I made a batch of butter today and used the new butter mold I got for my birthday. So here is the whole process:
First go find a Jersey cow with great milk and milk her. Or in my case I have a friend who does.
At first I drink all the milk with the cream in, but then after a few days it gets more difficult to blend it so, so I let it sit and the cream floats to the top and thickens. I skim this off all my jars of milk.
I divided this quart into two jars only half full, screwed the lids on tight and began to shake, shake, shake. It takes 12-18 minutes of continuous shaking when all of a sudden, thunk, you have butter and a thin buttermilk.
Drain off the buttermilk (can be saved for recipes) and rinse the butter. I leave the butter in the jar and run cold water over it and drain again. I do this about ten times, till the water runs clear.
The next part I haven’t figured out a good way to do it. You have to squeeze all liquid out of the butter. It goes rancid quickly if you don’t. I tried squeezing in a cheese cloth but it is very messy and not very efficient. This time I squeezed it between two plates. It did seem to get out more liquid that way, but was awkward.
So here is what I have after squeezing:
Meanwhile I had my wooden butter press sitting in ice water for 30 minutes then the fridge for 30 minutes. Cold wood doesn’t stick to the butter.
It sits in the fridge for 2 hours to harden. Then when I pushed the handle the butter popped right out. The design isn’t very clear–I see I need to pack it better next time to avoid the holes.
About 1/2 lb fit in the mold. The remainder I rolled in cling wrap to form a log, and chilled.