The best tasting butter starts with cream from grass-fed cows. Ocheesee Creamery LLC, in Grand Ridge, Florida, has grass-fed cows and excellent low-pasteurization cream. They also don't put anything in their cream so it can easily be made into butter.
|Ocheesee Creamery LLC fresh Florida sweet cream in glass bottle|
The cream needs to be at room temperature between 50-60 F. If it is colder than this the cream will be too thick to be turned into butter.
|Fresh Florida sweet cream in churning container,
Ocheesee Creamery, Fla.
Once it reaches the right temperature pour it into a container that has a lid. Then shake the liquid until it starts to separate into buttermilk and butter. My cream started to separate within seconds of shaking.
|First stage of churning fresh Florida sweet cream butter|
But it didn't look much like butter. So I continued shaking for another five or so minutes until I no longer heard liquid sloshing inside. I opened the container, poured off the buttermilk and continued shaking and banging it on the counter for another five minutes.
|Fresh churned Florida sweet cream butter in processing container|
The final reveal showed me the style I was used to seeing with thick swirls of yellow butter. It was ready for storing and eating.
|Fresh churned Florida sweet cream butter on parchment paper|
The butter had a deliciously flavor of the fresh grass smell I experienced at the Ocheesee Creamery last month while I was on a self-driven farm tour organized by New Leaf Market Cooperative, Tallahassee, Fla.
The only drawback of fresh sweet cream butter is that it doesn't stay fresh very long. The best way to preserve butter is to put it in the freezer. It can stay tasty for up to six months.
So I put some on parchment paper, popped it in the freezer and hardened it up before transferring it to a long term storage container.
Now you see how easy it is to make butter you'll probably never buy from a store again.