It’s Like Butta Baby (actually it really is butter)
You know how sometimes you need butter around the house and you're all out? You just happened to have that leftover heavy cream that you bought too much of? Are these real people problems or just Chef and pretentious people problems (same thing, right?) LOL Anyway, I was demoing how to make butter for my friends one day and I thought I would share it with you guys. It's super magical, btw....
|Prep Time||5 minutes|
|Cook Time||15 minutes|
|Passive Time||30 minutes|
- Pour heavy cream into clean, dry food processor bowl.
- Secure lid to food processor bowl.
- Blend on high until cream starts to thicken to whipped cream texture.
- Continue to blend. Butter will start to separate and start to look wet and crumbly. Don't wimp out, it's supposed to do this! You better not stop blending....
- The butter will actually start to turn a faint yellow color. When it looks like the butter is fully separated, it's pretty much ready! Pour the liquid off into another bowl. Guess what you just made? Buttermilk! I know, I was saving it for a surprise! LOL
- Rest a strainer over your bowl of buttermilk. It is best to use cheesecloth for this step. I didn't have cheesecloth, so guess what, I didn't use cheesecloth! Squeeze the living daylights out of the solid butter mixture until you just can't dispel anymore liquid out. The cheesecloth is better for this reason.
- Knead the butter with your hands fairly quickly in order to dispel more liquid. Do this until butter takes on a smooth texture. The more liquid you get out of your butter, the longer it will last. If you leave too much milk in the butter, it will go bad faster. No one wants that!
- If you want salted butter, it is best to add the salt during the kneading process. Salt will actually draw out the excess liquid. I like to wrap my butter at this point in parchment paper. Then, you will have that homemade by the Amish look that hipsters like. Lay out your parchment sheet. Separate your butter into four equal logs. Place one log on end of parchment closest to you leaving about four inches of paper on the end closest to you. Wrap the paper around the butter. I like to use a straight edge like a cookie sheet to press up against the butter to make the roll tighter. Once butter is your desired tightness, continue to roll butter is parchment is fully wrapped around butter.
- Twist the ends of the parchment until fully tightened. Be careful not to rip the paper, just make it tight. You don't have to be the Incredible Hulk about it! Take a piece of twine and firmly tie the ends.
- Refrigerate until firm (about 30 minutes). Congratulations! Look at you, you just made a stick o' butta! Dreams do come true! Feel free at this point to unwrap, slice and enjoy. Also, you could melt it. But why would you want to do all this work just to melt it. Hey, it's your butter not mine I guess. Do whatever the hell you want to do with it. The point is, you made butter from scratch and you don't have a churn....
- I just put mine on some bread and added honey!
Compound Butter: If you like, during the kneading process you could add fresh herbs, soft cheeses, garlic or spices to your butter to add extra flavor. If you do this, you could tie the ends with a cute ribbon and give it away as a lovely, homemade gift. On second thought, don't do that. This sounds like a good idea. I think I want to keep this idea for myself, so nevermind. However, if you decide to steal my cool gift idea you could write what type of butter it is directly on the parchment or perhaps on a pretty label. I suggest the label.
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