Now on to today's topic...
How to Make Butter
I love making my own butter. First of all, it's suuuuuper easy. I also have more control of how much and what kind of salt to use for seasoning and I can easily make a variety of different flavoured butters. And then there's the smug satisfaction of doing something so full of straight up dopeness (do people, other than me, still use the word dope?).
For this recipe you will need...
Cream
Salt
Cold water
Now let's begin! Through perfectly LEGAL means, I have access to delicious, nutritious, organic, gmo, hormone and antibiotic free raw milk. Raw milk is non-homogenized so the cream naturally rises to the top of my jars.
The first step is to scoop the cream from the top of the jars into the bowl of your favourite stand mixer
, leaving the skim milk behind.
, leaving the skim milk behind.
Milk that is too cold won't turn into butter, it will just stay in that over-whipped-cream phase. Since my cream has been 'chilling out, maxing, relaxing all cool and all in the fridge', I'll cover the bowl with cling wrap and leave it on the counter for a few hours to warm up a bit.
Since the lacto-fermentors in raw milk remain intact, it's actually safer to leave raw milk on the counter for a couple of hours. Pasteurized milk may go rancid. Now that you've taken the chill out of your milk, you are ready for mixing.
The process of making butter can get quite splashy, especially toward the end, so I cover my mixing bowl with a dish cloth. I still get some splashing around the base of the mixer, but the dish cloth definitely saves having to clean my walls and kitchen cupboards. Draping the dish cloth over the top of your mixer effectively may be difficult to do if your mixer has a rotating bowl.
I check on my cream maybe once or twice to scrap down the sides, but for the most part, I just leave the thing alone. After around 30 minutes, the mixing bowl will begin to sound quite splashy, indicating that your butter is ready. Hint: raise your mixer (or lower the bowl, depending on the model) while the mixer is still rotating. This will minimize having to scrap out any butter stuck in your whisk.
Et voila! You have made butter! Now it's time to drain off the buttermilk. This buttermilk is not the same as cultured buttermilk that you would use to make sourdough. I usually give it to my dog or use it water my plants.
The next step is to wash the butter to remove additional buttermilk. Pour the cold water over your butter and kneed with a spatula or your hand to wash out the remaining buttermilk.
You should drain and repeat until the water runs clear, but I never have the patience so I just repeat two or three times. :p The more buttermilk you wash out of your butter, the longer your butter will last.
After a final drain, you can season your butter (or not) with sea salt, shape it, and then store it in the fridge wrapped in wax paper and/or aluminum foil. On the other hand, your butter will be at the perfect stage at this point for adding some more creative flavourings. Here are some suggestions of different types of flavours for your butter:
Chocolate Pecan Butter
Cranberry Walnut Butter
Garlic Butter
Honey Butter
Lemon Herb Butter
Pear Butter
Roasted Red Pepper Butter
The possibilities are endless!
Be sure to have some warm bread or biscuits to enjoy your delicious butter with. Fresh butter has an amazingly fresh, whipped cream-y taste that you're just going to have to experience for yourself. And of course, everything in moderation! Enjoy!
I wish you good feelings.
Love,
Rachael
Since the lacto-fermentors in raw milk remain intact, it's actually safer to leave raw milk on the counter for a couple of hours. Pasteurized milk may go rancid. Now that you've taken the chill out of your milk, you are ready for mixing.
The process of making butter can get quite splashy, especially toward the end, so I cover my mixing bowl with a dish cloth. I still get some splashing around the base of the mixer, but the dish cloth definitely saves having to clean my walls and kitchen cupboards. Draping the dish cloth over the top of your mixer effectively may be difficult to do if your mixer has a rotating bowl.
I check on my cream maybe once or twice to scrap down the sides, but for the most part, I just leave the thing alone. After around 30 minutes, the mixing bowl will begin to sound quite splashy, indicating that your butter is ready. Hint: raise your mixer (or lower the bowl, depending on the model) while the mixer is still rotating. This will minimize having to scrap out any butter stuck in your whisk.
Et voila! You have made butter! Now it's time to drain off the buttermilk. This buttermilk is not the same as cultured buttermilk that you would use to make sourdough. I usually give it to my dog or use it water my plants.
The next step is to wash the butter to remove additional buttermilk. Pour the cold water over your butter and kneed with a spatula or your hand to wash out the remaining buttermilk.
You should drain and repeat until the water runs clear, but I never have the patience so I just repeat two or three times. :p The more buttermilk you wash out of your butter, the longer your butter will last.
After a final drain, you can season your butter (or not) with sea salt, shape it, and then store it in the fridge wrapped in wax paper and/or aluminum foil. On the other hand, your butter will be at the perfect stage at this point for adding some more creative flavourings. Here are some suggestions of different types of flavours for your butter:
Chocolate Pecan Butter
Cranberry Walnut Butter
Garlic Butter
Honey Butter
Lemon Herb Butter
Pear Butter
Roasted Red Pepper Butter
The possibilities are endless!
Be sure to have some warm bread or biscuits to enjoy your delicious butter with. Fresh butter has an amazingly fresh, whipped cream-y taste that you're just going to have to experience for yourself. And of course, everything in moderation! Enjoy!
I wish you good feelings.
Love,
Rachael
No comments:
Post a Comment