Introduction: Homemade Butter
can almost hear you yelling at me now "Can't I just buy butter?" The answer is sure but you would be missing out big time. We are starting with sweet butter which is the North American standard.
What you’re going to need:
1. 1L of heavy cream
4. Your food processor
Seriously that's it! Like me, you probably expected some kind of old school butter churn and hours of manual labour. I guess you could still do that kind of thing if you wanted to be really connected to your food but I am not that hardcore.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ok Letâs Make Butter
Ok let’s make butter. First pour the heavy cream into you food processor.
Step 2: Let Her Rip
Now let her rip. This will take a few minutes and you will know when you are done when you see a pale white liquid and globs of butter. The pale white liquid is buttermilk, which is useful stuff so keep it.
Step 3: Strain
You can do this next step with your hands or a clean cloth but I think cheesecloth does the best job. Place the cheese cloth in a strainer and pour in the contents of the food processor.
Step 4: Press
Fold up the ends of the cheesecloth making a small bag and squeeze out as much of the buttermilk as possible.
Step 5: Fresh Homemade Butter
In the end you will have 2 cups of butter and 2 cups of butter milk. For less then the cost of store bought. You can add salt if you like. I like mine without the salt. It will keep in your fridge for about 2 weeks.
Check out my blog for more of my projects http://www.getforked.ca