2 cups heavy whipping cream
1/4 teaspoon salt
*Whip cream with an electric mixer with the whisk attachment for several minutes until you have what resembles curdled butter (yellow scrambled egg appearance) and has separated with a sold and liquid (buttermilk) in the bowl. The butter stage will occur a couple minutes after the whipped cream stage.
Pour bowl contents into a mesh strainer over a bowl, use a rubber scraper to mash down the butter and move it around to strain out as much buttermilk as you can. Jar buttermilk and save for a later use, if desired.
Knead and squeeze butter with your hands in a bowl of ice water to discard all buttermilk, repeat this process until water stays clear.
Add salt to butter and knead to incorporate. Wrap butter in saran wrap and keep in the fridge. Allow to come to room temperature before using.
*you can use a mason jar to shake butter until it separates, it takes longer but is fun to pass around a group of children. I have read about people using blenders or food processors to make butter but when I tried the motor froze up and would not move past the whipped cream stage.
Manipulating the butter with your hands will make your hands very greasy, you may want to wear kitchen gloves.
2 cups of heavy whipping cream yields 1 cup of butter and 1 cup of buttermilk.
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