How gorgeous is that?! And, yes, it tastes as good as it looks! Homemade butter tastes so much better than store-bought, so we took advantage of a good deal on some high quality cream and whipped up some butter. What I used is cream (the only ingredient) from a local dairy that uses no antibiotics, hormones or GMO feed (the cows are mostly grass-fed). It’s pasteurized (not ultra-pasteurized) and non-homogenized, so it’s really the best thing you can find short of raw cream! True, this quality of cream can be difficult to find, so don’t feel like you can’t make butter out of whatever you have. This 2-quart (1/2 gallon) of cream was less than $10 dollars and I got 1 quart of buttermilk, which I’ll culture, and 2 pounds of butter!
What You’ll Need
- Cream: Make sure that there are no additives. The ingredients list should just say cream (it might say “milk”, too), no extras. You probably won’t be able to get everything you want, but one thing that can ruin a batch of butter is ultra-pasteurized cream. I’ve made butter from it, but often it’s just too “cooked” to work. Try to find raw, low-temp pasteurized or pasteurized instead of ultra-pasteurized. It would be a huge bonus if it’s organic and from grass-fed cows, but just do the best you can.
- Mixer, blender or food processor: I used a stand mixer, but a blender or food processor work fine, too. Just make sure your food processor is air-tight. If it’s not, you’ll spray cream all over yourself and the kitchen… I assure you that this is not a good way to make butter. Ask me how I know. Also make sure that you don’t fill whatever you use more than 2/3 of the way full. The cream will expand quite a bit and you don’t want it overflowing. By the way, you really can make butter in a jar or butter churn, but it takes quite awhile and the jar method is exhausting.
- Ice water in a large bowl: You’ll need to “wash” the butter, so have icy cold water ready before you start.
- Celtic Sea Salt: You don’t have to salt your butter, but it will keep longer if you do. I like to add just a few pinched of salt for flavor, anyway, and salt is good for us!
What To Do
If a picture is worth 1,000 words, I’m going to babble at you! It’s so much easier to show you than to try to explain, so…
That’s it! Now you have creamy, delicious butter! Be sure to keep that wonderful buttermilk, too. You can culture it (post coming next week), cook with it or even just drink it.
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