Making butter at home can be a rewarding and delicious project. Here’s a step-by-step guide on the best way to make butter:
Ingredients:
- Heavy cream or whipping cream (the higher the fat content, the better)
Equipment:
- Stand mixer, hand mixer, or a jar for the traditional shake method
- Fine mesh strainer or cheesecloth
- Bowl
- Spatula
Steps:
- Source Quality Cream:
- Use the freshest heavy cream you can find. Pasteurized is fine, but if you can get your hands on raw cream, you’ll need to pasteurize it first by heating it to 165°F (74°C) for about 30 minutes, then cool it rapidly.
- Chill Your Equipment:
- If using a mixer, chilling the bowl and the whisk attachment in the fridge for about an hour can help speed up the process.
- Whip the Cream:
- Pour the cream into your mixing bowl or jar.
- If using a mixer, start on a low speed to avoid splashing, then increase to medium-high. Whip past the whipped cream stage. Initially, it will look like whipped cream, but continue until it breaks, and you see the butterfat separating from the buttermilk.
- If using the jar method, shake vigorously; this can take anywhere from 15 to 30 minutes.
- Separate the Butter from Buttermilk:
- Once you see yellow clumps (butter) and a milky liquid (buttermilk), stop mixing.
- Pour the contents into a fine mesh strainer or cheesecloth over a bowl to catch the buttermilk. Save the buttermilk for other uses like baking or pancakes.
- Wash the Butter:
- Transfer the butter solids into a bowl. Pour cold water over the butter and use a spatula or your hands to knead it. This step washes away remaining buttermilk, which can make your butter spoil faster. The water will become cloudy. Drain and repeat until the water runs clear.
- Salt (Optional):
- If you want salted butter, add a pinch of fine salt and work it through the butter. The amount depends on taste, but a general guideline is about 1/4 teaspoon per cup of cream.
- Store or Serve:
- Press the butter into a container or shape it into a block or use molds. Remove as much air as possible to extend shelf life.
- Store in the refrigerator, where it should keep for several weeks, or freeze it for longer storage.
Tips:
- Temperature: The cream should be at about 60°F (15°C) for optimal churning. Too cold, and it takes longer; too warm, and it might not separate well.
- Cultured Butter: For a European-style or cultured butter, let the cream sit at room temperature with a bit of yogurt or buttermilk for 12-24 hours before churning to develop a tangy flavor.
- Flavoring: You can also mix in herbs, garlic, honey, or other flavorings after washing but before storing for compound butter.
Making butter at home allows you to control the quality of the cream, the salt content, and even the flavor profile, making it a fun and practical kitchen experiment.
