HOMEMADE BUTTER
How to make fresh butter yourself. This is a great project for a school class, using smaller amounts of cream and baby food jars. It tastes so much better than margarine, even with almost expired cream :-) Using 1 cup of cream , you will end up with about 1 cup of butter and 1/2 cup of buttermilk. I don't like to put salt in mine, but it helps preserve the butter, especially if you keep it in a butter bell.
Provided by Random Rachel
Categories Very Low Carbs
Time 20m
Yield 30 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 27.4, Fat 2.9, SaturatedFat 1.8, Cholesterol 10.9, Sodium 3, Carbohydrate 0.2, Protein 0.2
HOMEMADE BUTTER
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.
HOMEMADE BUTTER
You can make great tasting butter at home just by putting heavy cream in a food processor and running it till it turns into butter.
Provided by Brian Perspect
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 16
Number Of Ingredients 2
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.
Nutrition Facts : Calories 102.6 calories, Carbohydrate 0.8 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 47.6 mg
HOMEMADE BUTTER
Provided by Alex Guarnaschelli
Categories condiment
Time 15m
Yield 3/4 pound butter
Number Of Ingredients 4
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.
HOW TO MAKE HOMEMADE BUTTER
We're going to do our own handmade butter, using just cold, heavy cream. It's done with no heavy equipment at all, just good old-fashioned arm power. It's the original elbow grease!
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 15m
Yield 4
Number Of Ingredients 2
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.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 1.1 g, Cholesterol 54.3 mg, Fat 14.7 g, Protein 0.8 g, SaturatedFat 9.1 g, Sodium 15.1 mg
HOME-CHURNED BUTTER
Try making your own brandy butter this Christmas, with just a one-litre jar and a marble. Kids will love the magic of turning cream into homemade butter
Provided by Barney Desmazery
Time 30m
Yield makes 200g block
Number Of Ingredients 3
Steps:
- Pour the cream into a jar with a clean marble inside. Screw the lid on tightly. Shake the jar continuously for 5 mins (you can take turns shaking with someone else). The movement of the marble acts as a whisk and helps the butter to churn. You can do it without the marble, it just takes longer. At first the cream will thicken to whipped cream, then it will get even thicker. After about 5 mins you will hear sloshing in the jar - give it a few more vigorous shakes, and that's the butter churned.
- Scrape out the contents into a sieve sitting over a bowl - the liquid that drains out is buttermilk (which can be kept and used for baking or in pancakes), and the fatty solid in the sieve is the butter.
- With clean hands, squeeze the butter between your fingers over the sieve to squeeze out any more buttermilk, while working it into a ball. 'Wash' the butter in a bowl of ice-cold water to get rid of any residual buttermilk.
- To make brandy butter, beat the sugar and a small pinch of salt into the butter, then work in the brandy 1 tbsp at a time. Will keep in the fridge for up to one week.
Nutrition Facts : Calories 475 calories, Fat 40 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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