One of the things I was so excited about after getting my hands on some raw milk was making my own butter. I remember the first time Ms. Addy showed me how to make butter by shaking cream in a mason jar until it slowly turned into solid yellow chunks. I even shared with you a tutorial on how I made my own butter at home!
So, the other day when I decided I was going to learn to make buttermilk biscuits, I went to work collecting the cream from my milk to turn into butter and buttermilk. I did everything as I had before… I scooped the cream off the top of the milk and poured it into a separate jar. I screwed the lid on tight and went to work shaking.
I shook. And I shook. And I shook!
I swear I shook that jar off and on for hours! What in the world is the matter with this cream? I couldn’t figure it out. Jada and I even made a game of rolling it back and forth across the floor to each other. After all of that shaking the cream had turned thick and frothy, but still wasn’t turning to butter! I finally gave up and put it back into the fridge.
The next day I got that jar out again, determined to make butter. I shook that thing off and on all day long, with no change in texture, only a frothy white cream.
Was the cream from this breed of cow not good for making butter? Yes, I honestly wondered that.
Later that night I was talking to a friend and I explained to her that I could not get my cream to turn to butter! I asked her if she knew any reason why this would be. She simply asked, “Was your cream cold?” I said, “Yeah.” She laughed and said, “That’s why! Your cream has to be room temperature to turn to butter.” I said, “Ohhhhh!! Yeah, what I have here looks like whipped cream!” She laughed more and said, “It is whipped cream! Add some sugar to it and get yourself some strawberries!”
So, needless to say, I didn’t get my butter. But at least I learned how to make whipped cream!
By the way, I did add some sugar to it and had a little taste. My opinion… yuck! At first it tasted sweet, but the aftertaste was more like mozzarella cheese! Who knows, maybe it was turning to cheese after all that!!
So now I’m experimenting. I’m leaving the whipped cream out overnight to warm to room temperature. Tomorrow I’m gonna try shaking it again. I’m wondering if it will still turn to butter. Or will it be yogurt in the morning?? Cottage cheese perhaps?? Oh, who knows! Guess we’ll find out!
The next morning…
Well, whattayaknow! 15 minutes of shaking and it DID turn to butter!! Cool! It does, however, still have that weird cheesy flavor. I’ll try baking with it and see if you can still taste it in the biscuits. Experimenting is so cool.