Anyone for a game of Jenga?
Alright, I'm kidding. We use butter for almost everything, but Jenga is carrying it a bit too far, even for us dairy farmers!
Butter is made from two ingredients- cream and salt. It's just that simple (no ingredients that can't be pronounced). First, the cream is separated from fresh whole milk. The cream is then churned by shaking it vigorously until it thickens. The remaining liquid (buttermilk) is removed. The butter is washed and formed into its solid shape.
Ta-da! Butter is made.
Butter can be stored in a refrigerator for up to 2 months, and in the freezer for up to 9 months. It can be stored longer, but the flavor might be sacrificed a bit. Besides, if your family is like mine, butter doesn't stay around very long anyway. It's always on our grocery list!
Melting on your toast... a sliver on your steamed vegetables...drizzled on your popcorn... you get the picture.
And then there's flavored butter...OMG!
Cranberry Orange Butter
Recipe by: Midwest Dairy Association
Brighten up breakfast by serving this flavorful spread at home or giving as a gift to your foodie friends.
- 1 stick (8 tablespoons) unsalted butter softened
- 6 tablespoons whole berry cranberry sauce (we used Ocean Spray for testing)
- 4 teaspoons orange marmalade
- 2 teaspoons confectioners’ sugar
- ⅛ teaspoon salt
Recipe Variations: Cranberry Orange Butter is a sweet and flavorful spread for breakfast or tea. Give as a gift in an airtight decorative container with lid along with bagels or freshly baked bread.