Making BUTTER from our dairy cow's milk 

My husband works for a company that makes all the dairy products. They have "give away" times, and he can get me LOTS of heavy whipping cream for butter. I have found that if I let it come to room temperature, it makes butter a lot faster, and using a food processor, it skips the whipped cream phase, and turns to butter very quickly. Also, there is a lid on the processor, and I don't have the mess of a mixer. Just a tip. So glad for your videos. They are mighty informative. (I accidentally left this comment on another video! LOL Sorry.)

I just wanted to share a milestone in my gardening journey. Here I am going into my 3rd season of backyard gardening and I am finally supplying some food needs for my family. Thanks Jess. You made my green thumb flourish 🌿

I would love a roots and refuge tea towel to use in the kitchen!!

Jess, this Gal from the Foothills of the Ozarks of Arkansas thinks You need a splash guard from Kitchen Aid. 😃

My Dad was born in 1928. We had the old style cream separator, it was electric and had about 60 discs in it. It was a nightmare to handwash and yours truly did it every time. We would separate the cream after milking, refrigerate it for maybe a day, then into a gallon glass jar it would go. And I would sit with that jar on it's side and rock it back and forth until the butter formed. It took a very long time that way. It would then be rinsed, put in a bowl and I would use a wooden spoon to manipulate all the liquid out of it. It HAD to be perfect per my mother. We did eventually get a hand churn and use that as well but it sure seemed to take just as long to make the butter! Even though it was a LONG process it was the MOST delicious butter we have ever eaten. Ohhhh especially on toast, YUM. Dad splurged and bought a ice cream maker, boy we sure felt like we were walkin' in high cotton! We used fresh strawberries from our strawberry patch. Whenever Dad gave the "OK" to make homemade ice cream, the excitement was uncontainable! It wasn't very often, so it was very special when Dad said "How about we make some ice cream tonight". Dad's been gone 21 years. I miss him so much and I miss those special ice cream nights. I'd wash that cream separator 100 more times for just one more ice cream night with him. ❤ Thank you for the huge smile and beautiful memories I am having right now. God bless.

Both of my grandmothers made butter from their cow's milk. Of course back then, they used churns. They had beautiful molds for making the "pat" of butter look pretty for the dinner table. I love that people are learning the old ways because of the way the world is going. Farm folks will be the ones who survive.🌻

Flour sack towels are a washable and reusable alternative to cheese cloth. It’s a tip I picked up from Mary’s nest :)

Ahh making butter and buttermilk! When I was kid, my mom would churn milk in a big #10 (ten gallon) stoneware churn. Daddy made a wooden “dasher” for it. She would sit in the kitchen, churn and listen to the Statler Bros on 8 track tape! Once the milk “broke” she put the butter into a wooden butter press and to get the excess milk out and form it into a large block. I miss those days.

When I was in kindergarten in 1956, for a class Thanksgiving celebration our class made butter (supposedly like the pilgrims did) using heavy cream and a manual beater. Each kid got to spend a minute beating the cream. We used it on saltines. That memory has stuck with me for 65 years!

Lifelong city dweller confession #462: I never knew until now that "skimmed" milk has been literally skimmed, or that ice "cream" is made from cream. (All I knew is if I drank skim milk I could calorie-afford to eat more ice cream.)

"if you want to be the kind of person that makes butter, you just have to start making butter" I love this

This is a family recipe. I have very fond memories of sitting on the hand-crank ice cream freezer to keep it from moving as one of my brothers cranked it. When dad died, one of my brothers decided to pick up the torch and keep the family tradition alive. DAD’S HOMEMADE VANILLA ICE CREAM (1 gallon) 8 eggs 3 c. sugar 5 c. half and half 5 c. whole milk 2 T. vanilla extract 1/4 t. lemon extract Dash of salt Whisk eggs until blended. Add sugar, salt, half and half, and milk while stirring until mixture is smooth and consistent. Add vanilla and lemon before pouring into freezer can. Fill to 1 inch from top of freezer can with half and half and place can into ice cream freezer.

just thought after hearing the steps - since you are putting a sink/fridge in the barn for the milk prep station - you might consider putting a dishwasher out there as well to take the strain off the main house equipment/counter space.

What is sold today as "cheesecloth" is what was used in the past to wrap more finished harder cheeses. I went to the fabric store and bought the widest unbleached muslin I could find, made from 100% cotton with no anti-wrinkle finishing. Then I took it home and washed it in hot water with bleach a couple of times, rinsed it repeatedly in clear water, then tore it into suitable sizes before boiling in clean water. Some I finished the edges with heavy cotton thread (almost twine) in a french seam style. Most I just cut with pinking shears and let ravel naturally until it stopped shedding threads. I take them out damp, flatten out the worst wrinkles, and hang to dry on the line in the sun. I use the electric dryer sometimes. I can safely bleach these towels or rags, easily replaced as needed, and they not only do the job of straining and shaping curds, but last a long time. This fabric is also terrific for making bags for infusing herbs or teas, and for storing any variety of dry goods and little equipment parts. You can get different weights of fabric, with some being almost as heavy as denim, some being almost as light as chiffon (which I think is often called "lawn"). I've seen this fabric at specialty shops online, and also offered as bleached muslin. I prefer the unbleached, but I can't say there is anything wrong with the bleached stuff. This also makes great cloth for rolling out doughs on, after a heavy dusting with flour, and gets better as the flour penetrates the fabric through repeated uses. Yes, I roll up my "dough mat" and store it in a glass jar without washing it every time I use it. Unless it gets sticky or has something like raw egg or meat products spilled on it, I store it as I would raw flour. Just shake it off after use, roll it up loosely, and tuck it into its jar or crock. The thing called cheesecloth today isn't really great for anything but wrapping cheeses you are aging, smoking, or soaking with a topical treatment. By the time you get enough layers to adequately strain anything, you've used quite a bit, and it falls apart too easily to effectively launder. I also find it sheds a lot of threads. It is hard to find in larger sizes, so that limits its usefulness in some cases. I just don't find it useful enough to me to worry about keeping a large supply on hand, unless I'm making a mummy costume for Halloween. About a pound and a half of butter (maybe a pound and 3/4) per gallon of raw milk was pretty average for our milking Shorthorns back when I kept them. We also took calves off at two to three weeks old unless we were keeping the calves. We had excellent milking Shorthorn bloodlines back about 30 years ago, so interpret that as you will. You are doing such a wonderful service to your family and so many others. Thank you.

Hi Jess, just a tip. I bought cotton diapers from Amazon, it is a light weave and I use them instead of cheesecloth and toss them in the wash after using them.

Sturdy paper plate - cut a hole big enough for the attachment piece to fit through, then attach the whisk. The plate settles over the bowl, minimal mess. @rootsandrefuge ❤

That's why on a homestead someone needs to be there sll day, processing and making real meals!! Way to go !💕

I was in Arkansas for the first time this week and I had to go to Good Earth Garden Center in Little Rock because I remembered how positively y'all talked about it on this channel, I had a blast I spent all morning there on Friday and I bought myself a garden gnome because I knew I wouldn't be able to fit any plants in the car on the trip back. It was a wonderful tourist destination and I send my thanks for the recommendation!

This is crazy! I normally get my raw milk from a farm. Today she had cream. I got it not knowing what I was going to do with it. This video is what I needed today. Thank you. I’m gonna go make butter now.

I made butter by accident years back on Thanksgiving trying to get the heavy cream fluffier lol. When I realized what I did, I put the store bought butter in the fridge and that’s what we used. Luckily I had more whipping cream for the pies and didn’t make butter a second time. One of my cooking leaps in knowledge that I always remember. Of note, it was the best butter I had ever eaten. Not because it was top end but because I did something only associated with store bought in my mind at that time.

You are such a homesteader… such an awesome little house on the prairie life style leader… you all have blessed my life… I now have a massive seed collection and am thinking about a few chickens… truly blessed 💟✝️☮️❤️🙏🏼💖

Jess you asked for an ice cream recipe, this is one my dad made and it is wonderful! So we just call it Dad‘s peach (or strawberry) ice cream! 5 cups of milk Eight egg yolks 2 cups of sugar 1 pint of half and half Dash of salt 8 tablespoons of vanilla 1/2 pint of whipping cream Fruit: peaches, strawberries or no fruit for vanilla ice cream. Put egg yolks into a large pot and add the 2 cups of sugar, add the dash of salt. Take one cup of milk and a whisk and beat the mixture really well! Next, add the remaining 4 cups of milk. Turn the stove on low heat and keep stirring until it coats the spoon. Set the pot off of the burner and allow to cool. Add vanilla. Let it cool completely and then add the fruit, whipping cream and half-and-half. Mix together and then freeze in the churn. The custard can be put in the fridge overnight so that it cools completely and the next day add the fruit and then churn it. Everyone who has tasted this ice cream loves it! My dad passed away in 1978, but this recipe always brings back fond memories. Enjoy!

This channel is dangerous for me! LOL. First I made a large raised bed garden. I'm currently collecting windows for my window greenhouse, and now I want an effing COW!

I vividly remember passing a jar of heavy cream around when I was a young child and shaking it with all of my might, hoping I would be the one to have it when it finally split! It was an inventive game with an excellent product.

"...all you have to do, is do them". I love that. It applies to anything you want to do. I have some doing to do. Great advice today, Jess.

Watch Living Traditions, my other favorite channel, make ghee because she said she didn’t have any more room in her freezer for fresh butter 😉 shelf stable, no refrigeration! I don’t have a a homestead 😥 but love learning new things! Recently found a dairy where I can buy raw milk, so I am trying mozzarella, ricotta and cultured buttermilk, after I skim off the heavy cream for butter 🤗

I used to have my kindergarten classes make cornbread and butter. The look on their faces when butter formed as they were shaking their jars was priceless. They took turns in groups of 4ish shaking or we would have never gotten butter. No, not farm kids. Memory so fun.

I learned that making butter is "no big thing" when I worked in a bakery. We whipped 12 gallons of cream at a time for our cakes and espresso drinks. Like you we put the cream on to whip and went about our business. Well, occasionally we turned the cream to butter by accident. Each new employee usually did it just once before they learned the sound of cream when it has become whipped cream.

if you decide to not go through the squeezing out the buttermilk of your butter you can heat up your butter in a sauce pan and "burn" out the excess buttermilk and you will be left with clarified butter or as i grew up knowing Ghee :)

My grandma used to wash butter of buttermilk in a big bowl of ice water! Much easier to process!

Instead of official “cheesecloth” I started using an old cut down t-shirt. Totally reusable and doesn’t fall apart in the wash!

When I used to make butter from heavy cream (in my food processor), instead of squeezing out the extra buttermilk, I immediately put it on the stove and make ghee from it. Takes care of any liquid left and you'll have pure butterfat left behind that doesn't need refrigeration. 👍🏾👍🏾

Jess, I invested in a Cuisinart Food Processor. Hands down one of my top 3 kitchen purchases. Makes butter in small batches but in minutes! It makes awesome pizza crust. Look Ma no hands! It grinds down nuts to a near powder to make amazing nutmilks. Saving my Blender's life & so much more. I bought a Food Processor Cookbook & it's amazing how much it does. I've had mine for 25 years! It's still going strong!

Jess if you have one of those small pop up food covers to keep bugs out(,used outside) use that over your mixer then put your tea towel on top,your towel won't get caught

As a child in the 1950's I made butter with my grandmother in her 3 gallon churn which was a wooden plunger through a wooden lid with a hole in it into the big jar. We rinsed the butter for a long while as it made a lot. The cream from her cows was the best thick cream ever. Thanks for taking me down memory lane Jess.

When I used to make labneh (yogurt cheese) fairly regularly, I bought some unbleached cotton muslin fat quarters at the fabric store that I would tie the yogurt up into (tie it to a wooden spoon set horizontally over a stock pot) or line colanders with. I would just wash it out well with dish soap, rinse it well, and line dry it then fold it up and store it in a drawer for it’s next use. It works a million times better than “cheesecloth”.

When making butter, I use a flour sack instead of cheesecloth. It's easier to squeeze out and I can just throw it in the washer. That's the only thing I do with that flour sack. Love home made butter!

It goes quicker if you start with room temperature cream. It almost skips the whipped cream phase. We lived off grid with 4 jerseys so we still used "kid power" in a quart jar to make our butter. The yogurt was THE BEST!!!

You don't have to use your whisk attachment in your mixer to make butter. You can use your paddle attachment and turn in on a slower speed( about 3 or 4) and it will churn the butter more slowly. It might not be as spashly! Or you can get a spash guard for your bowl. Instead of cheesecloth my mother always used new unfolded birdseye diapers. They're a fine weave but very washable.

Being an antique dealer, at the end stage of butter making, I use an antique butter bowl and a butter paddle to squeeze out all the buttermilk. Best butter I have ever had! The old timers knew.

thank you for sharing stuff like this for those of us who didn't grow up learning this type of thing. I can't wait until i get to try it soon

Instead of cheesecloth, I like to use cotton towels sold as “flour sack towels.” They’re sturdier than cheesecloth and can stand up to washing, I just make sure not to use any scented detergent or dryer sheets or anything like that. Usually I just wash them with vinegar and baking soda and use nothing in the dryer

I’m 48 and just recently made butter for the first time in a mason jar. I was so proud of myself! 😬 You’re so right though - heavy cream has gotten soooo expensive these days (I suppose just like everything else)! My husband and I are avid gardeners and plan this year to attempt to grow ALL of our own produce for the first time. We’ve gardened for years and had success with many things, but always supplemented from the grocery store. I love what you said about “If you want to be the kind of person who makes butter...”. That’s true in all things. Thank you for reminding me. 😊

When my kids were in kindergarten and first grade we made butter. I had the babies so I supplied the baby food jars. We had a Thanksgiving feast. Moms supplied muffins, breads, apple sauce, etc. The children wore homemade pilgrim hats and marched around the room to holiday songs, while each shaking their jars of cream to make butter. What a great memory!!

Just thought I would share how I store my milk when I started milking multiple cows. Get a chest freezer and a gadget that turns it into a refrigerator. You can store milk in 3 or 5 gallon stainless steel milk cans. It also stays much colder and will keep milk fresh longer.

Your smile and laugh are infectious! I appreciate all the content you put out. It has helped me in more ways than I care to express n this public forum, but THANK YOU Jess!!!!!

I just watched a farmer make ghee (shelf stable) cause they had no room in freezer for more butter. She also put the butter milk in a jar on the counter (loose top) said in a day or so it would be thick like store bought buttermilk..... I'll never know since I don't have a dairy cow.... but it was fun to watch.... Thanks for showing the butter process.... it looks delish.

Always trying to make me jealous with all this butter!

Jess, I remember churning cream (after it had been collected in the churn for several days) and yes, it was pretty odorous) but I hand-churned lots of butter. It's amazing to me that after the butter was churned to the right consistency and the butter was "washed" and salted, the butter didn't taste like ruined milk. The buttermilk was generally used for baking. I don't remember my mom ever making any cheezes, but I'm almost 77 years old now, but I've churned my share of butter! It's really very good. I'm sure the butter tastes better "fresh" than "clabbored"!

Jess, do you also make yogurt? I find this is another homestead task that seems insurmountable to a lot of people until you do it a few times. Would probably be another welcome video.

making butter with a blender looks much easier than churning it by hand, that I learn from my grandmother. I may have to try it.

As I am eating my breakfast (in bed - how lucky I get get🙂) watching you makin butter I think that is so wonderful. Healthy no added anything. Unfortunately I don't have a cow so store bought for me🙃. It looked amaizing how it separated. I have never knew that is the way you do butter. Thank you Jess. Enjoy every mouthful.

I love butter 🧈 it drops off my toast 😂😂 I use a kilner butter churner 😀 Thank You Jess for this excellent video 💕

As an alternative to glass jars, you might want to look at Cornelius kegs (old 5gal soda syrup kegs). They are commonly used for home brewing. They used to run around $30. They certainly have gone up, but you may find some on marketplace from people that quit brewing, especially if you get some without the dip tubes co2 connects that you don't need.

Alton Brown's ice cream recipe, scald 3 cups half n half and 1 cup heavy cream (or I just do 4 cups h&h). Whisk 8 egg yolks with one cup of sugar, mix a little hot dairy into the eggs, then everything back in the saucepan till it hits 175-180, take off heat add vanilla or other flavors. BTW 12 oz of butter is 1 1/2 cups.

Kitchenaid has covers for every size bowl. We used old sheets when we were young. Mom cut the top sheets because they always last longer. Reusable and great filter for our butter. Thanks for the memories. 💕🙏🏻

Venison for dinner has so many good dairy recipes including ice cream! She is the homestead dairy queen if you ask me!

Well I can honestly say I didn't have a clue as to exactly how butter was made but now I do. It does make me wonder though if butter molds were originally to hell squeeze the buttermilk out of butter. New knowledge helping me understand the past more. :)

When we had our Nubian goat, Daisy”, she had quads and produces 1 1/2 gallons of milk a day and we had the “crunch” of dealing with all the milk. Her milk was so rich that we could make ice cream with it; - No added cream needed! She was amazing! Produced quads both times we bred her!

That “cream” edit 😂😂😂 oh my gosh I had to watch that a couple times. So much fun being in the kitchen with you again!

My granddaddy is the 50's would milk the cow. He would take his butter churn sit in the rocking chair watching TV making butter. Such a memories, I love.

Great vlog. I used to ferment cream with kefir and make butter from that. It meant my lactose intolerant son could have real butter. I might start doing this again after watching this. 😊

I remember watching my gran use the butter pats to shape the butter. Many years later we bought a farm that had been in the same family for years and they told how their mother. Made and sold 4 pounds per week of butter and that was the house keeping money. 💕💕🌻🌻

Jess! If you don't already have one, you should definitely get a pouring shield for your stand mixer. It would help prevent any splattering and just snaps on to your current set up.

Maybe you could use muslin cloth to squeeze the balance of the buttermilk out of the butter or just let it hang in it over a bowl and drip out. And see if you can get the engineer, (Miah), to make a removable conical dome for your mixer that seals in the splatter. Probably something you can close with a Velcro strap.

We used to get raw milk from the dairy down the road and I would occasionally save a couple cups of cream and make butter. I let it come to room temperature and blend it in the blender on low for a few seconds for the butter to form. I drained off the buttermilk, then rinsed it in our very cold well water and pressed it with the back of a wooden spoon, rinsing and pressing until the liquid was clear. I added a small shake of salt, and enjoyed the heavenly goodness! I’ve never had to make a huge batch like you just did. Big job.

Blueberry Cheesecake Ice Cream 2 1/2 cups sugar 1 1/4 fresh blueberries; mashed 16oz cream cheese; softened 2 1/2 cup half-and-half 5 1/4 heavy cream Combine the sugar with the mashed blueberries and mix well. Fold in the cream cheese. I mix it all with my mixer. Mix the rest of the ingredients. Then transfer to canister. The original recipe said to add 1 1/4 cup crushed Graham crackers to cream mixer but we add it as a topping. I have made just vanilla (5 1/2 tsp) with the cream cheese it is wonderful! Cream cheese is what makes it good.

"I guess anything you do for the first time seems like a big deal".....SO TRUE JESS! Thank you for this video 💗 much love from Michigan!

Highlight of my day is Jess saying “shake the tar out of it”!!! Something this southerner girl says! “

My grandfather grew up on a dairy farm in Northern California. He and his brothers were also straight up cowboys. So they would milk in the morning then take some of the cream and put it in a saddle bag and after a day of horseback riding they would have butter to bring home to mom.

We made butter in Sunday school once. We used baby food jars and a marble! I definitely look forward to the day I can have a diary cow!!!

You should make a milk cook book that has recipes for ice cream, cheeses butter and all that!!!

I started an Easter tradition with my twins where we make our own homemade butter to make the butter lambs for the Easter dinner table. Last year I have my two girls and my two nieces shake it in jars 😂 meanest ever. Then when they were done (and so tired), I whipped out the mixer. They were BIG MAD at me when they realized there was an easier way.

Hi Jess, I most likely will never have a cow but I do love my heavy cream in my coffee! I shake it every time I use it and my last couple of cups when all that is left is soft whipped cream, are the best! I have started to make my own yogurt which is so unbelievably easy and cost effective! I have been able to reuse my cheese cloth by letting the yogurt drain with a fine wire colander and then cheese cloth folded four times! After 4 hours I flip the whole thing into a larger bowl to portion the yogurt! Amazingly the cheese cloth comes off without much yogurt stuck to it! I rinse it until it runs clear, then boil water to let it soak until the water cools! I hang it to dry and fold it up, bag it and use it again! So far so good! When I bought the cheese cloth I realized it would cut into enjoying any cost savings if I threw it away after 1 use! I figured there had to be a way to make it work if this is what has been done for all those years! I hope you try again! 😊

When I was a child my mom milked a Jersey ... my hands could never get the hang of milking - so my job was to manually skim the cream from a couple days milking, set the churn for overnight then I churned in the morning using my grandmother’s crock churn ... by the time my dad got the churn the dasher and lid were destroyed. He hand carved a new dasher and lid from cypress. Mom would finish off the washing and salting and shaping after she took me to school ... that butter was the best ever. As an adult I have made butter shaking a Mason jar ... wish I had a source of raw milk now ... thank you for sharing❤️

Very very cool. This is what grandmas used to teach, just by virtue of doing it in plain sight. Jes I've been watching you for years now. Best is if I'm doing something (seed sorting!), and I don't have a friend near by to chat with while the work gets done.. I learn something, I shared something - so natural and comfortable in your presence. My two and a half yea old granddaughter lives with me. I am delight to share two things. 1. Sometimes she suggests we watch "Jessie Grow" or asks about you cow, or high tunnel tomatoes. I love how she refers to you like any other of Nanna's friends! and, the 2: She has her own seed hoard, and we sometimes sit and draw pictures or even just close our eyes and fantasize about our garden! Blessing from afar -Central Rockie Mountains, wee little village - under 500 folk - Falkland, British Columbia ♥️🇨🇦♥️ Canada

No cows here so I am living through your video. Thank you!

Man, this makes me wanna get into the kitchen with Jess and make some ghee. It’s so easy and then it’s way more stable

My grandmother used to have a churn with the wooden paddle that we would help her with every week or two. There was always old pickle jars of milk on the counter so the milk would rise to the top. My sister loved drinking the butter milk.

I absolutely love homemade butter from raw milk!!! That looks SO GOOD 😋

"No truer words spoken, get use to washing dishes". Love your teaching vlogs!

My mom used to make butter from fresh cow milk when we were growing up. She had even made the butter from store box milk when she moved in USA. She loves cooking. Thank you for sharing the video.

for those wondering 12 ounces is 3/4 of a pound. typically 4 sticks of butter from the store are a pound.

Hey Jess, I am a Retired Pastry Chef, it was nothing to have Milk crates stacked in the walk-in cooler with whole cream in them. I used a ton of whipped cream and Shlogg which is an under whipped cream as that's what the Austrians use on top of there Cakes. Most of the time I got it down , but on those unsynced days I'd turn my Back turn around and I'd have Butter😝. Luckily my Boss was a Butter addict it wouldn't go to waste. But for what I did it was a mistake 😨. It's so nice to see you utilize all the properties of whole Milk🙌✅🐦. JO JO IN VT 💕😄☃

I made butter on Saturday. I feel like I need a bonnet and a prairie dress. I did use the buttermilk to make cornbread also. It was all very good! And yes…it tickles me too. 🥰

So cool, there is no comparison between store bought and home made anything! Hugs🤗❤🤗

I use a heated jar to shake heavy whipping cream into butter. Takes less than half the time than in a room temperature jar. Once it turns to butter, I run cold water over the jar to some what harden the butter.

So excited for you and your new "dairy" adventures 🙂

I just love your simplicity and explanations Jess! You’ve taught me so much and I’m old enough to be your Mom! Blessings ❤️🙏🏼

Glad to a teaching video again! I love them and all your videos!

Jess, are you freezing any of the milk? I know it freezes really well. Also, what about freeze drying some and then have powered milk on hand. So happy for you.

I've been binge watching your videos since I found your channel last week. Sooooo informative.

What a great video! Thank you for the tutorial, Jess 💛

I gave my kids a mason jar with a marble in it and let them shake it to make butter when they were little to keep them entertained! Love this!

Blessings to all!

Good morning Jess!! Finally got my notifications working so I get notified when you post!

Hey Jess - after having some delicious ice cream at a local honey farm, my daughter and I decided we could figure out how to make honey vanilla ice cream ourselves. Here is our recipe. It makes the best ice cream, and uses honey instead of sugar. Honey Vanilla Ice Cream 3 cups heavy whipping cream 1 1/2 cups half and half 3/4 cup Honey or 1 cup sugar 3 eggs, beaten 1 tsp vanilla extract or 1 vanilla bean. Combine the half and half, honey, and vanilla (extract or contents of bean) and heat to a simmer. Include the scraped bean if using a vanilla bean for extra flavor and remove before the next step. Temper the eggs by whisking a small amount of the heated mixture into the eggs, and then whisk the eggs into the half and half. Whisk on low-med heat for a couple minutes more. Remove from heat and combine with heavy cream. Strain with a fine mesh strainer to remove any bits and then chill before pouring into ice cream maker. Process according to your ice cream maker's instructions.

Such a great display of mental strength. Keep on living

We have a cream separator for our goat's milk! I like to make butter using our stand mixer.

Yum. Dairy is definitely my favorite food group. Another idea is a healthier ice cream, like a yogurt-type ice cream and add in berries to make it extra yummy. What a treat this video is.