Butter Churn… Twenty-first century style!

Churn

After spending the most of my years being comfortably ignorant of what goes into the food I eat. I am amazed how and what goes into making food.

Just when I thought life held no more surprises – in comes BUTTER. Real butter not the store-bought slab of fat and chemicals. When I first got to the ranch it was really an eye opener.

Now when I think of butter I think of the milk maid carrying a buckets of milk from the cow and pouring it into a churn that has a long handle and requires MANY hours of labor. Then came the ranch.

First and foremost the milking – made easier by the automatic milker! You may call it cheating but I call it sanity saving. I am really trying to keep any sanity I have left. Not much so I have to use it sparingly!

When I started to think of making butter and all of those hard hours of churning. I almost quit right then and then! Well, I did have to plug the thing in! Heavy work for a city girl!

Something ELSE I learned was that while real butter is good, you can add most anything to it. I tried honey butter. The ratio is not 50/50! OK learning here. Once the trial and error of many pound of butter. I had honey butter, spicy butter, jalapeno butter. Any other suggestions of what I can add to the butter?

Our milk cow is once again pregnant. When we got her she was almost due. Once she had the calf. Her milk flow was great. Almost 4 gallons a day. After letting Amy eat we still blessed with milk from her. She is Jersy cow. Great creamy milk.