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: Homemade Butter :

Homemade bread is good.  Homemade bread with homemade butter is even better!  
Yes, you read it right. I made my own butter this morning!  As it turns out, butter is 
surprisingly easy and fun to make. Essentially, heavy cream is just whipped until it 
breaks and the fat separates from the liquid.  The fat is the butter and the liquid 
is buttermilk.  How easy is that?  I used a stand mixer, but a food processor works 
as well.  Shaking the fermented cream in a mason jar for about 20-30 minutes 
will supposedly work but I prefer to have my kitchen gadgets do the heavy work.


You will need:

  • 1 pint of heavy cream
  • sea salt
  • mason jars with lids

Fill the jar half way with heavy cream and screw the lid tight. Shake the jar back and forth vigorously until it becomes thick like whipped cream (about 5-7 minutes). You can open the jar at that point and see the change of thickness. Next, close the lid and shake again (harder) until the whipped cream becomes firm. It will feel like a ball has formed in the jar, and the liquid (buttermilk!) will separate from the butter. At this point, open the jar and press the buttermillk out of the butter with a paddle or spoon. Run the butter under cold water and press again until the water is clear and no buttermilk can be pressed from it. Add the salt to taste and enjoy!
* One pint of heavy cream will yield about one cup of butter

Another take on it........
homemade butterhomemade butterhomemade butter
Homemade Organic Butter, yields 5.5 ounces
Add a few pinches of salt to this homemade version.  Not only will it be tastier, the salt also helps the butter keep longer.
  • 2 cups organic heavy cream or whipping cream
  • pinches of salt, to taste
Pour cream into food processor and process for about 10 minutes.  It will turn to a thick whipped cream, and then separate, leaving the butter and remaining liquid, which is buttermilk.  Strain the buttermilk into a jar, cover and refrigerate for later use.
Scrape butter from the sides and place into a clean bowl.  Cover with very cold water and pour into a strainer, discarding the liquid.  Continue rinsing with cold water until the water runs clear.  The cloudy water is buttermilk which will make the butter turn sour.  When the butter is clean, work with a rubber spatula to press out any remaining liquid.  Discard liquid.  Add salt to taste.
Transfer butter to a container for keeping, pressing with a rubber spatula to dispel any air bubbles.  Cover and refrigerate.

Either way, you simply can't go wrong, the taste is so incredibly good, that this may become habit!

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