Making Butter at Home
I was reading one of my favorite blogs The Habit of Being and was inspired to make butter over the weekend. We didn’t have any jars around and I heard you can also use a Kitchen-Aid, so Hillsy and I gave it a shot on Sunday morning and before you know it we had fresh homemade butter. We couldn’t believe it, we’re never buying butter again!
Really simple, whisk on high 1 quart of heavy cream (it’s faster if your cream is about 60F degrees but you can also use heavy cream right out of the fridge) beyond the whipped cream phase until the butter cream starts to separate from the butter. It took me about 10-15 minutes.
Once you have the clumps of butter, with a spoon or a spatula clump all of the butter in a ball and drain out the buttermilk and save for later use. You now want to take ice water (about a cup at a time) and mix it on low using the paddle attachment – this helps remove additional buttermilk from the butter. You want to remove as much of the buttermilk from the butter so your butter can stay fresher longer. Clump the butter in a ball and drain out water. Repeat this until the water runs clear.