Churning butter (with a mixer)

Did you know you can churn your own butter at home with a mixer?  If you’ve ever made homemade whipped cream, it’s not all that different.  And you can add honey to sweeten the butter, ball it up and give it as a gift or use it on a slice of homemade zucchini bread.  

Buy one bottle organic heavy cream.  Let stand at room temperature overnight, then cool down to 60 degrees (F) when ready to make the butter.  This recipe comes from “A Slice of Organic Life“:

  • To make about 10 oz. (300 g) of butter, measure 2 cups (500 ml) of fresh heavy cream.  The cream should be at room temperature.  
  • Fit the normal chopping blade to a food processor or mixer and whip the cream – it will turn quickly from frothy to thick cream.  The cream will stiffen before separating into thick, pale butterfat and buttermilk.  
  • Drain off the buttermilk (you can reserve it for making soda bread).
  • The remaining butterfat should be fluffy and ready to use as butter.  

If you’re making it for same-day use, there’s no need to wash it at this point, but if you plan to store it, add a cupful of iced water to the butterfat in the bowl and mix.  Pour off the milky water and repeat process until the water appears clear after mixing.  

Now you may combine remaining butterfat with salt for flavor or a small amount of honey for a touch of added sweetness.  The butter should be covered and stored in a refrigerator and may be used for up to a week.


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