Homemade butter seems to have gone the way of most things you can buy today – it has been lost in the past. I’m not sure why since butter is deceptively easy to make and I fully believe that it’s healthier than its store-bought counterpart. At least, I think it is. It is made with things you purchase at the store, so it does still have a few nasties in it (compared to straight from the cow) but it will have fewer than regular butter. Did you know that the yellow color of butter was added to it to make it more pleasurable for the consumers? That color is a dye and not needed.
In third grade our class had a guest speaker one day and he taught us to make butter. Those memories have stayed with me for 20 years now. The shaking of the jar, being handed a few crackers, and finally the joy of eating something that I made. The taste was pure and the texture was one I knew I would never forget. Now that I’m closing in on 30, I know I was right. I haven’t forgotten it. For the past year or two I’ve been making butter for holiday meals and whenever I want it. I’ll get a craving for pure butter and I’ll just stop by the store to pick up some cream on the way home from work. Within ten minutes of getting home I can be scooping some up on a cracker! Since I have bored you with that story I’ll go ahead and get to the good stuff. [Read more…]