“The cream rises to the top,” my high school English teacher used to say.
Back then, I applied the phrase to academics. This weekend, however, I applied it to raw milk.
This past week, my friend who just so happens to own cows had a surplus of very creamy raw milk. When she suggested that it was great for making butter, I wasted no time in getting my hands on a gallon. Oh, wow, guys. Homemade butter is definitely worth making at home! Here’s how…
How to Make Homemade Butter
This recipe require only one ingredient: cream.
Store-bought heavy whipping cream will definitely do the trick OR you can use the cream that rises to the top of a gallon of raw milk:
Cook’s Note: To remove the cream, pour milk into a clear bowl, let it sit overnight in the fridge and then use a baster to skim off the cream.)
Step 1: Beat
Pour 2 cups of cold cream in a large bowl. (For salted butter, add 1/2 teaspoon of kosher salt.) Using the whisk attachment on your mixer, whip the cream on the highest setting until thick, about 3-5 minutes.
Cook’s Note: Commercial whipping cream tends to stiffen up much faster than raw cream.
Once the cream begins to thicken, tiny butter crystals will begin to form. If these crystals clog up your whisk, switch to beaters or a paddle.
After roughly 5-10 minutes, the cream will look clumpy and frothy and will be full of large butter crystals:
Step 2: Separate
Scoop the butter crystals to one side, and carefully pour the buttermilk off into another bowl:
Using a spoon or spatula, press out all of the excess buttermilk.
Cook’s Note: Do not discard this miraculous liquid! Though not the best for drinking, this milk is great in cakes.
Step 3: Rinse
You could use the butter as is at this point, or you can “rinse” it to extend its shelf life. Pour about a cup of ice-cold water over the butter and mash the butter with a spoon. The water will immediately become cloudy with buttermilk.
Roll the butter around in the water to remove any excess buttermilk.
Discard the water and repeat the process with another addition of fresh water. Continue rinsing the butter a few times until the rinse water is clear. Press the butter to extract all of the water.
And that’s it. You just made your own butter!
Fresh butter will last about 2 weeks in the fridge…that is, if you and your family don’t devour it right away! Especially if you make biscuits.
And now the question begs to ask: Was it worth the effort?
Answer: You butter believe it!
The final result was so light and creamy and best of all, it spread like…well…like butter. (Which is more than I can say for…well…store-bought butter.)
Homemade biscuits. Homemade jam. And now homemade butter. I can die a fulfilled and happy woman now.
Go ahead! Live life on the decadent side, and make your own butter!
- 2 cups heavy cream or whipping cream (about 60 degrees in temperature)
- 1/2 t salt
- Pitcher of ice water
- Using a whisk attachment, beat cream and salt on the highest setting until thick and butter bits begin to form (5-7 minutes).
- Replace whisk with beaters or paddle, and beat on highest setting another 7-10 minutes until mixture looks clumpy and foamy with large butter crystals.
- Using a spatula, press the crystals together and carefully drain off buttermilk into a separate bowl. Continue to press all excess buttermilk out of butter.
- Pour a cup of ice water over the butter and “rinse” butter by pressing out the the excess buttermilk. Discard water and continue process until rinse water is clear.
- Press out all excess water using, store in an airtight container and keep refrigerated for up to 2 weeks.