bleubeard and Elizabeth for the T-Party. For me T stands for completely wiped out. We had to drive to Salem today. Ya know the 6 hour round trip drive and grocery shopping along the way. Normally we are just a bit tired from the day. However, I am having one of the worst lupus/sjogren's (SHOW grins) flare that I have had in 15 years. If you don't know what sjogren's is, it is an autoimmune that affects the saliva and tear glands. It can lead to other complications but right now lemon drops are my best friend along with eye drops. I have been getting quite a few emails asking about lupus and what regime I do to keep myself healthy. ( I belong to the lupus foundation and other lupus groups. No NOT on FB.) I do NOT take lupus medications. So, for anyone who is interested, I have decided to write up an explanation and post it on Wednesday.
|
Step 1 get heavy whipping cream. I bought this locally but got a better deal at costo today. Watch for sales and ask the dairy worker if they have out dated cream in the back. It is still good.  |
Sept 2 Every thing needs to be really cold. I put my paddle and mixing blow in the freezer for about 15 minutes. The cream I keep in the coldest part of my fridg.  |
|
Step 3 when everything is very cold pour the cream into the mixing bowl. Mix on low, so the cream doesn't splash.  |
Step 4 as the cream thickens you can up the speed to medium and then to high. When you see the cream looking like this you can stop add some sugar and vanilla and you have a topping for dessert.  |
|
Step 5 once the whipped cream starts to curdle lower the speed to medium. This is when the fat is separating from the buttermilk. Get a large bowl of ice water and set it aside.  |
Step 6 Continue to mix at medium until the butter milk starts to splash. Turn down to low. Continue until the fat makes a solid piece.  |
|
Step 7 Separate the butter from the buttermilk. I squeeze the butter to get as much of the milk released. Now put the butter into the ice water to wash any excess milk. When the water is cloudy discard it, add more cold water to the ice and wash again. You don't want any milk in the butter.  |
Step 8 dry form the butter and dry it off with a clean kitchen town. Paper towel tends to stick to the butter.  |
|
Last step. Use wax paper to wrapped the butter to store it in the fridg or freezer. Keep some out to use though. It is the best on homemade bread. I do date it before I freeze it.  |
Some notes; – Higher fat whipping cream produces a larger amount of butter. So heavy cream or thickened cream with 40% fat or above will be an ideal option. If you don't have a kitchen aid you can do the same thing with a hand mixer or a food processor. I do make my butter with no salt. But if you want salted butter add a bit just as the whipped cream is starting to curdle. About 1/4 t per pint of cream. 1 pint of cream makes about 1 cup of butter or 2 cubes. Plus you get buttermilk to use in recipes or just drink it cold.
|
