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Step 1How to do it
How to do it.
When I went to buy cream at Smart and Final (restaurant supply that is open to the public) I saw "Manufacturing Cream". I didn't know what it was, but it was a little higher in fat than Heavy Cream. It was only pasteurized, not ultra-pasteurized, and the only ingredient in it was "Heavy Cream".
I bought a 2 quart (1.89 L) carton for $7.
I researched it and found out "Manufacturing Cream" is the cream restaurants and bakeries use for baking and cooking (the names of types of milk/cream are different all over - even from state to state. I'm in California.) It does not have all the additives like Ultra-Pasteurized Cream. The flavor is very good. It doesn't last as long as regular ultra-pasteurized heavy cream though.
In the video I'm using 2 cups of cream. I went ahead and weighed the cream, and then the finished butter, so you could see how much butter I got out of it.
Before: 2 Cups (a little less than .5 L) Cream = 1 lbs = 16 ounces = 450g
After: Butter: 7 ounces = 198g
Total cost was $1.75 (sorry, don't know how many €'s, or £'s, or Can$'s or Aus$'s, or ¥'s, etc. that is)
Almost half of the cream was butter.
You want the cream to be between 61°F (16°C) and 65°F (18°C) to get it to separate fast.
I usually do 1 cup (about .25 L) of cream at a time, and it takes about 90 seconds to separate.
I put the cream in the mixer with the wire whisk. If you have a splash guard - USE IT. I left it off in the video so you could see what was happening. The camera, my kitchen, and I, all got splattered with buttery goodness.
It will whip into whip cream, and right after it gets to firm peaks, it will start to separate. SLOW the mixer down, or it will make a mess and splash all over the place - even with the splash guard. Just let it run another 5-10 seconds.
Then switch to the beater blade. If you stay with the whisk, the butter clumps up inside the whisk and is very hard to get out.
Beat the butter on a slow speed for about 10 seconds to let it finish separating. Using a spatula, squish the butter into a lump in the bowl, then pour the buttermilk off. You can use this buttermilk for baking. Some people like to drink it.
Now wash the butter to get all the buttermilk out. If you leave buttermilk in your butter it won't last nearly as long. If you are the kind of folks who like to leave butter out at room temperature, you might find that it has gone rancid if you leave any buttermilk in it.
Add some ice water to the bowl and beat it on low for around 10 seconds.
Use your spatula to squish the butter into a lump again then pour the water off.
Keep repeating the rinse process until you get clear water.
I do the last wash by hand. Pour in some ice water and squish the butter around to see if you can get any more milk.
Pour that water out. Squish the butter around some more to squeeze out any water that is in the butter. We don't want to leave any water suspended in the butter. Keep squishing it and pouring off any water you get until you don't get any more water - about 3 times for me.
That's it. You have butter.
If you like whipped butter, you can just put it back on the mixer and beat it on high, for a minute or two. If I want salted butter, I put some sea salt in while it is whipping. About a 1/4-1/3 tsp per cup of cream.
Whipped butter spreads easier and melts faster. If you use whipped butter for baking - you cannot measure it by volume. You can only measure it by weight. Because we whipped air into it - 1/4 cup of regular butter will be about 1/3rd cup of whipped butter (depending on how much air you whip into it). You smart Europeans, who bake by weight already, need not worry.
(The video is available in High Quality - It's easier to see the splattering of butter all over me and my kitchen)
When I went to buy cream at Smart and Final (restaurant supply that is open to the public) I saw "Manufacturing Cream". I didn't know what it was, but it was a little higher in fat than Heavy Cream. It was only pasteurized, not ultra-pasteurized, and the only ingredient in it was "Heavy Cream".
I bought a 2 quart (1.89 L) carton for $7.
I researched it and found out "Manufacturing Cream" is the cream restaurants and bakeries use for baking and cooking (the names of types of milk/cream are different all over - even from state to state. I'm in California.) It does not have all the additives like Ultra-Pasteurized Cream. The flavor is very good. It doesn't last as long as regular ultra-pasteurized heavy cream though.
In the video I'm using 2 cups of cream. I went ahead and weighed the cream, and then the finished butter, so you could see how much butter I got out of it.
Before: 2 Cups (a little less than .5 L) Cream = 1 lbs = 16 ounces = 450g
After: Butter: 7 ounces = 198g
Total cost was $1.75 (sorry, don't know how many €'s, or £'s, or Can$'s or Aus$'s, or ¥'s, etc. that is)
Almost half of the cream was butter.
You want the cream to be between 61°F (16°C) and 65°F (18°C) to get it to separate fast.
I usually do 1 cup (about .25 L) of cream at a time, and it takes about 90 seconds to separate.
I put the cream in the mixer with the wire whisk. If you have a splash guard - USE IT. I left it off in the video so you could see what was happening. The camera, my kitchen, and I, all got splattered with buttery goodness.
It will whip into whip cream, and right after it gets to firm peaks, it will start to separate. SLOW the mixer down, or it will make a mess and splash all over the place - even with the splash guard. Just let it run another 5-10 seconds.
Then switch to the beater blade. If you stay with the whisk, the butter clumps up inside the whisk and is very hard to get out.
Beat the butter on a slow speed for about 10 seconds to let it finish separating. Using a spatula, squish the butter into a lump in the bowl, then pour the buttermilk off. You can use this buttermilk for baking. Some people like to drink it.
Now wash the butter to get all the buttermilk out. If you leave buttermilk in your butter it won't last nearly as long. If you are the kind of folks who like to leave butter out at room temperature, you might find that it has gone rancid if you leave any buttermilk in it.
Add some ice water to the bowl and beat it on low for around 10 seconds.
Use your spatula to squish the butter into a lump again then pour the water off.
Keep repeating the rinse process until you get clear water.
I do the last wash by hand. Pour in some ice water and squish the butter around to see if you can get any more milk.
Pour that water out. Squish the butter around some more to squeeze out any water that is in the butter. We don't want to leave any water suspended in the butter. Keep squishing it and pouring off any water you get until you don't get any more water - about 3 times for me.
That's it. You have butter.
If you like whipped butter, you can just put it back on the mixer and beat it on high, for a minute or two. If I want salted butter, I put some sea salt in while it is whipping. About a 1/4-1/3 tsp per cup of cream.
Whipped butter spreads easier and melts faster. If you use whipped butter for baking - you cannot measure it by volume. You can only measure it by weight. Because we whipped air into it - 1/4 cup of regular butter will be about 1/3rd cup of whipped butter (depending on how much air you whip into it). You smart Europeans, who bake by weight already, need not worry.
(The video is available in High Quality - It's easier to see the splattering of butter all over me and my kitchen)
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Thanks for sharing the info. That helps everyone.