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Jan 02 2013

Happy New Year – With Butter!

Eye-roll warning – Below is way too much modern city-person excitement about discovering a process that’s been known to this world for thousands of years and probably a number of young students who have done cooler science experiments in class than I did.

You guys – I made BUTTER!

I made some whipped cream for the New Year’s Eve party that I attended, and while I was there one of the guests asked if I had ever let the cream whip too far and accidentally made butter. And I was all like, SHUT UP I CAN MAKE MY OWN BUTTER JUST BY WHIPPING CREAM FOR TOO LONG!?

This was happening. But, you know, after lots of caipirinhas and ringing in the new year.

Fireworks

Happy New Year, 2013! Photo by bayasaa on Flickr (CC-BY)

The next morning:

I had a half pint of heavy cream left over so I threw it in the Kitchen Aid mixer and set that puppy to eight and waited eagerly for sticks of butter to arrive.

And waited.

And waited.

After about seven minutes I had thick whipped cream, but it wasn’t until the fifteen minute mark that I started hearing slurping, splashing noises from the bowl. After about another minute I had this:

Fresh Butter

Fresh butter caught in the whisk and buttermilk left in the bottom of the bowl.

I pulled out the butter from the whisk and strained the buttermilk. All of the butter went into a bowl and then I smooshed as much liquid as I could from it with the back of a spoon. Then I transferred the butter onto some wax paper and made a butter stick…err…roll:

IMAG1064

Mmmm…agitated fat globules.

Of course, then I needed something on which to try out my new butter, so I made pancakes (gluten-free).

Pancakes with Butter

Butter on cherry pancakes.

Oh, and then I used the buttermilk in some alfredo sauce that night.

Yum.

And because I read a lot of time travel books, one of my thoughts during this process was how I’m now totally set for work if I ever accidentally get transported back in time (I assume that most of my science know-how will be a bust because if I start talking about little tiny bugs that make us sick, or other up to 21st century science, I’ll get burned as a witch or locked in an asylum). I’m going to be the butter QUEEN! But I’ll have to figure out how to harness electricity and invent a Kitchen Aid first because that churning crap looks like way too much work.

6 comments

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  1. 1
    Alverant

    Have you ever put herbs or spices in your butter?

    I don’t have a mixer (too big, too expensive, and not used enough to justify having one) but I do have some herbs I always wanted to put in with the butter. Chive-butter on a baked potato – yum!

  2. 2
    Jason Thibeault

    YUSSSSS! Cooking skills level up!

    Do what Alverant said next. Same deal, just chuck some spices in with it. Try minced garlic and parsley flakes, for instance. Steep them in the cream some before whipping. It should even get all lumped in with the fat globs.

  3. 3
    John Eastman

    When I was in kindergarten (over 70 years ago) the teacher had us make butter one day. She had a large glass jar into which she poured cream and then we passed the jar around and each kid gave it a bunch of shakes. After what seemed to be an interminable time, voila ……………. butter in the jar. We got to spread it on crackers and then take a nap.

    1. 3.1
      heliconia

      I did this for a grade school science fair project once – it took about 20 minutes to make the butter, but I managed to con my little sister into shaking the jar for me. I don’t think she’s ever forgiven me. In retrospect, I can’t understand why the book I got the idea from didn’t just say to just an electric beater like Brianne did!

  4. 4
    Tsu Dho Nimh

    We made hand-churned ice cream with some Project Head Start students one week: it was a huge hit.

    We made hand-churned butter the next week … it turned out as expected for the teachers, but the students were expecting more ice cream.

  5. 5
    hexidecima

    “slurping splashing noises”? Sounds like a Lovecraftian moment :)

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