Old Man

Homemade Butter

Photo by: Terry Ballard

Ingredients


1 pint pasteurized heavy cream or whipping cream
1/2 cup cold water
Cheese Salt (optional)


Procedure


Let cream set at room temperature for several hours to ripen


Pour into a 1-quart canning jar with a tight-fitting lid and shake viqorously


After 5-10 minutes,when the butter has formed,pour off the liquid buttermilk and spoon the solids into a bowl


Add the water and press with the back of the spoon to help expel more buttermilk. Pour off the excess liquid and continue adding cold water and expelling buttermilk until the liquid runs clear.


Add salt to taste. Refrigerate overnight. This butter will keep for up to 1 week.


Yield is about 8 ounces


I like to use 1 pint jars instead of the quart jars. Also, do not use ultra-pasteurized cream. If you do, use a cheese starter and let the cream ripen for about 18 hours.

30 Day Wine

A quick and easy recipe for making a batch of wine that you can enjoy during the summer months.


* 24 oz Welch's frozen concentrated grape juice, thawed
* 3 cups sugar
* water to make up one gallon
* 1/2 tsp dry yeast
* 1 1-gallon glass jug.




Mix all ingredients together well with water filling jug to about an inch below the shoulders. Cover with a clean rag secured with rubber band. Keep in a dark place about 70 degrees. About 2 weeks later replace rag with a good thick piece of plastic wrap. After 30 days from starting date, siphon wine off from sediment in bottom and drink. For a good old "Mad Dog 20/20" type wine, add a pint of cheap blackberry brandy to the mix before drinking.