How to Make your own Butter (easy & better tasting then store bought)


My family just came back from a cruise.  One of the things I noticed on the ship was just how GOOD the butter tasted; better then the usual store bought.  A long time ago (in Kindergarten) I made butter (O.K.....a long long time ago).  I had some extra heavy cream leftover from Thanksgiving, so I thought I would give it a try again.   

Making your own butter is easy!  It is also fun and a great workout on the arms. After it is made you can flavor it or pipe it or mold it if you like.  I made one small batch and then flavored it 3 ways - one salted, one with honey and one with rosemary and garlic. I then piped it into florets.

2 Ingredients Needed:
heavy whipping cream - (you will get a little less then 1/2 the amount of butter per the amount of cream you use).
A container with a tight fitting lid


Directions:
(1) Pour your heavy cream into your container.  Do not fill the jar more the half full. 


(2) Shake, shake and shake some more.  After about ten minutes you will feel the cream turn into whipping cream.  It will almost feel like nothing is moving in the jar, but keep shaking!  Your almost there.

(3) A few minutes later things will start moving again.  Eventually you will see the solids form and a minute or so later a solid ball will form with liquid underneath. 




(4) Once a ball starts to form, open the lid and drain the liquid (aka buttermilk).... shake, repeat and drain a few more times until you have your desired consistency. 

(5) Flavor and salt the butter if desired.  Form it into any shape if desired and then refrigerate it to harden.


I piped my butter into florets with my Wilton 2D tip. This tip is also great for frosting professional looking cupcakes.




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Copyright 2011 christineiscooking.com This is an original article. You may repost this article and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

2 comments:

  1. I just found your site. You have a lot of great information. I'm going to try your crock pot brown rice!
    FYI: I use a blender to make butter. I use unpasteurized cream from a local farm, but I bet it would work the same!

    ReplyDelete
    Replies
    1. Good idea on using the blender...ill have to try that!

      Delete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

How to Make your own Butter (easy & better tasting then store bought)


My family just came back from a cruise.  One of the things I noticed on the ship was just how GOOD the butter tasted; better then the usual store bought.  A long time ago (in Kindergarten) I made butter (O.K.....a long long time ago).  I had some extra heavy cream leftover from Thanksgiving, so I thought I would give it a try again.   

Making your own butter is easy!  It is also fun and a great workout on the arms. After it is made you can flavor it or pipe it or mold it if you like.  I made one small batch and then flavored it 3 ways - one salted, one with honey and one with rosemary and garlic. I then piped it into florets.

2 Ingredients Needed:
heavy whipping cream - (you will get a little less then 1/2 the amount of butter per the amount of cream you use).
A container with a tight fitting lid


Directions:
(1) Pour your heavy cream into your container.  Do not fill the jar more the half full. 


(2) Shake, shake and shake some more.  After about ten minutes you will feel the cream turn into whipping cream.  It will almost feel like nothing is moving in the jar, but keep shaking!  Your almost there.

(3) A few minutes later things will start moving again.  Eventually you will see the solids form and a minute or so later a solid ball will form with liquid underneath. 




(4) Once a ball starts to form, open the lid and drain the liquid (aka buttermilk).... shake, repeat and drain a few more times until you have your desired consistency. 

(5) Flavor and salt the butter if desired.  Form it into any shape if desired and then refrigerate it to harden.


I piped my butter into florets with my Wilton 2D tip. This tip is also great for frosting professional looking cupcakes.




"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

On Twitter at http://twitter.com/#!/christinecooks1
Copyright 2011 christineiscooking.com This is an original article. You may repost this article and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

2 comments:

  1. I just found your site. You have a lot of great information. I'm going to try your crock pot brown rice!
    FYI: I use a blender to make butter. I use unpasteurized cream from a local farm, but I bet it would work the same!

    ReplyDelete
    Replies
    1. Good idea on using the blender...ill have to try that!

      Delete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine