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Re: CHURNING BUTTER
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Posted by Burrhead on August 10, 2002 at 10:20:48 from (32.101.106.79):
In Reply to: CHURNING BUTTER posted by Carla Doty on August 10, 2002 at 08:14:51:
Carla I don't know of any recipe. All you do is add salt to taste as you mold the butter. The way I do is separate out the cream til I get my churn full. When my churn is full of cream I leave it out of the frigidaire til the cream is warmed up to room temp. Then I start to churn.
As the butter clumps form in the churn just stop churning and take a cold spoon to retrieve the clumps onto a plate. When ye get all the clumps out of the cream take the plate of clumps to the sink and start smushing them together in the plate as you gently run cold water over them to wash out all the buttermilk. When ye get it clean just salt to taste and form the butter. If you like buttermilk to make dough or corn bread- the remains in the churn are buttermilk. It usually takes me about 15-20 minutes to churn and form the butter. If there are any grandkids or little ones around it can take up to 2 hours.
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