Insomnia.

In the wee small hours of the morning I found myself watching a Jacques Pepin cooking show. He shared a memory of eating toast with homemade butter in his grandmother’s kitchen. Jacques’ own granddaughter, Shorey was on this particular episode helping him in the kitchen. He gave the granddaughter a small jelly jar filled halfway with cream. He put a lid on the jar and told her to shake it continuously. He then went on to show his television audience how to make butter using a food processor.

While demonstrating and giving culinary words of wisdom, he’d check on Shorey to make sure she was still shaking her jar. After about ten minutes, he asked the girl to remove the lid and show us her cream that had now become a small clump of butter sitting in a pool of buttermilk!

Butter.

I made butter! I have a food processor, but I chose the jelly jar method, and it worked. It took about the same amount of time it takes to prepare a pot of tea. I spread some of my homemade butter on a couple of pieces toast and topped it with marmalade. It was delicious! I look forward to sharing this process with my grandniece and nephew the next time they visit.

My dad used to drink buttermilk and as a little girl I’d turn up my nose watching him drink the stuff. I remembered it as tasting sour and yucky, but the by-product of this homemade butter (that I made) was slightly sweet and enjoyable. Who’d da thunk?

 

Directions:
•   Fill a small jar about half full of cream. Put a lid on it and shake continuously 10-15 minutes or until the contents separate.

•  Pour the “buttermilk” into a small glass and drink it, or use it for buttermilk pancakes.

•  Place the ball of butter on a cheese cloth, or paper towel and blot out the excess liquid.

•  Add salt if desired. Refrigerate.