I've been on a journey to make more things from scratch. I thought butter was going to be the hardest of them all. Because of this, I MADE it more complicated. In fact, the first time I tried it, I failed because I got in my own head about it. I finally contacted my mother-in-law who showed me just how easy it is. I couldn't believe it! This taught me to be sure to check in with the older women in my life who have been there and done that. Here's your tips and tricks to easy butter making. Have fun! Say a special thanks to my mother-in-law Jody for her gracious teaching!
Fill bowl with warm tap water and set buttermilk in to warm up. Buttermilk should be room temperature.
Combine cream and salt to your stand mixer fitted with the whisk attachment or blender.
Cover the bowl with a dish towel to prevent splattering.
Gradually increase the speed up to 8
Rinse butter in a colander with ice water, squeeze it to release the remaining buttermilk. This can take a while. Be sure to get it all.
Pat the butter dry and place it in a mold, plastic wrap, or parchment paper. The butter should be good for 5 days at room temperature if you got all the buttermilk out or a week in the refrigerator. You can freeze it for 3 months.
Buttermilk IS expensive, so going through this effort for muffin recipes may not be worth it for you. However, homemade butter on toast tastes absolutely amazing. Since you can freeze it, if you find buttermilk on sale you can make a lot at a time and be more efficient in your work.
Leave a comment