Homemadebutter Recipes

Steps:

• Pour cream into the jar and screw on the lid. Shake jar until butter forms a soft lump, 15 to 20 minutes. Continue to shake until buttermilk separates out of the lump and the jar contains a solid lump of butter and liquid buttermilk.
• Pour contents of the jar into a fine mesh strainer and strain out the buttermilk, leaving the solid butter. Remove the lump of butter and wrap in plastic wrap. Refrigerate until needed.

Steps:

• Fill airtight containers approximately half full with heavy cream. Securely cover containers and shake until thickened.

Steps:

• Pour the cream into a food processor and process on high for about 5 minutes, or until the cream looks very curdled and it sounds splashy.
• Strain the mixture through a fine-mesh sieve lined with cheesecloth and squeeze gently to remove as much of the buttermilk as possible.
• Add the ice to a large bowl and cover with water. Add in the butter and, using your hands, squeeze and knead the butter just to get a bit more of the buttermilk out and lightly chill the butter. Drain away the water and ice, dry out the bowl and mash the salt into the butter.
• Transfer to a serving vessel or wrap in wax or parchment paper and serve at room temperature or chilled.

Steps:

• Prepare a medium-size bowl of ice water. In the bowl of an electric stand mixer fitted with the whisk attachment, gradually whip the cream and sour cream together. Increase the speed of the mixer and continue whipping until the cream separates and the mixture thickens.
• Use a rubber spatula to gather up the butter and remove it from the bowl. There will be some liquid that is a natural result of this process. That liquid is actually buttermilk. Gather the ball of butter together into a double layer of cheesecloth or a thin kitchen towel and plunge it into the ice bath to wash any buttermilk off the surface. Sprinkle with salt and pepper, to taste. Pack the butter into a bowl or roll it into a ball or log shape using plastic wrap. Use immediately or store in the refrigerator.

Steps:

• Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid.

Steps:

• Pour the cream into the blender container and cover.
• Blend on the lowest speed until the cream begins to thicken around the blades.
• While continuing to blend, pour the ice water through the opening in the lid.
• Raise the speed to the 4th lowest speed and blend until butter forms, about 2 minutes longer.
• Transfer the butter into a strainer to drain.
• Then pack it into a butter mold or form into squares and chill.

Steps:

• Prepare a screw top jar. It must be clean, dry, and not smell like it's previous contents. (Peanut butter jars work great, as well as baby food jars for smaller portions).
• Pour the cream into the jar, and put the lid on. You will need to leave the jar about half empty to have space to shake, so adjust the amount of cream accordingly.
• Shake the jar vigorously. After a bit, it will coat the sides of the jar, then become whipped cream. Keep shaking - it will start to separate. Its done when it is totally separated into butter and buttermilk.
• NOTE: I stopped every minute to open the jar and take a picture (and let my arm rest :-) ) and it took 7 minutes of shaking. After several reviews, I thought that I'd mention that it takes some people longer - even 20 or 30 minutes - but it is still worth the time to make :D .
• Pour the buttermilk into a separate container, and enjoy!
• A great project for school kids is to use the buttermilk to make biscuits or bread, and then eat it with the butter. While it is very soft at first, it gets rather hard as you store it in the fridge, and will need to soften if you plan to use it as a spread. (If you don't eat it all right away!).
• While researching cheese making I discovered that the resulting butter milk is 'old fashioned' and purchased buttermilk is thicker as it is cultured in a process similar to yogurt. (Someone mentioned this in a review as well.) I have used it with great success in a few recipes without knowing that there was a difference.