It appears that it has been quite a while since my last post on our blog..can I blame that on the exhaustion first trimester of my third pregnancy? We are blessed to say we have a new baby due this July! But enough with the excuses, I am well on my way into the second trimester and am feeling great so I think it is time to pick up where we left off and offer some tips on making your own homemade butter.
Who knew butter making was so easy and so affordable? Personally I think butter prices are out of control especially when buying organic, which in Wisconsin costs almost $6.00 per pound. You can make your own for a fraction of the price all you need is 1 pint of heavy cream (not ultra pasteurized preferably) a half teaspoon of salt and a stand mixer.
This is what you do....
- Add the cream and salt to the bowl of your mixer, cover with a towel or splash guard and set your mixer at medium to high. Let it go for about 10 minutes checking on it periodically (all we had was ultra pasteurized cream so it took a little longer if it had been pasteurized it would have taken close to half this time).
- What you are waiting for if for the cream to thicken, then peak, then break leaving the buttermilk at the bottom of the bowl. Once you see the cream break it is time to stop the mixing. Be sure to save the yummy buttermilk for baking and use it with in 3 days. Just keep is covered in your fridge until you are ready to use it.
- Next knead the butter in the bowl using your hands to squeeze out any remaining buttermilk. Once it appears that you have squeezed most of it out run the butter under cold water and keep kneading until you are sure there is no more liquid remaining.
- And lastly enjoy your fresh homemade butter and buttermilk.