This post will be short and sweet. After the last post I thought to myself, ‘What would go great with homemade bread?… Homemade butter, of course!.’ 🙂 And that’s exactly what I made the other night. It was so delicious and creamy and hard to believe that it was so extremely easy to make. There was only one ingredient (or two, if you like salted butter) and a mixer. That was it. Cost wise, it won’t save you any money and in fact it will cost more to make it than it will be to go and buy real butter at the store because of the price of cream, but it was so much more delicious than store butter and it was fun to make. If I had to make butter with an old fashioned churner I probably wouldn’t be saying it was fun to make, but because it was more of a science lesson for my girls and I, it was fun. I got the recipe for homemade butter from here. I used 1 pint of HEAVY whipping cream and ended up with almost 2 cups of butter and about 2 1/2 cups of buttermilk.
1. You only need heavy whipping cream and salt, but the salt is optional. I used 1 1/2 tsp. of salt for our butter because I like a little salt, but I don’t like it overly salted like the butter you but at the store.
2. Pour the heavy whipping cream and salt into your mixer and turn it on to medium speed at first until it starts to thicken into whipped cream like this:
and then turn the speed up to whatever you feel comfortable with and let it continue mixing. After about 10 minutes, depending on the speed, it should start to look like this:
Once we hit this phase, give it another 2-3 minutes and it will look like this:
This is when the cream has started the curdling phase and the color starts to turn to a very pale yellow. Continue to let the cream mix, maybe stopping the mixer once to scrape down the sides of the bowl with a spatula, and you will notice the cream starting to curdle even more.
Finally, once you see that the mixture has become very grainy and has separated leaving buttermilk on the bottom
continue to mix it for another 2-3 minutes and then stop. All in all, I’d say that it took about 15-20 minutes of mixing to get the cream to the butter stage. Now comes the fun and messy part of squeezing the remaining liquid from the butter.
Place the butter into a strainer, with a bowl underneath to catch the buttermilk, and either using a spatula or your hands (I used my hands) squeeze as much of the liquid out of the butter as you can.
It helped me to take smaller chunks at a time because I got more liquid out that way than squeezing it all at one time. I actually got a lot of buttermilk out by doing it the way I did.
I saved my buttermilk for future recipes and it should be fine up to a week or two.
I put my butter into a jar and it should keep in the refrigerator for up to 4 weeks.
After I had made the butter I couldn’t wait to try it and I cut myself a nice, thick slice of bread and smothered it with the butter.
It was DELICIOUS!!! Try it. You won’t be sorry.
(Adapted from Living Well, Spending Less)
4 cups Heavy Whipping Cream
Salt, to taste
1. Pour the cold whipping cream into the bowl of your stand mixer. Add as much salt as you’d prefer to the cream and turn the mixer on to a medium speed.
2. Once the cream has turned in whipped cream, turn the mixer on to a higher speed. Continue to mix for about 10 minutes or until the cream has become grainy and it has separated into butter and butter milk.
3. With a bowl underneath a colander, transfer the butter and buttermilk to the colander and squeeze as much liquid as possible from the butter. Store the buttermilk in a sealed container, in the refrigerator, for up to two weeks. Store the butter in the refrigerator for up to four weeks. Enjoy!