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My review
Fresh Butter
MrsWheelbarrow
"Banish that image of the old butter churn: If you have a stand mixer with a whisk attachment, making fresh butter is a hands-free operation that, in just minutes, gives you butter that tastes just like the fancy European kinds sold in grocery stores."
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Ingredients
45 m servings 103 calsOriginal recipe yields 16 servings (1 /2 cup butter)
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- US
- Metric
Directions
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Prep
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Ready In
- Whip 1 pint heavy cream with a stand mixer fitted with whisk attachment. Be sure to cover mixer and bowl with a clean kitchen towel, or risk a splattering mess. The cream will go through several stages -- foamy, then frothy, then soft peaks, stiff peaks, and, eventually, butter. It will take anywhere from 6 to 15 minutes until the butter separates from the buttermilk and starts to spatter.
- Pour buttermilk into an airtight container and refrigerate; it will keep for 3 days.
- Form butter into a ball. Working over a colander in the sink, rinse butter under cold running water to remove any remaining buttermilk. If butter is too soft, float it in a bowl of ice water for 20 minutes, then continue. When water runs clear from butter in your hands, knead butter firmly to remove all moisture.
- Butter will stay fresh longer if it's salted, so work 1/4 teaspoon kosher or sea salt into butter. Wrap in wax or cheese paper, or pack into ramekins.
Nutrition Facts
Per Serving: 103 calories; 11 g fat; 0.8 g carbohydrates; 0.6 g protein; 41 mg cholesterol; 41 mg sodium. Full nutrition
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Reviews
Read all reviews 4Most helpful
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Newest
7/2/2016
This recipe is easy. Stupid easy. I mean, "For Dummies" easy...and it tastes so good. There is nothing like this fresh taste on your pancakes on a Saturday morning. Using a Kitchen Aid (Classic)...
10/14/2016
Who knew making homemade butter is so easy! I made this and homemade bread with my 5 year old granddaughter and it was a fun, delicious and interesting learning experience. She learned how cow...
2/23/2016
Making butter is easy and fun. This version is very good. Be sure to squeeze out all the liquid as if left in it will turn the butter rancid. Run under cold water and squeeze hard. The liquid ...