Homemade Butter
Recipe by Dragon
Makes 1 cup
There is nothing better than homemade butter. Think of it melting over some warm toast.....heaven. It is very easy to make and I hope you'll give it a try. All you need to make butter at home is whipping cream, a little salt, cheesecloth and a food processor. Get the highest fat content whipping cream you can find. It makes a world of difference in the butter's taste. But, regular supermarket whipping cream (at least 35% fat) will do.
I add salt to my cream before making the butter because I like the taste of butter with salt for non baking use. But it is up to you; add none, or a little or as much as you want. So, let's make some butter! Enjoy!
Start with 2 cups of whipping/heavy cream and fine table salt.
Add the cream and 3-4 pinches (adjust amount to your tastes) of salt to a food processor.
Turn on the processor and let it run for about 3 minutes
After about 3 minutes the cream has achieved the whipped cream stage.
Continue to run the processor for another 3 minutes.
The cream is starting to look like butter but the buttermilk hasn't separated yet.
Continue to run the processor until the butter and buttermilk has separated
(another 3-4 minutes). The butter will begin to clump and stick together.
(another 3-4 minutes). The butter will begin to clump and stick together.
Have a clean piece of cheesecloth ready over a sieve and bowl.
Turn over the contents of the food processor onto the cheesecloth and let it
drain, separating the butter and the buttermilk.
Tie the cheesecloth up tightly and squeeze the remaining buttermilk out of the butter.
.....and what remains is BUTTER!
Store your butter in the fridge when you're not using it......but trust me it won't last long!
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6 comments:
YUM!! I love making butter. If I'm lucky, it makes it into the buttercream ;)
It sees so easy Paula. I remember making butter as a kid by simply shaking a container of whipped cream (probably for hours...or so it seemed).
Thank you for this. Which blade on the food processor do you use?
Anonymous, I just used the standard blade that comes with the food processor. Nothing special required.
How does the buttermilk left over from making butter compare to the "buttermilk" found at the grocery store? A lot of the commercial stuff has an unpleasant aftertaste for me.
And what did you do to use the home-made buttermilk?
Bruce, I liked the taste of the buttermilk and I used it in making buttermilk biscuits. There wasn't quite enough for my recipe so I added a little 2% milk to it.
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