Laura Calder

Laura Calder

Hi! Welcome to Ready2Go Foodstorage. My name is Laura and I am so excited to share with you some tips about how you can help your family become more self reliant. I am passionate about motherhood, emergency preparedness, homesteading, nutrition, and learning new things. Stick around as you follow my family on our journey to becoming more self reliant.
Laura Calder

Latest posts by Laura Calder (see all)

With all of that wheat bread you are going to be eating from your food storage, you will want some butter. Plus, fats are an important part of your diet, especially for the little ones. So how are you going to do it?
Gossner’s Whipping Cream!
I have found Gossner’s whipping cream to be the best solution. It is shelf stable for 6 months, needing no refrigeration to keep it fresh. Even better, it is cheaper to make your own butter than it is to buy it at the store. Plus, it is healthier because no preservatives or food coloring are added. It also opens up so many possibilities to add herbs, raspberries, etc….for some fun new flavors when it is nice and soft. AND it only takes 10 mins!
So this is how you do it. I found it is best when it is cold so I refrigerate for 8 hours before churning my butter. (If I were to not have power in an emergency I would leave outside at night and let it chill.) All you do is mix the whipping cream with a mixer for 10 mins and you will end up with yellow butter clumps that have separated from the butter milk. I put mine in a stand alone mixer like a kitchen aide. I have notice when I have done it with a hand mixer it took 3-4 more mins. I have also made it by shaking it in a jar…so have my kids. The objective is to agitate it enough until the fat (butter) separates from the milk.
The next step, I dump everything in a strainer with a bowl under it. It will catch the butter in the strainer and the milk in the bowl. (Use this milk to make your breads or any other type of baking. It doesn’t taste as tangy as buttermilk in the stores, it tastes more like 1% milk to me.) You then gather the butter into a ball in your hands and press more of the milk out of the butter. Some even rinse under cold, cold water (hot water would melt the butter), to get all the milk off. The step of rinsing is to help it store longer. If I were making quite a bit to freeze I would make sure to do this step. If not, I don’t stress over this step.
Isn’t that easy! 10 mins for fresh butter. I buy the whipping cream by the case. There are 12 quarts in a case. Each quart makes 2 cups (1 pound butter), and 2 cups milk. It costs around 1.90-2.30 per quart. That is cheaper than what a pound of butter costs in the grocery stores, plus you get 2 cups of milk. It is cheapest to purchase whipping cream in the summer months when cow’s make more milk fat.
So not only is it cheaper, but you are getting prepared and effectively storing fresh butter.
– Laura