Start with a pint of the freshest heavy cream you can find. I get mine from the local dairy. Bring to room temperature and add a pinch of salt.
I make it in the blender. It is cheating, but it works for me. I have tried the large mason jar way and shook it like crazy for 20 minutes. My arms were killing me. If all my kids are home, we can pass it around and it’s not so bad. Be sure to use a large jar and shake it until it separates (you will know when this happens, there will be a lump of butter and liquid). It’s like magic.
If you use a blender it will take about 5 minutes. I put mine on pulse (it’s not a very powerful machine). It will get thick like whip cream, then it will become so thick you will have to pulse it and then use a rubber spatula to stir it before you pulse it again. After a few minutes of this you will see it start to separate. Once you see small lumps mixed with liquid pour into a strainer to separate butter from buttermilk.
I squeeze out as much buttermilk as I can before “washing” the butter in cold water.
Place butter in a nice glass jar or pot and keep in refrigerator for up to a week, if you don’t eat it all by then. Enjoy!
Went to a fantastic Urban Craft Fair this weekend. It was amazing how talented the vendors were. There were so many unique (and strange) items. From handmade granny panties with anything from cats to Bill Murray printed on them, to beautiful hand drawn cards, organic beard wax (this seemed to be a very popular item) and handmade “monster” stuffed animals for kids. I normally do not enjoy craft shows, but this one was extraordinary. It was billed as an “indie” craft show. I love buying local, if I can, and this was a great way to start my holiday shopping. It was like a giant Etsy store filled with amazing things.
I seem to have extra bananas lately. For some reason they aren’t getting eaten as fast as they used to. This recipe is easy (they way I like it).
1/2 cup butter
1 cup sugar
4 large ripe bananas smashed
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
2 cups flower
1/2 bag of mini chocolate chips (or any chopped chocolate)
nuts of your choice (optional)
Preheat oven to 350F. Cream butter and sugar, add eggs and beat. Add bananas and vanilla, beat. Stir dry ingredients together in another bowl and then gently mix into banana mixture. Blend in chocolate, and then fold in nuts, if desired (my family does NOT desire).
Bake at 350F for 50-55 minutes for large loaf, check center is fairly dry with toothpick, knife, etc. If not, add a couple minutes at a time until cooked through. Be careful not to overcook.
Makes one large loaf pan or 4 small loaf pans (fill to half full in pan).