Just curious if you put anything in your gas for storage. We need fresh gas when we use it; and do you know how long stored gas should last before it is no good other than to start a burning pile?
We don’t keep gas long enough to require additives as we use it in our equipment, generators, and tools. If gas is stored for a month or more, it should have Stabil added to it to keep it fresh. And that is only good for about a year. Gas is not a long-lasting fuel, as is propane or diesel fuel. — Jackie
I am a hunter/fisher and live a subsistence lifestyle. I get raw milk from my farmsteading neighbor 62 miles away every week. I separate the cream and churn it to make butter. My butter turns out white and crumbly — not smooth, and it will not turn soft and spreadable even in room temp. It will not even stick to the butter knife. How can I make it smooth and spreadable without the “flaky” texture?
Cooper Landing, Alaska
I’ve never had hard, crumbly butter, so I don’t know what’s happening with yours. Here’s how I make butter. Maybe you can figure out what’s wrong with yours.
Using fresh, raw milk that has been sitting in the fridge for 2 days in gallon glass jars, I scoop out the cream which has risen to the top. I let it sit in either my churn jar or a quart jar to take the chill off for about half an hour (no longer in the summer or it’ll sour). Then I either churn it in my hand churn or shake the quart jar until the butter “comes.” Then I strain off most of the buttermilk and add ice cold fresh water, shaking or churning to rinse the butter and clump it nicely. I rinse until the water is nearly clear. Then I gently strain off all the water and dump the butter into a bowl. I work the butter with a wooden spoon, pressing out all the water I can so the butter will keep unrefrigerated longer without smelling sour. I add salt to taste, working it in well with the spoon. Then I press into a square plastic refrigerator container and refrigerate until it is solid. To use, I remove from the fridge about half an hour before meals; it softens nicely.
I hope this will help with your problem. Do you freeze your milk? If you do, that may contribute to the problem. — Jackie