Today I made my first butter ever. I am absurdly proud of this little pat. I blended and rinsed and squeezed and rinsed.
Well well.
And it tastes not so bad as I thought, after the smell of the ripened cream prepared me for the worst.
But it’s doughy white.
Like Ma in Little House in the Big Woods, I like everything on my table to be pretty, and white butter is not pretty. Unlike her, I am not prepared to scrub a carrot through a piece of tin poked with nail-holes, and then cook the carrot, and then strain the juice into the cream to color it. Come to think of it, that might be rather fun. I tried more modern methods and (surprisingly) they wouldn’t take. The butter remains stubbornly white.
Help?
I don’t know suggestions to color it but it is fun to form shapes!:)
Talk to the cow and see if something can be worked out… ~BT
You will have to forgive me. I live around teenagers and it has warped me.☺~BT
If you can get cream from grass fed cows it will be yellow!
Second on the grass fed yellow! And it will be loaded with vitamins A&D!
Just be like Mother in Farmer Boy, who refused to color her butter. 🙂
Seriously? Now that part of the story I completely forgot. Bravo Mother.
No problem with grass-fed, except it’s a little tricky in northwestern PA, January to March…
once the cows are eating green grass, it should turn out yellow
You are turning out to be quite the farm lady…butter. wow. I remember doing that with half gallons of cream, and it makes alot!! And I did use the buttermilk for pancakes!
Food coloring?
The sell it at the General Store ! 🙂
Food coloring is the “modern method” I tried. It made no difference in the color at all–I wonder why. The fat content? Oh well.
My in laws have 4 Jersey cows as a hobby and we all benefit. They make LOTS of cream and I make butter by spurts. Sometimes I just get so tired of messing with it all. But anyway it is always beautiful yellow so maybe it is partly the cow