I don't think I or my blog could be considered as the 'fast food' type, but just in case, I'm declaring this space a Slow-er Food spot - at least for this year. I'm not going 'whole hog' here, because we are a large family and sometimes convenience is just more ... well ... convenient, but I am all for rolling the clock back on our food choices and taking the time to really notice what we're eating, how it's being prepared and what it actually tastes like. There's nothing worse than finishing a meal without having tasted it because you're too busy to notice. Slow food is also usually more budget friendly and that suits my Scot spirit just fine.
2009 is a time to put on the brakes and do the Sunday drive. I expect my food posts to reflect that and am starting with this one.
The other day we all took turns making butter. I've done it lots before, but it's more fun to do it with other people. My mom can recall her grandfather sitting on his porch in a rocking chair, rocking away and shaking a big jar filled with cream - helping grandma to get her butter made.
If you've never made butter, it's the simplest of foods to make. All you need is a large jar and some heavy cream. I poured a single cup of heavy cream into a one-quart glass jar, tightened down the lid and passed it around for everyone to shake. You need room for the cream to move, so make sure your jar is at least twice the volume of the cream you're adding.
It really doesn't matter how you shake it; back and forth, up and down, around in circles if you want - just shake it for a while and soon enough you'll get butter. If you've ever been told not to beat heavy cream for too long, this is the reason why. The next step after whipped cream is butter.
Shake the jar until a lump of butter forms; this took us about 25 minutes with everyone pausing while passing the jar. Make sure the cream is good and cold and once there is a firm ball of butter in the jar, pour out the contents into a large bowl.
Rinse the whey from the butter and continue rinsing while you knead the butter. The water needs to be very cold for this part.
Once the water runs clear, add salt if you like and you're done! We got just over a half cup of butter from one cup of cream.
My daughter Megan said it was the best butter she's ever had. I do believe she's right.
I like the idea of slowing down this year.
I'm surprised you didn't save your whey for bread, soup, etc.
There wasn't enough whey left for anything else, really. After a single cup of cream made about 3/4 cup of butter, it wasn't worth saving. Good point, though! I'll bring that up in another post - thanks!
I was wondering what to do with my leftover cream! I have to remind myself to slow down when I'm eating all the time, it's a great sentiment for the New Year.
What a great resolution! I'll enjoy watching you settle into a more satisfying and rewarding life.
Stress sucks. I had a "journal" about the stresses in my life for a couple of months. It was for an assignment. I made a lot of realizations, but ultimately realized that stress is a neverending circle. It's how we deal with it that makes the difference and determines the outcome...
I haven't made butter since I was a little girl. I think it will be a good thing to do this weekend. I'm all about slowing down. If I don't I'm going to blow. My health has suffered and I'm stressed to the limit. It's time to have a slower paced year.
Oh, I can't imagine how good homemade butter is!
Just found you here: http://profiles.totalblogdirectory.com/Anne
You really have 7 kids and look like that...u must be a superwoman :)
I also saw you Philly Steve'steak..that I will try to make for my husband! He just love stuff like that!
happy New year!
Hug from Budapest
Ah thank you for the instructions, I must try this, it looks wonderful!
Slowing down is a great idea. Life and food are to be enjoyed slowly. Thanks for the butter tips.
This is awesome! Reminds me of watching my grandmum make ghee. Wizz up the cream collected over a period of 2 weeks (as opposed to buying it). This is because an av. Indian household gets their milk fresh from the milkman, so it needs to be boiled before consumption. And when it's boiled, the cream rises to the top and creates a thick film that can be separated from the milk.
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