Or is that bacon? Or is it both. Such a tough choice. Here is a tutorial on how to make your own homemade cultured butter and buttermilk.
In order for your butter to turn out cultured you have to start with fresh raw cream. However, if you don’t have that then it’s ok to use pasturized butter. Just don’t use ultrapasturized.
- 2 c. fresh raw cream
- That’s it there is no other ingredients ; )
- If using raw cream you’ll need to let it sit out on the counter for 1 or more days. You want it to curdle a bit and become sour. Don’t worry about it going bad. If it’s raw it won’t. There are tons of good enzymes and bacteria that protect the cream from going bad.
- If using pastured cream start with this step. Once the cream it thick (this is sour cream by the way) place in a food processor and turn on high. You’ll blend past the whip cream stage until it separates from the liquid.
3. The cream will become butter and buttermilk. Once this happens you’ll need to strain into a bowl. Then wash the butter with filtered water and place back into the food processor. Process a few more minutes and strain again. Now you will have your own homemade butter!
I make this syrup every fall when the sickness season starts. This is a part of what I consider my ‘flu shot’. Part of my morning routine consists of a tbsp of elderberry syrup, some butter oil, 1 1/2 tsp fermented cod liver oil. I also add Spirulina when I make a smoothie.
- 1/2 c. dried Elderberries
- 1 tbsp Rose hips (optional)
- 1 cinnamon stick
- 5 cloves
- 1 inch piece of fresh ginger peeled and sliced thin
- 1 vanilla bean (optional)
- 2 c. filtered water
- 1/4 c. honey (more or less to taste)
- In a small saucepan combine the elderberries, rose hips, cinnamon, cloves, ginger, vanilla bean and water.
- Simmer on low until reduced by half about 20-30 minutes. Pour the honey into a small bowl. Once reduced filter through a strainer into the bowl and mix with honey.
- Allow to cool to room temp and then store in a glass container in the fridge. Will keep for about a month in the fridge.
Here is recipe for Chocolate and Banana. Seriously, I don’t think you could go wrong with this combination. These are so great for when I need just a little treat.
Chocolate Covered Bananas
- About 4-5 bananas
- Large 100% cocoa chocolate bar
- 2 tbsp Honey
- 2 tbsp coconut oil
- Flaked Coconut
- Cut the banana into 1/4 inch think slices. Places on a baking sheet lined with parchment paper.
- In a double boiler (I typically use a smaller pot inside of a larger one with about 1 inch of water) melt the chocolate bar. Once that is melted add the honey and coconut oil until it’s melted. Whisk until all ingredients are mixed together.
- Using a fork dip each slice in the chocolate and make sure all surfaces are covered. Place on the baking sheet. Sprinkle flaked coconut on top if each slice.
- Place in the freezer for 2 hours. Once they are hard they are ready.
- I like to store them in the freezer. When I want to enjoy a few I them out and let them warm up. Enjoy!
I’ve gotten so many cucumbers from my CSA box this year that I’ve had to get creative. Here are two recipes that you might enjoy. One is frugal and one is fun and seems fancy but is really easy.
- 1 1/2 c. cubed cucumbers
- 1 tsp dried dill
- 1/4 tsp sea salt
- 1-2 tsp Apple Cider Vinegar
- Mix Dill, Salt and Vinegar together in a bowl
- Mix in Cucumbers until well coated.
Smoked Salmon Cucumber Bites
- Cucumbers sliced abou 1/4 inch thin
- Thinly sliced smoked salmon
- Kefir Chive Dip (recipe on previous post)
- Top Cucumber slices with dollop of chive spread.
- Place a small slice of salmon on top.