-1 pint heavy cream
-1/2 teaspoon salt
-Quart sized sealable jar
Pour cream into jar, not more than halfway full, and seal. Shake vigorously for 10-15 minutes (or whip in a stand mixer) until the fat separates and butter is former. Remove butter, pressing out excess buttermilk and rinsing with ice water. Fold in salt, form into shape, and serve immediately (or later if you can stand the wait)
Next week, Episode 2 of the Anthrochef podcast, Gardeners of the Neolithic, will be released. To learn more about the first villagers and settlers who planted the seeds of modern civilization, you will have to tune in on October 9.
But what I can tell you for now is that this is the era where we see the birth of domestic farm animals, and the beginning of human’s love affair with dairy. Lactose tolerance is one of very few ways we are NOT identical to ancient humans. Like most animals, humans used to drink breast milk as babies, then lost the ability to digest dairy as they get older.
But as people began putting pens around wild goats and cattle, and the first herding societies took off around 10,000 years ago, that all began to change. Genes mutated, human evolution continued, and soon enough, many Neolithic people could drink milk into adulthood, and things would never be the same.
Soon enough, we will be taking on fermented milk (yogurt) and cheese, but today we’re going to keep things more basic, with a simple recipe for milk-fat, aka butter!
Butter is just the solid fat of milk separated out. It was very useful to ancient people because it could be stored long term, a great way to extend the life of very perishable milk. All you need to make it is a jar with a lid, ten minutes, and some muscles.
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