This is more fun than it sounds. It's also a much simpler task than our sisters of past generations had to endure. I completely loved making my own then serving it up on some toast for breakfast. It was excellent on fresh baked bread, too.
The ingredients needed are minimal. All it takes it whipping cream and salt. I have seen the method using a jar and a marble, but who has an hour or the strength to invest in shaking it? I use an electric hand mixer.
First you will need one pint of whipping cream. This makes about a half of a pound of butter and one cup of buttermilk. Pour your whipping cream into a bowl and use your mixer on high speed. Whip the cream and whip the cream. You will notice it turning into whipped cream then changing into a curdled concoction. Keep whipping it. After a couple of minutes it will take on a yellow hue and start looking wet. You're almost there. Keep beating until it separates into a solid clump and buttermilk. It should have a pretty yellow color and be thick, just like butter.
Then you need to strain and squeeze it. I put a small colander over a bowl to catch my buttermilk. I don't waste that because it is good for other recipes. I then take my pretty butter and turn it out onto a cloth. I use a shop towel because there is no lint. Wouldn't want my butter to be fuzzy. I squeeze it, over the bowl, until I can't get anymore liquid out. Salt to taste.
How you want to store it is up to you. I use a make shift butter bell that is really just a mason jar. I pack the butter in the jar, getting as much of the air out as humanly possible. It's easiest to pack small amounts at a time. I smooth out the top and cover it with water then put the lid on it. I can leave it sitting out on my counter so that it stays soft for spreading. When you use the butter, just dump the water, use what you need, then refill the water. You can also refrigerate it, but it isn't soft anymore.
Start to finish, it takes me about thirty minutes to make my butter. It is a delicious treat that tastes so much better than store bought. Give it a try. It's more fun than you might think.
The ingredients needed are minimal. All it takes it whipping cream and salt. I have seen the method using a jar and a marble, but who has an hour or the strength to invest in shaking it? I use an electric hand mixer.
First you will need one pint of whipping cream. This makes about a half of a pound of butter and one cup of buttermilk. Pour your whipping cream into a bowl and use your mixer on high speed. Whip the cream and whip the cream. You will notice it turning into whipped cream then changing into a curdled concoction. Keep whipping it. After a couple of minutes it will take on a yellow hue and start looking wet. You're almost there. Keep beating until it separates into a solid clump and buttermilk. It should have a pretty yellow color and be thick, just like butter.
Then you need to strain and squeeze it. I put a small colander over a bowl to catch my buttermilk. I don't waste that because it is good for other recipes. I then take my pretty butter and turn it out onto a cloth. I use a shop towel because there is no lint. Wouldn't want my butter to be fuzzy. I squeeze it, over the bowl, until I can't get anymore liquid out. Salt to taste.
How you want to store it is up to you. I use a make shift butter bell that is really just a mason jar. I pack the butter in the jar, getting as much of the air out as humanly possible. It's easiest to pack small amounts at a time. I smooth out the top and cover it with water then put the lid on it. I can leave it sitting out on my counter so that it stays soft for spreading. When you use the butter, just dump the water, use what you need, then refill the water. You can also refrigerate it, but it isn't soft anymore.
Start to finish, it takes me about thirty minutes to make my butter. It is a delicious treat that tastes so much better than store bought. Give it a try. It's more fun than you might think.
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