My husband and I have contrasting cooking styles. I describe his as, "Throw it up in the air - it'll probably come down a roast." I believe his description of my technique includes writing a book on how to cook a roast before ever opening the oven.
We eventually worked our way through the wilderness, with the help of hasty phone calls to relatives. It was tasty.
Homemade buttermilk and butter from this past weekend.
We'd made butter once before. Or actually, I made butter once before, while someone else sulked and refused to participate, because I'd started without him.
Anyway, it's very easy, if you want to try it. There are lots of detailed tutorials on the internet, but the simple version is:
1. Buy heavy whipping cream. Bring to room temperature.
2. Pour into a jar with a lid (and ample headspace).
3. Shake it.
That's about it. You have to shake for about 20 minutes, and you have to rinse it when it's done. From the small cream container, you'll get butter equivalent to one to two sticks.
Now, if I could only find someone with a cow, I could make it from fresh cream, mmmmm. I've had it that way, once, and oh, oh, oh, oh, oh, was it wonderful.
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