Well, not the making of the butter, but the pricing of the butter.
Over on another site I was reading about how making your own butter is cheaper than buying butter. That might be the case, if you are buying fancy-schmancy butter that is made from golden milk, as I discovered.
I was excited at the initial proposal, though: A pound of butter (1 pound 3/4 ounces by weight) costs roughly $3, and a pint of cream (1 pound 1 3/4 ounces by weight) is $2. You can see how I was coming dangerously close to having to do math, but by my own estimations, if two-thirds of that cream weight was fat, it was an even draw.
Well, as it turns out – it wasn’t. When I was finished, only 7 1/2 ounces of that cream became butter. Somebody check my math:
8-ish ounces of homemade butter = $2
8 ounces of store butter = $1.50.
But at least I have some pictures to show for it. And some toned arms, since I churned it by hand. You can do it with a food processor or a blender, but I figured the small trade-off in exercise would slightly offset the calorie intake.
Ha! I almost typed that with a straight face.
See, I actually like making butter. I’ve made butter with preschoolers several times before, and the rule is: It will always take you twice as long as you think it will.
So, pour your cream into a jar that is big enough and put on a tight-sealing lid.
You shake /roll it until you can’t hear it slosh anymore. I guess at this point it’s whipped cream.
Then shake it (twice as long as you think you need to) until it starts sloshing again.
I couldn’t take any pictures after this one because my arms were so
dead toned. Trust me, it is some delicious butter – you can eat it straight out of the jar.
Go ahead – it’s homemade. That means healthy.