tag:blogger.com,1999:blog-5603202988847584283.post5163405813182817926..comments2023-10-22T09:24:14.464-04:00Comments on The Slow Cook: Kids Make ButterEd Bruskehttp://www.blogger.com/profile/12217850970833353800noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5603202988847584283.post-29459026225952109572008-03-05T00:48:00.000-05:002008-03-05T00:48:00.000-05:00This brings back wonderful memories of a vacation ...This brings back wonderful memories of a vacation at Williamsburg where my then-little son got to make butter with the jar-shaking method. I've thought about making my own butter but I know I'd like to add salt (fried eggs in salted butter - that's the stuff!) Would you be able to clue me in as to how much salt to use with a pint of cream? Thanks!Patmhttps://www.blogger.com/profile/17884455503379229264noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-81719519423486869852008-03-03T07:42:00.000-05:002008-03-03T07:42:00.000-05:00Keri, I am now going crazy trying to figure out ho...Keri, I am now going crazy trying to figure out how to turn all this buttermilk into something like buttermilk bisquits, or even a buttermilk pie. But it doesn't taste acid enough to me. The research I've done indicates that "cultured buttermilk" in fact in simply milk with culture added to it, or milk with citric acid. How do you turn real buttermilk into something that will make biscuits rise. Or do you ferment the cream before making the butter?<BR/><BR/>I'm confused.Ed Bruskehttps://www.blogger.com/profile/12217850970833353800noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-26189536146270804732008-03-01T19:37:00.000-05:002008-03-01T19:37:00.000-05:00Ed- the buttermilk just sloshes around the butter....Ed- the buttermilk just sloshes around the butter. You'll shake and shake, and at some point, everything just stops moving. Keep shaking. The moment you get it to budge, the butter will begin to form almost magically.<BR/><BR/>If I need to store it, I fish the butter out into a bowl, then "wash" it. Just run some water into the bowl and mash the butter with a spoon until the water runs clear. This gets out the last of the buttermilk. The water just runs off.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-68804037756982914872008-02-28T19:12:00.000-05:002008-02-28T19:12:00.000-05:00keri, listen very close to the things kids say abo...keri, listen very close to the things kids say about how they think butter is made. I think you'll be amused. I want to expose them to lots of old, hands-on techniques. This is food at its most basic, and they should know it.<BR/><BR/>Emily, I've seen the glass jar technique, but haven't tried it. Where does all the buttermilk go?Ed Bruskehttps://www.blogger.com/profile/12217850970833353800noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-69629376440534677912008-02-28T14:31:00.000-05:002008-02-28T14:31:00.000-05:00We just put it in a glass jar with a tight lid. Fi...We just put it in a glass jar with a tight lid. Fill half-full of cream and shake until it's butter!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-91610092252728605912008-02-28T14:10:00.000-05:002008-02-28T14:10:00.000-05:00i'm so glad to see you working with the kids like ...i'm so glad to see you working with the kids like this. i'm aiming for a similar thing here in new england, and butter is one of the items i think would make a great "showy" how-to that they'll remember for a long time.keri marionhttps://www.blogger.com/profile/12923882950591634160noreply@blogger.com