Let’s make some butter
In a thread at another venue, one of our readers asked if I made my own butter Shamed, I was. Make my own butter? Sounds like a good way to spend more money for less! And it is pretty much that. It will depend on the prices you pay for the cream. Live on a dairy farm? Home free! Er, except for the getting up early every day and working all day long. I am resolutely refusing to total the expense.
Started with a quart of heavy cream, ended up with the equivalent of 3 sticks of butter and a cup and a half of buttermilk.
I started the process with the whisk on medium speed to keep the splashing to a minimum, speeding things up as the cream thickened. You will note a color change as the slideshow goes along, it is a real change – not some artifact of the lighting. I changed to the mixing paddle when the “break” took place. That’s what I will call the point where the buttermilk separated from the butter. You will want to squish the butter to the side and pour off the buttermilk at this point.
Next, I poured in some ice water and mixed that a bit, then poured the water off, and then did it again. This is to rid the butter of the buttermilk. Discard this liquid. I scraped the butter into a sieve over the sink and let it drip a while, then started to pack the butter into my measuring cup, this presses more water out, keep pouring it off. I repacked the butter into a small plastic container with a lid and popped it into the fridge.