For those of you who know me, you know how much I LOVE butter. Growing up we didn’t really use “real” butter for anything. We used margarine. That’s right…I said margarine.
When I became a big kid and started making food decisions for myself, I finally ventured out of the margarine realm and into the butter universe. And I will NEVER…EVER go back. If I was a great writer, I’d make up a song strictly about my love of butter…because it’s that good!! This is why I wanted to try making my own homemade butter. And boy that was a fun experience!
Not only are the ingredients simple, but when you’re finished you’ll feel like you can take on the world!! Well…at least I did!!
1 Quart Heavy Cream
1 tsp salt
Pour heavy cream and salt into your stand mixer with the paddle attachment. If you have the pouring shield attachment for your mixer, attach that to the bowl. You’ll also want to grab a hand towel (or any other fabric object) that will cover the mixer while it’s mixing because (as you can see in the photo) it’s about to get outta hand with the splishing and splashing.
Turn your mixer on HIGH, and get ready for something amazing to happen!!
Check your mixer pretty frequently (or, if you’re like me, stare at it in amazement while it does its thing!). First you’ll notice the texture become similar to whipped cream.
Next it will begin to resemble an odd cottage cheese.
Then it will suddenly become butter, mixed with what I found to be called “buttermilk” (aka watery butter juice).
Now hold on to your hats kids, because this is when the mixer suddenly starts to come alive, and the splashing gets a tad outta hand…but what comes next is the final product!!
TA-DA!!! It’s BUTTER!!!! When you see it start to stick to the paddle, turn the mixer off.
Strain the “buttermilk” off of the butter. You can save this buttermilk to use at a later time for things like biscuits or pancakes, or even dumplings for some delicious Chicken n’ Dumplings (which is what I’ll be using mine for!!) Mmmm!!
Mold the butter into a ball.
While rinsing the “butter ball” under cold water, slowly squeeze the butter in your hands. Continue rinsing until the water runs clear.
Shape butter into a stick or a ball (or whichever shape you prefer your butter to take..heart? Star? The world is your oyster!!), and place it in the fridge! If kept refrigerated, this butter should last you 3-4 weeks!! Time to make some bread!