History
In the past butter was churned in wooden churns, and milk was kept in clay pots, later in churns with a tap. Dairy cattle breeding in the Hajnówka county has a tradition going back generations. Today the cream is churned in industrial churns, but the blocks are still shaped and packed by hand. Masło z Hajnówki has been on the list since 2018.
Recipe
Home-made butter from cream
Ingredients
- 500 ml cream, 30–36%, ideally from a farm, left for 1 day at room temperature
- very cold water for rinsing
- a pinch of salt (optional)
Method
- Whisk the cream, at about 12–14°C, with a mixer or shake it in a large screw-top jar.
- After a few minutes the cream turns to whipped cream and then suddenly splits. Lumps of butter separate from the buttermilk.
- Pour the buttermilk into a glass. It makes a delicious drink.
- Rinse the butter in a bowl of ice-cold water, pressing it with a spoon until the water runs clear.
- Squeeze out the remaining water and salt if you like. Shape into a block and wrap in parchment. Keep in the fridge for up to a week.
TipShop-bought cream will work too, but with farm cream the butter has a yellower colour in summer.
Where to taste and buy
Look for it in the shops and at the market in Hajnówka.
Description based on the entry in the Ministry of Agriculture's List of Traditional Products. The quantities in the recipe are our own suggestion for the home kitchen. Product sheet on gov.pl →
Stay in Klejniki
Most of these flavours are within an hour's drive of our house. A kitchen with a wood-fired range is waiting, in case you feel like baking something.
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