I learned a new skill this week thanks to Laura Ingalls Wilder. Ok, to be honest, Laura Ingalls Wilder provided the pioneering spirit, and a search on the internet provided all the concrete instructions I needed. It all started with a bedtime story.
My current bedtime book for our kids is the classic Little House in the Big Woods. When I was a child, my sister read many of the Little House books to me, starting when I was in kindergarten. Even though I was only five at the time, the stories in the book resonated with me, and I have strong memories of so many of the details in the chapters as I reread them now to my kids.
Last night’s reading was no exception. We piled into my five-year-old son’s race car bed, four kids and a mom, reading before bedtime. My two little ones practiced gymnastic feats, leaping off the tail end of the bed, while my five and six-year-olds listened. Last night we read the butter-making chapter.
As I read, my kids looked at the drawing of Mary taking a turn churning the butter. I read about cream sloshing in the butter churn, using bits of shredded carrot to tint the pale winter butter, and molding the finished butter with imprints of a strawberry and leaves, “Laura and Mary watched, breathless, one on each side of Ma, while the golden little butter-pats, each with its strawberry on the top, dropped onto the plate as Ma put all the butter through the mold.” I always loved that part. It was just like I remembered. (Books are nice that way.)
Then I had an epiphany. I stopped reading and said, “Hey, do you want to make butter tomorrow?”
Yes! We have an abundance of cream in our fridge after a stop at Kappers’ Big Red Barn in Chatfield, Minnesota, a local dairy that sells their milk and CREAM in half-gallon glass bottles. We sipped away a quart of cream already in our morning coffee, making Half and Half suddenly seem downright watery, but we had plenty of cream left for a little butter project.
So today, I did what every person in 2012 does when they want to make butter for the first time: head to the internet. I found a great ten-minute butter tutorial video on YouTube, and I was set. I took a pint of cream out of the refrigerator, and let it sit out to reach room temperature by the time the kids came home from school.
My three-year-old son put the whisk attachment on my KitchenAid mixer. (He’s been cooking for two years now, so it’s fine.) With all of the kids gathered around, we fired up the mixer and watched the cream become whipped cream: “Ooh, Mom! Let’s just stop and eat the whipped cream!” Not a bad idea, but we kept with our original buttery objective. Whipped cream began to “fall,” got clumpy and a bit watery, and then in a matter of seconds, there was a complete change.
Almost in an instant, the mushy mass separated, and there at the bottom of the mixer bowl was a pile of liquid (buttermilk!), and clinging to the beaters were chunks of butter! Eureka!
The whole process of turning cream into butter took maybe five minutes Of course, when the magic moment of butter creation happened, my kids had already lost interest and I had to call them back into the room. We make things in the mixer all the time, so the whole process looked fairly unremarkable. We turned on the mixer and it made something. Yep, just like always.
No, kids, this is different! It’s amazing! It’s BUTTER! Even though it happened just as all the recipes said it would, there is still that bit of magic in doing something on my very own for the first time.
I poured the buttermilk into a jar to use later in pancakes. Then just like I saw on the video, I pressed the butter with a spatula, working out the remaining buttermilk while rinsing it in cold water. Salt added, I gave it a taste, and then another taste or two. In a side by side comparison between store-bought butter and freshly made butter, there is absolutely no contest. Fresh butter has a rich, full-bodied flavor, tasting like whipping cream in butter form (which, of course, it is). Store bought butter tastes flat and bland by comparison.
Thank you to Laura Ingalls Wilder for the butter inspiration. Making something for the first time is immensely satisfying. I am still truly amazed that something that we use so often is really so easy to make. I had no idea. People make homemade bread, sure, but homemade BUTTER…wowee cazoweee. And the funny thing is, with a good mixer, it’s extremely easy. I made butter in less time than I need to cook a frozen pizza. Who doesn’t have that much time to play around?
After my pioneering butter foray, am I converted to always making my own butter now? No, probably not. But I definitely will be making it again. Watching cream turn into butter is pure cooking magic, and we all need a bit of magic in our lives.
I am not a baking blog, but I do love food. After all of this talk about making butter, someone out there wants to know how to do it. Here you go!
2 cups cream
1/4 tsp. salt
1. Allow cream to sit out and warm to 50 degrees or so.
2. Pour cream in a mixer. Alternative: pour the cream into a jar you can shake.
3. Mix cream until it separates: You will see yellow chunks of butter floating in watery buttermilk. Takes 3-5 minutes in a mixer.
4. Drain off buttermilk, save to use in pancakes, biscuits, or just drink it like Laura Ingalls. It’s good for you.
5. Knead butter chunks together with a spatula for a few minutes, pressing out the liquid.
6. Rinse butter in cold water while kneading with a spatula until the water runs clear. Buttermilk left in the butter will cause it to spoil more quickly.
7. Mix in salt (if desired).
Congratulations! You made butter! Enjoy.