Now before I begin to teach you?How to Make Homemade Butter, let me explain WHY I made butter at home.
Two words – Amazing Race!
Yes they made butter from cream on one of their shows a few years ago. I had about 300ml of cream close to the use by date in the fridge and thought I’d give it a go. And you know what – it was FUN AND it tastes great!!!
So here’s how I did it.
Is it frugal? – well probably not, unless you can get cream for free.
But sometimes it’s just nice to know how to do these things! You never know when it’ll come in handy.
How to Make Homemade Butter
Course: BreakfastCuisine: AustralianDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
0
minutesTotal time
20
minutesCreamy, fresh butter made from scratch with just cream and salt. Simple, delicious, and perfect for spreading or cooking.
Cook Mode
Keep the screen of your device on
Ingredients
300 millilitre Cream
0.5 tsp Salt
2 tbsp Water
Directions
- In a glass jar or similar, pour in the cream and with a set of electric beaters beat until thick, then keep going.
- The mixture should go that lovely light yellow colour of butter and look like it has curdled.
- Add a splash of cold water (roughly 2 tbsp.) and a pinch of salt and mix well with a spoon.
- Put the mixture into a sieve and with clean hands gently ‘push’ the liquid out of the butter.
- This liquid is Buttermilk. You can use it in pancakes and muffins.
- Keep rolling the butter around with clean hands very gently until you have removed as much of the liquid as possible (if you leave the buttermilk in the butter – it will spoil very quickly!).
- Place in a sealed container in the fridge.
- Recipe Hints and Tips:
- Homemade Butter is not suitable to freeze.
- Unsalted butter will only last a few days, but with the addition of salt your butter could keep for a week or more!
Response to “How to Make Homemade Butter”
The higher the percentage of milk fat in the cream the better the butter will be. When youve whipped it enough instead of draining, use your hands and squeeze the butter milk out. You get more by squeezing and it works the butter that bit more as well. I didnt add salt though. Will try that next time though. I use the buttermilk in pancakes or a roast capsicum damper. YUM!