Here is the gallon of raw whole milk I bought
from the Dungeness Valley Creamery.
(All Jersey Milk)
The cream is at the top 3 inches of the jar.
I spooned off the cream into a 1 quart canning jar,
placed on a lid, and let 'ripen' for a couple of hours.
(I would have just set it on the counter, but we went for a visit
to Farmer's Daughter #1 two hours away, so
it rode in the car with us.) The granddaughters love butter!
Their Momma says they lick the butter off their bread and ask for more!
I thought they might enjoy some fresh, homemade butter!
(The Gentleman Farmer, grandaughters and I took turns)
After about 25 minutes, the cream started to thicken a bit
and collect alittle on the sides of the jar.
Then suddenly there was a golden lump forming in the
sea of cream!
butter into a bowl of cold fresh water. I pressed the butter with
a large spoon to remove more of the buttermilk, changing the water
a couple of times until it was clear.
sea salt to taste.
It was covered with waxed paper and put into the
refridgerator to be slathered onto the morning's