I get these strange thoughts sometimes. I worry about getting stuck in a time warp, ending up in the days of King Richard the Lion Heart, being faced with the need for penicillin, and then kicking myself for never taking the time to learn how to make my own. There he is, the noble king, lying injured, susceptible to infection. His life is in my hands, but though I am aware of the biotechnology that could save his weakening body, I lack the manufacturing knowhow. Cruel fate, damn you!
Do you get stupid thoughts like these? Probably not, and why should you, but it’s certainly why I’ve always felt like I needed to learn how to make things from scratch. Sufficiency. That’s a state I’d love to achieve. Today, in my quest for this sufficiency, I taught myself how to make my own butter. Feeling pretty good about myself!
It’s been almost a year to the day since we moved to Flemington, and this week we moved out. In preparation for our upcoming trip to Lebanon, we decided to bid Flemington adieu and spend a month with Elaine’s parents in Picton. I love Picton. The green country side, more sunshine than you could ever wish for, acres of space, a star-studded night’s sky and real, raw milk.
The milk comes from cows that belong to a family friend. My mother in law, Pam, brought me 2 liters of super fresh, non-homogenised milk and that got me super excited, as you could imagine. Raw milk is a rare treat in Australia. You can’t get it at the supermarket. I once saw it in a health food shop and it was advertised as a product to be used for a “beauty bath”. That’s because raw milk does not get sold for food in Australia. This one is absolutely beautiful. Look closely and you can see the cream line in the bottle. The milk is super fatty, almost one third cream. I love that! The more fat the better (I’m a low carber these days, so fat is my friend). I used some cream in my morning coffee, to make an omelette, and to make butter. Really great butter.
Making butter turns out to be easy. Put your cream in a jar. Shake the heck out of it. Ten minutes or so, the butter will separate from the butter milk. Strain it, squeeze the excess liquid out, salt the butter and eat it! It doesn’t last long I hear, but it shouldn’t have to last long, right?