Making butter is… like moving a hot knife through butter: simple, smooth, and very, very easy. If you haven’t done this yet, go out today and buy a pint of heavy cream, and then spend 10 minutes to make your own butter. It’s incredibly simple to do, and it tastes wonderful!
Quick Homemade Butter
- Mixer (or jar to shake)
Heavy cream (preferably fresh, organic & local!)
1. Leave the cream out for a bit so that it warms to 50F or so.
2. Pour the cream into the mixer with a whisk attachment. Put a cover over the mixer, so you don’t splatter cream all over your kitchen:
Alternatively, you can pour the cream into a jar you can shake. (This will take longer, but your arms will get a good workout, and you can make it a family project.)
3. Mix on medium-high for 5-7 minutes. For once in your life, you get to over-whip cream! Here’s what you’ll see:
When the butter has separated from the liquid, you’re done mixing.
4. Strain the butter into a bowl, making sure all the liquid runs out. Then set aside the liquid. (That liquid is homemade, uberfresh buttermilk!)
5. Rinse the butter with water to remove any excess liquid.
6. Knead the butter with a spatula to bring together the curds. This doesn’t take long – a minute or two. If you want to salt your butter, now is a good time. (We prefer to have unsalted butter, which gives us more salt control when cooking.)
Save the butter in a sealed container in the fridge, and use the fresh buttermilk for pancakes or homemade biscuits!
For more scrumptious recipes, visit our new Recipes page!