How to Make Butter
Want an easy project for the weekend that will result in something useful but all you have on hand is heavy cream? Mike Procopio of Bay Area Bites has just the thing for you with his butter-making tutorial. Simply dump your heavy cream in a bowl and whip it until it turns into whipped cream. And then continue whipping until the whipped cream turns into clumps of butter!
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3 Comments:
It's so easy, and the taste is superior in every way to anything you can buy.
We eat nothing else at my house now. I still use store butter (365 brand Sweet cream Butter from Whole Foods) for cooking and baking, but for eating --- nothing beats homemade. And, you get an added benefit: buttermilk to bake with or to drink is a by-product of the butter-making process, so your money does double-duty.
I highly recommend it.
Brownie at 11:56AM on 08/09/08
From Scotland on Sunday July 20th
Cooking with kids
IN THE summer, I buy cream to eat with Scottish berries. But sometimes my children eat the berries before they reach the table, so I find that we have lots of cream left in the fridge.
This is an ideal time to make your own butter. It is fun and easier than you think, and tastes delicious – just make sure you use double cream that is at room temperature (it will be too cold if you use it straight out of the fridge).
We have to be careful about how much fat we eat so use soft butter, which you can spread more thinly on toast and in sandwiches – and then you will not eat too much. If you can see teeth marks in the butter when you bite, you have spread the butter too thickly.
HOMEMADE BUTTER
Double cream
Jam jar and lid
Half fill the jam jar with double cream and screw the top on tightly. Shake the jar. The cream will slosh from side to side, making a noise. When the sound of the splashing stops, you know you have made whipped cream.
But carry on shaking the jar and suddenly the sloshing noise will return. This can take ten to 15 minutes but it usually takes at least 30 minutes – that's a long time to keep on shaking.
Open the jar and drain off the buttermilk – and you will be left with butter. (The buttermilk makes the butter go sour.)
Fill the jar with cold water, replace the lid carefully and shake the jar again. Drain off the cloudy water and keep doing this until the water stays clear.
Squeeze the ball of butter through a sieve to remove any more buttermilk.
Add a little salt if you want to and then pat your butter into a block and put it into the fridge.
Time-saver: Make your butter in a food processor, but if you use an open-bowl model (for example, a Kenwood Chef), you will need a splatter guard.
Fi Bird
www.stirrinstuff.org
Trashersmum at 1:14PM on 08/09/08
Definitely use the food processor. It's quick, and also quite exciting when the cream suddenly transforms into butter.
Earlier this year I turned an aging bottle of heavy cream from the farmers' market into some butter in the food processor, poured off the buttermilk (used for pancakes later), then threw some ramps in and pulsed a few times. I rolled the ramp butter into a log, and threw it in the freezer. My housemates and I are regretting now I didn't make a double batch.
If you're not going to freeze your butter, shake it as described above or knead it in successive bowls of very cold water until the water stays clear. Close to ice water temperature so it doesn't melt. You have to get all the water (buttermilk) out of it, or it will spoil quickly. Mine froze well, though. Minimal ice crystals.
kurteye at 9:22PM on 08/09/08