I’m at my friend Shannon’s Nourishing Days blog today, sharing how I make a big batch of cultured butter. How is this different than my cultured butter in the food processor? For one, it is a bigger batch, like 7 to 8 times bigger — instead of yielding 1 pound of butter, I get between 7 and 8. I like this because I can make more butter less often which equals less work. I also employ another time saver — culturing the cream while it’s still in the milk, as you’ve seen in this video.
I’m grateful to Marci from Amazing Graze Farm Store, who told me about using a mixer to increase how much cream I could culture into butter. It is really easy and saves alot of time. Thanks, Marci!
Here’s an excerpt from Making a Big Batch of Cultured Butter:
“With lots of cream around, I’ve got no choice but to make lots of butter! But I do have a choice about how often I make it — and I prefer to make it less often, in big batches and with less work. 😉 That’s how I do most of my cooking. Call me lazy or call me industrious, but that’s my style.”
Visit Nourishing Days to read the whole post. While you’re there, do catch up with Shannon and her family, who just moved to land in the south and are completely starting from scratch on an off-grid homestead. I love reading her inspiring, thoughtful and honest reflections.
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