Don’t make this.
After one taste of homemade butter on fresh out of the oven artisan bread I am ruined for life. You have no idea how good this is. Unless you have made your own butter in which case you do.
I recently have had the privilege to purchase some raw milk directly from a local farmer. She has just one sweet Jersey cow who produces the most amazing milk. I skimmed the cream off the first gallon I purchased and made ice cream. The last time I got milk from her she also happened to have an extra quart of cream. Um. Yes please. I knew it was destined for butter.
Problem is I had no idea how to make butter. I asked my husband and brother in law if they had made butter before both of whom replied with “yes but only on accident.”
I too have whipped cream too long on accident but never have I made real butter. What I learned in making butter this week is that getting from the whipped just a bit too long to actual butter take a LONG time.
Butter, I have decided, is best made when you have other things to do. That is if you have a stand mixer. Just pour it in and walk away. I suspect that if you have a smaller amount of cream it wont take nearly as long but whipping the whole quart in to almost butter took nearly 15 minutes plus then there was draining and mixing more after that. I spent a lot of time staring at the mixer waiting and waiting.
It was totally worth the wait and effort. At first I thought “I’ll never do this again” and grumbled but one taste, yes straight plain off the knife, and I was hooked.
And the color! It is so incredibly yellow. For comparison here is my butter next to store bought Tillamook. I have always thought Tillamook was SO yellow. Not anymore! Granted I used raw grass fed cream so I’m sure that helps….
Get your hands on some really really good cream and whip it in to butter. You wont regret it.
You might have to buy the next size up in pants but it will be worth it..
Homemade Butter (makes 8 oz of butter)
Followed the directions from Joy the Baker
1 quart of cream (you can make it with less)
1/4 tsp salt.
Place the butter in your stand mixer fitted with the whisk attachment. Turn on to a medium speed and whip it. First you will get silky whipped cream (below). Keep going.
Then it will start to break.
And finally it will separate after about 10-15 minutes.
Drain off the buttermilk (save for pancakes!) then return the butter to the mixer and whisk again.
Drain one more time and return to the mixer.
Add about 1/4 cup of ice cold water and whisk for a minute. This is called washing the butter and will help it last longer. Drain the water and repeat. After the second washing press out all the water you can out of the butter. Kneed in the salt. Store covered.
Best eaten on homemade bread. Yum