I’ve written about separating cream and turning that into ice cream, but I haven’t told you about one of the things we do quite frequently on the 1900 farm with our cream. It is something that is so simple you can do it at home. Recently, we have been churning cream 2-3 times a week to make butter for use in the yummy desserts we make, or just to spread on bread at the table. So in celebration of the 100th birthday of the butter cow at the Iowa State Fair make some butter at home; here’s how we do it:
We make our butter in a churn. The cream goes into the churn along with a long wooden stick called a dasher. I usually tie a towel around the top to try and keep things clean; it doesn’t always work. Then you are ready to churn. Someone (probably kids if you had them) would move the dasher up and down and around and around. This doesn’t have to be done particularly hard or fast, just consistently. The moving of the dasher agitates the cream and in the agitation, a chemical process takes place.