We had an eLearning day Friday and since we got a bunch of snow last night we had another eLearning day today, needless to say the kids are stir crazy (and I just need a break from them).
After all of their work had been completed the played with play dough and then started watching the Netflix series ‘Anne with an E’. I am not sure why my moment of inspiration was to make butter, but since we had some heavy cream that needed to be used, why not?
Making butter is simple. You will need a clean jar with a lid (we used a pint sized canning jar), heavy cream, and some arm strength. Pour the cream so that it fills the jar about halfway, screw the lid on tight, and shake. We took turns shaking and between the three of us it took about fifteen minutes for butter to happen.
The stages the cream goes through on its way to butter are thicker cream, whipped cream, thicker whipped cream, chunky pieces, and finally butter. You will know that you have hit the butter stage because all of a sudden you will have liquid again (buttermilk) and a solid mass shaking in your jar. We shook the jar for a few more minutes then drained the buttermilk off (I now need to bake something), and I then kneaded the butter under cold water for about five minutes. Kneading the butter squeezes out any extra buttermilk and will allow you to keep the butter a bit longer. If you leave it at the soft consistency after you have finished shaking the butter will spoil faster.
Since Chicken Parmesan was on the menu for dinner the butter went perfectly with some fresh, crusty bread we bought at our local bakery.
Now go out, get some heavy cream (if you have your own cow that is even better), and make some homemade butter!
After all of their work had been completed the played with play dough and then started watching the Netflix series ‘Anne with an E’. I am not sure why my moment of inspiration was to make butter, but since we had some heavy cream that needed to be used, why not?
Making butter is simple. You will need a clean jar with a lid (we used a pint sized canning jar), heavy cream, and some arm strength. Pour the cream so that it fills the jar about halfway, screw the lid on tight, and shake. We took turns shaking and between the three of us it took about fifteen minutes for butter to happen.
The stages the cream goes through on its way to butter are thicker cream, whipped cream, thicker whipped cream, chunky pieces, and finally butter. You will know that you have hit the butter stage because all of a sudden you will have liquid again (buttermilk) and a solid mass shaking in your jar. We shook the jar for a few more minutes then drained the buttermilk off (I now need to bake something), and I then kneaded the butter under cold water for about five minutes. Kneading the butter squeezes out any extra buttermilk and will allow you to keep the butter a bit longer. If you leave it at the soft consistency after you have finished shaking the butter will spoil faster.
Since Chicken Parmesan was on the menu for dinner the butter went perfectly with some fresh, crusty bread we bought at our local bakery.
Now go out, get some heavy cream (if you have your own cow that is even better), and make some homemade butter!
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