Churn baby churn
in Hamilton, NY. Jakubowski is an old friend who used to supply my farm friends and me with butter when we didn't have enough cream to make our own, so I trusted her to talk me through the process.The first thing you'll need is room-temperature cream. It will process faster and it'll be easier to work with. Once it's ready,without splashing out the top or sides. Keeping it below the halfway line is a good rule of thumb.
So let's be honest: It's not the quickest, most efficient, or even cost-effective means to a very tasty end. But why do it? I'll let Jakubowski have the last word: "There's nothing like fresh butter made with high-quality ingredients. It's so smooth and rich, thatIt really is that good." It really, really is.
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