It would appear we’re having an unofficial dairy week here at Dianne’s Dishes with mozzarella yesterday, butter today, and goat cheese coming up either tomorrow or Thursday! 😉
After making the mozzarella cheese yesterday, Alexis became curious about what else was made with milk, and I’m all about encouraging curiosity! We make yogurt so she knows that that has milk, but her inquiring mind wanted to know what else was milk based so I started naming off products and when we landed on butter she asked, “How do you make that?” I happened to have a pint of heavy cream left over from Christmas baking from South Mountain Creamery that was going to expire soon, so I decided to let her make some so she could see how it works. This is really sort of ironic given she doesn’t eat butter, but hey it can be frozen and used later, or I happen to know a certain sister who adores butter as much as I adore goat cheese, so maybe we’ll share with her! 😉
What You’ll Need:
1 pint of heavy cream
1/4-1/2 teaspoon of sea salt (optional)
In the bowl of your mixer add cream and salt. (Note: For unsalted butter omit salt.) Beat on high speed for 3-6 minutes until cream thickens to butter consistency. The process itself is extremely easy. You dump the cream and the salt, turn on your mixer and sit back and watch. First it will make whipped cream, but you need to go past that point to where it thickens a bit. The consistency should be of spreadable, softened butter. Store in an airtight container and use as you would butter you buy at the store. You can even freeze to use later. The most important aspect of this is again you control what goes into it, including salt levels and that’s always a good thing. When you start to see buttermilk separating from the solids, you know you’re there. I like to get just to the stage so the butter is still spreadable, but you can go full on and make regular butter too.
Pour off buttermilk and rinse butter. Viola! You’ve made your own.
Notes: If you can find it use actual heavy cream instead of heavy whipping cream, though either will work. This makes roughly 3 cups. The container that is pictured above holds 3.2 cups and the butter filled most of the space.