This is raw milk from Holsteins so it doesn’t have a lot of cream. However I noticed some cream rising to the top. I checked Darina Allen’s helpful book Forgotten Skills of Cooking for how to skim it. She suggested that if I didn’t have an antique cream skimmer (which I don’t), I could put it in a square container and skim the cream with a large spoon. I poured a gallon in a square plastic container, waited a day, then used a flat steel cooking spoon to skim the cream off. It worked very well.
I looked at the cream, thought about Allen’s description of making butter, and thought I’d give it a try. I put the cream in my blender and whirred it on the third highest setting for some time. Occasionally I scraped the cream down the sides. I didn’t have a lot of cream from one gallon, so I was doubtful it would work, but by golly, it went over the edge from whipped cream to actual butter. It was so quick I was surprised and very pleased.
I put a metal colander in a bowl, lined the colander with cheese cloth, and poured the blender contents into the cheesecloth. This allowed me to catch the buttermilk and save it to use in baking.
As Allen directed, I spun the butter in the blender again, but this time I didn’t try to save the liquid I pulled out. I rinsed out the bowl and put some very cold water in it, put the butter in the water, and squished the butter quickly to get more buttermilk out. Then I wrapped the small pat in a twist of parchment paper.
I made some bread with Finn River hard red bread wheat and spread the butter on it. Now there’s a bite of local food!
Forgotten Skills of Cooking