During these uncertain times, there is one thing that has proven tough to find on my grocer’s shelves, BUTTER! This is a staple item in almost everyone’s home, so when you can’t find it, just make your own. Turns out, it’s better homemade! It’s creamier, silky and makes A LOT! It’s SO easy too!
There are a few ways to churn your cream into butter, but I found the easiest was to put it all in my KitchenAid food processor and just set it and leave it to do its magic. If you don’t have a food processor, you can use a hand mixer on high or even put it all in a mason jar and SHAKE SHAKE SHAKE! It’s a good chore for the kids or a good workout for those arms!
All you need is Heavy Whipping Cream and a pinch of salt. That’s it! Add the heavy cream and salt to your food processor, seal it up and turn it on. Set your timer for 10 minutes. It’s a fun process to watch. The cream magically turns from liquid cream to whipped cream to eventually churned butter. The even cooler thing about this process, is when it’s done you are left with not only butter, but the buttermilk as well.
Let the wheels in your head start turning… so many things you can do with buttermilk. Homemade pancakes (watch for my recipe for grandma’s buttermilk pancakes soon), tenderize and marinate your chicken for frying, biscuits, etc.
Once the butter is lumped together, you will want to separate the buttermilk and butter in two bowls. You will want to rinse the churned butter in cold water and squeeze out any excess. I like to do this by hand, but you can use a cheese cloth or colander as well.
For the buttermilk, you can store this in an airtight container in the fridge or freeze it for later. I put mine in large ice cube trays. This way I can just pop out as many cubes of buttermilk I need at any given time and always have some on hand when I need it!
Homemade BUTTER!!
Ingredients
Instructions
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In the bowl of a food processor, add your heavy cream and pinch of salt. Turn the unit on (highest setting) and run for 10 minutes or until the butter lumps together in a ball and the buttermilk is separated.
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Remove the ball of butter with a large spoon or by hand and place in cheesecloth or in a colander (or just use your bare/clean hands). Rinse with cold water for 1-2 minutes. Squeeze out as much of the water as possible.
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If keeping the buttermilk, place in an airtight container and refrigerate or pour in large ice cube trays to freeze.
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Wrap finished butter in plastic wrap and parchment paper and store in the fridge. You can also store in a mason jar or airtight container. Keep refrigerated. Stays good in the fridge for 1-2 months. If left on the counter, please know that with no preservatives, this should be used or put back in the fridge within 4-5 days.
Note
Try it out and let me know how it turns out! You’ll be so impressed with yourself – and so will your loved ones! ENJOY!
