I have been purchasing wonderful, delicious salted butter in two pound rolls wrapped in waxed paper from this place for just over a year. The butter I purchase from Quail Cove Farms is from Minerva Dairy in Ohio. It's not local, but it's really good butter at a pretty good price.
I've been getting real, whole, fresh from the cow milk for a few months now. It's milk from a Jersey cow and it's wonderfully rich and the cream rises very nicely to the top. I keep the milk in 1/2 gallon jars. I've gotten in the habit of letting the milk sit in the refrigerator and wait for the cream. The next day I pour off the cream into a pint jar, and usually get about a half a pint. Then I shake the milk jar to reincorporate any cream I missed and top off my pint. This pint becomes my coffee cream (real half and half) for next several days until I use it up and attack my second half gallon. .
Well, earlier this week, I took my coffee cream with me to training. Long story short, the little lunch box cooler did not stay very cool and my cream got to room temperatures overnight. I like clabbered milk but did not really want to put it in my coffee. But I'm loath to waste such precious stuff.
So, when I got home, I poured off the clabbered cream and fed the cats with the other bit of slightly aged milk.
The cream went into my food processor yesterday morning where it whirled for a good 20 minutes while I got dressed for work and low and behold, I got butter! There wasn't much. Just about 2 tablespoons came out of that 1/2 pint of cream. But it was real butter. And I made it myself.
I was very excited and proud and shared my newest discovery with my husband who, of course, was amused by his crazy wife and paid out the required homages.
But if 1/2 pint of cream only makes two tablespoons of butter, how much cream does it take to make two pounds? I'm thinking it's a lot.
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