Thursday, 7 June 2012
So I have this very dear friend... and occasionally (in a way a loving friend would do, well at least WE do) she pokes fun at how ridiculously DIY I can be and the random things I make and bake from scratch. You see, she is not a particularly crafty girl (self proclaimed, but you should see how she can put a room together) and often jokes, "why do I need to be crafty when I have you?" lol. And of course she knows I will, because we are friends and she is a wonderful and thoughtful person!
Recently, after such a conversation, she joked with a sarcastic voice, "why don't you make butter, Martha?" My husband even got on board this time. "Ha ha:..." I laughed in an equally sarcastic way. But in my head I thought, why don't I make butter? So my dear friend, this post is for you! And so is this, : p !!!
It was recently my birthday and I got an awesome present. Something I've been eyeing for years. A pretty, shiny, functional, time saving present of awesomeness! An Artisan Kitchen Aid mixer in 'Pistachio'. Yippee!! That makes butter making a whole lot easier now doesn't it. Actually, it's easy to make without a mixer too. But I'm showing you this method because it's very hands off, which is great with a little monkey running around.
All you need is 35% heavy cream and a mixer or food processor. Using anything with less fat content will not yield the results you want. In a clean bowl, add your cream* and using a whisk attachment, start it up. I ran mine at a lower speed of 3. You will see it start to thicken after a few minutes.
Once it reaches the whipped cream stage, keep going. After a few more minutes, it will start to separate and you'll hear it sloshing around. Go and take a look... you now have butter!
Drain off the buttermilk (you can use this for other things). I strained mine to be sure there were no lumps of butter in it and stuck it in the fridge.
Put the butter in cheesecloth or a thin, lint free kitchen towel and plunge it into an ice bath to rinse off the remaining buttermilk. Squeeze the butter into a ball in the cloth to make sure the remaining liquid drains out.
Transfer it to a container to store in the refrigerator or, eat it right away! If you like salted butter, you can pop it back in the mixer, sprinkle with a little salt and mix until incorporated. I don't put salt in when it's in the mixer initially, as I use the buttermilk in baking and I prefer that to be unsalted.
So, not only do you get butter, you have buttermilk too. If you like buttermilk as a drink, then have it along side a nice snack. Or, put it in the fridge until you are ready to do some baking!
*I used 2 cups of 35% heavy cream, which yielded approximately 1 scant cup of butter.