Butter is an Ancient Prized Food – with Recipe

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butter

Fresh-made butter is more nutritious and costs 70% less than in stores

 

Did you know that butter has was first referenced over 4,500 years ago on a limestone tablet? Ancient Romans used it as a beauty enhancer for the skin and for the hair to make it shine.

I surely didn’t know this and so much more about something so easy to make as butter. Of course, in ancient times, it was a different process than it is today with technology assisting.

Judges 5:25 even mentions butter “He asked for water; she gave him milk. She brought him curdled milk in a majestic bowl.”  Also, even Isaiah in the Bible is giving a prophecy about Jesus and that “by the time he learns to reject what is bad and choose what is good, he will be eating butter and honey” (Isaiah 7:15)

I’m researching and find how some made butter way back then, and I have to admit, I get a picture in my mind and I find it hilarious!  Picture this: fresh milk in a goatskin that is attached to the top of a tent pole and swung around.

Even the Irish was adding garlic to their butter, they made huge quantities, placed them in wooden containers and buried them in the peat bogs to age.  Are you serious?  Well, it must have been wonderful because it was shipped all over and traded for other things.  Butter was actually a traded commodity, it was precious, it was prized.

As for nutrition, commercial butter has added enhancers, such as annatto for yellow coloring.  The cream used has been pasteurized, or heated to very high temperatures, before using.

Jersey cows produce the best milk, but if you can’t find one or find any fresh milk, the next best is non-ultra heat cream.

So, what else can you use butter for?  Flavored butters! Yummy! The bonus from making butter?  Fresh buttermilk that is unlike anything you’ll find in the store. The other bonuses of making your own butter is saving money and better nutrition. Butter is much better for your than margarine.

So, you see, something as simple as butter, God provided what was needed.  He thought of everything, no detail was missed.  We know that honey was nutritious, and yet, God had it paired with butter.  An unlikely combination for eating, it seems, but it was evidently very nutritious for the . Amazing!

So, let’s get to the recipe!

I usually use a blender, but since our sons bought me a Kitchenaid mixer, I use that, it’s alot faster spin than regular mixers.  If you don’t have a Kitchenaid mixer, use a blender, or like we used to do when we were kids, a quart jar with lid.  Seriously, we did!  Of course, it was not something that we jumped up and down and said “Me, me, me! I want to make butter!”  It was one of those things, Mom said, “Here’s your jar, here’s yours, here’s yours, start shaking!” That method will literally take 30-45 minutes to make butter.

So, in the interest of time, we will use the mixer.  Put cream in mixer with whip attachment, add salt and turn it on low until the cream starts to thicken, then turn it up, eventually turning to high.  It will take about 10 minutes to make.

butterYou will see the cream go from whipped cream to something grainy but still white. Keep going, it’s making butter.  Stop the machine and check it out, try to grab a little with your fingers, it will not hold up. It’s not done yet. Scrape sides down.

butter
You’ll now start seeing some liquid in the bottom of the bowl while it’s mixing.  This is the whey, or buttermilk.  Stop mixer, scrape sides down and keep mixing.

I like to finish off my butter in a quart jar, that’s just me.  When I see that the butter is holding together alot better and there’s some whey in the bottom, I’ll go ahead and scoop into a quart jar, put a lid on it and give it about 20 good shakes to finish it off.

Put a strainer over a bowl, then put cheesecloth in the strainer.  Pour all into the cheesecloth, the buttermilk will go into the bowl underneath to be saved for cooking or drinking. Yummy!

butterGather upsides of cheesecloth to completely enclose butter.  You can see that it’s in chunks.  Now, what you’re going to do is turn on cold water and run over the cheesecloth, squeezing, for about 30 seconds.  Open up cheesecloth and remove the butter, it will be one big block and will have a light yellow natural coloring from the fat content.  The richer the cream, the more yellow it will be.

Squeeze butter while holding under the cold water, pressing, kneading the butter.  Do this for about 3 minutes or until there is clear water droplets showing when you squeeze the butter after you remove from under the faucet.  Mold into whatever shape you want.  I usually break it up into 2 or 3 sections, depending on how much butter there is, then wrap in waxed paper. Refrigerate if you’ll use within 3 weeks, or freeze.

butter

Finished butter

That’s it, very simple.  And, the cost?  Usually about $1.50 per pound of butter if you have to buy the cream.  Recipe is below and you can print it out if you want.

What are your thoughts on making butter? Even if you have limited cooking skills, you can make butter.  I can tell you that people are shocked and excited at the same time when you tell them.

Fresh Butter
Print Recipe
Fresh butter is much more nutritious than store-bought, especially if you have your own milk cow. However, you can also buy heavy cream at the stores, and you'll still save 70%. Let's make some butter!
Prep Time
15 minutes
Prep Time
15 minutes
Fresh Butter
Print Recipe
Fresh butter is much more nutritious than store-bought, especially if you have your own milk cow. However, you can also buy heavy cream at the stores, and you'll still save 70%. Let's make some butter!
Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
  • 2 Cups Cream fresh cream or Heavy Whipping Cream
  • 1/2 tsp salt non-iodized, we use Red Sea Salt
Servings:
Instructions
Blender method
  1. If using a blender: Put cream and salt in blender, turn on Aerate, the cream will get thick and will bog down blender after a couple of minutes. When that happens, pour into clean sterilized Quart jar with lid and shake for about 20 minutes until the butter has separated from the whey/buttermilk
Mixer Method
  1. If using a mixer (Kitchenaid is best): Put cream and salt in mixer with whip attachment, turn on 2 until the cream has started to thicken. Turn up to 6 and whip some more, increasing to 10. Cream will be very thick and stiff, then will change; when you see some milky substance in bottom and cream is very stiff and beaters are throwing it, you are getting butter. Keep mixing another minute. Remove and scrape bowl into clean sterilized Quart jar with lid and shake about 20 times real vigorously. This will finish off the butter.
Finish the butter
  1. After following directions for Group 1 or Group 2, it's time to finish the butter. Have strainer over a bowl to capture the whey/buttermilk, put a cheesecloth inside of strainer to catch the butter solids. Pour butter and whey into bowl, gather up sides of cheesecloth, wrap and squeeze. Turn on cold water and rinse for 1 minute. Unwrap cheesecloth, take out butter and rinse, kneading and pressing and turning while rinsing. Continue to rinse until there are clear water beads when you squeeze the butter, about 3-4 minutes. It's done. Separate or leave whole and shape into log, roll in waxed paper. Refrigerate and use within 3-4 weeks or freeze and use when needed. I usually form into a circular log about the same dimension and length of a regular tube of butter.
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