Butter

I don’t know about you, but I love butter. On everything.

I was raised a rebel during the margarine revolution and am proud to say that I have never been tempted by that plastic, spreadable stuff. Instead, butter has always been my family’s staple when it comes to fats. In fact, I was telling Linette this morning that one thanksgiving my mom had my brothers and I try making butter together, you know, like they did at the very first thanksgiving. We were probably between the ages of 8 and 2. I think we got bored after shaking the mason jar for about 10 minutes and gave up. We probably left it lying around the house somewhere. I wonder if anyone ever found it…

In any case, when this new cookbook arrived in my mailbox with the instructions for (modern day) butter making, I was thrilled! This morning I decided to try Yvette’s recipe and perhaps supersede my childhood butter making experience, this time enlisting the help of the trusty kitchenaid. I will tell you that it turned out to be the most delicious butter ever. Rather than buying it, I think I might just keep making butter myself!

I started with this:

And used the kitchenaid to beat it into a scrambled egg like texture, which took a solid 15 minutes. Then I strained it, wrung out the whey, and “washed” it in an ice bath until the water turned clear, which took 3 tries. That should explain why I wasn’t able to take any pictures! Suddenly, I had this!

I got out a little parchment and formed it into something that actually looks like butter.

 

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About Jess

Jess Hart is a Registered Holistic Nutritionist, Culinary Nutrition Expert, and the creator of Jess Hart Nutrition. She delights in sharing her love of whole-foods based nutrition with her community and believes that healthy eating should be simple, fun and delicious. Jess lives in Burns Lake, BC with her husband and sweet little girls. Be sure to follow Jess’ simple, delicious culinary adventures on Instagram and Facebook.

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