How Do You Make Churned “Butter” From Margarine?
Old timers and many who grew up on the farm will appreciate the taste once again of “churned” butter (or “cow butter” as we called it back in the Kentucky hills). It is an amazingly simple procedure developed by my mother when she graduated from milking a cow twice a day and churning in an urn with a stick through a wooden lid, to buying margarine and milk from a Buellers’ store in Orrville (that’s right, home of the notorious Smuckers’ jellies), Ohio. Many breakfasts I’ve eaten with “churned” butter on biscuits and jelly. As they say, “It don’t get no better than this.” Here’s how you make it. Step 1 First, place the margarine (usually four sticks) in the mixing bowl and add one cup of buttermilk and a dash of salt. Cover and let sit in a warm area, but not directly on heat, until the margarine softens, about three hours or so will usally be enough. Step 2 jQuery(document).ready(function(){ jQuery(‘#jsArticleStep2 span.image a:first’).attr(‘href’,’http://i.ehow.com/images/GlobalPhoto/
