It is not a secret. I have a butter problem. And don’t let that be confused with margarine. Or oleo. Or butter-flavored tub of spread. I love butter.
Let me be honest, once you have made homemade butter you never go back. Having grown up with full access to Jersey milk from our cows, cream was always readily available. Abundant supply. Because butter is simply the result of whipping cream past the stage of whipped cream. Period. You need one ingredient to get butter. I add a little salt to butter whenever I have made it, even if just by accident.It takes the cream from about two gallons of milk to get one pound of butter.
I tend to stock up on salted butter. I have sweet butter in my fridge too. Confused? Sweet butter. Salted butter. Clarified butter. Whipped Butter. Garlic and Herb Butter. Well, that last one is a special one.
The folks who are in the butter promotion business have a little information to help you know what kind of butter you want for your go-to sticks of choice in the kitchen.
And one of my most popular recipes exemplifies why butter is one of the most addicting things for any food lover. And then I raised the stakes by two cheeses. If one cheese was good, three cheeses on the ham sandwiches make it better.
Start with the buttery sauce. Simple ingredients go into this addicting sauce.
Kill the heat and add the poppy seeds. And then it is time to create the most amazing ham sliders on a package of Hawaiian Rolls. Cut the whole package in half making tops and bottoms. Place the bottoms in a foil lined 13 x 9 pan. And then begin building your sandwiches.
Now, run out and go buy a few pounds of butter and make some ham sandwiches. Grilled Cheese. Cookies. Mac and Cheese or just a top of some of your favorite sweet bread. Enjoy your butter and remember, dairy #FarmsMatter!
This post is part of the 30 days series over on Prairie Farmer. Be sure to check out the five things Holly will be talking about all month long while you are there! Be sure to see all my 30 Days of #FarmsMatter posts.
This post was sponsored by the fine folks at Indiana Dairy. Opinions on butter are all mine.