Me milking Hershey! *grin*
One of my most pleasure when comes to processing Hershey's milk ,is to make fresh churn butter.
The butter is so nutritious naturally colored and tastes nothing like store bought butter.
Here is a quick way I can show you how I make our butter.
The picture above shows the cream that I have already separated from the milk and it is very cold after couple days in the fridge
Here you can see how thick the cream is.
One can make butter using a electric or manual churner.... but I will tell you this, I can taste the difference when I use my hand churn.... it is ...mmm... heavenly!
Churning takes time... nothing like things of now days...grin.... but it is wonderful to see the separation from the whey and the butter been formed
It is done. you can see the butter already, can't you?grin
Now I drain the whey and rinse the butter with cold water... then I add salt.
Most of the time I press the butter into my butter molds. I collect these molds as i adore the different designs... I have made some from pottery too.
But today I did not press as we were ready to eat it!*grin*
I hope you enjoyed it!