Bread Machine Butter
cold heavy whipping cream or heavy cream (contains at least 36% butterfat). Place lid
onto bread pan aligning the front mark on the lid with the front of the bread pan. Insert
bread pan into breadmaker and close lid.
halfway through the cycle, the mixture may resemble whipped cream. It will then begin
to separate. Chunks of butter will be visible and the cream will continue to separate into
buttermilk and sweet butter. The breadmaker will beep eight times when the cycle is
remove the lid and add 1 cup of cold water to the bread pan. Replace lid, securing tightly on top of pan. Drain water into sink. Repeat rinse procedure again. (This will rinse off
any remaining buttermilk and assist in hardening the butter.)
Remove butter from pan with a rubber spatula and spread it into a small bowl or butter mold (available at gourmet and kitchen specialty shops). Yield: approximately 1?2 c u p
b u t t e r. Cover tightly and store in refrigerator or freezer
** TIPS FOR BETTER BUTTER**
Heavy whipping cream or heavy cream will produce the largest amount of butter. Light whipping cream and whipping cream (30-36% butterfat) will churn into a smaller amount of butter and you may have to repeat part of the 30 minute Butter Program. Stop the program when butter chunks are formed. Half and Half or other lower-fat dairy products without the words “whipping” or “cream” in
the name will not churn into butter. The average refrigerated life for salted or unsalted “sweet” butter is several weeks, keep butter tightly wrapped to preserve flavor. To make salted butter, simply add 1?2 teaspoon salt to the 1?2 cup of butter after it is removed from p a n .
Butter may be preserved for up to nine months if wrapped in plastic wrap, sealed in aluminum foil or a resealable freezer bag and stored in the freezer at 0° F