Butter making from Jersey cream
Butter, butter, butter (C) Clare Richards
I’ve just had a fabulous time making butter from the voluptuous Jersey cream from Misty Mountain Farms (sister company of the biodynamic producer, Mungalli). Made two batches from their two litre bottles – one was normal salted butter, the other I cultured gently with the addition of two teaspoons of their yoghurt and left it to mature for 3 days in the fridge.
Both batches made about 900g of butter each from the 2 litres of cream, with about 900ml of buttermilk left for pancake making. That makes it the same price to make homemade butter from this exquisite cream as buying the plain brand Tasmanian butter from the supermarket. So if you see their cream in stock, look at the massive two litre bottle with a butter maker’s eye, as it is great value.
Both butters are so more-ish they’re (mostly) stacked away in the freezer. I was surprised that it remains quite spreadable in the fridge. Apparently this is due to having worked the butter in VERY cold water. If you work it in warmer water, the butter ends up harder – a contrary result.
I worked with the butter making method given by Darina Allen whose cookbook Forgotten Skills of Cooking is on my wish list
Next batch I buy I’ll be making some ghee to see how that goes…
(C) Clare Richards 2012
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