Posts
How To Make Home-Made Butter
Wednesday, June 15, 2011
picklewart.blogspot.com
My friend Sarah over at Faded Country shared with me how to make butter using a mixer. Well, bless her heart, she did it with a hand held mixer, but I was lucky enough to have a stand mixer... and it worked GREAT! So, here's how it goes:
Get some real cream, I prefer to use the cream off a raw whole milk if I'm lucky enough to have a "fatty" batch! Pour the cream (maybe after carefully scooping if off the settled milk) into your mixing bowl. Closer to room temperature is preferred and will cut down on your "churning" time. I think fired up the ol' Kitchenaid to almost high using the whisk attachment.
It whisked and whisked and whisked for probably 20 minutes before it finally began to separate. The curdles are what will be the butter and the clearer liquid is what is considered buttermilk. You'll keep both parts to use - don't toss out that fabulous buttermilk!!
Once your mixture has separated, pour off the buttermilk, and begin squeezing the solid butter to help it release more of the liquid in it. Continue to squeeze it to get water out as best you can. This will help it to "keep" better.
Once you're done squeezing, you can wrap it and store it in the fridge or freezer. I just kept mine in a lidded container in the fridge. If you used a raw milk from a good farm with healthy cows, you now have some great butter free of anything extra you might not want in there!!
Happy Cooking!
Read more...
My friend Sarah over at Faded Country shared with me how to make butter using a mixer. Well, bless her heart, she did it with a hand held mixer, but I was lucky enough to have a stand mixer... and it worked GREAT! So, here's how it goes:
Get some real cream, I prefer to use the cream off a raw whole milk if I'm lucky enough to have a "fatty" batch! Pour the cream (maybe after carefully scooping if off the settled milk) into your mixing bowl. Closer to room temperature is preferred and will cut down on your "churning" time. I think fired up the ol' Kitchenaid to almost high using the whisk attachment.
It whisked and whisked and whisked for probably 20 minutes before it finally began to separate. The curdles are what will be the butter and the clearer liquid is what is considered buttermilk. You'll keep both parts to use - don't toss out that fabulous buttermilk!!
Once your mixture has separated, pour off the buttermilk, and begin squeezing the solid butter to help it release more of the liquid in it. Continue to squeeze it to get water out as best you can. This will help it to "keep" better.
Once you're done squeezing, you can wrap it and store it in the fridge or freezer. I just kept mine in a lidded container in the fridge. If you used a raw milk from a good farm with healthy cows, you now have some great butter free of anything extra you might not want in there!!
Happy Cooking!
