Recently I came across a few posts featuring homemade butter. Being one who loves the kitchen, has to try everything that intrigues me as well as one who has been shocked by the current butter price increase, it was a no brainer that I would definitely add making homemade butter to my ‘To Try’ list!
A simple purchase of a liter of cream and I was all set. Now usually, regular people attempt these things during the day, but me being me, I decided to give it a go one night as the feeling of boredom set in and the kitchen called my name begging me to come play.
Simple, quick, easy and most of all absolutely delicious, I am hooked! No, I’m not going to stop purchasing butter, simply because I use quite a bit when it comes to orders and homemade isn’t necessarily cheaper ( unless you’re able to get cream at a really good price ) but I can definitely see myself whipping up my own for home use as well as home baking especially when I find fresh cream on special.
Go on, give it a try, you’ll be pleasantly surprised. Homemade butter is creamy goodness rivaling the best store bought brand.
1 cup fresh cream ( I used 2 Cups)
A stand mixer or hand beater
a dish of ice water
salt or other flavourings to taste
Place the fresh in to the bowl of the stand mixer.
Whizz on high approximately 5 minutes or till you see that a lump has formed and water has separated from the lump.
Strain the water in to a jar, this is a buttermilk that can be frozen for use in rusks.
Place the blob of butter in to the ice water and rinse.
Rinse by pouring ice water over and gently squeezing until the water is clear as any residual buttermilk will make the butter spoil quickly
Remove from the water, add salt ( or flavouring of your choice)
Lightly knead flavouring in.
Pat away excess water, mould and refrigerate till firm.
Remove from the fridge and pat away at the excess water.
Place in to a butter dish and enjoy.
– Homemade butter can be used in baking.
– A jar or food processor can also be used to make it.
– In a food processor the method remains the same.
– If using a jar, place cream in, seal with the lid and shake till the separation of water and butter occurs. This will take longer and will require some strength!
– Homemade butter can be frozen.
– Homemade butter will last about 2 – 3 weeks in the fridge.
– It can be flavoured with honey, chilli or herbs.
– Buttermilk can be used in pancakes or rusks and can be frozen for later use.