Midwinter is the time of year that ewes traditionally started lambing, so for Western Europeans in ancient times it was the return of milk to their diet. It’s hard for us to really understand that these days, but there is something very comforting about creamy, milky dishes this time of year. February is also usually the month that our hens start laying again which is always very exciting. As I’m writing this I’m thinking we should really plan some sort of mini celebration to mark the occasion!
I don’t do lactose so I don’t really dive deeply into the milk and cream elements of this holiday, but my kids love to make butter.
Mason Jar Butter Making
Making butter in a mason jar is stupid easy and strangely satisfying. We make it into a game by blasting music and having a dance party while shaking. My kids were at least 6 before they could see this all the way through to the end– before that I’d always have to take over the shaking.
Ingredients:
- heavy cream (enough to fill the jar halfway)
- a pinch of salt (optional)
- pint sized mason jar
- marble (clean)
Method:
Fill your jar a little less than half full with cream and pop in a clean marble. Put the cap on tightly.
Shake until you feel like your arms are going to fall off. It will slowly gets thicker (you can stop at whipped cream if you can’t make it) and then just when you are about to give up it suddenly splits into a clump of butter and runny whey. It’s strangely satisfying!
Pour off the whey (you can actually use it for all kinds of things) and add pinch of salt if desired. Spread on bread or anything you enjoy better on! Store in the fridge.
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