This is up close & personal of my first batch of butter made from Emma's milk. Prior to churning, I let the milk sour for 36 hours in a crock to develop a little more flavor. Stay tuned for a step-by-step pictorial of future butter-making sessions. I'm still working out the kinks, but thanks to my dear friends (and awesome wood workers) over in Perry County, Doug & Jim, I'm working with a pair of hand-made wooden butter paddles.
After I finished the butter, I wanted to have freshly baked bread to go along with the butter, but when my second batch of bread in a week failed, I knew I had some stale yeast. Time for a trip to the Country Pantry.
Frozen Farmer, Frozen Food
3 years ago