How to make homemade butter?
Want to bake a cake but don't have enough butter? Too bad—the shops are closed... Don't give up; make your own butter instead! You only need one ingredient: cream. And making it couldn't be easier. Just whip the cream until it becomes grainy and separates from the buttermilk. Strain it, and you'll have 125 g of butter! Not bad, right?
Ingredients
Materials
- Electric mixer or jar
- skimmer
- cloth
Preparation
Put the cold cream in a bowl and whisk it as if you were making whipped cream. If you don't have an electric mixer, put it in a jar and shake.
After a while (about 15 minutes), the cream will start to become grainy and separate from a liquid called buttermilk.
Strain the mixture to remove the buttermilk, then whisk it again to remove as much liquid as possible. If you want to add salt, now is the time!
Gather the butter, place it in a clean cloth, and squeeze out as much liquid as possible.
And there you have it, your homemade butter is ready! Be sure to consume it within 48 hours of making.
Observations
Storage Time: Unfortunately, since it is not pasteurized, this butter must be consumed within 48 hours. Otherwise, it will start to go rancid.
Adding Salt: Adding salt can extend its shelf life by an additional day and will also enhance the flavor of your butter!
Nutrition
- Carbo: 1.4g
- Total fat: 9.9g
- Saturated fat: 5.8g
- Proteins: 1g
- Fibers: 0g
- Sugar: 1.4g
- ProPoints: 3
- SmartPoints: 5
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Questions
Is this the same butter milk we drink or use for cooking?
The buttermilk from this recipe is the liquid left after making butter and is thinner and tangier than regular buttermilk you buy. It's great for cooking or baking but not exactly the same as the cultured buttermilk you drink.
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