Butter is simple to make at home and a great project to try with your kids!
Author: Katie Wells
2cupsheavy creampreferably from raw milk or store-bought organic
Put the cream into your mixing bowl. It is important to only fill the bowl halfway so it does not overflow as air is whipped into the cream. (Take my word for it!)
Turn mixer on low to medium-low at first to prevent splashing. Once the cream begins to thicken you can turn it up to medium.
Mix for about 15 minutes. This time can vary depending on how much cream you are using and what type if mixer you have.
As it thickens it will first change to whipped cream. After the whipped cream stage it will begin to deflate and break down. When this begins to happen, stay close. When it makes the change to butter it can happen very quickly. It will also start to splash again so you can hang a towel over the mixer if you'd like.
When you see the butter begin to clump and stick to your whisk, it is done mixing.
Put your strainer over a bowl and pour the contents of your mixing bowl into the strainer. The solids that collect in the strainer are the butter and the liquid that collects in the bowl is buttermilk.
Now you need to "rinse" the butter. It is important to remove as much buttermilk as possible to keep the butter from going rancid. Put the butter back in your mixing bowl and cover with clean, cold water.
With the back of your wide spoon, begin pressing the butter into the side of the bowl. The water will get cloudy as the buttermilk is "cleaned" out of the butter. Pour the water off and add more cold water.
Repeat this process 4-5 times or until the water stays clear.
Done! Store in refrigerator or at room temperature if you will use it within a week or two.
You can easily make much larger batches to make more butter, just make sure your mixing bowl is only half full!The buttermilk leftover from making butter can be used in recipes in place of water. Try it in almond flour pancakes.