Butter for this bread i posted yesterday.
It just makes sense people.
Just like the ease of that homemade ricotta I discovered a while back… You can totally do this and its totally worth it. Use a food processor (takes about 15 minutes ) OR your two year olds endless enthusiasm to shake the hell out of a jar of liquid. (time varies). And from here, you can blend in spices or jams or zest and have super fancy butter for all your butter eating needs. (I followed this very helpful site as a guide.)
(Serving Size: You end up with about 1/2 as much butter as the amount of cream used plus you get “buttermilk”)
- Heavy Whipping Cream [I used a pint which made a really nice beginner amount. A couple sticks maybe]
- Salt (optional)
- Pour Cream in a bowl.
- With an electric mixer, beat cream on medium speed past the whipped cream stage, all the way to when it starts to turn more yellow and buttermilk puddles in the bottom of the bowl. [I used my Kitchen Aid Mixer and had to scrape down the sides a couple times. I wonder if I had the mixer going too fast? I’ll update when i make it again.]
- Stop the mixer and pour off as much milk as possible. Store the buttermilk in the refrigerator and use it for cooking. [When i figure out how to use this, I’ll add it to this post]
- Use a rubber or stiff metal spatula to press the butter up onto the sides of the bowl to squeeze out as much of the liquid as possible. Mix down the butter and add about 1/2 cup ice water on top of it. Use the spatula to press the butter and water against the side of the bowl. (Original recipe says “This step, called washing, is important to keep the butter from spoiling.”) Pour off the extra liquid and throw away. Add more ice water and repeat the process two or three times until the water becomes less cloudy.
- Continue kneading butter against the side of the bowl until all the liquid has been pressed out. Sprinkle with sea salt, if desired.
- Store a weeks worth in an airtight container in the fridge. [Freeze the rest in chunks for easier use]
- Refrigerate 1 week or freeze for 6 months.
(flavor ideas: Cinnamon/Cardamom, Apple, Fig, Blueberry, Strawberry, Lemon Zest, Green Onion, Honey, Orange-Honey)