One of my favorite things to do, in the kitchen, is making butter. It’s an ingredient in so many recipes, there is no better sense of accomplishment than knowing you made everything on your menu. Every Wednesday and Saturday there is a Farmer’s Market hosted in our town square and at that little market is a funny old rancher and his fresh cream in mason jars. I’ve never tasted anything better. For years, I have driven into town and picked up his cream for my recipes. Around the holidays, I even put in an order with him, so I can make my pies and holiday meal.
The first time I made butter, it was in my grandmother’s churn. I hated it. I just knew I was going to look like Arnold and have the biggest biceps a 12 year-old could ever have. Not to mention it took foooorrevaaaah. Now, I’m a Kitchen Aid butter maker. Still just as good and I don’t have to worry about Mr Universe arms or finding an extra 400 hours (12 year-old time frame) to hand churn butter.
Now, here is where I add all the oops, wtf’s and holy crap moments of butter making. Number one, please make sure you use the plastic cover that comes with your mixer. Soooo, this is a lesson I learned and stick by after mopping buttermilk off my kitchen ceiling at 10pm. I was going to be sweet and have fresh butter for breakfast, to go with my homemade English muffins. Then the gorgeous fluffy whipped cream turned into butter with splashing milk EVERYWHERE!! Number two, if you want to steal some fresh whipped cream from the mixture, don’t add your salt to the cream first. I might’ve learned that raspberries with whipped cream and salt don’t really go together. At. All. Number three, do not throw away the leftover milk. Make biscuits, make fried catfish, put it in a jar in the fridge for later. Just don’t throw it away. That’s buttermilk and it’s delicious.
Try making butter at least once. It’s worth it and you’ll get hooked.
Homemade ButterPrint This
2 cups heavy whipping cream
½ tsp fine salt
- In the bowl of your mixer, add whipping cream and using whisk, mix on high speed. Cream will mix into whipped cream, then into butter. Note: remember to keep the plastic cover on.
- Butter will mostly stick to whisk attachment. DO NOT overmix. When butter is sticking to the whisk and pulled away from the bowl, it’s ready.
- Using cheesecloth, strain butter from buttermilk. Pour buttermilk into a container and refrigerate (or drink). Rinse butter under cold water, until water runs clear. Once water is clear, squeeze butter one last time and put in small bowl.
- Add fine salt to butter ball and mix well. Note: If you can’t find fine grain salt, use a spice grinder and grind your salt until extra fine.
- Store butter in airtight container in the refrigerator. If going to use at room temperature, use a traditional butter crock (seen above) to ensure air tight seal.
By Food, Love, Play