Butter – who knew?

I was just looking over the referrer traffic – which surprised the heck out of me by existing in the first place. Not many blogs get traffic with only four entries… heck, I didn’t expect any at this point except one or two friends dropping by.

But it turns out that the world is rather interested in butter. Or at least interested in making butter out of heavy cream using baby food jars!

Before last week, I didn’t even know you could do that.

I think it’s rather cool that there are other folks out there who want to teach their kids how to do this. It tells me there are other parents and teachers out there who think that stuff like this is important to do with kids. It’s a happy thing.

For those who got here looking for the howto on that here ya go:

Supplies
Baby food jars – the standard 4 oz. size
Heavy Whipping Cream
Salt
Strainer

Directions
Pour cream into jar(s) about 4/5 full – leave room for shaking – add 1 pinch salt (about 1/8 tsp), reseal jar with lid securely – shake! Shake, shake, shake!! The mixture will get thick first, after much shaking, you will see small holes in the liquid starting to appear as the butter starts to form. You’re almost there! Shake more and you will see within a couple more minutes that the butter separates out from the buttermilk. When the butter has formed a little clump/ball in the bottom, remove the lid and use strainer or just carefully pour off the milk – you can save it if you want, or just pour it off. Then rinse the butter with water to make sure you get the layer of milk off, so that it doesn’t turn the butter sour. Refrigerate.

And by the way? Yeah, it’s really good butter!

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~ by Lucretia on October 22, 2007.

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