There really isn't anything quite like homemade butter (especially during the pasture season when the cream has a rich golden color and a wonderful flavor). Butter is easy to make with a food processor or just a quart jar. It's a magical process where a long-lasting solid food emerges from a perishable liquid without the addition of cultures, enzymes or heat. Just a whole lot are shaken' going on! Making butter with a food processor 1. The cream should be at refrigerator temperature, < 40°F. 2. Use the chopping blade of the processor and fill it no higher than halfway ...
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Our cream is vat pasteurized, not ultra pasteurized. Just about every type of cream sold these days, conventional or organic, is ultra pasteurized. It really makes a difference in cooking and baking. We have gotten great feedback from the chef at the Kimberton Inn. It's being used for ice cream, fancy drinks, crème brulee, and soups at the Kimberton Inn. Our neighbors at the Sweetwater Bakery like to culture Seven Stars Cream with a little inoculation of our yogurt and then use the cultured cream to make butter. The cultured butter is used in their baked products, while the remaining ...
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