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Post by Lady Margaret on Jan 25, 2023 22:45:06 GMT -5
So hubby's midlife crisis has resulted in him experimenting with food. He wanted to make scones. He needed buttermilk. All we could find in stores was cultured, which is not actual buttermilk. We discovered a local store that carries lightly pasteurized heavy cream, so we bought a quart, put it in a half gallon mason jar and hubby shook it into butter, then separated out the buttermilk. Actually we use alot of butter so we often end up with buttermilk we don't know what to do with. Then we found a recipe for Kentucky Butter Cake. This is the cake hubby made using our own eggs, and buttermilk and butter we made. He finished it off with a rum glaze. I think next time he'll add some lemon.  |
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don
Full Member
Posts: 821
Favorite Pipe: J Everett Poker and a welll used MM cob
Favorite Tobacco: Penzance, St James Flake, Plumb Pudding SR, HH Burley Flake
Location:
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Post by don on Jan 25, 2023 22:56:28 GMT -5
I’ll be right over….
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Post by username on Jan 25, 2023 22:57:30 GMT -5
Looks so good. 🤤
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Post by Lady Margaret on Jan 25, 2023 22:59:24 GMT -5
you're more than welcome! keep you eyes peeled, I'll post his smoked ribs and potatoes fried in a cast iron skillet over charcoal. I'm getting spoiled and loving every minute of it! |
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Post by Lady Margaret on Jan 25, 2023 23:00:00 GMT -5
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don
Full Member
Posts: 821
Favorite Pipe: J Everett Poker and a welll used MM cob
Favorite Tobacco: Penzance, St James Flake, Plumb Pudding SR, HH Burley Flake
Location:
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Post by don on Jan 25, 2023 23:01:23 GMT -5
you're more than welcome! keep you eyes peeled, I'll post his smoked ribs and potatoes fried in a cast iron skillet over charcoal. I'm getting spoiled and loving every minute of it! Lucky duck |
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Post by Lady Margaret on Jan 25, 2023 23:09:45 GMT -5
you're more than welcome! keep you eyes peeled, I'll post his smoked ribs and potatoes fried in a cast iron skillet over charcoal. I'm getting spoiled and loving every minute of it! Lucky duck Quack, quack!  |
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Post by urbino on Jan 25, 2023 23:44:36 GMT -5
So hubby's midlife crisis has resulted in him experimenting with food. He wanted to make scones. He needed buttermilk. All we could find in stores was cultured, which is not actual buttermilk. We discovered a local store that carries lightly pasteurized heavy cream, so we bought a quart, put it in a half gallon mason jar and hubby shook it into butter, then separated out the buttermilk. Actually we use alot of butter so we often end up with buttermilk we don't know what to do with. Then we found a recipe for Kentucky Butter Cake. This is the cake hubby made using our own eggs, and buttermilk and butter we made. He finished it off with a rum glaze. I think next time he'll add some lemon. Your hubby isn't a big fan of the keto diet, is he. That looks delicious. Do they use rum in KY, though? |
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Post by Lady Margaret on Jan 26, 2023 0:28:02 GMT -5
So hubby's midlife crisis has resulted in him experimenting with food. He wanted to make scones. He needed buttermilk. All we could find in stores was cultured, which is not actual buttermilk. We discovered a local store that carries lightly pasteurized heavy cream, so we bought a quart, put it in a half gallon mason jar and hubby shook it into butter, then separated out the buttermilk. Actually we use alot of butter so we often end up with buttermilk we don't know what to do with. Then we found a recipe for Kentucky Butter Cake. This is the cake hubby made using our own eggs, and buttermilk and butter we made. He finished it off with a rum glaze. I think next time he'll add some lemon. Your hubby isn't a big fan of the keto diet, is he. That looks delicious. Do they use rum in KY, though? I wouldn't know, I'm in WV! lol, I do think it is only legal to use bourbon in KY. Hubby doesn't believe in any diet!! |
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Post by trailboss on Jan 26, 2023 10:34:53 GMT -5
A slice of that looks like it would pair well with the coffee I am drinking.
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Post by sperrytops on Jan 26, 2023 11:01:55 GMT -5
Is this the cooking channel? Wow. You've sold me.
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Post by Lady Margaret on Jan 26, 2023 11:31:58 GMT -5
A slice of that looks like it would pair well with the coffee I am drinking. definitely! |
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Post by Lady Margaret on Jan 26, 2023 11:33:03 GMT -5
Is this the cooking channel? Wow. You've sold me. LOL. it's a winner! Hubby has to make more butter this weekend, so he'll probably make another cake. |
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Post by terrapinflyer on Jan 27, 2023 14:38:50 GMT -5
Your posts are making my arteries harden mouth water.
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Post by Lady Margaret on Jan 27, 2023 23:34:42 GMT -5
Your posts are making my arteries harden mouth water.  that's what I'm here for! |
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Post by instymp on Jan 28, 2023 10:02:15 GMT -5
Looks delicious! Glad to see people enjoying "Regular" food.
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Post by Lady Margaret on Jan 28, 2023 13:56:54 GMT -5
thank you!
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Post by adui on Jan 28, 2023 17:14:27 GMT -5
LOL. it's a winner! Hubby has to make more butter this weekend, so he'll probably make another cake. I actually miss homemade butter. We used to make it as one of our chores on the farm back home. Except we used fresh raw cows milk cream. Milk the cow, let it sit in the jar overnight, and skim off the heavy cream. Ill have to look around here in the valley and see if I can find a source of unpasteurized or lightly pasteurized cream. |
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Post by Lady Margaret on Jan 28, 2023 17:41:07 GMT -5
LOL. it's a winner! Hubby has to make more butter this weekend, so he'll probably make another cake. I actually miss homemade butter. We used to make it as one of our chores on the farm back home. Except we used fresh raw cows milk cream. Milk the cow, let it sit in the jar overnight, and skim off the heavy cream. Ill have to look around here in the valley and see if I can find a source of unpasteurized or lightly pasteurized cream. growing up hubby had a cow. his grandmother made butter. We are fortunate to be able to get some excellent milk and cream here. It comes from a dairy in VA. |
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Post by trailboss on Jan 28, 2023 19:05:08 GMT -5
LOL. it's a winner! Hubby has to make more butter this weekend, so he'll probably make another cake. I actually miss homemade butter. We used to make it as one of our chores on the farm back home. Except we used fresh raw cows milk cream. Milk the cow, let it sit in the jar overnight, and skim off the heavy cream. Ill have to look around here in the valley and see if I can find a source of unpasteurized or lightly pasteurized cream. There was a dairy on a S/W corner of Higley and ?...far south of the 202 that you could once get it, with the housing boom, I suspect that it is gone. I asked at Danziesen, and asked about whole milk...not happening with them. When we got the fresh milk delivered back in the day, I used to, peel the foil cap and "float" the cream down my gullet, top the bottle off with fridge milk and place it back. My mom complained about the lack of cream.... I was crafty as I carefully put the cap back on...no one would be able to tell! I underestimated the ability of my mom as a crime scene investigator, she noticed the telltale "tide marks" my floating left and I never mastered the ability to place the seal like the machine did. She met me on the porch as I "floated"...the jig was up! |
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Post by urbino on Jan 28, 2023 21:34:42 GMT -5
I remember watching my grandmother churn butter. She only did it now and then, by the time I came along. Looked like a lot of work.
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Post by Lady Margaret on Jan 28, 2023 22:01:46 GMT -5
I remember watching my grandmother churn butter. She only did it now and then, by the time I came along. Looked like a lot of work. hubby does a quart of cream at a time. He puts it in a half gallon canning jar and shakes it. He lets the cream get room temperature first, so it goes rather quickly, usually only about 10 minutes. Getting all the buttermilk out is what takes time. Basically you have to "wash" it out. |
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Post by urbino on Jan 28, 2023 22:10:57 GMT -5
I remember watching my grandmother churn butter. She only did it now and then, by the time I came along. Looked like a lot of work. hubby does a quart of cream at a time. He puts it in a half gallon canning jar and shakes it. He lets the cream get room temperature first, so it goes rather quickly, usually only about 10 minutes. Getting all the buttermilk out is what takes time. Basically you have to "wash" it out. That sounds more manageable. It's hard to judge these things from childhood memories, but I'd say grandma's churn was a couple of gallons. Maybe 3? It was the wooden kind. |
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Post by Ronv69 on Jan 28, 2023 22:41:30 GMT -5
LOL. it's a winner! Hubby has to make more butter this weekend, so he'll probably make another cake. I actually miss homemade butter. We used to make it as one of our chores on the farm back home. Except we used fresh raw cows milk cream. Milk the cow, let it sit in the jar overnight, and skim off the heavy cream. Ill have to look around here in the valley and see if I can find a source of unpasteurized or lightly pasteurized cream. I had to churn the butter when I stayed with my uncle Jim in Alto Texas. I couldn't tell the difference in the butter and I don't like buttermilk. Most of it went into the hog slop with the leftovers, which I also got to deliver. I think I'm starting to see why my uncle liked me to stay with him. 🤔 |
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Post by adui on Jan 28, 2023 23:08:18 GMT -5
Ronv69 Well Ron, in fairness my lazy enterprising arse found a way to make it easier once it went from this is a fun way to compete with my brothers to this is just another chore. I took an old paint mixing attachment for the drill out of Dad's toolkit. I washed it, sanitized it, and drilled a hole in the lid to the gallon mason jars we ket the milk in. Then I would just put the cream in a jar, attach the lid and paddle; then put the drill on it an go to town till we had butter. Easy peasy and fresh butter to Boot. I said I missed the butter, I didn't really miss making it LOL!!
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Post by Ronv69 on Jan 28, 2023 23:09:50 GMT -5
Ronv69 Well Ron, in fairness my lazy enterprising arse found a way to make it easier once it went from this is a fun way to compete with my brothers to this is just another chore. I took an old paint mixing attachment for the drill out of Dad's toolkit. I washed it, sanitized it, and drilled a hole in the lid to the gallon mason jars we ket the milk in. Then I would just put the cream in a jar, attach the lid and paddle; then put the drill on it an go to town till we had butter. Easy peasy and fresh butter to Boot. I said I missed the butter, I didn't really miss making it LOL!! Well, the last time I saw my uncle I was 10, and he paid me in great stories. |
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Post by Lady Margaret on Jan 29, 2023 0:25:59 GMT -5
hubby does a quart of cream at a time. He puts it in a half gallon canning jar and shakes it. He lets the cream get room temperature first, so it goes rather quickly, usually only about 10 minutes. Getting all the buttermilk out is what takes time. Basically you have to "wash" it out. That sounds more manageable. It's hard to judge these things from childhood memories, but I'd say grandma's churn was a couple of gallons. Maybe 3? It was the wooden kind. yeah, they could do a lot at one time, and they needed to do a lot at one time. |
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that's what I'm here for!
