Yesterday we made some fresh butter using the methods shown in two posts made by Jen about 7 or 8 months ago. Here are the links http://preparednessadvice.com/recipes/making-butter/ http://preparednessadvice.com/recipes/making-butter-in-a-mixer/ . We had been given one and a half gallons of fresh whipping cream. Using these methods, we made 4 lbs 11 oz of fresh butter and three quarts of sweet buttermilk. The buttermilk was much better than what you currently buy in the stores. It was much sweeter and richer.
The butter is delicious and by making it you can control the amount of salt, it contains. When you go to make it be patient I found it to take a little longer than it sounds in the posts.
Here is a buttermilk pancake recipe.
• 2 eggs
• ¼ cup vegetable oil or melted butter
• 2 cups buttermilk
• 1 tablespoon sugar
• 2 teaspoons sugar
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup all-purpose flour
• ¾ cup self-rising cornmeal
Beat eggs in a large bowl; mix in remaining ingredients in order, mixing until smooth. Pour about ¼ cup of mix onto a hot griddle for each pancake. Turn pancakes when tops are covered with bubbles, and cook the other side. Serve with butter, syrup or jam.