Churning

It has been a cool wet day, exactly as forecast. It is probably no bad thing to have an easier day than yesterday, to let my body gradually get used to the return to full activity.

One of my tasks this morning was to make butter using a litre of cream ladled from the top of the last four churns of milk. 

This time I left it to mature for two days at room temperature: the theory being that it thickens more quickly, and it turns into butter with a richer flavour. The theory is right on both counts. 

In the photo the cream is on the cusp of becoming butter; lumps have started to appear and buttermilk has just begun to slosh about beneath the surface. I ended up with 300g of butter this time which is an excellent yield. 

Since I am still eating the first pat that I made two weeks ago, I wrapped the new one and popped it into the freezer ready for when I need it. I should be able to build up quite a supply as it appears that I need less than 250g a fortnight. Eventually I will be able to add it to the things I barter.

Bean and I have repaired to the stove-warmed study for the afternoon, having had a soaking while out walking. It was essential for both of us to get out and stretch our legs for an hour though. And she LOVES the rub-down with a towel when we get home: her eyes half-close in pleasure and she goes all wriggly as I massage her. 

She is now curled up on MY armchair under her best blanket ever, while I'm catching up with some admin and doing some writing at the computer.