Ramblings About Wine & Food From the Heart of Decatur, GA
March 23, 2014
What do You Mean You Don't Make Your Own Butter?
Making butter is easy. I knew this from shaking a carton of heavy cream until it solidified as a science project back in elementary school. Still, I'd never made homemade butter seriously until last weekend. No more buying butter for me, it's too easy to make it yourself.
That's a bowl of good quality heavy cream from Whole Foods. That's a pretty simple start.
After 7 minutes of whipping with a hand mixer it begins to solidify.
After about 15 minutes of total whipping time, the cream will begin to yellow and fully solidify to a putty-like consistent. It then needs to be strained to remove the excess liquid cream (this can be saved and used like a less-potent buttermilk).
After straining, you can begin to mold the solids into a ball, all the while continuing to squeeze out the excess liquid. In the end, you are left with a nice ball of silky, creamy butter. You can add salt to taste, if desired, or leave as is. Wrapped in plastic, the butter will keep in the fridge for two weeks. No more buying butter for me.