SC - cream

[LrdRas at aol.com]

< Oh, I acquired a full half gallon of fresh, heavy cream from a
 >> local farmer... any suggestions on what I should do with it? >>

If it was from a farmer then the odds are it hasn't went through the 
pasteurization process which kills the good bacteria naturally present in 
milk. Take a quart of it, cover with a piece of cheese cloth and set it on 
your counter overnight. The next day shake it until the buttermilk and the 
butter separate. Reserving the whey, drain, Sprinkle the butter chunks with a 
little salt and using a wooden paddle and wooden bowl press out any whey 
remaining in the butter while forming the mass into a solid ball. Viola! 
Butter which will taste like real butter unlike the relatively tasteless 
'sweet cream' garbage that most of us are forced to use today. (Except those 
on the list who live in West Virginia. A state that sells commercial butter 
that tastes almost identical to well made home created butter.)

As an added treat, refrigerate the drained liquid (buttermilk) until ice 
cold. Add a pinch of salt and pepper and drink up for a refreshing and tasty 
treat.

Ras
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