Image Credit: http://tinyurl.com/mtdjgn8
Butter is relatively easy to make, if you have a stand mixer. I decided to make my own when I took a look at the amount of additives and preservatives in so called "real" butter in the grocery stores.
Homemade butter is not yellow. Since it is made of cream, it is white, just like cream. If you really want it to be yellow, add a few drops of yellow food coloring before you turn on the mixer. Making butter is a messy business, so make sure that you have an old bath towel and wear a full coverage apron, or clothes you don't mind getting greasy. It takes about 30 minutes of beating, and you will need a paddle attachment for your mixer for the
best results.
Homemade butter is not yellow. Since it is made of cream, it is white, just like cream. If you really want it to be yellow, add a few drops of yellow food coloring before you turn on the mixer. Making butter is a messy business, so make sure that you have an old bath towel and wear a full coverage apron, or clothes you don't mind getting greasy. It takes about 30 minutes of beating, and you will need a paddle attachment for your mixer for the
best results.
The ingredients are very simple:
Directions:
Put the paddle attachment on your mixer
Pour the cream into your mixer bowl and add salt
Lay your bath towel over the mixer and set on high
Every 5 to 7 minutes turn mixer off and check the bowl.
At first it will be very light and fluffy, just re-cover and turn the mixer back on
In about 10 minutes it will begin to separate; the buttermilk around the sides and the butter growing lumpy looking
Keep the mixer beating on high and keep the towel over the mixer, if you don't want your kitchen painted in splotches in buttermilk
When your butter is one solid lump stuck on the paddle, it's done
Take a rubber spatula and scrape all the butter off the bowl and paddle and place in cheese cloth (you can use a strainer)
Gather the cheese cloth together with the butter in it and hold it under cold running water
Squeeze the butter and rinse, squeeze and rinse. Keep doing this till the water runs clear and the butter no longer contains any liquid.
Place the butter in a covered bowl and chill.
Lasts for about a month or five weeks, if kept in the refrigerator
- 1 quart of heavy cream
- 3/4 teaspoon sea salt (more or less to taste)
Directions:
Put the paddle attachment on your mixer
Pour the cream into your mixer bowl and add salt
Lay your bath towel over the mixer and set on high
Every 5 to 7 minutes turn mixer off and check the bowl.
At first it will be very light and fluffy, just re-cover and turn the mixer back on
In about 10 minutes it will begin to separate; the buttermilk around the sides and the butter growing lumpy looking
Keep the mixer beating on high and keep the towel over the mixer, if you don't want your kitchen painted in splotches in buttermilk
When your butter is one solid lump stuck on the paddle, it's done
Take a rubber spatula and scrape all the butter off the bowl and paddle and place in cheese cloth (you can use a strainer)
Gather the cheese cloth together with the butter in it and hold it under cold running water
Squeeze the butter and rinse, squeeze and rinse. Keep doing this till the water runs clear and the butter no longer contains any liquid.
Place the butter in a covered bowl and chill.
Lasts for about a month or five weeks, if kept in the refrigerator
Flavored Butter
| You can flavor your newly made butter with anything you like, some of my favorites are:
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Dill butter is to die for on salmon. If you want the recipe to make it this is the one I use:
Grilled Salmon with Dill Butter. Most flavoring are made with a ratio of two tablespoons of flavoring to 1/4 cup of butter.
Have a buttery day!
Jade :)
Grilled Salmon with Dill Butter. Most flavoring are made with a ratio of two tablespoons of flavoring to 1/4 cup of butter.
Have a buttery day!
Jade :)
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