The big fad today is everything organic or homemade. When we were growing up that was not a fad, it was a way of life. Homemade clothes and growing it yourself, it was all organic. We butchered our meat and grew our vegetables. Momma Said, “Make due while you can or go hungry.”
I remember green bean sandwiches and fresh tomatoes and peppers. This time of year we were gathering apples for applesauce and apple butter. Elderberry jelly was one of Gran’s favorites. The garden was being cleaned off for the winter, along with all final preparations before the big blow starts.
We made homemade ice cream but I don’t remember making butter. We didn’t have a cow but we did get milk from a neighbor. She always skimmed the cream off before selling the milk. We did get homemade butter but I don’t remember the source. Momma Said, “Regardless of the source, it tasted mighty good.”
I think more people need to get their hands dirty in a garden and I am sure they would find that the food tastes sooooooo much better. I am signing off this week with a homemade recipe for you that only uses two ingredients, heavy cream and muscle grease. I hope you like the results.
HOW TO MAKE HOMEMADE
BUTTER IN A JAR
INGREDIENTS
35% m.f. cream (also known as heavy cream or whipping cream)
jar with a lid
INSTRUCTIONS
Fill your jar half-way with cream.
Pop the lid on, and start shaking.
When the sloshing sounds stop, remove the lid, and check for whipped cream!
Pop the lid back on, and continue to shake until the mixture separates into buttermilk and butter.
Remove lump of butter (save the buttermilk for baking).
Rinse butter under cold water, kneading any buttermilk out of the butter.
Stir in a dash of salt if you wish.
Your butter won’t keep for long because there are no preservatives. If you’re not eating all of it the first day, store in the fridge for another day or two.
Store in the fridge if keeping for more than one day.
