Three days worth of milk hasn't yielded much cream
- or milk for that matter.
Nevertheless, I want to make butter every three days so that it's always cool and fresh. I had a couple of batches last time with a bit of a sour taste, and I think I may have kept the cream in the fridge too long. At least I hope that's the case, 'cause the other possible causes would be worse- what she ate or souring in the freezer. Looking back over old posts it was probably timing. I wasn't keeping up with things after my Dad died.
I skim the cream off the top of the milk jug with a ladle, just dipping it in enough so that the cream pools itself in. Then I put the bowl of cream on my stand mixer with a wire whip and let it do it's thing. It takes a while, but you can hear the difference when it starts to separate, so as long as I stay within earshot, I can keep busy with other things while I wait.
Once separated, I switch the kitchenaid from the wire whip to the porcelain beater. I drain off the buttermilk through a strainer into a clean jar. Add cold water to the butter, and beat out any remaining buttermilk. Repeat until the water remains clear.
Since this is such a small amount of butter, I finished by hand with a rubber spatula.
This batch made about 3 Tbsp of butter. How sad is that? Still tastes delicious!