For as long as I can remember I have loved to make things from scratch. It is no wonder that I have been drawn to fiber. There is nothing more natural, than taking raw fiber and transforming it into rovings or batts, hand dyeing them, hand spinning them, and then hand knitting them into something new.
Yesterday I did some dyeing. I purchased this 100% Icelandic fiber in natural white from Fence Row Farm. I liked the Cactus Flower colorway I dyed and spun up from the Alpaca Tencel blend, but this time I wanted to see how the colors would look in a dyed roving. I used the same colors, but the blend during steaming created some variation in the colorway and I absolutely love it even more now. I plan to keep dyeing it in roving form to recreate this yarn over and over. I also am in love with navajo plying to keep the colors solid and striping. I have plans to knit some fingerless mitts with this yarn and maybe a matching hat if I have enough fiber.
2 oz Fiber / 96 yds / 3 ply
This afternoon I made some homemade butter. I absolutely love this butter. It was quick easy, and cheaper than buying butter ready made. I am already dreaming about the herbed butters I am going to make. I just might have to force myself to learn to make bread now.
Ingredients and needed tools:
1 16oz carton of Whipping Cream
1 Quart size canning jar with lid
Sea Salt to taste
A little elbow grease.
Pour the whipping cream into the quart size jar and make sure the lid is good and tight. Proceed with shaking the jar vigourously until it becomes a thick cream.
Continue to shake the jar and you will notice the cream becoming a lump and liquid will reappear in the jar. This is the liquid separating from the butter. Continue to shake until the lump is the consistency of room temperature butter. It will be creamy but not like whipped topping. It will have more substance to it, and mine became yellow. Depending on the cream you use, some butter may stay white.
Drain out the liquid, add a pinch of sea salt to taste, stir it up, and then put it into your butter molds, or a small dish. Store in the refrigerator. Just like other butters it can become rancid and sour if you leave it out exposed to heat and the elements for too long. I leave small amounts of butter out in a butter dish if I know I will use it up in just a couple days.
This is a great project to do with children. Then they can use their butters on pancakes, toast, or to bake cookies.