Earning My Bread & Butter
This weekend my husband and I decided to try our hand at making butter. We heard it was easy, but didn’t believe it. Here’s what you need: Heavy Cream and a mixer. That’s it. Seriously.
We poured in one pint of heavy whipping cream and set the speed on low for a few minutes and then on medium for 5-10 more minutes until the cream started to firm. You watch it go from light peaks (like meringue) to looking exactly like whipped cream. But then, all at once, the mixture separates the buttermilk from the butter.
You can see it getting frothy here. Time to turn it up to medium.
It’s starting to look like whipped cream…
Getting Thicker…
The Buttermilk is Separating from the Butter
We Saved the Buttermilk for Home Made Rolls (coming soon)
Squeezing the Butter to make sure all the Buttermilk is gone. If you leave it in, it will sour and spoil the butter.
From left to right: we made regular butter, roasted garlic and herb butter, and honey butter.
From left to right: we made regular butter, roasted garlic and herb butter, and honey butter.
We used one pint of heavy cream per batch, and each pint produced a lump of butter about the size of a tennis ball. If you’d like to give it a try, there’s more information on butter-making here.
