How to Make Butter
There's nothing better than homemade butter, and it's surprisingly easy to make as well!
This recipe is made with only 2 ingredients and in 15 minutes you will be enjoying fresh homemade butter and have real buttermilk left over for your cooking and baking recipes.
Homemade Butter
Ingredients
2 cups (16 oz) Heavy Cream, cold
1/4 tsp. Salt
2 cups (16 oz) Heavy Cream, cold
1/4 tsp. Salt
Procedure
1. Turn the food processor on and pour cold heavy cream into the bowl.
2. Let whip until it thickens into whipped cream, then breaks down. The butterfat and buttermilk will separate.
3. Remove buttermilk and save for future recipes.
4. Add very cold water into the processor to extract as much buttermilk from the butter solid. Removing the buttermilk will extend your butter's shelf life.
5. Process for 2 minutes and discard water. Continue processing with fresh cold water 4 to 5 times or until water is clear. Cold water also helps the butterfat stick together better.
6. Once you've processed the butter and the water comes out clear, you will process the butter alone WITHOUT water to extract the excess moisture.
7. Add salt (optional). If you like unsalted butter omit the salt, 1/4 tsp. will give you a lightly salted butter and 1/2 will give you a "salted" flavor. At this time you can add other ingredients into your butter to give it other flavors. Such as chopped fresh herbs and spices for savory butter, or honey, cinnamon and sugar for sweet kinds of butter.
8. Store butter into small containers with lids or wrap in wax paper. You can store in the refrigerator or freezer to last longer.
1. Turn the food processor on and pour cold heavy cream into the bowl.
2. Let whip until it thickens into whipped cream, then breaks down. The butterfat and buttermilk will separate.
3. Remove buttermilk and save for future recipes.
4. Add very cold water into the processor to extract as much buttermilk from the butter solid. Removing the buttermilk will extend your butter's shelf life.
5. Process for 2 minutes and discard water. Continue processing with fresh cold water 4 to 5 times or until water is clear. Cold water also helps the butterfat stick together better.
6. Once you've processed the butter and the water comes out clear, you will process the butter alone WITHOUT water to extract the excess moisture.
7. Add salt (optional). If you like unsalted butter omit the salt, 1/4 tsp. will give you a lightly salted butter and 1/2 will give you a "salted" flavor. At this time you can add other ingredients into your butter to give it other flavors. Such as chopped fresh herbs and spices for savory butter, or honey, cinnamon and sugar for sweet kinds of butter.
8. Store butter into small containers with lids or wrap in wax paper. You can store in the refrigerator or freezer to last longer.
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