Who Knew? How To...Homemade Butter

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Who knew that making your own butter could be so simple and satisfying. The delectable taste is superb to that of commercial.  Exquisite, easy and so very delicious.

Enjoy it sweet or savory.

Or enjoy this homemade goodness straight up as it is - fresh and pure. Or silky and creamy with a kiss of sea salt. And, to satisfy your sweet tooth, try mixing in some preserves then smear on hot biscuits or rolls,  sooo delish!   

Is your head spinning yet with all of your options? The flavor combinations are as endless as your imagination and whatever you use your homemade butter on - it will be elevated to a higher level. Then you'll wonder what took ya so long to discover the pleasures of homemade butter.

To start, I chill the large bowl of my mixer and pour in the heavy whipping cream.  Then just beat it! 

Beat it, beat it, beat it, past the whipped cream stage. 

Continue beating until the cream breaks and liquid and curds are left in the bowl.  It takes about 10-12  minutes for this to happen.  

Pour off the 'buttermilk' and save it to be used in soups or sauces.

Using a spatula, press out as much liquid from the butter as possible, and pour off. 

This is where you can become creative. Enjoy this luscious butter pure as is, add salt to boost the flavor, preserves for some sweetness or fresh herbs for a more robust flavor. Try dill and lemon thyme for fish or rosemary and garlic for lamb. A pat of chive butter on steak is awesome or a combination of herbs on grilled bread. Oh my gosh, I'm hungry now!

Your homemade butter looks classy wrapped in parchment paper. Or for a more elegant presentation, serve in a cut glass dish with an edible flower topper.

Mimi

Here is the recipe:

Homemade Butter

1 quart (32 ounces)  pasteurized heavy whipping cream, not ultra pasteurized

options: a pinch of salt, fresh herbs, fruit preserves

Note:  You will get about half as much butter as the amount of cream you use (1 quart of cream will equal about 1 pound of butter).  You will also get the 'buttermilk' liquid that is left over from the process.  You can use this liquid in soups and sauces. 

Pour cold cream into a chilled, medium sized bowl, of mixer. Beat the cream, it will go from fluffy to stiff peaks. Continue beating until the mixture breaks down and begins to form soft curds and liquid (milk) separates from the curds.  This takes about 10-12 minutes.

Stop mixer, pour off the liquid and refrigerate the liquid.  The liquid can be used in soups and sauces. 


Using a wooden spoon or spatula press as much liquid out of the curd as possible. Any liquid that is pressed out, pour off and save. Once no more liquid can be pressed out of the curd, you have fresh butter.  Now, if you want, add fresh herbs for savory butter, salt for salted butter or mix in preserves for a sweet butter.

You can wrap the butter in parchment paper or store in an air tight container for up to a week. Butter can be frozen for 1 month.