Tag Archives: butter

Homemade Butter

Recently, I have taken to making more food than I had ever thought possible. I have tried my hand at toaster pastries, gnocchi, cheese, pizza dough, pretzel bread, and then the one the surprised me the most: homemade butter. Making butter at home is relatively easy and interesting. If you don’t use the buttermilk that forms in the process I would argue it is probably not any cheaper than buying butter, but if were already buying buttermilk as well as butter it might be worth it. It also might be worth it just to have something to try, and to show the kids.

For this recipe you will need a stand mixer and heavy cream, and if you want salted butter 3/4 teaspoon per quart. One quart of cream will give you roughly a pound of butter.

If you are making unsalted butter this is the only ingredient you will need. Otherwise add your 3/4 teaspoon salt now.

If you are making unsalted butter this is the only ingredient you will need. Otherwise add your 3/4 teaspoon salt now.

Using your whisk attachment start mixing on a lower speed.

Using your whisk attachment start mixing on a lower speed.

When the cream starts to thicken some you can turn up the speed to a medium high.

When the cream starts to thicken some you can turn up the speed to a medium high.

The longer it mixes you will notice it starts to become whipped cream.

The longer it mixes you will notice it starts to become whipped cream.

You will want to keep mixing beyond that point.

You will want to keep mixing beyond that point, occasionally scrapping the sides of the bowl.

The cream will begin to turn a light shade of yellow

The cream will begin to turn a light shade of yellow

It will start to thin out and get clumpy.

It will start to thin out and get clumpy.

Homemade Butter

The butter is ready when the butter is sticking to your whisk and you see the buttermilk in the bowl.

The butter is ready when the butter is sticking to your whisk and you see the buttermilk in the bowl.

At this point you will want to strain your butter. Be sure to pick it up, and try to squeeze out as much of the butter milk as possible.

At this point you will want to strain your butter. Be sure to pick it up, and try to squeeze out as much of the butter milk as possible.

Now that you have your pound of butter, you will want to rinse it off. Run it under cool water, and then submerge it in a bowl full of icy water. (And I do mean lots of ice in the water!) Let it sit there for about 5 minutes (longer if you wish, but at least 5 minutes.) Drain off the ice water, which should have slight milky color about it now.

Store your butter  in a piece of Tupperware in the fridge. The more of the buttermilk you drained off the longer it will last. If your didn’t drain it well it could spoil in days, otherwise it will last a while. I have read up to 4 weeks in the fridge, but I will be honest with all the baking I do it doesn’t last that long around here. I am lucky if homemade butter lasts a four days!

Have fun! And enjoy!