Did you know you can make butter??
I know, I know. They used to make butter, but to be honest, while I knew about butter churns, what happened inside the butter churn was always a bit vague and mysterious — and whatever it was, it was most definitely laborious and took ALL DAY.
Turns out, it actually only takes about 10 minutes — especially when using a mixer — and is strangely satisfying and fun. Something about knowing that you can make a thing and don’t have to buy it at the store. Self-reliance. Plus, our grocery store was running a sale where the heavy whipping cream was only $.50, so we made about a pound of butter for $1! Score! (Next Mr. Maker will be wanting to get dairy cows so we don’t have to get the cream from the store. . .)
Yup. That’s it. Whatever amount you want.
Pour the cream into the mixer (or blender or food processor would work too if you don’t have a mixer) and turn it on using the whisk attachment. As it starts to thicken, you can speed the mixer up, just be careful to not make a mess!
After a few minutes, your cream will get light & fluffy.
Congratulations! You’ve just made whip cream!
But for butter, keep going.
After a few more minutes the cream will start to separate into butter and buttermilk. (You might want to slow the mixer down a bit now so you don’t slop buttermilk all over the kitchen.) Once it’s fairly solid, pour out the buttermilk into a separate container, using a spoon to press out as much of the liquid as you can.
Technically, you could call your butter done as this point, but in order to make it last longer & keep it from getting a sour smell, you’ll want to rinse the butter with ice water.
Now you have butter! Or you can start embellishing. Which ever you prefer. Salt. Fresh herbs.
But definitely you’ll need a slice of fresh bread. Definitely.
But best of all, you now know how to make butter! See? Strangely satisfying.
xoxo Lori Danelle