Sunday, January 31, 2010

It's Like Buttah.

It's not like butter, it IS butter!

I bought some heavy cream this weekend, for use in another recipe. I had a good bit left over, so I decided to make some butter. It's so easy!

First, put the cream in the food processor (I think this is the easiest and quickest way to make it). Add a little salt if you want salted butter. You can also add herbs and other seasonings if you like.


Turn the processor on high and wait. Soon you'll have whipped cream.


Keep blending and the cream will "break." The solids are separating from the liquids.


Once it has broken, drain out the liquid (buttermilk).


I like to put the butter in a mason jar at this point, because it needs "washed." Add some cold water and shake shake shake. Drain the water, and repeat until the water is clear after shaking. It will take a few times.


After the water drains clear, I scoop out the butter and put it in whatever container I want to use. I then use a rubber scraper and press the butter firmly. This releases more water and helps keep the butter fresher longer.


That's it! Homemade fresh butter. David asked why we don't make butter all the time. I think we'll start doing that from now on. I want to try some different herbs and spices...sage, rosemary, cinnamon! Yum.

4 comments:

Jennifer said...

Very Cool.....

Becky said...

That's awesome, Kate. I miss making butter from the raw milk I used to buy :( Do you think it's cheaper then buying butter? I'll have to check cream prices next time I go to the store.

katiegirl said...

Beck, we got a qt of cream for about $3.50. I'm not sure if it's cheaper or not. I'll have to use a whole qt sometime and see how many lbs of butter it makes. We're going to quit buying tub margerine now. I need to get a pretty butter holder for the counter...

Deb said...

I am impressed!!! Way to go Katie! I bet the flavored butters will be amazing! Love you, Momma

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