I remember churning butter as a child. It was fun, itself based on the churn and watch the little beads of butter are starting crank. It took a long time back in those days, but the pancakes, biscuits and cakes that my grandmother made from buttermilk, it's worth it. I frequently travel 50 miles one way, now just get that real milk, but I use a blender to make butter today.

I am the real milk 2 to 4-gallon at a time. This milk will remain fresh much longer thanSave milk. When I go home, the milk I let you to stand for 24 hours in the refrigerator so the cream is at the top of the glasses to collect. I then ladle the cream from the milk. I fill my blender on 1/3-full with cream. I put on the lid and let my mixer with the lowest rate. Once I do I remove the cap of the blender and watch the cream until foamy and beginning to thicken received.

In about 5 minutes tiny beads of yellow butter will begin to form. When the beads get to be the size of a kernelof maize and the liquid is watery like skim milk, the butter is formed. Then I turn carefully with the blender and pour the buttermilk and then save it for baking. Then I wash the butter. I pour cold water into the blender and turn it on drain or two for the second then the water. I repeat the process until the water is clear.

This is imoportant, so that the buttermilk is all washed the butter. I only save the first, the buttermilk poured the butter. I later discarded washingWater. When the water runs clear from washing the butter, I scrape the butter in a shallow dish and press all the remaining liquid from the butter, by it against the side of the bowl with a rubber spatula.

When all the liquid from the butter has been pressed can be eaten as is. This is called sweet unsalted butter. Salt enhances the flavor of butter and helps them last longer. To add salt I 2/3-tablespoon for every 2 cups of butter. To the butter salt I sprinkle onelittle salt on the butter market and fold it in. I continued until all the salt was added and the butter, a wax appearance.

Butter should be stored in glass containers. It will keep in the refrigerator for 2 weeks. More should be kept in the freezer.