ALL ABOUT THE BUTTER 

a few recipes inspired by our cultured butter

cheers to creating, eating, and supporting your local sustainable farm

HOMEMADE BUTTER 

equipment:

saucepan with lid

thermometer 

whisk

fine-mesh metal strainer

bowl 

cutting board 

two vessel to keep butter and buttermilk in

4 cups cream 

1/2 cup buttermilk 

salt {optional}

 

pour cream into saucepan slowly stirring and heating to 76’F 

remove from heat to stir in buttermilk then cover 

keep pot at room temp* {70’F} for 8-24 hours, allowing the cultures to set uncover the mixture, now crème fraîche, to begin whisking by hand* 

first your arm gets tired, then you will notice the mixture getting grainy like rice pudding, then it will break, meaning the butter {solid} will separate from the buttermilk {liquid}

once your butter has broke continue to beat at a slow pace till nearly all the butter, now intensely yellow in color, sticks around the whisk and there is about 2 cups of buttermilk

pour out buttermilk over a strainer into a jar to use for a multitude of uses, store in your fridge for about 2 weeks

now it is time to wash your butter to help release any excess buttermilk, there are two main ways this can be done:

  1. fill the saucepan halfway up with very cold water and slowly whisk or knead by hand 

    dump out cloudy water then whisk out remaining buttermilk

  1. place butter onto a cutting board in your sink

    with a light steady stream of very cold water hitting your cutting board, wash and knead your butter till no more cloudy buttermilk comes out

if desired, salt, then smear over just about everything 

keep in your fridge or in your butter-bell for about a month

 

HERBED ROSE SCONES

1 1/2 cups flour 

1 1/2 cups flour {extra for dusting} 

2 tsp baking powder 

1/4 tsp salt 

2 T sugar 

2/3 cup milk {or our buttermilk}

1/4 cup herbed rose butter 

1 egg {or 2 T of milk}

 

mix flour, baking powder, salt and sugar

mix in milk and knead into ball

transer to floured surface

dust dough with flour 

gently knead then pat into 3/4 inch disk

cut scones by using a small cookie-cutter or teacup

knead scraps, press into disk, cut, repeat till all dough is used 

place scones on baking sheet

beat an egg {or use milk}, then brush onto scones 

bake for 12 minutes at 425, or till golden 

cool and enjoy with a cup of coffee, tea, or why not with a glass of rosé

 

BULLETPROOF COFFEE

12 oz fresh hot coffee

1 T coffee butter 

1 tsp Coconut oil 

optional///

{1 tsp vanilla}

{1 tsp ghee} 

{1 spoon honey}

///

brew coffee, put butter right into your cup

mix with an immersion blender or in a blender 

then smile, for all is right in the world when sipping buttered coffee