Homemade Butter
Homemade Butter
Yield: 8 oz butter
Ingredients:
- 2 cups (16 oz) heavy cream (not light whipping cream)
- 1/2 tsp sea salt (optional)
- Chopped up herbs of your choice (optional)
- 1/2 cup good honey (optional)
Instructions:
- Whip cream (and salt, if using) in the bowl of a stand mixer fitted with the whisk attachment. Start on low and gradually increase to medium high. Whipped cream will form. Keep whipping. Once milk fat solids have separated and are sloshing around in the bowl, stop mixing.
- Pour mixture into a fine mesh sieve set over a bowl. You can line the sieve with cheesecloth first, or line a colander with cheesecloth and set the colander over a bowl.
- Let the liquid drain off. Save this liquid and use as you would use buttermilk in a recipe, or discard.
- Rinse butter by pour cold water over it and discarding the water. Rinse 3 times.
- Use the cheesecloth to press into a ball and squeeze out remaining liquid.
- Place in a bowl and mix into any chopped herbs you'd like, or up to 1/2 cup of honey.
- Form into a ball or log. Wrap in plastic. Store in fridge.
Notes:
Homemade butter does not keep as long as store bought. Use or freeze within one week.
