Butter is not hard to make, especially if you have a stand alone mixer.
I buy milk from a local farm that delivers. It is not organic but the cows are not given the bovine growth hormone. I bought a quart of heavy cream from them.
Ingredients:
4 cups or so of heavy cream that is not ultra pasteurized
1/2 tsp (or so) of salt
Before you start: Fill a bowl with water and place in the refridgerator.
1. Place the cream in the bowl of the mixer and use either the wisk or plastic beater.
2. Beat the cream into whipped cream and continue beating it as it becomes stiffer and stiffer whipped cream. At one point the cream will seize and collapse and you will hear a sloshing sound. You will see bits of butter floating in buttermilk, and a few seconds later, a glob of yellowish butter will separate from milky buttermilk. It took about 15-20 minutes in my machine.
3. Drain the buttermilk. Please keep it- it is great fresh buttermilk and will be great in any pancake or waffle recipe!
4. Add 1/2 cup of the ice cold water. Beat again. Drain. Repeat this 3-4 times until the water comes out clear.
5. Add the 1/2 tsp of salt. (Omit if making unsalted butter)
6. Using a kitchen towel (or a paper towel), squeeze out the rest of the water. I used a smooth kitchen towel (you can also use a flour sack).
7. Store the butter. It made somewhere between 3/4 and a pound of butter.
I did this with my girls and one of their friends. They had a great time and played between checking if the whipped cream had become butter.
I buy milk from a local farm that delivers. It is not organic but the cows are not given the bovine growth hormone. I bought a quart of heavy cream from them.
Ingredients:
4 cups or so of heavy cream that is not ultra pasteurized
1/2 tsp (or so) of salt
Before you start: Fill a bowl with water and place in the refridgerator.
1. Place the cream in the bowl of the mixer and use either the wisk or plastic beater.
2. Beat the cream into whipped cream and continue beating it as it becomes stiffer and stiffer whipped cream. At one point the cream will seize and collapse and you will hear a sloshing sound. You will see bits of butter floating in buttermilk, and a few seconds later, a glob of yellowish butter will separate from milky buttermilk. It took about 15-20 minutes in my machine.
3. Drain the buttermilk. Please keep it- it is great fresh buttermilk and will be great in any pancake or waffle recipe!
4. Add 1/2 cup of the ice cold water. Beat again. Drain. Repeat this 3-4 times until the water comes out clear.
5. Add the 1/2 tsp of salt. (Omit if making unsalted butter)
6. Using a kitchen towel (or a paper towel), squeeze out the rest of the water. I used a smooth kitchen towel (you can also use a flour sack).
7. Store the butter. It made somewhere between 3/4 and a pound of butter.
I did this with my girls and one of their friends. They had a great time and played between checking if the whipped cream had become butter.
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