How to make butter
There's nothing quite like the taste of freshly made butter on hot biscuits, cornbread or a steaming baked potato. It's believed that the Nomads first discovered butter-making by mistake. They are said to have collected milk from cattle and goats, separated the cream from the milk, and continuously mixed the cream until it turned into butter. Churning sweet cream until the fats separated from the liquid and the fat was in a semi-solid state produced butter.
Making fresh butter at home is easy with cream and a food processor or stand mixer.
You will need some kitchen equipment to get started:
- 1-2 cups heavy whipping cream or double cream
- A food processor or stand mixer
- A butter crock
- Fit a food processor with a plastic blade, whisk, or normal chopping blade. Fill the food processor about ¼ - ½ full. Or fit a heavy-duty stand mixer with whisks and pour the cream into the bowl.
- Blend or mix. The cream will go through various stages until it begins to seize or solidify. Its smooth shape will collapse, and the stirring will change to sloshing. The mixture will be lumpy, with fine-grained bits of butter in buttermilk.
Yield: About half as much butter as the amount of cream you started with.
Once you learn how to make butter at home, you can start adding it to your favorite meals; French bread, savory baked potatoes, corn on the cob, and even kettle pop corn.