Homemade Butter

October 30, 2010

I’ve heard that Homemade butter is vastly superior to its store-bought equivalent. It turns out to be quite effortless to make. I made it using my standing mixer in about 5 minutes using heavy cream. Plus you get some bonus buttermilk. To sample my butter, I also made Rustic Italian bread, which has emerged as my favorite unflavored bread. (The Rosemary Focaccia is better still). While the butter only takes 5 or 10 minutes, I started the bread at noon and it was ready for our 6:30PM dinner.

Homemade Butter from leftover Heavy Cream

Butter Recipe:

16 ounces of heavy cream, chilled
1/2 teaspoon salt

  • Whisk the cream using a standing-mixer until it starts to look like scrambled eggs, and separates into butter and buttermilk.
  • If you intend to store it for more than a week, then you must rinse your butter in cold water until the water runs clear. This will remove the remaining buttermilk and will greatly extend the shelf life of the butter.
  • After that happens, remove the butter from the remainders and squeeze it into a “ball-o-butter”.
  • Wrap in wax paper.

I’d give it 4-stars. The flavor and texture (whipped texture) was great. However overall, I’d have to say it’s not worth the cost or the effort. 16 ounces of heavy cream yielded only 7 ounces of butter; but cost $2.50. The same price as an entire pound of Land-o-Lakes on sale.

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