#making from scratch

Update: Okay, so, I already forgot to  adjust the recipe for 1 person, not a collection of people. Fore the most part, the boba is the only thing that can’t be made before hand? According to several recipes.

Quick update on the my Mermaid Wraparound Skirt! 

My stitching is getting a little more even. I don’t really mind that you’re able to see the thread, since this is on the inside of the skirt anyway. It actually helps me a little bit in knowing that I’ve stitched all the way across. It will be more of a challenge once I get to the darker material and am working with darker thread, too. 

The average cost of butter in the supermarket has gone up drastically in the last few months. I won't/can't eat margarine, because EDS and ewwww, so butter is my drug of choice.

I'm now trying to work out if it is both financially more sensible to make our own butter, despite the extra work.

The cheapest generic butter at our supermarket is a 500g block at $5.15. It isn't the tastiest butter, but it's pure butter, it works well in baking and cooking, and behaves how butter does.

I can buy 600ml of cream for $2.60. So 1.2L of cream is $5.20, which would yield me roughly 600ml of butter, thereabouts, as well as an equal quantity of buttermilk as bi-product.

And even butter made with cheap cream tastes better than cheap commercial butter.

For my US friends, grass fed isn't a consideration here - all our dairy cows are on grass here - although my actual preference is to have a house cow for milk, but financially that isn't viable right now.

Of course the actual making of the butter takes time and both physical and mental energy, but it's the kind of chore I enjoy. It's process driven and I have a mixer to do most of the work.

Buttermilk can be used in cooking, or in our soap (buttermilk soap is to die for, very similar to goat milk soap) so it's not like I'll be wasting it.

Of course other things come into play like shelf life of homemade butter vs commercial, etc etc.