Want to tire out the kids and get butter and buttermilk in the process? I've got just the project for you!
First fill a mason jar 3/4 full with cream and hand to child with instructions to shake and keep on shaking!
It will eventually get thick and coat the sides and seem like you can't shake it anymore and children may or may not have given up by now but you must go on!
The moment it separates from buttermilk to butter solids is so strangely satisfying!
Top view.
Strain it, salt it, eat it! This butter will not keep the same way store butter will so use this "project butter" quickly.
Most bakers have that unfortunate moment that the whip cream turns to butter on them and that is quite a bit less satisfying, but if you are doing it on purpose it's awesome!
To improve shelf life strain the buttermilk at this point (use it for pancakes!) and "rinse" the butter with ice water. Pour ice water and mix again, drain and repeat until the water comes out clean. By removing the milk from the butter it will have less of a chance to go rancid on you. Salt it and store in fridge in airtight container.
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