For more than a year I have heard my aunt rave about how delicious homemade butter is. And since I do not purchase margarine (my husband calls it “plastic butter”), I knew that I would just have to try making butter myself.
Next came trying to find heavy whipping cream price reduced. It’s too expensive to purchase at any store for full retail, especially since one quart cream yields only one pint of butter.
My chance came this past week when I called around -again!- to the local Kroger stores (Kroger is the only store locally I have found that price reduces their soon to expire products) and was told they actually had some reduced 50% and they would hold it for me.
There are three basic things needed to make butter: a food processor, heavy whipping cream and salt. I’ve heard of some using a stand mixer, but my aunt assured me from her experience that is a sure way to turn your kitchen into a buttery disaster.
I filled my small food processor only halfway (1 pint) and used the “food processor” speed. The heavy cream quickly turned into whipped cream, then you can watch it start seperating into butter.
Yum! Once the cream has separated from the milk it should look like this. It took about 3-4 minutes per batch to get it to this part.
This pictures shows how the milk is on the bottom, but the butter is separated.
Allowed it to drain in a colander for a few minutes to remove as much milk as possible, then …
rolled into a ball and began squeezing until the majority of the milk was out. (This makes your hands really soft!)
I placed on a cookie sheet in the sink and with cold water running lightly, I worked the butter until the water ran clear. *If you do not get the milk out, your butter will go bad. I added salt and worked into the butter.
If the butter became warm and began to melt, I placed in a bowl of ice water until it firmed back up.
The finished product! Since I do not have a butter mold, I rolled into a ball and double wrapped with plastic wrap.
Each quart of heavy whipping cream yielded just shy of 1-pound of butter.
Ryan asked for honey butter, so the small bowl is fresh honey butter which will probably be gone by Monday! 😀
My aunt shared this thrifty way of storing the frozen butter. Cutting the cartons in half and placing the butter inside allows you to store it safely and without having to purchase containers. I worked it around to where it fit against all sides and corners, so if I need butter quarters I can simply take it out of the freezer and cut into four sticks of butter.
This mornings breakfast included homemade buttermilk waffles! I have also saved some to make biscuits and other treats this coming week. What I didn’t save, our dogs enjoyed to the last lap! 🙂