Thursday, May 24, 2012

Making Butter

So, I recorded this last month. My hope was to make a bunch more little how to recordings and start to release them one at a time, but I never really got around to making more. In the background you can hear my babies playing quietly. Really, that's quiet play.

Use whole unhomogenized milk! Raw is best. Save the buttermilk for baking! Butter and buttermilk can be frozen for later.

I like this fresh butter a lot, or even when I freeze it for later, because it has a lighter taste than store butter. It seems softer and more velvety to me when I spread it over my thick warm homemade wheat bread.....

Makin myself hungry now.


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