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Whatever machine the user decides to use to make beautiful butter from whole cream, keep in mind these things;1) Keep the cream and vessel cold and from getting warm throughout the process. Warmth makes cream angry and it just won't behave well to make butter, and it's resulting buttermilk.2) If using a machine (Food Processor, hand mixer, stand mixer, your hand with a whip in it), follow these steps: Freeze the vessel and whips prior to mixing (NOT your hand, though - that's an OSHA fine). Have the whole cream icey cold - but definitely NOT crystallized from partial freezing. While you may love to snap the key off a crispy cold, partially crystallized cola to drink at it's perfect temp and balance, starting whole cream that COLD will stall if not destroy the structures needed to build the cream into butter and it's remaining milk.3) It takes longer depending on the temp in the room, temp of the whole cream, any transference of heat to the vessel from your machine, etc. Consider heat your enemy.4) Drain the buttermilk from the butter using at least a 2x strainer. After draining, run the butter under cold tap water to wash away the residual milk. That can make it sour quickly and it tastes icky. Have fun! And, don't use words like icky when you are writing instructions.1 qt GV whole cream makes approximately 13.5 oz butter & 16 oz buttermilk prior to the curdling/souring process.
How To Make Butter (and Buttermilk)
I have only found it to work with heavy cream
Hi! I hope this thread is still alive. So I used All Purpose Cream instead of heavy cream and I've been shaking for almost an hour now, just stopped to post a comment here. Will this ever turn to butter or no? :(
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