Homemade Butter

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Ever wonder how to make butter? It is actually easier than one may think. All that is required is a blender or stand mixer plus cream, The nicer the cream, the tastier the butter. I like to add Himalayan or sea salt to my homemade butter. However, it is also good with garlic and herbs!

A quick little story my dad told my grandpa when they first met. Sitting down at the dinning room table, my dad was asked to say a prayer. Jokingly he said, "God bless the mice who fell into a bucket of cream. They swam and swam, almost ready to drown. Turning the cream into butter, they were able to walk out. Amen." I often think of this and the look that might of been on my grandpas face when I make homemade butter.

First, gather the cream and a tool to "churn" the butter. I use a Kitchen Aid Artisan Stand Mixer with a whisk attachment.

Next, pour the cream into the large mixing bowl. Grab a towel or use the plastic attachment to catch any cream spraying up and over the top of the bowl. I just cover the best I can.

Turn the mixer on to medium/ high speed. Allow the cream to start getting foamy and thicken slightly.

Turn the mixer onto high speed. As the air gets trapped into the cream, it will turn into whipped cream, It will be light and fluffy and doubled in size.

Keep the mixer going. The next stage the whipped cream will start deflating. The cream will look clumpy and almost curdled.

Keep mixing. I will notice the cream will start to turn slightly yellow and become blended again, almost creamy.

Still, keep mixing. The cream is almost butter but now we need to separate out the liquid from the butter. As the mixer blends through the butter and cream mixture, it will start to consolidate the butter into a ball. There will be a liquid at the bottom of the bowl and a lot more splashing might start.

I slow down the mixer when the butter balls up. Then slightly lift the mixer head up while on to spin out the butter off the whisk if possible.

Using clean and cold hands, I grab the butter out of the bowl and off of the whisk.

I place the butter on parchment paper.

Next, drain the liquid into a glass container with an air tight lid. The liquid is buttermilk.

Buttermilk is amazing in pancakes or muffins or even soups!

Now that the buttercream is saved, try to press out any liquid from the butter. This may require a towel under the parchment paper or even a new piece of paper.

At this point, any flavoring can be added. Salt, garlic, cinnamon with brown sugar and/ or herbs pair nicely, Mix the flavoring into the butter by folding and pressing the butter.

Lastly, shape butter into desired shape. I like to just roll it into a log.

Make sure it is covered securely and store in the refrigerator.

Salted butter can last up to 6 months, while unsalted is 1-3 months.

Keeping any butter in the freezer can store up to 1 year.

Yield: 12- 14 ounces

Homemade Butter

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Homemade butter is easy and delicious. Pair it with garlic and herbs or cinnamon brown sugar.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 1 quart of heavy whipping cream

Instructions

1. First, gather the cream and a tool to "churn" the butter. I use a Kitchen Aid with a whisk attachment.
2. Next, pour the cream into the large mixing bowl.
3. Grab a towel or use the plastic attachment to catch any cream spraying up and over the top of the bowl. I just cover the best I can.
4. Turn the mixer on to medium/ high speed.
5. Allow the cream to start getting foamy and thicken slightly.
6. Turn the mixer onto high speed. As the air gets trapped into the cream, it will turn into whipped cream, It will be light and fluffy and doubled in size.
7. Keep the mixer going. The next stage the whipped cream will start deflating. The cream will look clumpy and almost curdled.
8. Keep mixing. I will notice the cream will start to turn slightly yellow and become blended again, almost creamy.
9. Still, keep mixing. The cream is almost butter but now we need to separate out the liquid from the butter. As the mixer blends through the butter and cream mixture, it will start to consolidate the butter into a ball. There will be a liquid at the bottom of the bowl and a lot more splashing might start.
10. I slow down the mixer when the butter balls up.
11. Using clean and cold hands, I grab the butter out of the bowl and off of the whisk.
12. I try to squeeze any liquid off of the butter and place it on parchment paper.
13. Next, drain the liquid into a glass container with an air tight lid. The liquid is buttermilk. Buttermilk is amazing in pancakes or muffins or even soups!
14. Now that the buttercream is saved, try to press out any liquid from the butter. This may require a towel under the parchment paper or even a new piece of paper.
15. At this point, any flavoring can be added. Salt, garlic, cinnamon with brown sugar and/ or herbs pair nicely,
16. Mix the flavoring into the butter.
17. Lastly, shape butter into desired shape. I like to just roll it into a log.
18. Make sure it is covered securely and store in the refrigerator.
19. Salted butter can last up to 6 months, while unsalted is 1-3 months.
20. Keeping any butter in the freezer can store up to 1 year.