Butter Butter and more Homemade ButterMarch 24, 2008 at 7:09 pm | Posted in Homemade randomness | 18 Comments
I decided I wanted to try my hand at making homemade butter, it seemed easy enough, pour cream in KA, mix for awhile and you have yummy butter. I get a thrill out of making things that you typically buy at the store myself and this seemed like the perfectly easy opportunity to satisfy that urge. It was easy, tasted great and was loads of fun, the only problem … I go through things like flour, sugar, butter and eggs like it’s my job (ohh wouldn’t that be fun) so this isn’t something I would do all the time, but it’s perfect for slathering on my toast in the morning. Is it cost effective? Look in the comments for the answer.
Pour heavy cream into your mixer
Turn it on high and start mixing. It will start to get airy and fluffy.
Then it will hit the whipped cream stage, if you’re not in the dark ages you should have a general idea what that looks like.
This is where it gets fun. Usually, you need to be careful to not over whip the cream so you don’t ruin your delicious whipped cream, but this time, you CAN! After it hits the whipped cream stage it will gradually start to break down and you’ll end up with curdled looking, pale yellow, flat whipped cream. Towards the end you’ll even start to see liquid (buttermilk) start to build up at the bottom.
When you hit the point the butter starts to slosh around and buttermilk starts finding it’s way outside of the mixer you know it’s done! You’ll have a pool of buttermilk with butter clumped together in it.
At this point all you need to do is put all the butter in cheesecloth (or a Williams Sonoma dish towel like I did :P), squeeze the remaining buttermilk out and you’re done! At this point you can salt it or put anything else your crazy little mind can think of in it. Then, push pieces into a mason jar or Tupperware making sure there are no air bubbles, then cover it with water and put it in the fridge. Why the water and air bubble prevention? The air will make it spoil faster, so the longer you want it around, the more attention you need to pay to this step.