I thought it’d be fun to share something different this month. Two things, as a matter of fact.
In the summer months I make flavored water. As a Celiac, I’m limited by my disease to drinks that have no additional, artificial ingredients. That limits me, usually, to water, iced tea, lemonade and the like. But I live in Arizona where it’s hot so I drink a lot of water. Don’t get me wrong, I like water but sometimes it’s nice to have something a little extra special. So I drop an herb like mint, thyme, sage, or rosemary into my filtered water and let it set until the herbs flavor the water. Sometimes I add fruit, like apple, strawberry, blueberry, or peach to the mix for something extra special.
So, here’s how you do it.
Fresh Sprig of Mint (Preferably from your garden!)
1 Qt Filtered Water
Drop the mint in the container
Pour the water over the mint. The water pressure is enough pounding to release the mint but you can bruise the leaves first if you want.
Done. Refrigerate at least 1/2 hour before drinking. The longer it soaks, the more flavor you’ll get.
Also for fun, I sometimes make my own butter. Since most kitchens haven’t stocked a butter churn in decades, I use a mason jar to shake the cream. It’s the mechanical action that disturbs the cream and makes the butter molecules stick together.
So here’s how you do it.
1 Quart Mason jar
1 pint whipping cream (I use organic, gluten-free heavy cream)
Bring the cream to room temperature. You can do this when it’s cold, but it will take longer.
Pour the cream into the jar and put the lid on tight.
Shake. Shake it until you see the cream turn to whipped cream. Very handy trick if your beaters conk out on you.
Keep shaking. It doesn’t seem that anything is happening but trust me, it is.
Shake some more. You miss it when the butter starts to form but it’s happening. Keep on shaking and soon you’ll realize that there’s a big blob of butter in the jar and the remaining milk.
Pour off the milk which is now official butter milk. You can see from the picture I got nearly a whole cup of buttermilk from the process. Don’t toss that out! You can drink it straight or use it to make buttermilk pancakes.
Put the butter in a wide, shallow bowl.
Drain off any excess milk into your cup.
Press the butter with a spoon or a rubber spatula. You’ll notice the butter is very soft and when you press it, more milk comes off. Drain that excess into the cup. Repeat the process until no more or very little milk drains out.
Add a little salt. I used about 1/16th of a teaspoon. This is optional, you don’t have to add salt at all.
Mix it in and again, drain off any drops of milk. This time discard it if you’ve added salt.
Put into a dish and spread on your toast or those pancakes we talked about earlier.
Thanks for stopping by Chicklets in the Kitchen. Please tell us about your garden or favorite fun recipe in the comments box below if you feel so inclined.
My name is Connie Cockrell and I write SciFi, Fantasy, Thrillers, Mysteries and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.