Yes, butter should be used in moderation and because of this why not make a choice to use only your very one home made, fresh and natural butter? It has a great flavor and since you don’t plan on eating it by the spoonful (though you might want to), it keeps long enough to have on hand for your morning toast and all your baking needs. So easy and quick to make, it’s a great side recipe to have going while you’re stuck in the kitchen attending to other things since the bulk of the process requires putting cream in a blender and turning it on. So, that’s how I spent my Christmas morning while the coffee was brewing an the pies were baking. Happy Holidays from Happy Homesteader!
(Makes ½ lb)
1 Pint Fresh Sweet Cream (see below for details)
Blender (see options below)
Knife (to cut the curd and scrape it out of the blender)
Medium Bowl (to rinse the butter)
Wooden spoon or spatula (to press the butter)
Fresh Sweet Cream: The most readily available cream is Heavy Whipping Cream. It is Ultra Pasteurized which means it has been ultra heat-treated. While this cream will churn into butter and will already be better than the average butter you buy, it will not have the same flavor as fresh sweet cream. fresh sweet cream is non-ultra pasteurized, has a high butterfat content (36-40%), organic, and from pastured cows. It has a wonderful flavor and texture. While it is hard to find, check your local organic market, or better yet, the local green market where you can get it straight from the farmer’s hand.
Blender options: Have a bored kid hanging around? Give them a mason jar full of cream to shake for a while. It’ll take longer, but it’ll get there and probably tucker them out to boot!
1. Using the cooking thermometer, check the temperature of the cream. It should be between 50-60 degrees. If it is too cold, the fat will have trouble consolidating, and if too hot, it will be too soft to work.
2. blender (or jar) 25-40% full. If you have doubled the recipe, make the butter in 2 batches. The cream needs room to move in the vessel.
3. Cover blender and turn on. My blender has a low and high setting, so I churn butter on the low setting so I can keep an eye on it.
4. Churn: for 10-20 minutes (depending on cream, temperature and equipment). The Cream will first get thick and glossy as it turns to whipped cream. Liquid in a blender has a distinct sound. When this sound changes to a low, chugging noise, you’re close. At this point, the butter will begin to ‘break’ and separate from the buttermilk. The color will turn yellow and it will look lumpy.
5. When this happens, you’re done. Be careful not to go past the breaking point. If you do, the butter will go from lumpy separated butter and buttermilk, back to a very light, glossy cream. It will not re-separate (I might be wrong here, but I tried it, and the batch was lost)
6. Rinsing: This is important. It will keep the butter longer, stopping it from turning quickly rancid. Pour the thin buttermilk from the blender to a jar and set aside. Using the knife, scoop the butter from the blender, into a bowl.
7. Cover butter with water. Using the wooden spoon, press and fold the butter. The water will turn cloudy. Drain water from bowl, refill and knead again. Do this 3 or 4 times, until the water is clear.
8. Pour of the final rinse water and continue to knead with the spoon. The Butter will get firmer and start to form a ball. A small amount of water will continue to appear as you do this. Drain it from the bowl.
9. If the butter becomes to too soft to work. Set it in the fridge for a minute to cool and continue to work it.
10. Add Salt if you like. You could also at this point flavor your butter with herbs or pureed fruit.
12. Refridgerate and enjoy!