We are huge fans of anything homemade. Baked goods, sausages, sauces, bacon, mayonnaise, etc. etc. etc. And butter. I make some of the most delicious butter ever. It blows away anything you can buy in a store. You can flavor it any way you like. Fleur de sel? Sure! Blueberries? Of course! Garlic and pepper. You bet!
And it is so easy, you will wonder why you ever waited to try this at home. What better time than National Dairy Month (June) to learn this age old craft. With 20th century equipment of course.
By the way – a few batches of homemade butters make some of the most perfect hostess gifts or shower gifts or pick up a crusty loaf of fresh baked bread and bring it along with some 20 clove garlic butter for quick grilled garlic bread. Or a bucket of corn & some cayenne lemon butter. Possibilities are endless.
First we start with the right heavy cream. The best possible cream to use is non-ultra pasteurized, high butterfat content (36-40%), organic, and from pastured happy cows. Just pure cream.
For sake of this recipe we are starting with 2 cups very very cold cream. This will yield 1 cup of butter and 1 cup of buttermilk.
I am also using the ever faithful Kitchen Aid with whisk attachment. (You can use any hand mixer with a deep bowl or even a large mason jar with a locking lid. Just shake shake shake away!)
Pour cream into your bowl and turn on your mixer. A nice slow speed is good here, say a 2.
First the cream with thicken slightly. See how it coats the whisk? Then it will become whipped cream. Then that whipped cream will break. And then break further looking not really appetizing at all but fear not!
Once it breaks down as seen in the almost butter image above, turn off the mixer to avoid injury and scrape down the sides of the bowl.
Then turn your mixer back on and watch the magic happen.
The butter milk and the milk solids have separated leaving you some beautiful creamy butter.
Now, let the buttermilk drain from the butter. And please for all that is sacred in this world. DO NOT just throw away the buttermilk. Make pancakes! Make biscuits! Chicken! Drink it! It’s amazing…
Look at those beautiful golden curds of butter.
Almost done, we still need to rinse the butter to remove any trace of buttermilk. I do a simple cold water bath while squeezing the butter. It will start out like this:
And when it is thoroughly rinsed, should look like this:
At this point you can wrap it in cheese cloth and squeeze out the excess water, or just allow it to strain off. I do the latter.
Now is the time you can add herbs or salt or sugar or honey or berries or bacon or garlic or whatever to flavor your butter. I like to add a 1/2 teaspoon of fleur de sel. It is all up to your personal taste and imagination.
Ok, lets finish. Take the butter and press it into a jar.
Press it down real good so that you push out any air pockets between the butter and the bottom of the jar. Top with cold water.
Store in the refrigerator for up to one week. Every time you need butter, simply pour off the water, take what you need and top with fresh, cold water before covering and returning to the refrigerator. This has the same effect as a butter bell.
That’s it. Yep! It is THAT easy. You can even get some cool silicone ice trays and use them as individual butter molds. Wow your friends! Impress your family! Confuse your enemies!
With homemade butter – you can take over the world.
Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.
From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.