Homemade butter

Today we made butter from fresh cream. The cream we used was from milk that we get straight from the cow. We let the milk set in the refrigerator overnight and this morning there was a thick layer of cream. I spooned the cream into two clean glass jars and we sang the "shake the butter, shake shake the butter" song for about an hour.

How do we know when we're done shaking? When it looks like this:

At first when it was a small clump, Big T said it looked like a scoop of ice-cream. Then at the end he said it looked like scrambled eggs. Anyway, we had a large clump of butter in some clearish liquid which is the whey.

Then we drained the whey off (and saved it for soaking grains) and rinsed the butter of any remaining whey or it would cause the butter to sour. Then we salted it a little and here it is:

Fresh homemade butter, yum! Of course we had to try some right away!

It was very soft and spreadable and we enjoyed half a package of crackers with it LOL!

The remaining butter we put into the fridge and it hardened up just like any other butter. Altogether I would say that the amount we made would equal about 1 stick or 1/2 cup of butter.

This was our first time to make butter and I was so glad it came out so well. We'll probably be making butter once a week now that we are getting fresh milk.



Big T spotted this female pondhawk dragonfly hiding in the grass:

Sharp eyes, son!

And here's a little hummer at our feeder: