[Sca-cooks] Re: Making butter

[Jane M & Bj Tremaine]

If you beat it, shake it what ever to long the butter milk will work it's
way back into the butter.  What is to long.  It's a zen thing comming from
making butter as a kid.  We bought our milk from a local dary man, scooped
off the cream and made butter.  One of my favorite snacks was to spread the
butter fat and cream off of the top of the milk, on toast add a little
suger, um.

Jana


> -----Original Message-----
> From: sca-cooks-admin at ansteorra.org
> [mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Devra at aol.com
> Sent: Saturday, May 19, 2001 8:04 AM
> To: sca-cooks at ansteorra.org
> Subject: [Sca-cooks] Re: Making butter
>
>
> You can also use a pint or quart glass jar with a good tight lid
> (mayo?) to make butter.  This is a good project for younglings
> with excess energy.  Put the cream into the jar, fasten the lid
> tightly, and shake.  And shake.  And shake.  Pass it to the next
> kid.  Shake...  Eventually the crumbs of coagulated fat come
> together in a sloppy mess, which you then wash and knead and
> squeeze under cold running water to remove as much buttermilk as
> possible.  Salt if you like, then chill.
>
>  If your butter wept, maybe you didn't wash quite all the buttermilk out.
>
> Devra the Baker
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