Come make butter with me!
butter + buttermilk + garlic butter + buttermilk ranch
📍Location: South Louisiana
I had leftover heavy cream (Aldi brand) from a previous holiday recipe. I was going to do the shake in the jar method but not 2 minutes in I busted out the mixer!
Sorry, I did not measure the heavy cream but I’d say about 2 cups.
🥣 Kitchen Aid or comparable mixer
🥄 Whisk attachment
🍶 heavy whipping cream
Tip: Before you start making butter, let your cream sit out until it comes to room temperature. I did not do this so it took a little longer.
🥣 Mix whipping cream on medium speed for 10-12 minutes until it starts separating from the buttermilk. Your cream will start forming soft peaks as the whisks work it. At this point, you should have a beautiful whipped cream in your mixer bowl. As tempting as whipped cream is KEEP GOING!
🧈 The butter will clump around your wire whisks and you’ll see a watery buttermilk in the bottom of your stand. When this happens, you know it’s time to turn the machine off. If in doubt keep mixing. You won’t over mix your butter.
🫙 To separate butter from buttermilk, I used a small wire strainer. I placed buttermilk in glass jar and placed in fridge.
🧊 You will need to wash your butter. I WAS NOT PREPARED FOR THIS! But I was too far in. 🤦🏽♀️ You can search better explained methods. But here is my 🧠 quick version! I washed and squeezed in cold water with a few ice cubes making sure the butter is solid with no buttermilk inside. Buttermilk left inside will made your butter rancid.
🍶 You can shape or mold your butter many different ways. You can also flavor it with salt & seasonings. I used unmeasured amounts of garlic powder, sea salt and parsley. My family will use our butter for garlic bread. I stored mine in a small Pyrex dish with lid. Butter must be refrigerated.
🥛 Buttermilk Ranch:
1-Aldi brand dry ranch mix (there are cleaner diy recipes)
1 cup of butter milk
1 cup of mayo
Mix and store in glass jar for at least a hour. I prefer over night.
Making homemade butter is an enjoyable and rewarding experience. To achieve the best results, begin with heavy whipping cream, ideally at room temperature. Using a stand mixer, whip the cream on medium speed for about 10-12 minutes. As you mix, you’ll notice soft peaks forming; don’t stop here! Continue until the cream separates into butter and buttermilk, with solid butter clumps forming around the whisk. After the mixture separates, pour off the buttermilk, which you can store for later use in recipes like buttermilk pancakes or ranch dressing. It's crucial to wash the butter to remove any remaining buttermilk, which can spoil the butter over time. To do this, rinse the butter under cold water and squeeze it until the water runs clear. You can also flavor your butter with various seasonings. Try adding garlic powder, sea salt, or fresh herbs like parsley for a custom spread perfect for bread or veggies. For an easy buttermilk ranch dressing, mix buttermilk with mayonnaise and ranch seasoning for a delicious, creamy dip or dressing. Refrigerate your homemade butter to keep it fresh, and enjoy your culinary creation!