Although butter has been around since the time of the ancient Egyptians, when you think about making butter, odds are you’re picturing the wooden butter churns of the pioneers and an overworked farm wife cranking away at the paddle. It went that way for a long time, but eventually those labor-intensive churns faded away, replaced by large glass jars with mechanical paddles (think egg beater) which eased the process. But by the late 1800’s, commercial dairies were distributing affordable packaged butter and the age-old chore of churning butter at home faded away. Until now.
Homemade butter is back!
With a growing trend toward urban homesteading, artisanal food and general do-it-yourself-ness, home-churned butter is on the rise and we’re on board. Hand-crank churns are available and you can even produce a passable butter by putting heavy cream in a jar and shaking like the dickens for longer than is fun, but for those of us who like a little modern convenience in our homesteading, fresh, preservative-free butter can be made at home without the need for bulging biceps. Break out the stand mixer and let’s get started!