• How to make butter at home

    We love our cultured butter!  And actually it’s really easy to make! We simply ferment some fresh raw cream (off the top of our raw milk) by leaving the cream on the kitchen bench until little bubbles start to form – around 24-48 hours. The lactobaccilis bulgaricus bacteria that’s naturally found in the cow will induce the ferment.  You can’t really see the bubbles in this picture because they are pin head size! Once the cream is fermented, we put it in the fridge as it’s easier to work with when cool.  Once cool we simply whiz it with a cake mixer (a food processor would be easier but we…

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