Update Week - Butter

Okay so remember this??

Well I think that I have perfected my technique.

And it is just super fun. I love squeezing that milk right out of the butter.

And you know what I love even more.

Waffles and Pancakes!

I love breakfast. I would eat it for every single meal if I could.

The buttermilk that comes from making butter is just lovely.

I have been perfecting my waffle/pancake recipe for years.

It is a serious art.

On a side note. Did you know that applesauce can be substituted for up to half of the oil needed in a recipe???

Okay back to pancakes. And more importantly waffles.

Here it is. Take it or leave it. Oh and I know that most of the time people have two separate recipes for pancakes and waffles. But not me. KISS - KEEP IT SIMPLE SILLY!

2 eggs

2 tsps of baking powder

1 tsp of baking soda

1/2 tsp of salt

1 Tbs Brown sugar

2 Tbs Applesauce

2 Tbs Butter

2 Cups Flour

2 Cups Buttermilk : you may need a little more, or a little less depending on how you like your batter

**Remember**

1- Don't beat the heck out of the batter. Beat it just until everything is incorporated.

You over mix it and your pancakes won't be as fluffy

2- If you use regular milk (sigh. Don't use regular milk. Trust me.) don't use baking soda. Replace the baking soda with another tsp of baking powder.

3- Don't stress little bits of brown sugar. It doesn't have to be all de-solved in.

Happy breakfasting

Homemade Butter and Butter Milk

Today I limited my cleaning...

...Because I had more fun things to do

I FOUND MY CHEESE CLOTH!!

And you will never guess where???

HOME DEPOT!

(in the painting section. We didn't even ask for help! Crazy!)

So here's a play by play. I had alot of fun.

Here is what your need. Cheese cloth, bowl (course I switched to a bigger one in the middle of mixing. So make it big!), heavy whipping cream, and a mixer. And silly me a strainer. I forgot it in the picture!

Pour that whipping cream in and start whipping it to death!

It's getting thicker...:)

It really seems like it is just going to stay whipped cream forever! By this time my little mixer is saying "okay! I've done my job! I'm going to over heat now. Please stop! STOP NOW!" I was beating it on high. And it takes at least 10 minutes.

Then BAM!! It separates. Oh man. When this happens.. Its a beautiful thing. Keep going just a bit longer until you can really see a separation between the butter and the DUN DUN DUN! Butter milk! It's a two fer!

Dump it into the strainer.... or salad spinner thingy in my case!

Make it into little balls, place in the cheese cloth, and SQUEEEZZZ the buttermilk out. KEEP THE BUTTERMILK!!

Place the butter balls back in the bowl and put a cup of cold water in. MIX IT AGAIN! (And if you are smart in a big bowl. In the sink. I got flipped with alot of water.)

Repeat the same process of straining. Just keep using the same cheese cloth! Now if you want to add salt... go for it. If not then it's time to store the butter. Now if you want it to stay fresh. Word on the street is to press the butter into a container (walnut sized pieces at a time to keep the air out) and then put a layer of water over the top. And there you go. If you need some just poor the water out, get some scoops, and put more water on top! COOLIEO! There are other ways to do it if you don't have a beaters. But I was not interested in the time it would take. And if anyone has made butter and has some great tips they are totally welcome to share. Oh. And the buttermilk. This is why I buy buttermilk. I could eat these all. day. long. Yum.

Happy churning!