Next up for the Revolution

Revolutions aren’t undertaken alone.

I mean, I guess they aren’t.  What am I?  A history teacher?  Oh.  Yeah.  I guess I sort of am.

So, ahem, as I was saying.  Revolutions don’t happen alone.

And at our house, in our current Low to No Revolution, Kevin has now officially joined the ranks.

Not that he wasn’t already on board.

But last weekend he upped the ante and created a little Something From Nothing.

We drink raw milk at our home now.  (Thanks to a pick up/drop off arrangement where I serve as the middle man(woman) for our home school co-op, we receive three gallons of raw, unpasteurized, unhomogenized, un-anything else milk weekly from a quaint dairy farm a few miles from our home.  It smells like my childhood.)

And so we have three gallons of milk each week sitting in our fridge with golden cream rising to the top in every container.

Up to this point we have simply been shaking our milk before serving and digesting our very rich, creamy milk.

Which is just fine.

But last week Kevin, upon the recommendation of our friend Bob (PopPop), attempted to take that cream that we had been just drinking and shake it up into a little something better known as . . . butter!

Yes.  Literally just shook it up.

Kev poured the cream into a glass jar, added a touch of salt and starting shaking the little jar.

For a long time.

At about minute thirty-two he was ready to call it quits.  To say the project was a no-go.

But suddenly, just as Bob had predicted, the jar formerly housing goopy cream was filled with creamy butter instead.

Kevin poured the excess milk away from the butter.

(Which, incidentally, is a useful product as well – buttermilk.  It’s been appearing regularly in muffins and cornbread at our home.)

The butter is wonderfully delicious.

It tastes fresh and pure and it looks like a work of art.

And it did not cost us a dime.

Which I am all about these days.

We haven’t been able to manufacture enough butter to meet our weekly baking requirements yet but the butter has been perfect for regular servings.

And, who knows, if we move to adding applesauce in our recipes in place of butter as Sarah has suggested, Kevin’s butter may just be all we need.

At any rate, I love Kevin’s contribution and I love Something From Nothing.

Particularly when it’s butter-flavored!