Make Your Own Butter

  Unlike most of the rest of this section, making your own butter will not save you money if you have to use a grocer instead of your garden. It's still worth doing once just for the practice, and can create enhanced freshness and quality should you choose to continue. It also absolutely can save you money if you want to try heavy petting with some wild moose or bear.



  Making butter is really, really simple.

  Get heavy whipping cream. If you went with the "milk a free-range grizzly bear" option, you will have to let the milk stand for a while and scrape the cream off the top, and for some reason, are not allowed to call the remaining milk "skim milk" without synthetic additives, despite that being exactly what it is.

  Whichever route you chose, you now have a heavy, fatty cream.

  Place it in a jar.

  Shake the heck out of it. And keep shaking.

  Eventually, if you pour it through a cloth, you will be left with two things : a lump of fat from the cream that stuck together, and some liquid which dripped through.

  The lump is butter. You can salt it, or enjoy unsalted butter, depending on your preference. The liquid is buttermilk, left over when one makes butter. You can use it to make bread or pancakes more flavorful if you wish.

  Now you know how it's made.

  If you found this page useful, please consider donating.

 • Back to the Food Vault