Fresh Raw Butter
Jersey Shore Fightin’ Texas Aggie Ring was very upset when we got home this afternoon. In fact Aggie Ring cried out, “I’m nothing more than a common criminal now. I’m going to go to jail. Do you have any idea what they’d do to a handsome shiny Aggie Ring in prison? Do you? It won’t be good for me.”
You see, in New Jersey, it’s illegal to buy or sell raw unpasteurized dairy products. If you’ve ever used raw milk or cream to make butter, cream cheese, crème fraîche, cheese, etc… then you know that the pasteurized stuff you buy at the grocery store isn’t really much good other than for putting it in your coffee or tea.
Texas Aggie Ring laughed his trademark “Evil Aggie Ring Laugh™” this morning and told me, “Lets take a drive over to Pennsylvania. I want to pick up a couple of things.
In PA, where it IS legal to buy and sell raw dairy, Aggie Ring picked up a half gallon of raw milk and raw heavy cream. Aggie Ring had me put the two bottles in the trunk. He didn’t want to be stopped at the New Jersey border and caught bringing raw dairy into the state. “They’re not taking this Aggie Ring alive!” he cried as we reentered the Garden State. “Even if you go down with me.”
Although the Aggie Ring was sweating the whole time we were driving back, we made it home without incident. As soon as we walked through the door Aggie Ring said to me, “I want to make fresh raw butter, Now!”
Now I’m sure everyone reading this has made fresh butter and churned their own homemade ice cream. Aggie Ring has certainly done it plenty of times and he’s not even a Dairy Science Aggie Ring. These are just plain life skills that everyone needs to know.
Aggie Ring didn’t want to clean all his kitchen tools twice, so he decided to use the entire half gallon of raw heavy cream. He did two batches because his food processor can’t handle the entire half gallon at one time.
It took about 4 or 5 minutes for each batch of raw heavy cream on low for the yellow butter to form and leave the liquid liquid buttermilk. (Which, by the way is totally different than what comes in a box. We don’t even like buttermilk but we can drink or put the fresh buttermilk on our cereal all day.)
The butter solids were put through a strainer to drain and to prevent them from falling into the fresh buttermilk.
Aggie Ring put both batches of the butter into a large bowl and kneeded it time after time to force the remaining white buttermilk out of the solids. The more of the proteins from the buttermilk you can remove from the butter, the longer it will stay fresh. Once liquid had stopped coming out of the butter, Aggie Ring filled the bowl up with ice water and continued to kneed it to wash it. He did this about four times until the ice water stayed clear. He added a dash or two of sea salt and worked that in
We rolled the butter into a large “butter ball” and pressed it down into a sealable container so it can ripen in the refrigerator for a day or two. Afterwards, Aggie Ring plans to make garlic butter and perhaps cinnamon sugar butter with some of it. We will clarify any that remains so we can have clarified butter for up to 6 months.
The half-gallon of raw heavy cream made a quart of buttermilk and a little over a pound and a half of fresh raw butter.
At the end of the buttery experience, Aggie Ring was covered in a lot of fresh butter and called out, “Who want’s to lick the butter off me?” Then he let out his trademark “Evil Aggie Ring Laugh™” and said, “Just kidding. No one can lick this Aggie Ring!”
#AggieRing
Fresh Raw Butter
Jersey Shore Fightin’ Texas Aggie Ring was very upset when we got home this afternoon. In fact Aggie Ring cried out, “I’m nothing more than a common criminal now. I’m going to go to jail. Do you have any idea what they’d do to a handsome shiny Aggie Ring in prison? Do you? It won’t be good for me.”
You see, in New Jersey, it’s illegal to buy or sell raw unpasteurized dairy products. If you’ve ever used raw milk or cream to make butter, cream cheese, crème fraîche, cheese, etc… then you know that the pasteurized stuff you buy at the grocery store isn’t really much good other than for putting it in your coffee or tea.
Texas Aggie Ring laughed his trademark “Evil Aggie Ring Laugh™” this morning and told me, “Lets take a drive over to Pennsylvania. I want to pick up a couple of things.
In PA, where it IS legal to buy and sell raw dairy, Aggie Ring picked up a half gallon of raw milk and raw heavy cream. Aggie Ring had me put the two bottles in the trunk. He didn’t want to be stopped at the New Jersey border and caught bringing raw dairy into the state. “They’re not taking this Aggie Ring alive!” he cried as we reentered the Garden State. “Even if you go down with me.”
Although the Aggie Ring was sweating the whole time we were driving back, we made it home without incident. As soon as we walked through the door Aggie Ring said to me, “I want to make fresh raw butter, Now!”
Now I’m sure everyone reading this has made fresh butter and churned their own homemade ice cream. Aggie Ring has certainly done it plenty of times and he’s not even a Dairy Science Aggie Ring. These are just plain life skills that everyone needs to know.
Aggie Ring didn’t want to clean all his kitchen tools twice, so he decided to use the entire half gallon of raw heavy cream. He did two batches because his food processor can’t handle the entire half gallon at one time.
It took about 4 or 5 minutes for each batch of raw heavy cream on low for the yellow butter to form and leave the liquid liquid buttermilk. (Which, by the way is totally different than what comes in a box. We don’t even like buttermilk but we can drink or put the fresh buttermilk on our cereal all day.)
The butter solids were put through a strainer to drain and to prevent them from falling into the fresh buttermilk.
Aggie Ring put both batches of the butter into a large bowl and kneeded it time after time to force the remaining white buttermilk out of the solids. The more of the proteins from the buttermilk you can remove from the butter, the longer it will stay fresh. Once liquid had stopped coming out of the butter, Aggie Ring filled the bowl up with ice water and continued to kneed it to wash it. He did this about four times until the ice water stayed clear. He added a dash or two of sea salt and worked that in
We rolled the butter into a large “butter ball” and pressed it down into a sealable container so it can ripen in the refrigerator for a day or two. Afterwards, Aggie Ring plans to make garlic butter and perhaps cinnamon sugar butter with some of it. We will clarify any that remains so we can have clarified butter for up to 6 months.
The half-gallon of raw heavy cream made a quart of buttermilk and a little over a pound and a half of fresh raw butter.
At the end of the buttery experience, Aggie Ring was covered in a lot of fresh butter and called out, “Who want’s to lick the butter off me?” Then he let out his trademark “Evil Aggie Ring Laugh™” and said, “Just kidding. No one can lick this Aggie Ring!”
#AggieRing