Makenna and I are perfecting our butter making technique. We're getting better at making sticks of butter to use for baking. We form each stick into 4 ounce portions, wrap them in cellophane and store them in the freezer. This video is of Makenna pressing the butter to remove all of the liquid (I worked so hard to get this video rotated, but now that I'm at the library and it's still not right, you'll just have rotate your screen, or just your noggin, either way). I'm certain there is a better way to do all this pressing, but I haven't figured that out yet. It's a lot of work, and I mentioned to Makenna, Wouldn't it be easier to just buy butter at the store? She didn't think so.
I wasn't happy with how long I was able to rinse the butter. I think my water was too cold and the butter firmed too fast. The taste would have been improved if I could get a few more rinses in. I was a little ambivalent as to whether or not it was going to work, but overall we were pleased with the shaping. Wouldn't it be cool to have an old wooden butter mold or stamp and press the butter into pretty designs?
This lump is my bread machine attempt at whole grain bread. Not so pretty and just as hard as it looks. I have a better recipe and I'm going to stick with the hand kneading for now.
Last week we made 6 batches of cookie dough to freeze. We formed the cookies into balls, let them set up in the freezer, and store them in zip locks. Makenna was so tickled by the fresh eggs making the dough so yellow, she had to take a picture.
I've started the process of making my own sour cream with our own homemade clabber which you add to the cream to make it "sour" cream. I can also add it to the milk that comes off the butter to make cultured buttermilk for baking. And here all this time I thought if you let milk set out too long it should be thrown away.
I wasn't happy with how long I was able to rinse the butter. I think my water was too cold and the butter firmed too fast. The taste would have been improved if I could get a few more rinses in. I was a little ambivalent as to whether or not it was going to work, but overall we were pleased with the shaping. Wouldn't it be cool to have an old wooden butter mold or stamp and press the butter into pretty designs?
This lump is my bread machine attempt at whole grain bread. Not so pretty and just as hard as it looks. I have a better recipe and I'm going to stick with the hand kneading for now.
Last week we made 6 batches of cookie dough to freeze. We formed the cookies into balls, let them set up in the freezer, and store them in zip locks. Makenna was so tickled by the fresh eggs making the dough so yellow, she had to take a picture.I've started the process of making my own sour cream with our own homemade clabber which you add to the cream to make it "sour" cream. I can also add it to the milk that comes off the butter to make cultured buttermilk for baking. And here all this time I thought if you let milk set out too long it should be thrown away.
1 comment:
You're gonna need a milking cow.....
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