EASY WAY TO MAKE HOMEMADE BUTTER JUST BY YOURS SELF

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Okay, so maybe I just tend to get overly excited about butter in general, but I am pretty sure that making homemade butter in my Kitchen-Aid is both the coolest and the most domestic thing I’ve ever done.   Just when I didn’t think it was possible to love an appliance even more….I mean really, what’s better than homemade butter?   Mmmmmmmm…..butter……

But I digress.

It was seriously so easy that I see a lot more butter making in our future.  Since this was technically a homeschool activity (and had no selfish motivations whatsoever!), we tried to follow the instructions from Little House in the Big Woods as closely as we could.  Of course considering that we didn’t have a cow or a real butter churn, or even a wooden bowl and paddle, we did a lot of improvising.

We used a quart of heavy cream, which made approximately a pound of butter and about 2 and 1/2 cups of buttermilk.  I paid $5.99 for the cream at Publix, which was a lot, but next time I’d probably stock up at Sam’s Club, where it is just under $3 a quart.  I’ve heard Aldi has super cheap cream as well.  We also grated a carrot to add yellow coloring because that is the way Ma Ingalls did it, but next time I would probably skip that step!

Here is what you need:

1 carrot (optional)
1/4 c. milk (optional)
1 quart heavy cream
3/4 teaspoon salt

 

How to Make Homemade Butter | DIY Butter | Homemade Butter Recipe | How to Make Butter | Butter
How to Make Homemade Butter | DIY Butter | Homemade Butter Recipe | How to Make Butter | Butter

Step 1 (optional):  Peel & finely grate a carrot.  Heat in small saucepan with 1/4 cup milk until milk is bubbly.  Use a clean cheesecloth to strain orange-colored milk into the bowl of your stand mixer.  Discard shredded carrot.

How to Make Homemade Butter | DIY Butter | Homemade Butter Recipe | How to Make Butter | Butter

Step 2:  Pour cream into bowl of stand mixer fitted with paddle attachment.  Add salt.  Cover mixer with a towel–trust me on this one, it will be messy!  Turn mixer on high.

How to Make Homemade Butter | DIY Butter | Homemade Butter Recipe | How to Make Butter | Butter

Step 3:  Continue mixing, checking on mixture frequently.  It will first turn to whipped cream, then begin to get grainy and separate into butter and buttermilk, and the splashing will get much worse.  The butter is ready when it sticks in a clump to the paddle.

How to Make Homemade Butter | DIY Butter | Homemade Butter Recipe | How to Make Butter | Butter
How to Make Homemade Butter | DIY Butter | Homemade Butter Recipe | How to Make Butter | Butter

Step 4:  Place a colander over a bowl, then strain the buttermilk off of the butter.  (For a GREAT recipe using buttermilk, try these super yummy refrigerator raisin bran muffins–they are our FAVORITE!)

How to Make Homemade Butter | DIY Butter | Homemade Butter Recipe | How to Make Butter | Butter

 Step 5:  Using your hands or a spatula, press out excess buttermilk under cold running water until water runs clear.  Shape into stick or ball.  Butter will keep covered in refrigerator for up to 4 weeks.  Serve with bread and enjoy!

How to Make Homemade Butter | DIY Butter | Homemade Butter Recipe | How to Make Butter | Butter

Note:  While we were making our main batch of butter in the Kitchen-Aid, we also made a very small amount of butter by placing the cream in a small jar and taking turns shaking it.  This was a great way to show the kids how much work it is to make butter by hand!  Our shaken butter didn’t turn out quite as firm, probably because we didn’t shake it long or hard enough–my 3 and 6 year old didn’t have a lot of stamina, but older kids would probably do a little better!

 

RECIPE: HOMEMADE BUTTER

Summary: It takes just minutes to whip up this batch of homemade butter (& buttermilk) in your stand mixer!

INGREDIENTS

  • 1 carrot (optional)
  • 1/4 c. milk (optional)
  • 1 quart heavy cream
  • 3/4 teaspoon salt

INSTRUCTIONS

  1. (OPTIONAL) Peel & finely grate a carrot. Heat in small saucepan with 1/4 cup milk until milk is bubbly. Use a clean cheesecloth to strain orange-colored milk into the bowl of your stand mixer. Discard shredded carrot.
  2. Pour cream into bowl of stand mixer fitted with paddle attachment. Add salt. Cover mixer with a towel–trust me on this one, it will be messy! Turn mixer on high.
  3. Continue mixing, checking on mixture frequently. It will first turn to whipped cream, then begin to get grainy and separate into butter and buttermilk, and the splashing will get much worse. The butter is ready when it sticks in a clump to the paddle.
  4. Place a colander over a bowl, then strain the buttermilk off of the butter. (For a GREAT recipe using buttermilk, try these super yummy refrigerator raisin bran muffins–they are our FAVORITE!)
  5. Using your hands or a spatula, press out excess buttermilk under cold running water until water runs clear. Shape into stick or ball. Butter will keep covered in refrigerator for up to 4 weeks. Serve with bread and enjoy!

Preparation time: 30 minute(s)

Cooking time:

Number of servings (yield): Approximately 1 pound of butter + 2 1/2 cups of buttermilk