Archive for December, 2010

How to Make Homemade Butter!

Tis’ the season to go that little extra mile for the holidays or at least let them think you went the added mile.  There isn’t anything in the world like fresh homemade butter and this is easy even for the smallest of kitchens. This time around, I made a large batch with two pints of cream, which filled 3  1/2 pint Ball jars. I originally tried to pour both bottles into the food processor but that ended up being a huge fail. Just do one bottle at a time and avoid the mess I made.

At the end, I only added flake salt to flavour it, but in the past, I’ve used garlic or cinnamon and brown sugar to make butter gifts. Just make sure you add them while it’s still soft. Oh, btw, all that liquid left over is tasty buttermilk. We normally use this to make pancakes or rosemary garlic biscuits that are softer than Johnny Depp’s hair.

This is an adaptation from this recipe on LiveJournal: http://community.livejournal.com/food_porn/4909841.html

The final buttery product!

Easy Homemade Creamery Butter

Active Time: 20 min / Makes: .75 lb
Ingredients:
2 cups (1 pint) heavy cream (I used Ronnybrook Farm Dairy’s)
kosher salt
Directions:

Pour 2 cups of heavy cream in your food processor. The fresher the cream, the better the butter will turn out.  Pop the lid on, blitz, sit back and watch.

The cream will go through different stages. First you see it turning into a soft, silky whipped cream. A little later it’s turning into a really firm cream.

Then you hear a ‘slosh‘ and the grainy, yellow butter has separated itself from, what is now, nothing but buttermilk. SCORE!

All that’s left to do is drain the buttermilk and there you have it. Butter. If you are going to use it all up, you’re good to go now. If you want to keep the butter longer, you’ll have to rinse the butter curds with cold water.  Press it down with a spoon and stir it to get the excess liquid out.

Add salt, pepper, garlic or whatever spices you want to use to make your butter special.

We used our Swedish flake salt called Falk Salt: www.falksalt.com/. We actually bought ours in Sweden at a large grocery store but you can now buy it in the US. For those of you who can read Swedish: www.falksalt.se/

Get yourself some crunchy bread or your favorite carb (muffin, bagel, etc)  slice it, spread some of this delicious butter on top and revel in the good fat. Photos below but check out the set on Flickr. So, have y’all ever made butter? What flavourings have you added to the goodness?

2 Pints of Heavy Cream & a Food Processor

Add the unpasteurized cream to the food processor

Let it spin for 5 - 8 minutes

First it becomes whipped cream

Middle stage between whipped cream & butter

Then it separates out into yellow butter solids & buttermilk

Spoon it out into a bowl

Using a wooden spoon or spatula squeeze extra buttermilk out of the butter

Mix in salt, grated garlic or any other seasonings

The final buttery product!