Blog Update!
For those of you not following me on Facebook, as of the Summer of 2019 I've moved to Central WA, to a tiny mountain town of less than 1,000 people.

I will be covering my exploits here in the Cascades, as I try to further reduce my impact on the environment. With the same attitude, just at a higher altitude!

Saturday, February 2, 2008

Peak oil butter

Mmmmm. Handmade butter.Do you have leftover (or just about to spoil) cream that you don't know what to do with but don't want to throw out?

Additionally, if Sharon is right about peak oil and you end up buying a cow (see #3), you'll want to make butter.

However, if you can't spare the electricity to make the butter with your Kitchenaid, I've posted step-by-step instructions on how to make butter using just a Mason jar and your two hands over on Crunchy Chicken Cooks.

Thirty minutes or less, start to finish! Check it out!


Deb G said...

I think a cow would be great, but unless our government collapses too I might have a problem with zoning. A goat would be easier to disguise. "But officer it's a new breed of dog...." :)

Seriously, if electricity gets to be a premium and I can get a hold of cream, I do plan on doing it this way.

Anonymous said...

15 min & still still shaking the jar

Anonymous said...

twenty minutes, and still just heavy whipping cream. Am I supposed to throw in marbles? I've heard that somewhere.

Jason C said...

I think I might go the old-fashion jar method next time! I'm still enjoying my huge hunk'o'butter I made on Thursday night after reading your post on Monday.

Cynthia - hang in there - I thought it would never happen, too - but all of a sudden I had a bowl full of butter.

I'm going honey butter next time!


Anonymous said...

thanks jason. 35 minutes later the cream is finally separating from jar!

Anonymous said...

JASON ... you have an awesome website/blog!

Crunchy Chicken said...

Hey Cynthia,

I may have been more vigorously shaking the jar. As I said in my first post about making butter, I shake it like crazy.

And I'm impatient. It makes for quite a workout.

Green Bean said...

The kids and I made it Thursday night. Awesome! Totally fun and I agree with Jason. Out of nowhere, it's butter. Jason, yum, I'm going to try the honey butter. I'm never buying butter again - well almost never. :)

Crunchy Chicken said...

For all of you planning on making honey butter, just make sure to add the honey after you've made the butter.

Just soften the butter up and add as little or as much honey as to your liking. I like to use 50% honey to 50% butter.

Anonymous said...

Hoo-ray! It worked! Took an hour, but it worked!!!

Thanks for putting us up to it C.C.

Jenna said...

Hmmm... I seem to recall a glass bottle of cream in the fridge. I think its time to dig out my butter bell.

Thanks for the reminder.

Chile said...

Well, I see ya'll sure aren't trimming the fat. LOL!

Seriously, we just finished up a tub of Earth Balance (vegan margarine) today and that's it for the month. Boohoo.

Jennlala said...

I Did It!! 25 minutes and it is done in the frig! Maybe since I expended a little energy to make it I can eat more than usual! I LOVE BUTTER! How come this stays fresh a week but organic store bought butter stays fresher longer? Or maybe it really doesn't?
It is delicious! Thank You Crunch!

Abi said...

Now I have a solution for the amazing raw milk that has more fat than I care to drink!

I sucked off the cream, made butter, then put the buttermilk + a little of the plain milk on my breakfast! It took quite a while (45+ min), but I forgot to let it warm up first.

Now I have two things I LOVE (lower-fat milk and butter) made from one thing that was not exactly what I needed. Thanks for the suggestion!

Anonymous said...

We made butter but we cheated and used the kitchenaid (we are so ashamed). You can check out our butter on our blog and tomorrow we are going to use the resulting buttermilk to make whole wheat honey biscuits.

Anonymous said...

We finished the whole wheat/honey biscuits and it was a great way to use the buttermilk that came from making the butter. We found the recipe in "Whole Grain Baking." We plan on trying a couple more out in the next couple weeks and see if we can give up all-purpose flour entirely.