Bread & Butter
What is better than bread and butter? Freshly churned butter and freshly baked bread!
A friend recently sent me a cream separator as a gift, and my family and I had fun with it on the weekend. We started separating milk Friday evening, and by Monday morning there were three and a half gallons of fresh Jersey cream in the refrigerator - not counting what we had 'stolen' for our coffee on Sunday morning.
While my sister Anna and I were doing chores yesterday evening, I mentioned to her that I wanted to make a big batch of butter on Tuesday. "If you make butter," she said, "I'll make bread." We both thought that this was a great idea, and shook hands on it for fun (and to make it official).
Before I started milking this morning, I washed the butter churn and then poured three and a half gallons of beautiful, delicious Jersey cream in it to warm up. I find that the butter churns faster if the cream is close to room temperature before I start, and five hours later I decided that the cream was warm enough and started the churn.
I really like having an electric butter churn, as it is so quiet and I can work on other things while the butter is churning, which is fantastic because the butter was finally ready to rinse two hours later. This churn makes the best textured butter I've ever had, too.
I had fun rinsing the fresh butter, and then froze 30 half cup butter balls for baking. I figured that was enough to last our family for a week or two (or even three). I put the rest of the butter in a casserole dish in the fridge for eating fresh.
While I was busy making the butter, my sister Anna started on the bread, as per her end of our agreement. I enjoyed watching her mix the ingredients together, and the smell of baking bread was tantalizing. As for the family: they've given Anna and myself orders to make fresh bread and butter more frequently.