by guest blogger Andrew
Who doesn’t love a fresh warm baguette or biscuit smothered in melted butter? Follow these easy steps and you’ll have your own homemade butter without the additional salt or other chemicals you can’t identify.
Prep time: About 15 minutes for a one litre carton
What you will need:
-Carton of Whipping cream (35%)
-Bowl and hand mixer with beater attachment (or food processor or stand mixer)
1. Pour the contents of the whipping cream carton in your bowl and start mixing the cream with the hand mixer.
2. After several minutes you will reach the whipped cream stage where peaks will form and fall over themselves.
3. Several minutes later the whipped cream will be quite thick where peaks will form and hold their shape.
4. The cream will start to break down and have a curdled look. Use the spatula to push down the cream from the sides.
5. You will be in this stage for several minutes and feel like nothing is happening but don’t give up – you’ll suddenly start seeing the liquid – buttermilk goodness appear in the bowl.
6. Keep mixing until the buttermilk has fully separated. The butter will feel thick and will glob through the mixing blades.
7. Drain and strain the buttermilk for later use (Biscuits? Pancakes? Fried chicken?)
8. The butter remains in the bowl. Push it all against the side of the bowl to remove air bubbles and any buttermilk that remains inside. Using cold water, rinse the butter to remove any buttermilk and again push the butter in a lump against the side of the bowl to remove the liquid.
9. Move the butter into a container and keep in the fridge. It will last for several months (if you don’t use it all before then!)
Makes about a pound and a half of butter.