Homemade Butter – A small batch

January 21, 2013 at 4:32 pm Leave a comment

Basically, butter is just whipped heavy cream that’s gone farther than dessert topping. I’m sure there are many cooks out there, who have made butter by accident. I had some cream left over from another recipe, and instead of garnishing a dessert, I made a batch of butter to post. It’s not cheaper or frugal, just a nice change. I recommend a stand mixer, since it always takes longer than you think, or remember.

butter

 
Whip cream until it becomes grainy, yellow, and buttermilk forms at the bottom of the bowl.

butter1

butter 2

Drain away the buttermilk in a sieve.

butter3

butter 4

Return the churned cream to the mixer
begin whipping again
add about a cup of cold water to rinse (Rinsing slows down the time before spoiling. Remember, there are no preservatives, though the cream is pasteurized.)

Drain through a clean dish towel, placed in a colander.

butter5

Squeeze out the water.

butter6
Store the butter in any container.

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Entry filed under: For One or Two, General Info, Tips, & DIYs, Low Carb. Tags: .

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