homemade butter
I've officially leveled up my tradwife game: made us some homemade butter today!
In all seriousness, i was shocked at how simple it is. All you need is 2 cups of heavy whipping cream (avoid ultra-pasteurized if you can), a hand or stand mixer, and a bit of time. That's it!
Mix your cream and wait for the butter to separate from the buttermilk. squeeze out all access milk (strain and save for future baking), put your butter in an ice bath and squeeze, wrap and shape in parchment paper and pop in the fridge. So simple!
Add a pinch of sea salt if you like it salted. Can't wait to use this in all my baking projects this week!
Making homemade butter is an enjoyable culinary adventure that requires minimal effort and just a few ingredients. To start, use 2 cups of heavy cream, preferably not ultra-pasteurized, for the best results. The key to this delightful process is the separation of butter from the buttermilk. As you mix the cream, pay close attention to the changing textures; it transforms from liquid to whipped cream and eventually to butter. Once the butter forms, strain it to remove excess buttermilk, keeping this valuable byproduct for future baking recipes like pancakes or cakes. Next, give your butter a refreshing ice bath to enhance its texture and flavor. If you prefer salted butter, simply add a pinch of sea salt during the mixing stage. Wrap your freshly made butter in parchment paper, and keep it chilled in the fridge. Homemade butter is perfect for spreading on bread or using in baked goods, adding a rich and creamy flavor that store-bought versions often lack. Enjoy experimenting with various flavors by adding herbs or spices for unique variations, making your homemade butter even more exciting!