Their is nothing in the world as yummy as fresh butter. Recently, myself and Big Daddy (my husband) discovered the ease and fun of making our very own home made butter! It taste so much better then any store bought we have ever tried and at approximately $4.35 for six pounds of butter, you can’t go wrong!
I thought it would be cool to share our home made butter how to.. Enjoy!
What you need:
Heavy Whipping Cream (I usually use three pints at a time.)
Salt (1/4 tsp per pint. I usually use 1 tsp per three pints)
A Kitchen Aid ( You can also make butter with a hand mixer.)
20 minutes of your time
For you Kitchen Aid users I thought it would be kind of me to issue this tip and warning. Do not use the mixing doohickey below for your butter. Trust me, I learned that the hard way. Myself and my kitchen where splattered in heavy whipping cream, much to Big Daddy’s amusement…
The butter milk “avenger” above is a no no…
The Kitchen Aid attachment above is your butter making friend.
For Kitchen Aid: Pour heavy whipping cream into a mixing bowl and add salt. If using a Kitchen Aid, turn it onto medium and let it do it’s magic! You don’t need to watch it consistently. I go about other things and then just check it every five minutes or so.
For Hand Mixer: Mix on medium consistently
For Kitchen Aid: The mixture will start becoming thicker and frothy in appearance. You will also notice that it is beginning to change from a white color to very light yellow.
For Hand Mixture: Same as above.
For Kitchen Aid: Finally, the butter will begin to separate from the butter milk and stick to the mixing tool. You will also notice that the sound of the Kitchen Aid will change due to the thickness of the mixture. When you butter is fully separated from the butter milk then it is done!
For Hand Mixture: When the mixture begins to separate turned down your mixer to a lower level so you don’t end up wearing your mixture.
(Your butter should be fully separated from the butter milk like the picture above.)
Gather all of the butter from inside the bowl and the mixing tool and form a ball. Squeeze while your forming your butter ball to remove excess butter milk. You don’t have to squeeze hard. Put your butter in a container and enjoy!
Save the buttermilk! It taste fantastic! I usually put mine in a jar and use it to make a large batch of pancakes to freeze. The butter milk makes a killer ranch dressing! You can also freeze it for future use.
So their you have it..