Homemade Butter

Many Reasons to

Make Your Own

Why? Kerry’s Irish gold, Land o’ Lakes, and usually even generic grocery store butter all taste great. Butter needs no description. We all know it can transform a simple piece of french bread into an indulgence. Good butter ain’t dirt cheap, but is always well worth its weight, and your own weight. I love to make just about everything myself, but as an oft broken rule, avoid doing so when there are simpler, cheaper, or better products than I can produce myself. So why make my own butter when the grocery is packing a simpler product that is just as good as my own?

Here are a few of my reasons.

1. Free buttermilk! That’s right, follow the steps below, and not only are you rewarded with delicious butter, but you will get a decent yield of buttermilk.
2. Biscuits. Most people don’t even make their biscuits from scratch, only true gangstas make their own buttermilk and butter for their buttermilk butter biscuits.
3. Price. It cuts pretty close depending on brand of butter you buy, but making your own butter is generally cheaper and is definitely cheaper if you account for the buttermilk side product produced.
4. You become a more resourceful chef. You will gain a better understanding of milk and all of its possibilities. You will observe cream go to whipped cream, to whipped butter, and finally butter and buttermilk. You will be tempted to keep some of your homemade buttermilk to add to ordinary cream and wind up with your own sour cream/creme fraiche. There are many possibilities, making your own butter just once will acquaint you with many of them!

Ingredients:

1. 2 quarts of Heavy whipping cream
2. Blender, stand mixer, or food processor

Generally, one quart of cream will yield about one pound of butter.

Pour cream into mixer or food processor. Turn mixer on highest setting, or processor on medium setting.

Depending your mixer, it generally takes about 5-8 minutes untill complete. As it is mixed, you will notice a transformation of the cream to a whipped cream appearance with what chefs call “soft peaks” forming. (If you want to stop her for delicious whipped cream, turn mixer off and just add powdered sugar and vanilla extract to taste)

We are making butter today, so keep that mixer on and after the whipped cream phase, you will note a transition to a whipped butter that looks like butter, but not quite.

You have butter when you notice a watery substance forming and your mixer begins to really make a mess, be prepared and cover with a specially designed mixer cover or be like me and jerry rig a veil of wet towels around the mixer to prevent splashing.

The cream will have transformed to a much more yellowed substance that is recognizable as butter, it will be sitting in a bath of buttermilk,

Pour the mixer bowl contents into strainer that is positioned over a large bowl to collect your buttermilk.

You can knead the butter with your hands or on a clean surface to force out more buttermilk, it is important to force out as much as possible to avoid premature spoiling of your butter.

If you really want to force out more buttermilk, you can pour ice cold water onto the butter and then knead some more, this will will force out more buttermilk, but do not add this watered down buttermilk to your first rendering or it will be, well, watered down.

Now you may take this impressive blob of butter, add some salt to taste, knead a few more times, find an appropriate looking vessel to contain it, use it immediately if you wish, cover when refrigerated.