Sunday, February 08, 2015

Fresh butter at home

What is the difference between good and great butter? it is in the milk. If you have access to organic grass fed milk and cream I encourage you to try making your own butter at home. Homemade butter not only taste better than the commercial one, but also contributes to a better flavor and texture in cakes and other pastry items.  It is also fascinating to watch the transformation of cream into butter.

Butter is a dairy product made by churning fresh cream, to separate the butterfat from the buttermilk. It is very easy to make at home and the only ingredient required is fresh heavy cream.

Pour any amount of heavy cream into a bowl of a food processor fitted with the whisk attachment (I used a pint of cream and got 6 ounces of butter and 10 ounces of buttercream).



Whisk the cream until it breaks down into small curds and liquid collect on the bottom of the bowl. This could take about 10 to 15 minutes.



At this point, strain the mixture to squeeze out as much of the liquid as possible. This liquid is buttermilk and can be used for baking or cooking.

Whip the solids again until the butter begins to stiffen and clump together and more liquid collects in the bottom of the bowl. At this point the solids start to change color to yellow.



Strain again and then squeeze out the excess of liquid with absorbent paper towel. Press it into a ball or any other shape you like. You can also knead the mixture with salt or herbs.



Amazing on country bread!


Refrigerate up to 1 week or freeze for up to 6 months.


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