Betty Botter bought some butter,
“But,” she said, “the butter’s bitter;
If I put it in my batter,
It will make my batter bitter;
But a bit of better butter,
That would make my batter better.”
So she bought a bit of butter,
Better than her bitter butter,
And she put it in her batter,
And the batter was not bitter;
So ’twas better Betty Botter
Bought a bit of better butter.
How To Make Butter
Cream being as expensive as it is, for this recipe I suggest finding a wholesale outlet that will allow the purchase of a ½ gallon of heavy or manufacturing cream.
½ gallon heavy or manufactures cream.
Salt to taste if desired.
1. In an electric mixer whip the cream on medium speed until it turns to whipped cream. Soft peaks become hard peaks, and as mountains do these crumble into into soft cottage-cheese-like curds as beads of butterfat. The butterfat will stiffen and clump together and watery milk pools in the bottom of the bowl. This should take about 10 minutes.
2. Pour off as much milk as possible and refrigerate, it can be used for cooking, baking, and drinking.
3. Washing; Use a rubber or stiff metal spatula to press the butter to squeeze out as much of the liquid as possible. This is done to remove as much of the milk as possible to prevent the butter from spoiling. Add 1/2 cup ice water to the butter and use the spatula to press the butter and water against the side of the bowl. Repeat this step as many times as necessary, until the the butter liquid becomes less cloudy.
4. Kneed the butter against the side of the bowl until all the liquid has been pressed out. Sprinkle with salt, if desired.
5. Pack the butter in containers, wrap tightly, and cover.