Wednesday, September 15, 2010
about 6 cups of cream saved over 3 days (give or take...we make butter twice a week)...
My 8 cup measuring cup and wooden paddle spatula (it's Paula Deen from Walmart and I need to whack off the handle as it's too long when pressing out the butter)
And ice cold water for washing the butter...removing as much of the buttermilk as you can, plus salting the butter (+/- 1 tsp per pound) helps keep it fresh longer...
We average about 22oz of butter, just shy of 1.5#, every few days. Judy is putting out a really nice, thick cream still. Not sure when that will decrease, but I've heard it varies based upon pasture/hay feeding as well as seasonal changes.
I would still like a manual churn, as I'd prefer not using the mixer all the time, but it works so much better than the blender, and with this quantity, jar-shaking just isn't in the cards.
I found some rubbermaid containers for lunch boxes that hold the amount of butter nicely and make a roundish 'pat'. I freeze the butter as soon as it's done in the container, then pop it out into a quart freezer bag, labeled with date so we can rotate it. We've been using a lot since getting Judy...I don't recall going through this much butter before! It's delicious, and butter is not the horrible health hazard we once believed it to be. Still, we do need to curb it some. I do still plan to stock store-butter for baking (the real stuff, not margarine) so we'll have ample fresh butter for eating.
No one around here is interested in buying fresh butter, but that's ok. We aren't stressing over that! LOL
Shared in Love by Deanna Smith
Thus saith the LORD, Stand ye in the ways, and see, and ask for the old paths, where is the good way, and walk therein, and ye shall find rest for your souls.
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