Simply Homemade Butter
Have you ever made butter accidentally? You know…you’re making whipped cream for a delightful dessert and you get distracted…and before you know it you’ve got chunks of butter floating around in buttermilk? Well…if this happened I certainly hope you threw in a little salt and tasted it because it would have been amazing! If you’ve never tasted homemade butter you really haven’t lived.
I make my own butter several times a week from our raw milk. I have an old electric churn that sits on my counter collecting cream as we skim it off the milk gallons. As soon as it becomes about 2/3 full, I plug in the churn and several minutes later we have butter.
You don’t need a churn to make butter. I made butter with a Kitchenaid before buying my churn off of Ebay. Butter can be made in a blender, with a handheld mixer, or even in a mason jar! Here’s how!
1. Bring your cream to approximately 65 degrees.
2. Pour the cream into a churn, a bowl for mixing, a blender, or a mason jar.
3. Start shaking, mixing, blending…
4. When you see the cream separate into butter chunks and buttermilk, you’re done!
5. Pour off the buttermilk and save it for baking.
6. Place the butter into a colander in the sink and rinse it well with cold water. Continue rinsing until the water runs clear.
7. Salt the butter to taste.
8. Plop the butter into a plastic container. It will keep for a week on the counter, several weeks in the fridge, and indefinitely in the freezer.
Enjoy!
