homemade butter in less than 10 minutes... Some may say that man cannot live by bread alone, but they obviously never slathered it in fresh butter. It's funny how when you tell the average person that you make your own butter, they look at you as if you've never heard of things like electricity and modern day conveniences. Maybe that's because their only memory of making butter involved two hours of non-stop shaking of a Mason jar of cream back in kindergarten days. But honestly, if you have ten minutes on your side and a pint of heavy cream, then you can have fresh, homemade butter without the least bit of effort.
Homemade Butter
2c heavy whipping cream
salt to taste (I used a pinch of kosher salt)
Pour the cream into a food processor. Blend for 6-10 minutes until the cream forms into a ball. Remove the solids from the liquid. Squeeze out the excess liquid and pat butter into a dish.
It is pretty cool how the liquid comes together. The first four minutes, it comes together looking like thick whipped cream. Then within a minute of two, it starts to curdle and the liquid separates almost immediately. Another minute or two later, you have a nice round ball of butter. Save the buttermilk, the reserved liquid, for other recipes later in the week like pancakes or baked "fried" chicken.
21 comments:
I can't think about anything more delicious than homemade butter. Mm. Would taste beautiful on one of those rustic baguettes here in France.
This looks so easy I'm tempted, but how does it stack up to store-bought butter in terms of lasting/health? Is there any difference? thanks!
Wow...very cool. Now that I've mastered artisan bread, homemade butter sounds like a perfect compliment!
Wow - this brings back memories..I used to make butter years ago when we used to get full cream milk from the farm. Using cream is a great idea.
We just bought a yogurt machine, and were amazed at how easy and delicious home-made yogurt is. I guess butter is the logical next dairy product to try at home, and I love your easy technique. I've been re-reading the book "Milk", and just finished the buttermilk discussion, so your timing is perfect. Butter and buttermilk in just 10 minutes! Now if we just had our own cows...
I can't wait to try this...thank you so much for posting this!
C and C Dish
http://www.candcdish.wordpress.com
Any idea if this would work in a vitamix blender?
I'm just curious how the cuisinart stands up to 10 minutes of continuous running? I'm searching for fresh cream to try this out!
hi everyone. thanks for stopping by! in response to some of the questions...
can you use a blender? i have read that you can use a blender instead of a food processor no problem. i haven't tried that yet myself (i detest cleaning my blender blade... hence the reluctance).
compared to supermarket? i come in on the side that it is better. anything made fresh in my opinion is better. butter doesn't last too long in my home with all of our cooking, but we are on day four and it tastes equally fresh. in terms of how it compares health wise... well, it is pure heavy cream, so probably not too great. but i don't substitute anything for real butter, i'd rather go without.
did my Cuisinart survive? it had no problem... and this is coming from a gal who normally just pulses. my butter turned in less than 10 minutes, more around 6-8. it's really cool to watch it come together.
thanks everyone and cheers to happy eating!
The best thing about buying cream instead of butter is that you get so many choices with heavy cream: whipped cream, sweet whipped cream, sweet butter, salted butter, clarified butter, ghee (Indian butter), sour cream or just plain cream (useful in many recipes). Once you buy butter, your choices are more limited.
I've been eating homemade butter for years now, ever since I found a recipe for it in an cookbook--for children, if you can believe it! You're right; it tastes delicious. But, after trial and error, I prefer a handheld mixer to a blender; it's easier to scrape the butter off beaters than blades.
I may be stupid but what does 2c stand for? I definitely want to try the recipe. Joceleyne
hi Joceleyne. the 2c stands for 2 cups :)
I bet my Health Master would make quick work of this. We are really working on eating whole foods in our house. I would think this would be far less expensive too!
Hello Sir,
Your site is so beautiful I love it and Recipe is like so easy and delicious.
Nothing like homemade butter on freshly made bread. Haven't done this in years. Thank you for reminding me of how much I love it. I will be doing this very soon.
I didn't realize making butter would be so easy, cheers.
Sounds easy! I'll try it with some fresh bread.
Hmmm... I am curious about the cost benefit. Think I'll make some and mass out the results and do a cost analysis.
That is so easy, I am going to make my own butter from now on. Just one question if I want unsalted butter, do I avoid the salt. Thanks for the post.
welcome Chandani! just omit the salt and you'll be all good for unsalted butter. i actually keep minimizing the amount of salt i've been adding each time i whip up a batch. for me, the smallest pinch of salt was perfect.
happy buttering!
Hi, thanks for sharing :) I have a 6 members in my family and we live in New Zealand where butter is very costly in my opinion. So to make butter this way would save us alot of money as cream is so much cheaper. Thanks
Post a Comment