Homemade Butter Made Easy (Print Version)
# Ingredients:
01 -
16 ounces heavy cream
02 -
Sea salt, ¼ to ½ teaspoon, optional
# Instructions:
01 -
Pour the cream into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about 1 minute until the cream starts to thicken. Increase speed to medium-high and continue beating for about 5 minutes until the cream separates into butter and buttermilk. Drape a tea towel over the mixer to prevent splashing during the last few minutes.
02 -
Using a fine mesh sieve, strain off the liquid buttermilk. Place the butter in a clean bowl, cover with cold water, and knead with a spatula or hands to press out any remaining buttermilk. Repeat rinsing until the water is clear.
03 -
Place the butter on a plate and stir in salt, if desired.
04 -
Pour the cream into a large mixing bowl. Beat at medium-high speed for about 10 minutes, until the cream separates into butter and buttermilk. Drape a tea towel over the bowl and hands to prevent splashing during the last few minutes.
05 -
Using a fine mesh sieve, strain off the liquid buttermilk. Place the butter in a clean bowl, cover with cold water, and knead with a spatula or hands to press out any remaining buttermilk. Repeat rinsing until the water is clear.
06 -
Place the butter on a plate and stir in salt, if desired.
07 -
Pour the cream into the bowl of a food processor. Process on high speed for about 5 minutes, until the cream separates into butter and buttermilk.
08 -
Using a fine mesh sieve, strain off the liquid buttermilk. Place the butter in a clean bowl, cover with cold water, and knead with a spatula or hands to press out any remaining buttermilk. Repeat rinsing until the water is clear.
09 -
Place the butter on a plate and stir in salt, if desired.
# Notes:
01 -
1 pint (16 ounces) of cream yields approximately 1 cup of butter.
02 -
Store butter in wax paper or a sealed jar in the refrigerator for up to 2 weeks.
03 -
The liquid byproduct is fresh buttermilk, which can be used in other recipes.
04 -
Rinsing butter in cold water extends its shelf life but is not strictly necessary.