How to Make Butter – My Favorite Ingredient in Almost All Recipes!
Hello friends, today I am going to show you how to make butter from scratch! Something every food lover should do at least once. It’s so easy. You’re not going to believe it. Let me tell you… oh, there is nothing like homemade butter. You’re going to make it one time and you’ll never want to buy it from a store again, I promise you. And guess what, butter is also good for you! Web MD has even published an article on the Potential Health Benefits of Butter.
So, what do you need to make butter? Very simple. All you need is cream, heavy whipping cream to be precise. I like to use 40% Heavy Whipping Cream. If you can find it, it’s great. A lot of stores don’t have really high-quality heavy whipping cream. You got to use at least 36% fat. If you find 42%, even better.
All right, friends. So, I’m going to show you how to make half a pound really quick. First, we’re going to whip it and, separate the cream from the buttermilk. It’s very simple.
Before you start the trick is to ensure all your equipment – tools, bowls, etc. is very cold. Having cold equipment really helps.
How to Make Homemade Butter
So to start pour your whipping cream into the bowl and start mixing at a fairly low speed. I’m at about four. Maybe I can go to five. You don’t want to go much higher than that. Because it will splatter too much. You don’t want it to splatter. So do it slowly and as it whips it’s going to get thicker and thicker.
At this point, we’re making whipped cream. And then we start to overwhip the whipped cream. And that’s how we’re going to turn it into butter. This process removes the milk from the cream. And the cream is what is going to turn into butter.
As the cream gets thicker you can increase the speed just a little bit just when it is ready to turn into whipped cream. When you get to the whip cream stage just keep on going.
As you proceed, you’ll see how the cream is going to separate from the milk. And the milk is buttermilk. I love buttermilk. I use it in dressing. I use it in mashed potatoes, I use it in all kinds of stuff.
I promise you, when you make your own butter for the first time, you’re not going to believe it. You can put salt in it. or any kind of seasoning.
All right, friends, when you see it getting lumpy you will also see it’s starting to get yellowish in color. When it starts to get lumpy, don’t worry. You got to stay with it. At about five, or six minutes is when the buttermilk is about to separate from the cream. You’re going to see it.
You’ll know when it’s about to separate because you can start to see the buttermilk. You see the buttermilk in the bottom when you start to see that, you know it’s going to happen any second. Friends, you may want to reduce the speed of your mixer, otherwise, it’s going to fly everywhere.
And before you know it Voilà, you’ve got butter!
So now what you do is scrape your butter off the walls of the bowl and out of the mixer blades and smush it all together. And you will notice as you smush it all together there will be buttermilk in the bottom of the bowl.
Be Sure To Rinse Your Butter
So for this next step, you may want to put on some gloves. The next step is to rinse your butter in iced water because if you don’t rinse the buttermilk off your butter, it will spoil very quickly.
Now I’m going to take the butter and place it in a fine mesh bag. If you don’t have one you can use cheesecloth or even a face towel. And once you have it wrapped or in a bag you are going to wash your butter in iced water.
You want to make sure the water is very cold because if it is not cold enough the butter is going to go through the holes in your mesh, or into the cloth. There may be a little bit of this happening even when the water is cold but it is no big deal.
Rinsing your butter is very important. So, you don’t want to skip this step, otherwise, your butter will definitely get rancid. So as I rinse it in the very cold water I am also squeezing it and making sure there is no more buttermilk left on the butter.
You will see, it is really simple. I bet you never thought it would be so simple to make butter. Nothing we do is difficult. Friends, I promise you nothing we do as chefs is complicated.
So now after a complete rinsing, you have some beautiful butter. Butter you can shape into a container.
Homemade butter is much paler in color than store-bought butter. And when it comes to flavor doesn’t even compare. Homemade is so much more delicious. It’s creamy and velvety. It’s, just plain amazing.
Oh, and the beauty of when you make your own butter is, you can freeze it for a long time, so you never run out.
I hope you give it a try – you will be glad you did!
If you would like your butter to be a little tangy and cultured then give my French Butter Recipe a try by clicking here!
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