I channeled an Amish dairy farmer this past weekend and the result: homemade butter. I even grew my beard out for this one…what can I say I really get into character, I’m like the DiCaprio of food blogging.
So yes, I made butter, in all its creamy, salty, melty, spreadable, glory. For $4 and change for 1Qt of heavy cream to make homemade butter, you can’t go wrong, literally…you can’t even mess this up it’s foolproof. It’s so simple that I’ve been kicking myself for not finding out about this sooner. Sorry Hotel, but you have nothing on the homemade stuff…well maybe convenience…but aren’t we all tired of sacrificing quality for convenience?! [Rally cry].
This first time around was more experimental. I wanted to see if I could even make it happen so I just picked up 1QT of whatever brand heavy cream. Needless to say, it worked. Now, I’m really psyched to get my hands on some real high quality fresh heavy cream.
1QT or 4C of heavy cream yielded ~12oz (3 sticks butter). Just shy of a pound.
1QT good quality heavy cream
Food processor fitted with steel blade (muy importante)
Here’s a quick rundown: pour heavy cream in food processor and turn on. When butter breaks pour off the liquid. Form butter into ball and knead the trapped buttermilk out of it while in a bowl of cold water. Do this several times until water is clear. Add salt (or herbs) and mix with spatula. Taste. Form butter (into 4oz blocks) and store in fridge and/or freezer. Spread on warm toast.
Let’s do this…
After about 5 mins…
All of a sudden, the cream will break and you will have liquid buttermilk and butter solids
Now let’s prep
Add to a bowl and pour ice-cold water on top
The water will be clouded from the buttermilk runoff
Dump the water off
Wash several more times in ice-cold water while kneading the trapped buttermilk out
Leaving traces of buttermilk will hasten the butter’s spoilage
Add ball to bowl
Work your salt into the butter using a rubber spatula
Standard butter is portioned into 4oz sticks (1/2C)
Now jog your memory to recall a time you watched a sushi chef form rolls
Or, if stick making isn’t your forte, just dump it into an airtight container
Store some of the butter in the fridge and pop the rest in the freezer
Reach behind your shoulder and pat – you just made butter
Now grab some bread that you’ve made (from my previous posts) and let butter do what it does best
At the point where you add the salt you can instead make herb butter by adding fresh basil, parsley, sage, etc
You can add a few cloves of roasted garlic mash
You can add the butter ball to a mixer and beat for a minute to make whipped butter