This is a continuation of Make Butter, Part 1.
After making several batches of butter I ran out of little bowls to put the butter in and needed a new method. This is what I came up with. It worked beautifully. The next time I do this I will skip the bowls and go right to making cubes. See what you think.
I made the butter into something that looked much like a cake. To do this I spread the butter into a cookie sheet as I finished each batch and piled it up on itself.
As it got higher I used my hands, a spoon and a spatula to mold the butter into what really did look like a big cake at that point. This took awhile and I was able to fit many batches of butter on the cookie sheet.
When it was all molded as I desired I cut it into cubes. Fortunately, it was cold outside so I let it sit in the van overnight so it would freeze without being bothered. The obvious alternative to this is to stick it in the freezer.
The next morning I was able to pop each cube out of the cookie sheet easily. I wrapped each cube in freezer paper (wax paper would also work) and stored them in a freezer bag so they won't come upwrapped. This will also help them to be protected in the freezer and last for a long time.
One more thing.
It is not the same as cultured buttermilk, but is sweet when you first strain it off the butter. We did several things with the buttermilk. First we tried making hot chocolate with it. It was delicious. However, it soured quickly, since the whipping cream was close to date (which is why it was so inexpensive in the first place). The other thing we have been using the buttermilk for is pancakes. The were awesome and it doesn't really matter whether the milk has gone sour when you are making pancakes or baking with it.
So I stored the buttermilk in quart freezer bags and put it in the freezer. The only caution about this is to let it freeze before you pile another bag on top of it. Otherwise you may be surprised to find a mess in your freezer because the bag didn't stay sealed. Happy baking!