You may remember when I visited Pennsylvania last month we made butter the old-fashioned way, my mother, sister and I shaking cream in a 2-quart jar. This week my Southern friend Carolyn threw a birthday bash that included friends making butter together. We did just that – working in pairs, taking turns shaking, and doing it all to music of the 1950s and 60s.
Here is Carolyn explaining how it’s done. Now girls, “Shake the cream until it curdles into butter. Add a pinch of salt. And then to spice it up a notch, choose a combination of honey, cinnamon, mixed herbs, or garlic salt to give your butter some personality . . . .”
Next the ten of us pair off with pint jars of cream, handing off the jar to our mate when our arms are about to fall off . . .
And away we go!
To the tunes of Let’s Have a Party and All Shook Up, we Shake, Rattle, and Roll, way past curds and whey. Finally, with our butter balls all molded and labeled we sit down to a fancy feast, enhanced by the fruits of our labors.
In the 1960s, you could eat anything you wanted, and of course . . . there was no talk about fat and anything like that, and butter and cream were rife. Those were lovely days for gastronomy, I must say. Julia Child
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Have you attended a memorable party, birthday or otherwise? Tell us about it. We’re curious.
Maybe we’ll copy-cat it. You know, imitation is the sincerest form of flattery.
Coming Saturday: The R-Word and You
Plain and Fancy 