Homemade butter has a rich and creamy texture unlike store bought butters. There aren’t any preservatives in it and you know exactly when it was made and how long it has been around. Spreading a pat of homemade butter on a fresh baked roll, loaf of bread or over vegetables has a unique taste to it compared to redi-made butter. The recipe is easy to prepare and follow and can be made with or without the salt.
There are many ways to make homemade butter. One way to do it was explained to me many years ago in elementary school. All the students brought in a large clean and empty baby food jar to school. When we arrived the teacher then added cream to that jar and filled it about ¾ the way full. For the rest of the day we shook this glass jar. Stopping every now and then to complete the lesson tasks assigned to us. Then back to shaking the jar. After many, many hours the cream started to thicken and less and less liquid was sloshing in the jar. Eventually we each made ourselves a small amount of butter. This was a great experiment and taught us to appreciate the work involved in using a butter churn.
Today there are other methods available to us. A wonderful tool that is also electric can stand up to the test of making homemade butter. The upright, stand or table mixer. Other appliances that are great to use for preparing homemade butter are the blender and the food processor. These are valuable assets to have when making butter. In lieu of hours shaking a jar, the mixer can complete the process in close to 10 minutes. Many arm muscles are thanking these counter top appliances today.
Are we ready to get started?
- 2 cups of heavy cream
- ¼ teaspoon of salt
(Salt is optional. If using the butter to spread over muffins, vegetables and breads adding the salt would be a good idea. But, it you are using this butter to bake with, than omit the salt for many baking recipes call for unsalted butter.)
Here we will use the aid of the food processor.
- Pour the 2 cups of heavy cream into the food processors.
- Make sure the lid is secure before turning the machine on.
- Set processor to its highest speed.
- Allow the machine to churn the heavy cream for about 3 minutes. The cream will quickly resemble that of whipped cream.
- Keep the food processor running. You will start to notice in the next few minutes that the liquid is starting to thicken into clumps or curds. This is the fats in the heavy cream beginning to turn into butter.
- Continue to mix at the same speed. It may take a total of 10 minutes to get all the liquid to solidify.
- After 10 minutes if there is a small amount of liquid left in the container, you need not worry.
- Remove the butter ball that you formed and using paper towels, a dish cloth, or a cheese cloth, wrap the ball and squeeze out any excess liquid from the ball of butter. (By doing this the butter will have less of a chance of souring.)
- Once the ball of butter is squeezed out of as much liquid as possible form it into a shape of your choice. You can place the ball into a container and flatten it out. Another idea is to place the homemade butter into a Jell-O mold. Refrigerate the containers of choice and once the butter is cold it can be turned out into a serving dish or butter dish if you formed traditional butter sticks.
- This recipe will yield approximately one cup of homemade butter. This is the equivalent of 2 sticks of store bought butter.
- Looking for something delicious to spread your homemade butter on? Here are a few suggestions you may want to try.
- Salted butter will last longer than unsalted butter.
- Adding herbs, extracts or honey is a natural way to flavor the butter if you so choose. When adding these flavorings remember to include them half way through the mixing process.
- Provide the ambiance of haute cuisine by being creative with butter molds. One example would be to freeze butter inside small silicone lobster-shaped molds. Once frozen, pop the lobster-shaped butter pieces onto small bread plates, and chill the plates in the fridge. The table will present a fine restaurant look and your dining guests will feel special for the added attention to the little details.
- Always refrigerate homemade butter in an air-tight container.
- Another way to ensure that your homemade butter will keep longer is to cover it with cold water. Then seal the air-tight container and refrigerate. Remember to spill off the water before using and add again when storing what remains.
© 2013 Beverly Mucha / All Rights Reserved
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