For someone who loves butter as much as I do, you'd think I would know more about it. Who knew people other than farmers could make butter? I honestly never thought about making butter until I saw an article in a local paper. But it looked so beautiful and fresh and mother-earth like that I had to try it.
It's an amazingly short process and so much fun to watch the cream do it's thing - thick, thicker, thickest!!
And if I was going to make my own butter, I had to make homemade buns to go with it. (I'll post the recipe for those next another time.)
Even store bought butter and fresh bread is my personal version of heaven. And the only thing I can say about the first bite of homemade rolls slathered in melting homemade butter is... Hallelujah.
Ingredients:
2 cups heavy cream (whipping or heavier)
pinch or two of salt, optional
What to do:
1. Pour 2 cups of heavy cream into a food processor.
2. Put on high.
3. After about 2 minutes you will see that the cream has separated into butter milk and curds.
4. Pour off the liquid.
5. Add 1/8 cup of ice water.
6. Replace lid and turn pulse 4 times.
7. Pour out liquid.
8. Again add 1/8 cup ice water, replace lid and pulse 4 times.
9. Pour off any remaining liquid.
10.Place butter into strainer.
11. Gently press butter down with a spoon and stir it to get any excess liquid out.
12. Put in a bowl.
13. Add salt, if desired, and stir until well incorporated.
14. You can also add any flavourings desired - try chives, garlic, thyme, chillies, fruit zest etc.Enjoy!
Notes:
By "rinsing" the curd with ice water, the butter may last up to 3 days.
I also recommend making only small batches to keep this delight at its freshest.
 |
| Wrap your freshly made butter in plastic wrap and roll into a log shape. Refrigerate until firm. |
This is so awesome! I can not wait to try it. :o)
ReplyDeleteWonderful post. WE used to do this when I was a kid, only we used a handheld electric blender. I haven't had it for years, and boy does this post bring back memories!
ReplyDeleteI would think adding salt would extend the shelf life of this butter because salt is a preservative, but I suppose you could always freeze any that you don't plan to use right away.
Thanks for the great photos.
:)
ButterYum
OMG what a great process. thank you so much for sharing this. I can't wait to try this.
ReplyDeleteWow I had no idea this is all that went into butter. Good for you to make your own butter! Thanks for sharing this process.
ReplyDeleteoh wow, I never knew this - thanks!
ReplyDeleteOne day, I'll be ambitious and make this.
ReplyDeleteFantastic - never even THOUGHT about making my own butter! Thanks so much for this! (actually, my waistline is not all that happy about it, haha)
ReplyDeletelooks delicious but i was ondering about cost compared to store bought
ReplyDeleteI have been making my own butter in my cuisenart for over a year now with grass fed cream from a local dairy. I always rinse my butter until clear and make 4oz logs wrapped in wax paper. I buy our cream 1/2 gallon at a time and keep the butter in the freezer. I will pull one out of the freezer when we need it and put it in a butter crock on the counter and have never had a problem with lasting longer than 3 days (although it is so good it rarely makes it that long!).
ReplyDeleteI mad e butter on Sunday with cream I skimmed off of milk I got from the cow I helped milk. It was all so fun. The butter was yummy too.
ReplyDeletetnx, great!!
ReplyDeleteIs there any way to make butter without heavy cream, I am allergic to lots of dairy products, I use rice milk, and some other things. Thanks , Vicki.
ReplyDeleteSorry, but butter IS heavy cream. Literally. You can purchase margarine, or vegan margarine if the milk solid in it bothers you.
DeleteHey, i just finished to make butter, great recipe. Thanks for share it.
ReplyDeleteAll the liquid you are pouring off is buttermilk...save it & make pancakes!
ReplyDeleteThanks for all the great coments!
ReplyDeleteI'm not sure if you could make "butter" from a non-dairy source - imagine the fat content wouldn't lend itself to butter making!
Sarah - thx for the tip!
ceecee
I am not quite sure when last I read such a well written piece of blogging! I can see your mom's kitchen in my mind's eye and it takes me back to mine!
ReplyDeleteThank you for sharing this butter recipe, I have been wanting to make my own since forever!
Cecilia
YES, YES, YES!!!
ReplyDeleteRaw goat's milk will do the same. It doesn't cause the ususal things associated with allergies from dairy products. I have 2 milk goats so I can make this anytime I want without the trip to the store to buy heavy whipping cream. Wanna'talk fresh! Thank the Lord!
ReplyDeleteI wonder if it would be possible to make the large batch and freeze it into smaller portions. That way you could just take some out of the freezer when you need it. I have got to try this!
ReplyDeleteI remember doing this in Kindergarten, except we used buttermilk I think. Either way - fun. How much does this recipe yield and have you used it in any of your baking?
ReplyDeleteMy 14 year old son and I just made butter with his great grandmothers hand butter churn...he thought it took way too long and didn't understand why anyone would eat butter if this was how it was made! The food processor might revive his interest:)
ReplyDeleteCan't wait to try this!
ReplyDeleteI tried to make this today and after the two minutes it was not separated; I even let it go longer and still nothing. I basically ended up with blan whipped cream:(
ReplyDeleteI'm so sorry that it didn't work...not sure why but possibilities include:
Delete- not giving it long enough time to separate
- I've heard ultra pasturized milk will not work's
- speed too low
That all I can think of..anyone else have an idea why it wouldn't work?
I've had this happen too when I've tried it! Does the cream need to be cold or room temperature? I've only done it with cold cream, and end up with whipped cream every time.
DeleteIt does NOT have to be at room temp but some readers have found it is a shorter process if it is.
DeleteIt does go through the whipped cream stage - just keep going! After the whipped stage it should curdle and move to the butter stage!
I have made this many times and it definitely lasts longer than 3 days. I have kept it 2 weeks or longer. Always tastes fresh. Just be sure to rinse until water is clear. I do add salt to it.
ReplyDeleteYou are right, I think it will last up to 3 weeks if salt is used...it rarely lasts that long though as it is sooo good!
DeleteIt will make butter lots faster if the cream is brought to room temperature first.
ReplyDeleteI make mine in a blender using cold milk for 5 minutes. One time I left the blender going too long and the motor heated up and and I couldn't get anything out of it then. If I time it, 5 minutes is perfect.
ReplyDeleteWow-
ReplyDeleteI am trying this! Thanks!
Teresa
xoxo