Saturday, October 17, 2009

Homemade Butter

Have you ever wanted to make butter? Well, here's your chance. It's surprisingly easy and while not exactly quick, is far quicker than I originally feared. Without further ado, here's the recipe:


Heavy Cream
Salt (optional)
Minced Garlic (optional)
Fresh Rosemary (optional)
Fresh Parsley (optional)
Fresh Chives (optional)
Or, whatever mix ins you'd like...or no mix ins at all.


Find a small wide-mouthed container with a tight fitting top. We used an old Avent bottle with a non-nipple top. I've heard the glass stage 3 baby food jars would be a good size as well if you still have some sitting around.

Fill the container about half full of heavy cream.

Shake. Then shake some more. Then keep shaking. It takes a while. We just kept passing the bottle around and giving it a shake. Nothing happens for a little while. Then, it starts to turn into whipped cream. Then, after it's been whipped cream for a while and you keep shaking, it suddenly "breaks". The butter solidifies and the excess liquid (buttermilk) all comes out. It takes about 10 minutes or so total.

Pour off the buttermilk, and now you have butter! You can eat it straight, or mix in whatever you'd like. We tend to do lots of herbs from the garden, but you could also mix in some cinnamon and sugar and use it to make cinnamon toast, or just a little salt to make it slightly salted. I put the minced herbs in a little bowl, and then let the kids sprinkle them into the butter and stir it all up.

As you stir in the mix-ins, more excess liquid will come out...just pour it out.

Eat the butter! You can store it for a day or two in the fridge. We never make enough that this is really an issue, though.

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