Discover the Joy of Making Homemade Butter with Just One Ingredient! (Page 2 ) | August 7, 2024

Annonce:

Pour and Whip: Pour your heavy cream into the bowl. Using an electric mixer or food processor, start whipping the cream. First, it will turn into whipped cream with soft, then stiff peaks.
Watch for Separation: Continue whipping until the cream breaks down further and separates into butterfat and buttermilk. This will happen after about 8-10 minutes of whipping. You’ll know it’s ready when you see yellow solid bits (butter) and a liquid (buttermilk) separate.
Drain the Buttermilk: Once the butter has separated, use a cheesecloth or a fine mesh sieve to drain off the buttermilk (save it for baking delicious pancakes or biscuits!).
Rinse and Press: Transfer the butter solids to a clean bowl. Rinse the butter with cold water, pressing the solids with a spatula to remove as much buttermilk as possible. This washing step is crucial because any remaining buttermilk can make your butter go rancid faster.
Shape and Store: Once your butter is rinsed, you can shape it into a block or any form you prefer. Wrap it in parchment paper or store it in an airtight container. Refrigerate and use within a few weeks.