Quick blog on how to make your own homemade butter. I started making a chocolate chip cookie pizza today, only to realize, I was low on butter. Right now, our stores are restocking from the covid-19 craziness. Things are still not back to normal. I did have on hand though, a carton of heavy cream. Heavy cream and salt is all you need to make delicious butter.
You can simply pour your heavy cream into a jar and shake to make butter. But whew, does that require some elbow grease! A Food processor or stand mixer will make it easier on the elbows.
Ok, here’s how simple it is. Pour the heavy cream into your mixer/processor. Be sure not to churn too much at one time. You don’t want to have to clean up an explosion! I usually stay a little under my fill line on my processor just to be safe.
Turn the processor on a low speed and let it work the cream 8-10 minutes. You’ll notice the cream stiffen up quickly. That is whip cream, let it continue to work. I usually sprinkle in a few pinches of salt at this point. How much or ommiting, is your preference.
Keep an eye on it and pretty soon you’ll see this!
Using a spoon knead your butter into a ball and transfer to a bowl. Strain the leftover butter milk and store it in the fridge for later baking/cooking uses.
I always keep a pitcher of water in the refrigerator. It came in handy today for rinsing my butter. Near your kitchen sink. Pour the ice cold water over your butter in the bowl. Using a spoon, press the butter against the side of bowl, squeezing the excess buttermilk out. Pour the cloudy water out and repeat the process. Do this 2-3 times, until your water runs clear.
Press the butter into a mold. Roll it up in plastic wrap or a covered container. Use butter within 3 to 4 days or freeze. Or throw it right into a delicious treat 😁