Blog 60

I tried something new today. One of my friends was telling me how she recently made yogurt, butter and mozzarella cheese. So, I thought I’d give butter a try. 

I had never made it before but had always wanted to. So, today was the day. I milked one of my low cell count Jerseys into a bucket last night and set the milk in the fridge. This morning, I skimmed the most beautiful layer of cream off the top, poured it into my kitchen aid mixer and patiently watched it turn from cream to whipped cream to butter right before my eyes without doing a thing. I just watched it whip and whip, and then the butter slowly separated out.

I drained off the buttermilk and, of course, saved it for biscuits later. I rinsed the butter balls, forming it as I squished the remaining buttermilk out. I sprinkled a little salt over the top and rolled the salt into the butter. Voila — homemade A2 butter. 
    What an amazing and simple process, to collect liquid milk and, with very little effort, make delicious butter. It is definitely something I will be making again and again.