Mary Anne from Texas Food Heritage, recently visited Four E Dairy and Lira Rossa. Mary Anne blogs about her travels across the state while she explores the many culinary cultures that we are blessed to have in Texas.
Check out her post about Lira Rossa Artisan Cheese and it’s historical, Italian roots. And don’t forget to try her recipes using Lira Rossa cheese. Yum!
Have you tasted homemade butter made with fresh cream? Oh. My. God. It is so delicious! We have excess cream for sale at the dairy, so if you have been entertaining making your own butter, now is the time!
Homemade butter is so much better than store bought, and you know exactly what’s in it– just cream and a little bit of salt. You can even make a giant batch and freeze individual portions. Just look at how pretty and yellow it is!
So how do you make butter you ask? It always sounded like a big undertaking to me, but it’s really not that hard. The first time I made butter with my mother-in-law, Elyse, I couldn’t believe how easy it was. It was such a great bonding moment for us too. Knowing that I would be moving to the farm soon, I realized that she was teaching me one tiny lesson on how to be a dairyman’s wife. I will always treasure that memory.
Okay, enough of the mushy stuff, let’s get down to the details. All you need is cream, a food processor or blender, a little salt, and a wooden spoon. **Let the cream sit out for a bit before making butter. This will allow the cream to churn faster.**
1. Pour cream in to the food processor approximately 2/3 full. Run the food processor for a few minutes. You will notice the cream becoming thicker and eventually separating into fat (butter) and liquid (whey). You can also hear the difference in your processor. This should take a few minutes. If you are a visual person, check out the prairie homestead for pics of the stages the cream will go through.
2. Strain off the liquid. This is old fashioned buttermilk. You can save it for baking or discard it.
3. You will need to wash the butter in order to remove as much buttermilk as possible to prevent premature spoiling. Place butter in a large bowl and add a a few cups of cold water. Press butter with a wooden spoon in order to remove as much buttermilk as possible. Discard the liquid and repeat until the water is clear. This will take about 4-5 times. Use very salty water for the last wash.
4. Place butter in small containers and refrigerate or freeze. Enjoy!