I would like to dedicate this post to my good friend Joe Chaperon, and his wife Nan. I told him several weeks ago that I was working on a post for making homemade butter. So, here it is. It is very easy,
The taste of homemade butter is different
Everyone is used to a certain taste because, let’s face it, you have had store bought butter all your lives, Right? I was fortunate to grow up in the days where the butter was homemade. Most butter was purchased from the store back then The difference then is it was mostly locally made and made with the homemade process, no preservatives. My mother, made her own.
I wish I would have paid attention back then but, yaknow, my dolls needed me for an important tea party and I quickly lost interest. I still remember the taste. Sometimes she would just keep the butter in a bowl unshaped, just a blob of butter Why be fancy, I’m sure she thought. When I seen my first stick of butter in the fridge I was confused. Ha, I so remember that.
She sadly passed away when I was too young to want to learn her ways but I still have recollections of the way it was. Just remember they used to do it this way.Wow, I am not old enough to remember one like this one. I’m sure maybe Grandma used one of these. My mom used a churn, not like this one, HA HA. It was an up and down motion device that yielded several pounds, like this one.
Once You try your homemade recipe:
My guess is, you will not look at the real butter from the grocer, as real butter. Real Butter from the store has added water, so when you are done making your butter, you will notice it is a bit harder.
I use a kitchen aid, but processors work wonderful too. You can even use a jar with a tight fitting lid if you want to shake, shake, shake your booty….for a long time. If you go this route, change hands often so the muscles can even out, you will be shaking a long long time. But it is an option, I’d like to keep you up to date with all aspects of our little projects. Here’s and idea, for punishment purposes, put your unruly kid in a corner and make them shake the jar. When it is butter, their punishment is over. HA, love that one.
Recipe: Homemade Butter
Summary: Time till Butter, approx. 30 minutes
- 1/4 c. milk (optional)
- 1 quart heavy cream
- 3/4 teaspoon salt
- Pour cream into bowl of stand mixer fitted with paddle attachment. Add salt. Cover mixer with a towel. Or if you have a guard like I do, just use that with a towel over top.It will help. Turn the mixer on high.
- Continue mixing, checking on mixture frequently. It will first turn to whipped cream, then begin to get grainy and separate into butter and buttermilk, and the splashing will get much worse. The butter is ready when it sticks in a clump to the paddle.
- Place a colander over a bowl, strain the buttermilk off of the butter.
- With your hands, or a spatula, press out excess buttermilk under cold running water until water runs clear. Shape into stick or ball.Your homemade butter will keep covered in refrigerator for up to 4 weeks. Serve with bread and enjoy!
Preparation time: 30 minute(s)
Yield: Approximately 1 pound of butter + 2 1/2 cups of buttermilk
Use the Buttermilk in your homemade pancakes:
You will notice a difference in the taste, I am hoping you like the taste enough to try it again, and again. My goal is gearing you to live healthy and sustain your life through natural foods and the only way you can achieve this is to be aware of what you are eating. Keep away from preservatives. There are so many natural preservatives that you can use and stop, or at least slow down your consumption of processed foods. I hope you like this, and please, be good to yourself and your family. Get Healthy, Stay Healthy
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