Homemade Butter

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And by “I made butter,” I mean, “I threw heavy whipping cream into the food processor for 15 minutes.”

Seriously. That’s all it takes.

My processor literally requires ear plugs to use for any time at all, so I put it in the dining room while I was making dinner the other night and let it do its thing. That processor is a total piece of crap, and didn’t get everything finalized, but 5 minutes with my fabulous new immersion blender had it all whipped up perfectly. I over-salted it, unfortunately, but it tastes way better than commercial butter otherwise. Like whipped cream – but buttery. The skim milk that resulted from the process was also excellent.

The thing is, I’m not sure there’s any savings in buying a pint of heavy whipped cream and making it myself. Sure, it tastes better, but is there any inherent value to it? It’s not necessarily any more eco-friendly, since I’m totally cheating and using electricity to do it. If we were to shake it in a jar and churn it ourselves, well then… that’s different. Unlikely to happen, though.

If we end up getting our cow share, I can see a kind of satisfaction to making our own butter from it.

But the tasting better part – that might just be enough, right there.

I haven’t baked or cooked with it yet – that’ll be next.

For anyone interested in doing this, seriously, don’t put it off – it is so easy.

1.) Buy whipped cream (local, organic for the win)

2.) If you have a fabulous Kitchen Aid stand mixer with whisk attachment, hook that up. If you have a food processor, get it out. If you have a jar with a tightly-fitting lid, grab that.

3.) Insert cream into your preferred device. For mixers and leaky processors, you may wish to cover with a towel to prevent spatters.

4.) Let ‘er rip. At some point, the liquids and the solids separate. The liquid is skimmed milk buttermilk (but not the sort one would find in the supermarket,) the solid is butter. The website I got the idea from was calling it “skimmed milk,” which is where I got that idea. 🙂 To make sure all the milk is separated, you can squish it with a flat utensil in a bowl, but chances are your whisk is going to do a great job. Salt and add herbs if desired, and whisk those in.

5.) Plop into a storage container and enjoy. Drink the milk, too.

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