SC - courts running long

[Robyn Probert]

hmmm
To clarify my earlier post on butter making:

Tools needed: 
1 butter churn (an urn of wood or ceramics or fired pottery to hold 	1 1/2 to
2 gallons) with a lid with a hole in the middle

1 butter dasher (a cross shaped paddle affixed to the end of a 	stick that
will fit through the hole in the lid)

You will also need un-homogenized, high butterfat milk, or heavy cream.  You
should allow it to sit out at room temperature overnight to separate and sour
just a bit.  Skim the cream from the milk and refrigerate the skimmed milk to
use or drink.  Pour the cream into the churn and churn with a slow steady beat
until the butter begins to rise to the top and there are yellow flakes of
butter on the handle of the dasher.  Remove the butter from the buttermilk by
either sieving through cheesecloth or by hand by squeezing the butter
particles in the milk until it begins to form a cake.  Pat into a cake or
press into a mold.  If you wish to salt it add the salt now and squeeze it
through the cake before you mold it.  Keep refrigerated and use within two
weeks or until it grows hair, whichever comes first.  It freezes quite nicely
and will keep for an unlimited time.  Reserve and refrigerate the buttermilk
for making scones, biscuits, and cornbread.

To make a small amount, you can put 1 pint un-homogenized heavy cream into a 1
quart canning jar, allow to sit several hours at room temperature, then gently
ROLL the jar steadily until the butter forms.

By the way, clarifying butter is something else again.  To clarify real butter
you place over very low heat until it is separates into a clear liquid and a
cloudy liquid, skim off the clear liquid, this is clarified butter.  Here in
The Valley of the Sun, we just sit Ir. outside for a half hour or so.

Mordonna
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