Sunday, August 14, 2005

Shortbread

This is what I've been indulging in lately. After all, we've got plenty of butter.

First, get a cow, milk her, cream the milk, and make butter. Then take

a scant 1/2 Cup Sugar
1 Cup Butter
2 Cups Flour

cream butter and sugar together. Add flour and mix. Pat into large (13X9) pyrex baking dish evenly. Pinch edges. Prick thoroughly. Put in COLD oven, turn to 250-275, bake for about an hour until very lightly golden brown.

Take out of oven, let cool 5 minutes. Cut into squares with sharp knife. Let finish cooling completely in pan. Will store in airtight container for a long while.

A great way to make butter more portable. Truly, if you haven't had this, you will not believe how good it is. If you are not milking your own cow, you may not want to make it because without enough work, it could increase hip size.

3 comments:

justrose said...

good point, without the labor of the cow, shortbread remains forever on the body and possibly on the soul (oh but it is soooooo good!)

olympiada said...

Hi CG, can I cream milk from the store and make butter?

the Contrary Goddess said...

California may have nonhomogenized milk available. That's what it would have to be, not homogenized milk. Probably better off to buy cream to make the butter from. After that, it is just a matter of getting the cream to the correct temp (about 60, a little under is better than over) and adding some hitting (there's a word for that that I'm blanking out on). You can just shake it in a jar. I have a daisy hand churn. Ripened cream makes butter more easily and more of it than does fresh cream. Stuff like that.

Best info on milk type things is from Mary Jane Toth (I think that's her name) who wrote Goats Produce Too. Although we didn't find it worthwhile to try to produce butter from goat's milk (which is naturally homogenized). There's also a website on realmilk about raw milk, which is obviously what we drink, make into butter, ice cream, cheese, all the rest.