Fresh homemade butter? It's creamy, delicious and also good for you! It's so easy to make butter at home and well worth the little effort!
Course condiment
Cuisine American
Keyword how to, kitchen tips, techniques
Prep Time 40 minutesminutes
Total Time 40 minutesminutes
Servings 1cup butter
Calories 1642kcal
Author My Cultured Palate
Ingredients
2cupscream
saltto taste
Instructions
The first step after separating the cream from the milk is to place the cream in the mixer and allow it to mix on medium speed.
You will begin to see clumps of butter forming in the liquid. This liquid is called buttermilk. Depending on how much cream you start with, this step takes 10 - 20 minutes.
Once the clumps are formed, the butter must be rinsed to remove any buttermilk that is left. If it is not rinsed thoroughly, the butter will sour quickly.
I do this by draining the buttermilk, covering the butter lumps with cold water in the mixer and mixing again on medium speed for a few seconds. Continue repeating the draining, adding more water and mixing until the water is no longer milky looking. It usually takes about 3 or 4 times of rinsing to completely remove the buttermilk.
Once the rinse water is clear, it is time to salt the butter.
The amount of salt added will depend upon the amount of butter you are making. Start with 1 tsp, mix and taste. Continue until the desired amount is added.
When the butter is well rinsed, shape the butter into the desired form. I use a ½ c. measuring spoon and press the butter into it with a spoon. Continue pressing the butter until all the water is removed.
At this point, the formed butter may be used fresh or frozen for future use.
I place my formed butter on an inverted baking pan and place it in the freezer. After about an hour, the butter is firm enough to be placed into a freezer bag or other container.
When ready to use, remove the frozen butter and allow to thaw at room temperature. If you have rinsed the whey thoroughly, there is no need to refrigerate the butter - I leave mine on the table!
Notes
Nutritional value is based on 1 cup of butter
When ready to use, remove the frozen butter and allow to thaw at room temperature. If you have rinsed the whey thoroughly, there is no need to refrigerate the butter - I leave mine on the table!