HOW TO MAKE BUTTER
Put your butter mold and stamper in a bowl of ice water if using.
in another bowl pour in a quart and 1/2 of room temperature (62 degrees Fahrenheit)heavy whipping cream or cream from unpasteurized milk from a cow (for more info on that see my post for how to Separate Cream from milk)
put in mixer on low with whipping attachment and whip 20 minutes or so with tea towel over top as not to splash out contents.
it will start to separate.. you can pour off the milk into a jar and set aside. .you will take your bowl off mixing stand and turn in the bowl scraping sides to get a ball using your hands
have a clean bowl on counter waiting.
take out stamper and plunge the butter ball into the cold ice water to rinse off the buttermilk and fold over like you would knead bread with your hands rinsing in the cold water bowl or under cold water spout in kitchen to get off buttermilk and put over into your waiting bowl
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 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.
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. Store in 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.
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