Churn baby churn!

Guest post from Cheenius!

It’s cold, it’s January, everyone just wants to eat healthfully, so Cheenius, Mr. Cheenius, and two intrepid friends got together to… MAKE BUTTER!!! Butter Boy had brought back his grandmother’s butter churn from visiting his family over the holidays, hoping to relive his butter-making experiences from the 1970’s. Why? We find it’s best not to ask sometimes. But, given that three of us were Butter Virgins, it was crucial to have his only slightly creepy guidance. That guy knows butter.

His Butter Babe provided a gallon of non-homogenized heavy cream from Mt. Crawford Creamery [Ed: love their motto!], enabling us to attempt to make sweet cream butter (as opposed to cultured butter, which comes from non-pasteurized cream). Butter Boy kept the cream out of the refrigerator for 24 hours ahead of time so that it would sour a little bit. And then we were ready to start!

Pouring milk into the churn

That’s right!  We crossed the streams!

We decided on 5 minute shifts of churning, which everyone commented wasn’t tiring at all. Although, Cheenius would like to note here that we’re all incredibly fit, truly prime specimens of strength, endurance, and general rippedness. Who can say how the average person would perform under the same conditions? Anyway, it was only 10 minutes before we could see…

Clumpy cream

CLUMPING!!

After another 20-25 minutes there was definitely something buttery happening:

butter in churn

It’s even turning yellow!

And after a total of just 40 minutes we actually had the much-anticipated

Getting buttery

BUTTER!

After using a slotted spoon to transfer the yellow miracle to a bowl, Butter Boy and Mr. Cheenius rinsed our butter with ice cold water until the water ran clear.

rinsing the butter

Then we sat down to warm biscuits with the freshest butter Cheenius has ever tasted. We all agreed the flavor was of buttery goodness! Might have benefited from some salt after the rinsing, but otherwise we all felt quite proud of our accomplishment. Yield from one gallon of cream: 2 lbs. 11 oz. of butter, and 3 quarts of buttermilk.

biscuits and butter

And yeah, afterwards we bellied up to the bar and did buttermilk shooters. THAT’S how we roll on a Saturday night.

buttermilk shooters

Thanks, Cheenius! This wacky bunch will be presenting their churning smarts at a Transitions Charlottesville skill share soon. Keep your eye on the Transitions calendar if you’re interested in attending!

Related Posts

One thought on “Churn baby churn!

  1. You Butter Barons are incredible. Have u thought of marketing yourselves as the BBB’s (butter babes & boys)? Better yet, batter up and start your own Butter mobile and bring the batter goodness to C’viile.

Leave a Reply

Your email address will not be published. Required fields are marked *