Introduction: Homemade Butter- From Scratch!
Butter is one of my favorite things! I just love it! We buy raw milk from an Amish family nearby and the cream is just perfect for making butter! You can easily use heavy whipping cream as well. I hope you enjoy!
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Step 1: What You Need
Step 2: Begin Blending and Voilà!
Take your cream (I usually do about a cup, it just depends on how big your food processor is. I recommend not doing any more than halfway full) and pour it into the food processor. Turn it on and begin blending! This is actually really simple, it just takes a bit of time.
After about ten minutes, your blender should begin sounding a bit different and the cream won't go around evenly, but go up and down. Allow it to blend for about a minute longer- just long enough for the little butter clumps to come together.
Step 3: Goodbye, Buttermilk!
With the butter in clumps, take your hand strainer and strain out all the buttermilk. But don't just throw it away! Make something with it- pancakes, smoothies, biscuits or bread. There are all sorts of different things to do with it. If you want ideas, check out this.
Okay, so we have the butter strained, so now it's time for the ice water! Take your bowl and fill it a little with large ice cubes, then add water until it is about three fourths full. Dump your butter into the ice water and begin to pat it with your spoon, like shown above. This will get out the rest of the buttermilk, so that the butter won't spoil fast. If you plan on using the butter immediately, there is no need to spend very much time on this step. Just give the butter a few pats to get out a little, and move on.
Step 4: Everything Is Better With Salt!
As the step name says, everything is better with salt! So true! Take your butter, and salt it. I'm doing it on a cutting board to knead it, but you can just do it in your hands as well. Just get the salt in! If you prefer saltless butter, obviously, skip this step :)
Step 5: Fun Shapes!
If you have little kids in the house, this might be a fun thing to do for them (I purposely said "do for them". Your kids would get frustrated at the butter and the shapes wouldn't work at all!). You will want to stick your butter in the freezer for about ten minutes until it's firm and then cut out the shapes. The butter will become room temperature very quickly, so you have to work fast. If you don't, then the butter will get all stuck to the cookie cutters and, let's just say it'll be a mess!
Step 6: What to Do With It
This is great butter, and it's homemade and isn't everything better homemade?! You can use this butter as you would normally, though I don't recommend just leaving it on the counter at room temperature all day. It'll get sour quickly, even if you thought you got all the buttermilk out. You can also melt it, and it will be just the same as storebought butter, except that it will be lots darker. I used raw milk cream for this butter, and the melted butter was darker than olive oil! It was crazy! If you bought your cream from the store, then it most likely won't be quite so yellow.
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