HOW TO MAKE BUTTER

HOW TO MAKE BUTTER

First thing is make sure your heavy whipping cream is room temperature before you get started.
second is you get everything out you need if you are using a stick mold an old stamp mold, a butter bell, whatever you need including if you are planning on wrapping and freezing your butter or if you are planning to season your butter. All those things you can be getting ready while you wait for your cream to come to room temp.

If using, put your butter mold and stamper in a bowl of ice water.

you can use any kind of butter churn . A food processor, a mixer, a kitchen aide mixer, it all works the same some just are faster than others.
Today I’m using a kitchen aide mixer I start with the beater attachment then change to the batter attachment once the butter starts separating

in a mixing bowl pour in a quart and 1/2 of room temperature (62 degrees Fahrenheit)heavy whipping cream can be store bought or cream from unpasteurized milk from a cow (for more info on that see my post for how to Separate Cream from milk)

using my kitchen aide mixer, I start out with the whipping attachment but I’ll change it later

put in mixer on low at first with whipping attachment and whip 20 minutes or so with tea towel if needed over top as not to splash out contents, I do build the speed

you can see it start to thicken

and thicken some more …

it will start to separate..

This is when I stop and change attachments

You will begin to see the butter pull away frim

the liquid

you can pour off the milk into a measuring cup and set aside for straining into a jar later

you will take your bowl off mixing stand and turn in the bowl scraping sides to get a ball using your hands

In a mixing bowl under a faucet plunge the butter in cold ice water to rinse off the buttermilk and fold over like you would knead bread with your hands rinsing in the cold water

you can pour a little ice water in and knead in the bowl a little more to get the milk out of it as you form a firm round ball, the buttermilk in it needs to come out so it will stay fresh longer.

Take butter after all milk has been rinsed and work in seasoning like some salt and fold and knead some more you can also add spices like parsley flakes, garlic powder, basil , or even chives to your butter or make it sweet by adding brown sugar and cinnamon if desire to make it fancy.

you can wrap up ball plain if desire in wax paper or Saran Wrap and put in fridge or you can place your butter ball on some parchment paper then divide and put into your cold butter mold and stamp out your pretty butter disk.

or a nice butter bell.

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You can also make it fancy like store-bought just add plain butter to some rubber stick molds for regular sticks of butter, I get those off Amazon. You can even save store bought butter wrappers and reuse them or plain wax paper to wrap your sticks after you freeze them and pop out of molds

Store in fridge or freezer

I have a little freezer friendly container I like to wrap my whole ball in sometimes. It can go in the freezer or fridge.

Fresh Butter lasts about 2-3 weeks stored in fridge you can freeze it.

Save the leftover milk in your mixer that you poured off.. add a little lemon juice to it and you have buttermilk for cakes and biscuits or you can make homemade ranch with it.