Tangwystl Cottage - getting buttered up by ravenruis

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homesteading · @ravenruis · Jun 4 '18

$1.25

Tangwystl Cottage - getting buttered up

In the land of dairy farming and pastures green, primary industry foods such as butter have recently become hideously expensive to purchase - which I refuse to buy into - so in the spirit of both ease-of-wallet and self-sufficiency I had a go at making my own.

Yes, I still bought the cream from which to make the butter, but it was cheaper than a block of butter itself (although in the end it didn't make the same amount - can't win 'em all, it seems).

**Simple ingredients:**
![DSC02703.JPG](https://cdn.steemitimages.com/DQmUrjVWEmifT76vsw8rhcoPJQZp4KvBrUT8YScKPnmaTPA/DSC02703.JPG)

 - pottle of cream (500ml)
 - salt

**Simple equipment:**
![DSC02730.JPG](https://cdn.steemitimages.com/DQmV2yo5TSHnm2BFtLNUKu4S7yuWHRiUE2oEJLAohKLqZo7/DSC02730.JPG)

 - electric beater
 - large bowl (like, *really* large)
 - smaller bowl
 - muslin (or other suitable material for straining)
 - spatula

And fair warning - this process *will get messy*!

Pour cream into bowl ...
![DSC02734.JPG](https://cdn.steemitimages.com/DQmTtc35ZoMX1WhasQ32NakesoQMhWxb6uaS3rPBT24X6tr/DSC02734.JPG)

Start beating (*this is one of the messy parts, where cream could fly anywhere*) ...
![DSC02737.JPG](https://cdn.steemitimages.com/DQmPg3fsX4CY3Xqvdu2KJs1yqucnoeZDEVPPRjKizJ8VJ5f/DSC02737.JPG)

Cream begins to thicken, like you're whipping it (*mmmmmm, whipped cream*) ...
![DSC02745.JPG](https://cdn.steemitimages.com/DQmSPvfkLR8HKWChQD7fiZc4EziiWt61QHmgr3QZ1sXovX4/DSC02745.JPG)

Keep going, you're almost past the point of whipped cream ...
![DSC02761.JPG](https://cdn.steemitimages.com/DQmQQuyTrGfre6WeT61z2dZzmC1Zf2G6rFdTheZXjaYT3x5/DSC02761.JPG)

The molecules have finally begun to turn into butter (*no going back for that whipped cream now*), but keep going until it is all pretty solid ...
![DSC02764.JPG](https://cdn.steemitimages.com/DQmdxHH9WrtACPFowAGat6Q3tWfL7bScwPvvZtaxpVXATzW/DSC02764.JPG)

Drape your muslin over the smaller bowl, and use the spatula to scrape the butter onto it (*excuse the stain, the muslin is also used for jam-making*). Allow it to drain a bit, then wrap up the muslin and start squeezing all the liquid into the small bowl - this is buttermilk and you can use it in recipes or even drink it. (*This is another messy stage - butter is pretty greasy, and some liquid will squirt out of the muslin, likely right into your face!*)
![DSC02768.JPG](https://cdn.steemitimages.com/DQmc8oN9xktMaAeax5JpCMQhjBt86adauhRewJQMxYBE78v/DSC02768.JPG)

Once you've squeezed out all liquid that you possibly can, drop the ball of butter back into the large bowl ...
![DSC02770.JPG](https://cdn.steemitimages.com/DQmeABUSYPP7oVvGC1RCPWwuDfnysDQw47nWrDBTgRwo4dw/DSC02770.JPG)

In the smaller bowl you'll have all the buttermilk - put it aside to use later ...
![DSC02772.JPG](https://cdn.steemitimages.com/DQmXfMgvf6WAbGFC7hhV4dDmxnfpmvtSuXcBWh3Pfet1J3g/DSC02772.JPG)

The butter now needs to go through a process of washing to remove any remaining milk otherwise it could go rancid, so pour some cold water over it ...
![DSC02773.JPG](https://cdn.steemitimages.com/DQmQFEpyAF4Y49yHV1ofAm4b1FpDapEFq6SV5JBMRdocMUQ/DSC02773.JPG)

Then beat it gently (*this is the worst stage because the butter isn't very cooperative, getting jammed in the beaters instead*). You may need to tip out the water and repeat a few times until it remains clear (or near-enough to) ...
![DSC02775.JPG](https://cdn.steemitimages.com/DQmd84YZX4qVmpZTBDZXUS4THteXTsXWjpT4kMWyXYapbDS/DSC02775.JPG)

Now knead it with your fingers. We are almost finished ...
![DSC02780.JPG](https://cdn.steemitimages.com/DQmWVdsnhwQVPTYZe24JCk4kHZgDVztq5i8nYHoXmua1yLU/DSC02780.JPG)

Just add salt - somewhere between a pinch and almost a 1/4 tsp - then knead that into the butter thoroughly ...
![DSC02782.JPG](https://cdn.steemitimages.com/DQmNVXHXPBxVTJkoJhC1vkGtEiBSG9ETfMWQn89au1cGes7/DSC02782.JPG)

You're done! Now put it into a suitable container and refrigerate. Once word is out you have some *real* butter in the house, don't be surprised if it doesn't last long ...
![DSC02783.JPG](https://cdn.steemitimages.com/DQmUYokrZuxU8sPmfaWESc5JdFFNcNQJVBqoAn1FckkmhFR/DSC02783.JPG)

To the taste test ...
![DSC02797.JPG](https://cdn.steemitimages.com/DQmSStgRBrorM5uhKt4w18aS1XNhikcuSQrAkbQdxsoZH7h/DSC02797.JPG)
*A two-fer deal, as I used the buttermilk to make the batch of scones. Not sure if I tasted any difference because of it, but they may have turned out a little fluffier than usual.*
mmm-mmmmmm!



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(extra tags: #baking #newzealand #howto #foodphotography)

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vote details (25)

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kiwiscanfly	131,555,187,358	100%
ryivhnn	6,071,485,648	25%
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@mountainjewel · Jun 5 '18 (edited)

looks delicioius! i could go for that two-fer deal ;) yum! i love real butter!

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@ryivhnn · Jun 5 '18

We used to make our own butter when we were doing raw milk (which was bath milk and totally not consumed by humans really).  How is it so expensive over there? :O

<center>[![goatsig](https://technonaturalist.net/sites/default/files/styles/sensible_display/public/art/2017/11/goatsig-t.png?itok=Ml3FDq7c)](/@ryivhnn)</center>

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@ravenruis · Jun 5 '18

I wish I knew. Perhaps they upped the price to offset the milk wars.
It now averages between $6-7NZ. How anyone can afford to bake amazes me.

properties (22)

@stbathans · Jun 5 '18

Good on you for making your own. We have two cows, hopefully in calf sp we can milk them come spring. Would be good to make some, not as difficult as I thought it would be, just time consuming I guess. 
My theory on why butter is so expensive is for NZ'ers to subsidise Fonterra's filthy coal habit and all the overseas exports. Why it is probably the same price for a block of butter here and on the other side of the world when we are the ones making the stuff doesn't make any sense to me.

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@ravenruis · Jun 5 '18

You could be right, and it has long been a sad practice of sending all the best quality goods overseas while we are left with the seconds or even thirds.

A(nother) good reason for self-sufficiency!

Lucky you to have cows, although I am more of a goat-person lol. You'll have plenty more to post about once they've given birth. ;)

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@teamnz · Jun 4 '18

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properties (22)