Emma had been preparing for the yearly occasion of Friendship Day held in the rural agricultural town of Deary Idaho. There was not many days that were spent away from the farm, but this was a special occasion that was eagerly anticipated. Emma planned each detail carefully saving several milkings, while skimming off the cream that had surfaced on the top of the shiny milk container. The tedious process of hand churning until the fat content separated from the liquid began. As the butter formed the wooden churn would fill and Emma's arms would begin to tire. Emma would continue until all the liquid had separated and and a large mound of yellow cream stood firmly from the gravitational force. Next the lid was removed and the liquid was poured from the elongated wooden churn and the butter was harvested. Emma carefully kneaded the fresh mound into a bowl of cold water. She freshened the water several times until the water ran clear as she continued kneading. Once the water was clear, she would raise her hands out of the water and begin to kneed the remaining liquid from the now forming mound of butter. Emma would carefully add just the right amount of salt for taste and the butter would be carefully placed into the wooden molds. The final touch would be when the butter would be chilled and removed from the mold to display a intricate design that would remain on the top of each yellow artistic accomplishment. Emma would proudly display her homemade butter at Deary's Friendship Days and take fist place year after year.
C.A. Bresin
Emma's Home Made Butter
After milking your cow, refrigerate the milk immediately. Let your container sit in the refrigerator over night. This will let the cream rise to the top. Carefully take the cream off with a large slotted spoon and place in a separate container. Make certain to cover your milk and cream so that it does not pick up any undesirable flavors from your refrigerator. Continue to do this after each milking until you have enough for a batch of butter. You will need to save the cream from several milkings.
Take your cream and use either a hand churn or electric mixer. You are simply separating the cream and the liquid. As the liquid forms, dump it off. Continue to churn or beat until the liquid has completely separated from the butter.
Now you should have one nice ball of cream
Fill a bowl with ice water and knead the ball with your hands thoroughly. The water will become cloudy. Repeat with fresh ice water and knead again. Continue until the water is no longer cloudy. This will give you good fresh butter.
Remove from the water and hand knead the excess water out of the butter. This process assures that your butter will not beome rancid.
Add some sea salt for taste and knead thoroughly.
You can place in a butter mold or shape into a desired ball. Wrap in parchment paper and cover with tin foil. Freeze for future use.
When the grass is at its greenest, your butter will be a natural soft yellow. There is really no need to add coloring, as it is just for eye appeal and does nothing to the purely delicious taste.
There is nothing like cream from a Jersey Cow. They will provide you with the best cream and butter that can be found.
You can put your butter in a butter mold or pack it in square bricks to be wrapped in parchment and covered with foil for freezing.
It takes five quarts of milk to make one pound of butter.
C.A. Bresin
*My Great Grandmother Ingaborg “Emma” Larson, Swanson took 1st place at the founding of Deary Friendship Days in Deary, Idaho, year after year for her delicious home made butter.
Deary's Friendship Days started in 1907 and continues to present day. Friendship Days is held August 7th at Deary, Idaho. Deary, is presently celebrating its 102nd year. This historical village, originally a company town for the Potlatch Lumber Company, is located north of Lewiston on State Route 3 at the junction with State Route 8.
http://www.idaho-insider.com/localevents.html
No comments:
Post a Comment