Butter lovers prepare for the long story of why the first days of February are the time to celebrate a goddess and a saint with this ancient food and a recipe at the end. (Worth it, I promise!)
February 1 till February 4 in Celtic traditions is known as Imbolic and features the goddess Brigid, based upon **the astrological midpoint between the Winter Solstice and the Spring Equinox representing the awakening of nature and the return of light. In Christian tradition, February 1 it’s known as St Brigid’s feast day, a day to welcome spring and worship the charitable icon of legend and Irish history. What is consistent in both, is the inspiration and faith in a woman’s story of legendary charity, miracles and spring time abundance. The ancient goddess Brigid & the christian St Brigid symbolically became a bridge between the old pagan ways of Imbolc and the new Christian tradition that was being spread.
Across history (and across the Irish Sea to Scotland and Europe) you’ll find her name with many spellings: Brigid/Bridgit/Bride/Brighid/Brydget, all with a cloudy origin story. An uncanonized saint but revered by the Irish since her death in 525 AD, who was regarded as a patroness of healers, poets, blacksmiths, and importantly agricultural and dairy workers especially in Scotland.
Her legend is told of immense charity and as a child she was said to have given away her mother’s entire store of butter to the poor, however the butter was miraculously replenished in answer to her prayers. Why she is often depicted with a cow.
A painting of Saint Brigid in St. Patrick’s Chapel, Glastonbury
Brigid in a manuscript illumination, circa 1300
By medieval times in Scotland she was highly venerated as a Christian saint even though there was no record of her ever visiting Scotland. You can still find many places names around the countryside (Kilbridie (Gaelic for church of Bridie/Brigid, Bridein, St Brigid Kirk) where communities felt so moved by their reverence for her.
Most Scottish traditions were around home and farm life and a day of good weather and/or a full moon only reinforced the good year ahead. The ancients might have visited sacred standing stones or circles and later Christian’s would visit holy wells, circling them in meditation, praying for a healthy herd and abundant field or fishing nets.
In the Scottish Hebrides, she was known as “the golden-haired Bride of the kine” and would have been invoked in milking and butter churning songs to insure abundant supply for the year.
In coastal areas of Scotland (and Ireland), the highest tide nearest this special day (on a full or new moon) was a time for gathering seaweed to fertilize the crops, and marking the beginning of agricultural activity for the year.
This time of year is also the start of calving and lambing season, in both Ireland and Scotland, farmers focusing on the return of life to the land, the lengthening of days, and the protection of their herds and often still you might see a small St Brigid prayer card hanging on the milking parlor wall.
For thousands of years and even today many modern farming households make a batch of homemade butter in honor of St. Brigid. This Imbolic, I whipped up an easy batch of fresh butter and walked down to the Moray Firth, watching the sunset and waiting for the full moon to rise. With homemade butter and crackers and a wee nip by the sea, a lovely way to honor the tradition surrounding this ancient day.
**The astrological midpoint (cross-quarter day) between the Winter Solstice and the Spring Equinox is known as Imbolc, a cyclical event which typically falls between February 1 & February depending on the year.
Easy Homemade Butter
INGREDIENTS
- Cream: 600ml (approx. 2.5 cups) of double cream or heavy whipping cream (minimum 35-40% fat)
- Salt : A heavy pinch of fine sea salt for flavor & better shelf life. I love East Neuk Salt from Fife region of Scotland!
- Equipment: A stand mixer (with whisk or paddle attachment is great, but I used a hand mixer with easy success. You can also use a food processor or fill a jar with a tight lid and give to your kids to continuously shake for hours
- Churn: Pour cream into a mixer bowl or jar. Whip on medium to high speed
- The cream will turn to whipped cream, then stiff peaks, and finally separating into yellow butter solids and thin white buttermilk.
- Pour off the buttermilk (save this for baking).
- Wash with a quick dip the butter solids in a bowl of ice-cold water. Then lift out and knead/squeeze it to remove residual buttermilk, I use a wooden spoon/spatula pressing against the bowl edge letting the liquid drain off. Do this 2–3 times until it runs clear.
- Squeeze out excess water, add salt if desired, and shape into a log or block using butter paddles or wooden spoons and parchment paper.
- Store: Wrap in parchment paper and keep in the fridge for up to 1–2 weeks.
Tips for Success
- Temperature: While some prefer room temperature for faster churning, using chilled cream often helps with the separation process.
- Avoid Mess: When using a mixer, place a tea towel over the top to prevent buttermilk from splattering everywhere.
….and the Homemade Crackers were easy & delicious too!!
Homemade Cracker Recipe
Ingredients:
2 cups all-purpose flour (or a mix with whole wheat)
1 tsp sea salt salt
1 tsp sugar
2/3 cup water
1/4 cup extra-virgin olive oil
…and seasonings for flavor boost! I added garlic granules, onion flakes, cracked black pepper, rosemary
Instructions:
- Mix: Whisk all dry ingredients, then stir in water and oil until a dough forms.
- Rest: Let the dough rest for 15–30 minutes to make it easier to roll.
- Roll: Divide the dough and roll it out extremely thin (1/8 inch or thinner) on parchment paper.
- Shape & Dock: Cut into squares or rectangles with a knife or pizza cutter, and poke holes with a fork to prevent bubbling.
- Season: Brush with oil or water and sprinkle with toppings like sea salt or sesame seeds.
- Bake: Bake at 400°F–450°F for 10–15 minutes until golden brown.
- Cool: Let them cool completely on a wire rack to ensure maximum crispness.
