Kim Kilgore LeBlanc
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1-1 1/2 cheavy cream
How to Make Homemade Butter
- I bought the heavy cream at Caulders, but you can get it in any grocery store. Also, I use my KitchenAid mixer, but you can use any kind of mixer.
1.) Pour 1-1/2 to 2 cups of heavy cream in bowl. Beat it, just beat it! You will first see it turn into whipped cream and then it will start turning yellow. Don’t stop there. Keep mixing.
2.) The whipped cream will start turning into butter and you will notice a liquid separating from the butter. This water like liquid is buttermilk.
- 3.) Drain it. I poured mine down the drain, but you can actually use it for cooking. The next step is necessary to remove the excess buttermilk from the butter. Without this step, the butter will go rancid.
- 4.) Once the liquid is removed from the butter, add COLD water to the bowl with the butter.
5.) Use a spatula and press the butter to squeeze out the excess buttermilk. (By the time I pressed mine out it looked like I had frosted the inside of the bowl!) You will see the water is now cloudy. Carefully drain the cloudy water.
5.) Add more cold water and work it through the butter again. Drain the water. DO THIS 2-3 more times, until the cold water is clear.
6.) Once the water is completely clear and drained I took a paper towel and blotted it lightly to remove the excess water.
- 7.) Put it back in my mixer and added 1/8 to 1/4 of a tsp of salt. This is a good starting point. It was plenty of salt for me. I mixed it on medium speed for no more that 10 seconds, just long enough for the salt to blend into the butter. If you want unsalted butter, then skip this step.
- There you go! You have butter. It is a lot better than store bought. It should be good in refrigerator for 2-3 weeks. Ours never lasts that long!
I stored mine in my Butter Bell Crock that I bought on Amazon a few years ago. I LOVE it!