I had a litre of heavy cream in the fridge that was at risk of souring before I would manage to use it.
It was the perfect reason to make butter!
According to Weston A. Price, butter made from the cream of grass feed cows grazing on rapidly growing spring grass had what he called ' activator X '.
It seemed a shame to waste it, so I went about making butter.
I took the cream out of the fridge in the morning, with the intention of making butter in the evening. Cream breaks into butter and buttermilk quicker when it is at room temperature.
I poured the cream into a bowl and used a handheld electric whisk. It only took a few minutes when I heard the noise of the butter coming. It sounds like a wet splash when the cream collapses in and splits.
I emptied the contents of the bowl into a large sieve, sitting over a small bowl to collect the buttermilk and put them back into the fridge. It is easier to wash the butter when it is chilled and has had the night to drain. So I headed to bed!
In the morning, I put the butter into a pot of painfully cold water. I used my hand to press out the buttermilk. I repeatedly replaced the cold water as it became cloudy. When the water remained clear, the butter was ready to be salted and pressed into ramekins.
This involves mixing in good quality sea salt to taste and them pressing into moulds or containers ready to be used or in this case, stored in the freezer.
This litre of cream produced 400g of butter.
The buttermilk can be used in cooking, it is especially good in brown soda bread or pancakes.
I really should be making this amount of butter twice a day, but I never have the time!
And the pigs love the cream ;-)