Making your own homemade butter is not hard! They like to trick you into thinking it is though. They like to make you think that it’s long and laborious work and that you need a PhD with a special acceptance into the Butter Makers Secret Buttery Alliance. (Wow, I hope there isn’t a real secret group out there with that name because well, they’re not secret any longer!). Anyway, they make you think that the abilities required for making that golden creamy spread is something out of your reach and only for the CHOSEN. Well I’m here to show you that the process is so incredibly simple, it’s kind of ridiculous. It can actually happen BY ACCIDENT! Honestly! So today, I’m going to show you How To Make Your Own BUTTER!!
We all know that butter comes from cream. Or.. well, you SHOULD know that’s where it comes from. Cows produce cream, cream becomes butter. (with a little elbow grease). When we whip our heavenly whipping cream, sweetened with sugar, and it forms into little pillowy clouds of everything good in this world, we obviously stop whipping it at that stage. But did you know if you kept whipping it, (let’s say, by accident) it would eventually start to form into butter? Yes!! Unbelievable, right?!?
It’s the whole magic of chemistry and maybe a bit of physics thrown in there. I won’t go into the whole chemistry/physics explanation (because I COULD you know.. I COULD!… ahem.. yeah.) but just trust me that when regular heavy cream is whipped past it’s point of billowy clouds, it’s like the heavens open up, and butter starts to emerge in its loving splendor.
The cool thing about is that you can make this so easily in your stand mixer, your hand mixer, or even just a plain old mason jar. The mason jar trick is perfect for when the kids “are boooored” and complain “there’s nothing to dooooooooooo”. Ok, then give’em something to do! Throw some cream in a jar , put on the lid, and let them work their little biceps to death by shaking the living heck outta those jars to make their own butter!! They will complain to no end that it’s taking so long (15min or so), but when they begin to feel that separation “plop” in the jar and see the butter forming, they’ll be all over it!
I’ll show you how to do it your mixer. WAYYY easier.
Take approximately 2 C of heavy whipping cream into your mixer bowl. Using your whipping attachment, start out at a medium speed until it starts to thicken. When it becomes whipped cream, keep going. The cream will become stiffer and thicker, and then get a sort of grainy appearance. Keep going. Then, all of a sudden, like magic, it will begin to break apart and form the butter. Keep going. As you whip it further, you’ll see a milky substance forming as well. This my dear reader, is BUTTERMILK. Crazy, isn’t it??
So at this point, stop the mixer and drain out the buttermilk. PLEASE, PLEASE, PLEASE, for the love all things cute on this earth, keep this buttermilk. It’s not your traditional thick, tangy buttermilk from the store – this is true buttermilk that you can use as a substitute or addition to any baking recipe that calls for milk. Don’t throw it away!
Grab your favorite spatula and start pressing the butter in the bowl. Work it around and around and you’ll see more of the buttermilk come out. Drain it off. When you’re pretty sure there’s no more left, place your bowl back under the beaters and add about a half cup of ice-cold water. Give it a spin. The water will “wash” any more residue of the buttermilk away.
Drain this off (don’t keep it). Back under the beaters if you wish , or you can do this by hand, but you’ll want to add a bit of salt. Usually a 1/4 teaspoon will do it but try it afterwards. If you want to add more, then do so but I suggest only at 1/4 teaspoon amounts. As mom would say “you can add it, but you can’t take it out”. True enough.
The benefit of this is to be able to make your own butter in a pinch when your doing a Sunday morning pancake marathon and discover the pantry is dry. Also, it’s nice to know EXACTLY what went into that butter because you made it! There’s no artificial colors, and you can control the salt content. Plus.. it’s just plainly SO DAMN GOOD.
So if after reading this you go and open a tub of margarine that claims to taste like butter and you spread those chemicals on some freshly baked bread ( like I made here ) – – – I’m gonna have to give you the stink eye. Lovingly, but a stink eye none-the-less, and I’ve made grown men who eat bricks cry from my stink eye.
Check back with me in the next day or two because I’m going to have a few incredible recipes that can fancy up that butter and make you look like a superstar in the kitchen!