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The liquid that separates from the clumps of butter is old-fashioned sweet cream buttermilk. Because heavy cream that comes from the store is not cultured, making buttermilk this way today doesn't ...
Canadian farm girl churning butter, 1893. Churning is the process of shaking up cream or whole milk to make butter, usually using a device called butter churn.In Europe from the Middle Ages until the Industrial Revolution, a churn was usually as simple as a barrel with a plunger in it, moved by hand.
A barrel-type butter churn A typical plunger-type butter churn used by American pioneers A paddle butter churn. A butter churn is a device used to convert cream into butter, a process known as churning. This is done through a mechanical process, frequently via a pole inserted through the lid of the churn, or via a crank used to turn a rotating ...
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Whisk together the brown sugar, molasses, boiling water, and cubed butter in a medium bowl until butter melts. Then, whisk in the baking soda and salt. Set aside the molasses mixture until ...
Buttermilk is a fermented dairy drink.Traditionally, it was the liquid left behind after churning butter out of cultured cream.As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in Western countries is cultured separately.
Melt ½ of the butter and pour into a small bowl. Using a pastry brush, butter a 9-by-9-inch baking pan and set aside. Put the remaining butter into the bowl and gently mash with the back of a spoon. Lightly flour the work surface and roll out ½ of the dough into a 14-inch-by-12-inch rectangle about 2/3-inch thick.
Homemade butter will keep in the fridge for a week or so. It’s good for cooking but not for frying, since the slightly higher water content may make it spit and burn in a frying pan.
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