How To: Butter From Scratch
Who knew in less than 30 minutes you could create such a household essential? As a baker, I run through butter so fast learning how to make it from scratch helped so much.
When I originally learned to make butter I learned out of spite. At the time, the bakery I went to daily would not give out butter to spread on their goods. It baffled me because they sell small baguettes with butter and jam spread on them, but did not sell it or give it out for anything else. I decided to learn to make butter myself because there was no way I was buying these rolls and baguettes without some type of spread.
About two months after I had posted my video, that bakery started offering a side of butter and jam with their bread. Did they see my video? A random change of heart? Who knows. All I know is this is a huge win for ME. Not only do I now know how to make butter from scratch, but I also can get butter and jam with my rolls, which was the end goal all along.
Butter 101
When whipping heavy cream, after a few minutes you will start to get whipped cream. KEEP GOING! You will know when it’s time to stop, the butter chunks will separate from the buttermilk on their own.
It is super important that you make sure all the buttermilk is strained from your butter. Any leftover milk in the butter will make your butter go bad extremely fast and can potentially grow bacteria. Who wants soggy butter anyways… YUCK.
Buttermilk can be stored in your refrigerator along with your butter and used for things such as pancakes, muffins, and etcetera. There are specific steps you need to take to make sure the milk doesn’t go rancid and grow bacteria as well, but being completely honest I haven’t researched it and typically pour it out.
In my recipe, I used a food processor, but you can also use a stand mixer with a whip attachment or a mason jar!
Prep Time: 20 mins
Ingredients:
2 cups heavy cream… DASSIT!
salt (optional)
Instructions
Pulse in a food processor for 10 mins, if you don’t have a food processor you can use a hand mixer, a stand mixer, or even a mason jar and shake until the buttermilk separates from the butter chunks.
Strain the butter to separate butter from the buttermilk using a strainer or cheesecloth
Fill a medium-sized bowl with ice and cold water
Form your butter into a ball and add to the ice bath,
Continue to squeeze and essentially massage your butter in the ice bath to remove any excess buttermilk until the water runs clear. (This step is extremely important to make sure your butter doesn’t go rancid)
Dry off your butter using a cheesecloth or paper towel
Wrap in plastic wrap or parchment paper and store in the fridge! (You can also leave homemade butter on the counter but I prefer to leave it in the refrigerator just in case I didn’t get every drop of milk out.)
enjoy <3
