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I’ve been asked how I know that 8 gallons of cream is the right amount for a year’s worth of butter for two people.
I don’t.
But I do know that I bake with it. I make ghee – which I cook with most often, and I like to slather it on toast with jam or no. M, being half Danish, spreads it on anything edible with a flat surface… so you see, we go through a lotta butter around here.
Being that I have pilgrim skillz and have churned – or shaken to be exact – many a quarts of cream, I decided that since we eat so much butter why would I not want to make sure it comes from the best quality, best tasting cream?
Organic, local (enough) cream from happy cows munching on nutritious spring grass? And why not go BIG?
Why not make enough butter to last us for the whole year…”
