Friday, October 12, 2012


Something we have recently started doing is making our own butter. We crunched some numbers and figured out it was cheaper for us to buy heavy (whipping) cream, and make our own. It takes a little time, but it is so worth it,and really easier than you would think.You can do it in either a blender or in stand mixer (you could also do it with a hand mixer, but I would recommend having plenty of help around for when you hand gets tired). I do mine in the stand mixer.

Just pour the cream in and turn it on as high as you can, without it spraying out.

Just before it really starts to yellow and separate it will be whipped cream. If you were to add sugar at this stage you could frost a cake of eat it with fruit, unfortunately I have not learned to do this yet, but it is on my list!

You will let it keep mixing, turning it up as high as you can. I have also found that I have to stop and use a spatula to scrape down the sides of the bowl.

It will eventually start to separate, and this is when you will see the white buttermilk and the yellow butter. Once you see this it is finished. (Make sure you wash your hands with cold water, so you do not melt the butter.) You will scoop out the butter squeezing out all the buttermilk. Place ball (or log or whatever shape you make) into cold water. Once you have all the butter out you can save the buttermilk for bread, pancakes, biscuits, cookies, mashed potatoes, and anything else you can think of.  Remove the butter balls from the cold water squeezing any excess buttermilk and salt. Most things call for salted butter unless stated otherwise.Keep in the fridge. It is fun to make and enjoy! :)

1 comment:

  1. How much cream makes how much butter? For example, does a quart make a pound of butter? Thanks!