Made our first batch of 2013 butter today. Cows’ diet is mainly hay right now. Just had some well-needed rain, so the pastures are finally beginning to green up. 🙂
Today’s (hay) butter on the left side of the picture is slightly less yellow than the (pasture) butter we have been finishing up from October on the right side… It’s always fun to watch the butter colors change with the seasons. 🙂
Click here to see last year’s post with more butter pics…
Hi, your life seems awesome! thanks for sharing here. How do you make the butter exactly? I just found a farmer that sells his cow’s milk and he doesn’t use antibiotics! So, now that I’ve finally found raw milk, I’m wanting to make as much as possible with it. I have an immersion blender- will that work do you think? and also, I made cottage cheese today but don’t have a thermometer- so i think it didn’t succeed because I didn’t know what temp I had. I’ll learn! Any tips are welcome (if you have time). Thank you and may God continue to bless your family. Lisa
Hi Lisa – thanks for stopping by!
We use a Gem Dandy Electric Butter Churn to make our butter. Not sure if an immersion blender would work… I’ve heard of people using a heavy duty blender with success, but we’ve never tried it. Once the butter separates from the buttermilk in the churn, we strain the butter. (We save/use the buttermilk from this initial strain for cooking.) Then Mike sprays the butter in the colander with cold water, to get as much of the buttermilk out as possible. We have a wooden butter paddle that he uses to mix/press more buttermilk out in a mixing bowl & continues to dump out the liquid. Then we add in 1/2 tablespoon of sea salt per pound of butter. Mike incorporates it into the butter with the wooden paddle. That’s pretty much it! Rolling it in 1/2 pound logs in wax paper is a nice size to freeze, but pressing it in containers is even easier, if you have them! 🙂
Cottage cheese doesn’t need to be heated all that much – so doing it without a thermometer should be ok – may have a little more trial & error until your end result works, but you should be able to tell when the whey separates from the curds. 🙂
Many blessings to you as you “play” in your kitchen! We are by no means “experts”, but are always willing to share what we’ve learned. Feel free to email us anytime at firstname.lastname@example.org