Monday, September 1, 2008

Make Your Own Butter! No Churn Needed

I ran across this tutorial on how to make butter and knew I had to try it. It's so easy and fun. Perfect example of food chemistry in action. Plus, you end up with butter! So much tastier than store bought. No going wrong here.

Start by pouring approximately 2 cups of heavy cream into your stand mixer fitted with a whisk attachment.

Mix on level 5 or 6 until stiff peaks form. Scrape down sides with spatula as needed.

Lower to level 4. Clumps will form.

Butter will turn golden.

Fairly quickly, milk will separate from solids.

Turn off mixer. Pour off buttermilk and roll solids into a ball.

Squeeze liquid out of solids by kneading and using a tea towel.

Season how you like -I used sea salt.

Put into tupperware or ramekin, refrigerate and enjoy!

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