Okay, I have been threatening to try some homemade butter.   I love fresh, imported European butter.  I recently learned that special flavor that is missing from most domestic butters is that European butter is made from cultured cream.  I went ahead and cultured some cream and churned it into butter.

So, I also learned that buttermilk is the left over liquid that separated out of the butter.  It’s tang comes from the culturing from the cream in the first place.  Uncultured cream has a very sweet taste.  Perhaps this is the difference in European butter and domestic “sweet cream” butter?

Finally we have the separating of the buttermilk from the butter solids.  After it’s drained away, I reserve the buttermilk that will be used for our pancakes and then rinse the solids under running cold water.  This step is important because the residual buttermilk will spoil quickly if left in the solids.

The solids are then kneaded until they come together and you get a velvety smooth product which is to die for.  I lightly salted one batch and left the other batch unsalted.  Can’t wait to have pancakes tomorrow morning!!!!

Next step is to try it with some local milk.  I used commercial pasteurized cream for this experiment.

%d bloggers like this: