As mentioned in my last entry, I made butter. I'm still trying to figure out what exactly tipped me off that I wanted to make butter. I dunno if it was a sudden rememberance of making it in the first grade, or just the need to be all old fashioned, or what, but the desire was there. And so, I bought myself a couple of cartons of heavy cream, a container to shake it in, and yesterday I got down to the ancient art of butter making.
For the benefit of the studio audience, a brief overview of the evolution of cream -> butter:
--Dead whipped cream
--Butter and buttermilk
Yes, that's right, if you were to keep whipping that homemade whipped cream you make, you would eventually end up with butter, even if you used 'whipping cream'. So anyway, since I had two cartons of cream, I made butter in two different ways.
First: The oh so nostalgic put-it-in-a-glass-jar-and-shake-the-bejeezus-out-of-it method. Unfortunately, I couldn't get my hands on a glass jar, so I got a plastic container instead. In retrospect, I think I can see why glass jars work better, as the glass is less forgiving than plastic, and it allows more clashing of the cream against itself. It took a lot longer than I expected--almost an hour. I don't remember it taking it that long when I was wee. Then again, I think we all sat in a circle and took turns shaking the jar, so the amount of time I took shaking it wouldn't have been that long. Either way, I was quite happy when I finally heard the sloshy sound of the butter separating out, especially after a long time of the cream being impossibly thick.
If nothing else, it's quite a workout.
Second: Hand mixer! The procedure went a *lot* faster this time, and it seemed to me that it produced more butter. The downside, however, is that you don't get the butter in a nice, happy lump in the middle. Instead, you kinda have to mold it together so you can separate it out from the buttermilk. But, it's a good way to do it if you're in a hurry.
After making said butter, I added some salt and Italian seasoning to it, and sent it off with my family to Thanksgiving whilst I spent it with Eien-chan's family. According to my family, it went over extremely well, which is good. Luckily, however, there was a little left over so I could give it a try. While it's rather hard to manipulate when cold, it's pretty durn tasty, if I do say so myself. It's not something I'd want to make every day, since I imagine full-on butter would really pack on the pounds (we use a lowfat margarine for breads and stuff most of the time). However, for holidays and the like, it's a nice thing to do. <3