What do you get when you combine whipping cream, a mixer, and 10 minutes? Homemade butter!!
I don’t recall where this stemmed from but several weeks ago I got it into my head that I wanted to make butter (I swear I was meant to be born 100 years ago sometimes). Whenever I come across a food or meal that I really like, that I didn’t make, even before I take a second or third bite I’m already feverishly searching google for the recipe on how to make it. I must have seen something on tv or read an article somewhere about butter and of course my brain lights up and starts convincing me that I should probably make butter.
Couple weeks ago while at Costco I picked up a half gallon of heavy cream and was ready to try making some butter! The holidays got in the way so I had to put off my Suzy homemaker experiment until today.
The whole process takes about 10 minutes and 2 cups of cream. Which I believe equals out to about a half a pound of butter as your end product. Oddly enough I found that the warmer the cream, the faster it becomes butter. Which is weird because when you make whipped cream the colder it is the faster it comes together.
Watching cream turn into whipped cream, and then transform into butter was fascinating. If you blink or look away for too long you’ll practically miss the change. Just a note of caution. When you reach the butter stage, things start to get messy. It’s a good idea to have your splash guard handy and a towel to cover the mixer bowl. Otherwise you will be painting yourself and probably your walls with buttermilk splatter. Of course you could use a food processor as well and contain all the flying buttermilk but I opted for the mixer as it just seemed easier to work with.
After you create the butter you then have to put it through several ice cold water bath mixings to get as much of the buttermilk out of the butter as possible. If you don’t get the buttermilk out the butter could go sour quickly, and we don’t want that!. Drain and repeat until the water is clear. I then squeezed the rest of the water out with my hands (oooh silky soft hands!) and then put it in a container in the fridge.
I don’t know if this could actually be a money saving idea, making butter at home, but it sure is fun! As I write this post I’m actually eating a bun with my yummy new butter on it, and it is fan-freaking-tastic! Forgot how much I paid for the cream so next time I do some homemade butter I’ll have to calculate it out on the actual amount of butter made versus buying it already made.
By the time I was starting my second of 3 batches I was already contemplating throwing some herbs into the mix and create some fancy butters. However I thought it better to wait on that until I have a use for some herbed butters. Basil butter, now that sounds delish!
So who’s going to make homemade butter now? Let me know how it goes and if you have any favorite butter herb blends I should try.