How To Make Incredible Butter Worthy Of A Prairie Farmer

This brings back fond memories of when our beautiful daughter was a little girl who lived and breathed anything Little House on the Prairie. We looked all over for an old-fashioned butter churn but were never successful in finding one. We wound up making butter anyway with a recipe we found and still felt pioneerish with our finished product. I’ll definitely be making some with your easy recipe. Thanks, Jillee!

You must rinse the butter until it runs clear, under cold running water. This removes all traces of the buttermilk, which is what will give your butter a sour, milky taste. In addition, if you try to knead the milk out of the butter with your hands, the heat from your hands melts the fat and you’ll end up with a greasy mess and no butter. Back in the old days, they had butter paddles that were made out of grooved wood and they rinsed and worked the butter between the two paddles. You can substitute a wooden cutting board and a wide, rubber spatula. Put the butter on the board, place the board under a gently, slow stream of cold water and work the butter around with the spatula until the water runs clear. Work in the salt, if using, and store in the fridge.

You forgot to list a step.

After you get the butter into a clump, you need to knead while rinsing the buttermilk from the actual butter. It helps keep the butter from going rancid. After rinsing until the water is clear, then you can add salt, if you want it. Salt is optional – just as you can buy salted and unsalted butter in the store.

Another thing that makes the butter last longer is using a butter bell. Basically, it’s an egg-cup shaped bowl that is inverted into a matching top that has been filled with water. The water seals the butter to keep the air out.

This brings back fond memories of when our beautiful daughter was a little girl who lived and breathed anything Little House on the Prairie. We looked all over for an old-fashioned butter churn but were never successful in finding one. We wound up making butter anyway with a recipe we found and still felt pioneerish with our finished product. I’ll definitely be making some with your easy recipe. Thanks, Jillee!

You must rinse the butter until it runs clear, under cold running water. This removes all traces of the buttermilk, which is what will give your butter a sour, milky taste. In addition, if you try to knead the milk out of the butter with your hands, the heat from your hands melts the fat and you’ll end up with a greasy mess and no butter. Back in the old days, they had butter paddles that were made out of grooved wood and they rinsed and worked the butter between the two paddles. You can substitute a wooden cutting board and a wide, rubber spatula. Put the butter on the board, place the board under a gently, slow stream of cold water and work the butter around with the spatula until the water runs clear. Work in the salt, if using, and store in the fridge.

You forgot to list a step.

After you get the butter into a clump, you need to knead while rinsing the buttermilk from the actual butter. It helps keep the butter from going rancid. After rinsing until the water is clear, then you can add salt, if you want it. Salt is optional – just as you can buy salted and unsalted butter in the store.

Another thing that makes the butter last longer is using a butter bell. Basically, it’s an egg-cup shaped bowl that is inverted into a matching top that has been filled with water. The water seals the butter to keep the air out.