Friday, May 24, 2013

Homemade Butter

Why buy Butter when you can make it yourself in just minutes? I started making my own butter about a year ago when I discovered how easy it is to make.

Homemade Butter

16 ounces of heavy cream, chilled
1/2 teaspoon salt

Pour cream and salt into bowl of stand mixer and mix on high speed. You can use a regular hand mixer too but make sure you use a large deep bowl as this will splash. In essence, you'll be making whipped cream...but you will continue to go beyond that stage. It will take about 5 minutes of high speed mixing to reach that stage.

First you will see fresh white whipped cream, but keep mixing and it will start to change to a pale yellow and look like scrambled eggs. Keep beating a few more seconds. You'll notice liquid start to separate from the butter. This is actually fresh buttermilk and can be saved for future use. I usually pour mine in a jar and use it for homemade buttermilk pancakes.

Next set a mesh strainer over a deep bowl. Pour all the contents of the mixer into the strainer and let the buttermilk drain through to save. Simply set a mesh strainer over a bowl. Pour the contents of the mixer into the strainer and let the buttermilk drain through. Make sure the butter that you have made is not touching the liquid.

Now with clean hands, knead and squeeze the butter to force out any remaining buttermilk. Knead until the texture is dense and creamy, about 5 minutes. Strain the excess liquid into the buttermilk in the bowl below the strainer.
This step is important so your butter will stay fresh longer.

Refrigerate the butter milk and place the butter into a container. A bowl or square mold will do. Press it down firmly with a large spoon or spatula. This may cause more liquid to come out of the butter. Drain the liquid before storing. You can eat the butter now. It has a fresh light taste.

Cool in the refrigerator. The butter will be immediately ready to use, but as with any dairy product, it needs to be refrigerated when not in use. Store in covered container in the fridge - butter will keep for about 5 days or so

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