Farmhouse Delights: Canning Cream for Heavenly Butter and Whipping Cream
When life on the farm leaves you with an abundance of raw milk, it's time to embrace your inner culinary adventurer.
With three dairy cows and an impressive yield of 8 gallons of milk daily, the possibilities are endless. In this article, we explore the fascinating world of canning cream, a practice that opens up a realm of culinary delights. Join us on this journey as we delve into the process of preserving cream and unlocking its potential to create homemade butter and rich whipping cream. Get ready to savor the rewards of your hard work and indulge in the velvety wonders that await!
Recipe: Canned Cream for Butter and Whipping Cream
Ingredients:
- - Fresh, raw cream (from skimmed milk)
- - Clean, sterilized canning jars
- - Optional: Salt (for butter)
Instructions:
1. Begin by skimming the cream from the raw milk, ensuring it is fresh and free from any impurities.
2. Pour the cream into a large, heavy-bottomed pot and heat it gently over low heat. Be careful not to scorch the cream.
3. Stir the cream occasionally to prevent a skin from forming on the surface.
4. While the cream is heating, prepare your canning jars by washing them thoroughly and sterilizing them in boiling water or using a dishwasher's sterilization cycle.
5. Once the cream is heated, carefully pour it into the sterilized canning jars, leaving approximately a 1/2-inch headspace.
6. Wipe the rims of the jars clean, then place sterilized lids and rings on top, tightening them securely.
7. Process the jars in a pressure canner according to the manufacturer's instructions and the recommended processing times for dairy products.
8. After processing, carefully remove the jars from the canner and allow them to cool to room temperature.
9. Store the canned cream in a cool, dark place until you're ready to use it.
To Make Butter:
1. Pour the canned cream into a clean, sterilized container.
2. Allow the cream to come to room temperature.
3. Use a hand mixer, stand mixer, or a jar with a tight-fitting lid to churn the cream vigorously.
4. As you continue churning, the cream will first turn into whipped cream and then separate into butter and buttermilk.
5. Once the butter has formed, strain off the buttermilk and rinse the butter under cold water to remove any remaining buttermilk.
6. If desired, add salt to the butter and knead it gently to incorporate the salt evenly.
7. Store the homemade butter in the refrigerator or freeze it for future use.
To Make Whipping Cream:
1. Open a jar of canned cream and pour it into a chilled mixing bowl.
2. Use an electric mixer or whisk to whip the cream until soft peaks form.
3. Add sugar, if desired, and continue whipping until stiff peaks form.
4. Use the homemade whipping cream to adorn your favorite desserts or top off a cup of hot cocoa, and savor the creamy goodness!
From the dairy cows on your farm to the jars in your pantry, the journey of raw milk transforms into a world of culinary enchantment.
Canning cream opens up a realm of possibilities, allowing you to create homemade butter and rich whipping cream at your convenience. With careful preparation and a touch of creativity, you can transform your excess raw milk into velvety delights that will elevate your culinary creations. So, embrace the abundance of raw milk and let the canning adventure begin. The rewards are waiting to be discovered, and the taste of homemade butter and whipping cream will transport you to a realm of farm-fresh decadence.
Comments