Friday, January 20, 2012

Home Churned Butter

I was recently inspired by Cecelia over at Thekitchensgarden to order a vintage butter churner and make my own butter. She has a wonderful blog so check it out if you haven't already! Long ago I made my own butter but hadn't even thought about it in years. I am back to it now!

the next time I make this I need to find organic cream that is less than ultra pasteurized. For this butter, I used 2 quarts of ultra pasteurized. The cream should be at about 50 degrees before you start churning. This recipe makes 4 cups of butter.

After a bit of churning the cream starts to thicken. It is becoming whipped cream. Early on the jar will be coated and you can't see inside.

The tireder your arm, the thicker the cream! If you want salted butter, this is the time to add the salt. You can add other flavorings as well.

Next you will be able to see in the jar. The butter is separating. It will become very difficult to churn and then it is time to pour off the liquid.

You just made buttermilk. Biscuit making time!

I skipped a photo but once you pour off the buttermilk, fill the churn with cold water while the butter is still in it. Churn some more. You are washing your butter. Pour the water out and put the butter in a fine mesh strainer.

Push the butter with the back of a wooden spoon, pressing out as much liquid as possible. Wrap it in cheese cloth and squeeze out any remaining liquid.

Butter! I made butter. I feel like Tom Hanks in Castaway when he made fire!

I see many compound butters in my future!

You don't have to have a butter churn to make this. You can make it in a food processor or even in the bowl of your mixer using the whisk attachment.