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The tomatoes have long ago been canned, or maybe you just ate them fresh. Last autumn’s onions, garlic, root vegetables and squash have been happily sitting in your root cellar, or even on your kitchen shelf, for months.
Perhaps you had the courage and the time to try your hand at fermentation. Perhaps last summer was a time of simply enjoying what was available, spending time with kids or family outdoors, and avoiding all things Hot and Sticky in the kitchen.
Homemade Butter: You Can Be A Homesteader!
Lehman's
The tomatoes have long ago been canned, or maybe you just ate them fresh. Last autumn’s onions, garlic, root vegetables and squash have been happily sitting in your root cellar, or even on your kitchen shelf, for months.Perhaps you had the courage...
Ingredients
Whole, non-homogenized cow milk
Instructions
Allow the cream to separate from the milk.
Scoop the thick cream layer from the top of the milk.
Place the cream in a glass pint jar and secure the lid, or add it to a butter churn.
Shake the jar vigorously or churn continuously.
Continue shaking or churning until small fat globules begin to form.
Keep shaking or churning until the butter separates from the liquid.
Continue until a solid mass of butter forms and buttermilk remains in the jar.
Separate the butter from the buttermilk.
Use immediately or store as desired.
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