Finally made butter with some of our raw cream, and I must say… Oh, my. Have you ever seen butter this yellow?
I started out “churning” the butter in my blender, a la these instructions, but that proved disastrous when the blades kept spinning but the butter wasn’t moving. So I poured the mess into a metal bowl and finished it off with my hand mixer. That was my mom’s idea from the get-go. Why do I ever question her infinite wisdom?
After the butter had been beaten and washed with ice water–and the buttermilk pressed out and reserved–I added a pinch of sea salt, though a smidgen would have sufficed. We immediately tested it out on multigrain toast from our farmer’s wife and my own apple bread. I could definitely get used to this. But I will inevitably be too busy to make butter every week, so thank God for Kerrygold Pure Irish Butter.
- 1 beaten egg (preferably fresh from your local farmer… or hen house!)
- 1 cup sugar (I used 1/2 c. evaporated cane juice sugar & 1/2 c. date sugar)
- 1/4 cup walnut oil (You could use melted butter or coconut oil, but you may not use vegetable or canola oil. Ever.)
- 1 1/2 cups peeled, shredded apple (about 3 medium)
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1 1/2 cups whole wheat flour (I used organic sprouted whole wheat flour)
In a medium bowl, stir together egg, sugar, oil and apple. Stir in dry ingredients one at a time in order given. Spoon into a greased loaf pan and bake at 350 degrees for 50-55 minutes.