Surviving Global Warming-How to Make Homemade Butter

by Sarah on November 15, 2010

It is a sad thing, this global warming.  I should not be getting sun burnt while taking a five minute walk in November. It’s hot outside, not pleasantly warm, but sweating like a hog hot. It’s terrible.

 Malaria mosquitoes, introduced from warmer climates, have made themselves at home. The migrating birds are making lazy circles in the sky, wondering if they really need to fly all the way to Africa. Ants are up and about, raiding my pantry like it’s the middle of summer. They should be deep in their nest hibernating, or whatever it is they do.  

The heat has also hit the dairies of Israel, the major one being Tnuva.  Cows are unable to produce enough fat in their milk because of the continual heat- induced stress. No fat=no butter.  There are alternatives to butter in cooking and baking but for Adi Frishman, who makes croissants for a living (the best in Israel in my opinion) these perfect summer days are a disaster.

Until now I could easily ignore the signs of global warming. It was far away at the poles and the icebergs were not dripping on my floor.  It didn’t bother me. But losing butter is more tangible, something I am constantly reminded of. If someone is still skeptical about climate change, please come with me to the local super market.

Homemade Butter in Five Minutes


Pour heavy cream (at least 38% fat) in the bowl of a stand mixer and whisk on high until the cream curdles and the fat separates from the liquid. Strain the curdled cream using a fine sieve. Use the liquid for your coffee and store the solids, the butter, in the refrigerator.

No pictures today as my computer died and with it all my pictures.(:-O) I am borrowing a computer for the meanwhile.

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{ 6 comments… read them below or add one }

BookishIma November 15, 2010 at 9:20 pm

Eesh, that is frightening.

As for butter-making – do you happen to know if it’s possible to make it from ultra-pasteurized cream? That’s all I can find in the stores around here. I tried and failed to make yogurt from ultra-pasteurized milk, also all that seems to exist in these parts.


Sarah November 15, 2010 at 10:26 pm

I don’t think it matters if the cream or milk is ultra-pasteurized for making butter as you are simply separating the fat from the liquid. When making yogurt you want
bacterial cultures for fermentation and ultra-pasteurized wouldn’t work.


Jamie November 20, 2010 at 12:21 am

Just to but in here, I know that when I just whip cream to top a dessert there is a HUGE difference between fresh market-bought heavy cream and the ultra-pasteurized. The fresh whips up thicker and creamier and quicker….so there is a difference but I’d be curious to know if you try it and how it turns out.


yael November 16, 2010 at 4:51 am

I don’t want to bring bad news but it seems it won’t get better soon. the forecast talks about hot weather till the end of december. and now it seems not only cows will suffer but other agricultural branches. scary.


Jamie November 20, 2010 at 12:19 am

Oh dear, how I feel for you! Disaster all around! I think I’d be curled up in a corner crying. Well not curled up as it is so hot. Brilliant to make your own butter…


Sarah November 20, 2010 at 1:03 am

It really is a sad situation, I am going to try Deeba’s method of making butter since heavy cream has been disappearing off the super market shelves as well :-O


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