Story Time: The Butter Run
Earlier this summer, our Monday Run Club had the fun idea of taking on a creative internet trend and making butter on their weekly run—because who doesn’t love a little extra whimsy in their life? A few new folks who were visiting the area mixed up their dates, showed up for the event a week early, and because they had brought along all the supplies, decided to use them for a test run (no pun intended). This first iteration came close to being successful and did ultimately make edible butter, but the consistency was a little funky.
Learning from this trial run, the trail running crew came prepared for the big event with improved vessels and a plan to run for a full hour to ensure the churning would have time to fully transform the heavy cream. When the big day finally arrived, the crew came fully prepared and our Special Edition Butter RunTM 😉 was a success! Monday Run Club’s crew ran for an hour, totaling around 5 miles and watched as their heavy cream transformed into creamy, delicious butter! After earning their churn, they shared a lovely spread of bread, wine, and fresh herbs to celebrate 🥖🍷🌿
Check out our Run Club Schedule & other unique events here!
Butter Churning Pro Tips
Some pro tips we learned along the way if you decide to try this on your own:
- 🧈 Mason jars allowed the cream to mix better than plastic baggies and formed butter more quickly. They were also more secure as some of the plastic baggies leaked – thankfully they were double bagged!
- 🐄 Having an ice bag to dip the butter in at the end helped set it and added a nice chill when serving
- 🤠 You can be generous with the pinch of salt you add! Also, herbal infusions made for extra special butter :)
- 🐮 The finished butter will be sitting in liquid buttermilk that you will want to drain out before using the butter
- 🥛 The cream will turn into whipped cream and then a cottage cheese-like texture before it reaches the butter stage. You can always do some extra shaking if you’d like a thicker, more developed butter!
