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.
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!