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Easy Butter



One of my best kept kitchen secrets. Well, obviously up until now. Do you know how ridiculously easy it is to make your own butter?

Not saying I bought a cow, tied a red bandana around my head and got up in the wee hours of the morning to milk the animal and churn the butter. No, no, no. Even I have my limits. But really, all you need to quickly whip up a genuine, fantastic home-made butter is heavy cream and a food processor. That's it.

I don't use butter in large quantities -never have and never will- but even I can't pass up a warm, toasty piece of bread smeared with a little bit of heaven.

The flavor is so light, delicate and fresh (so unlike anything store bought) I promise you'll be hooked after just one bite. It's quite an experience. When serving this at get-togethers I'm constantly asked where on earth I buy my butter. I just mumble some vague non-existing company name, throw in a charming smile, take another bite and keep them guessing. That's the fun part!



Ingredients:

2 cups heavy cream
salt
pepper

Optional flavors:

red chili pepper
spring onion
chives
garlic

Directions:

Pour 2 cups of heavy cream in your food processor. The fresher the cream, the better the butter will turn out.



Pop the lid on, blitz, sit back and watch the show. It's quite entertaining, really, but then again, I'm easily amused



The cream will go through different stages. Left you see it turning into a soft, silky whipped cream. A little later it's turning into a really firm cream. In the photo on the right you can tell where we're slowly heading towards, the structure and color is changing.



Then all of a sudden it happens. You hear a 'slosh' (can you tell I'm all excited? I just have no life:) and the grainy, yellow butter has separated itself from, what is now, nothing but buttermilk. This is what we wanted! Eureka!



All that's left to do is drain the buttermilk and there you have it. Butter. If you are going to use it all up, you're good to go now. If you want to keep the butter longer, you'll have to rinse the butter curds with cold water.



Press it down with a spoon and stir it to get the excess liquid out. Told you it was easy!



While the butter is draining I grated the garlic, chopped the chives, spring onions and chili pepper. When it comes to flavored butters, the sky is the limit in my kitchen. I often go crazy. You can literally add any herb you like, spike it with lime or orange zest, add some ginger, a pinch of ground cumin. Anything goes. Just play around with ingredients a bit, you can't go wrong.



Once the butter has drained, transfer it to a bowl, add your chopped ingredients, a good pinch of salt and pepper and mix everything up. I just love how this looks, I really do. You make it, so you know exactly what goes into it. No artificial ingredients, no E-G-Z numbers whatsoever. Pure food.





Get yourself some crunchy bread, slice it, spread some of this delicious butter on top and get hooked!

Tags:

Comments

( 60 comments — Leave a comment )
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superlib
Oct. 7th, 2008 07:10 pm (UTC)
*drools* My goodness, that looks GOOD. And easy! Next time I make Italian bread (this weekend probably) I will be making some fresh butter to eat on it.

Thanks for the instructions!
kay
Oct. 7th, 2008 07:17 pm (UTC)
You'll be ruined for life :)
(no subject) - superlib - Oct. 7th, 2008 07:46 pm (UTC) - Expand
(no subject) - superlib - Oct. 13th, 2008 06:41 pm (UTC) - Expand
(no subject) - kay - Oct. 13th, 2008 07:04 pm (UTC) - Expand
brienze
Oct. 7th, 2008 07:10 pm (UTC)
Wow, you actually make that look easy! I've never even considered making my own butter before, but now that I am... approximately how much butter do you get out of that 2c cream? It looks like between 4 and 8 oz? (If I do this it would be to serve to others, so I want to make sure it'll be enough.)
kay
Oct. 7th, 2008 07:13 pm (UTC)
I don't just make it look easy, it is easy.

Ohhh tough question, never really weighed it, usually make it when I have some party going on later that day/night. I think it's roughly 4oz. Don't pin me down on it, though.
foomf
Oct. 7th, 2008 07:11 pm (UTC)
WOW. OK, never going to bother buying butter again (unless I have a recipe calling for lots of the stuff.)
kay
Oct. 7th, 2008 07:13 pm (UTC)
It spoils you, really ... the flavor is totally different from store bought butter, it's light and fresh.
lola_joan
Oct. 7th, 2008 07:15 pm (UTC)
mm. lovely. have you ever tried flavouring the cream before making the butter? it seems like that would be a good way to get a pervasive flavour, but it might make the butter not form properly...
kay
Oct. 7th, 2008 07:17 pm (UTC)
No, I haven't ... not too sure it would work either.
(no subject) - thawhidol - Oct. 7th, 2008 07:55 pm (UTC) - Expand
(no subject) - kay - Oct. 7th, 2008 08:25 pm (UTC) - Expand
finefinemusic
Oct. 7th, 2008 07:21 pm (UTC)
That's beautiful! I leave my butter in a glass butter dish out of the fridge - would that be okay for this stuff too? I admit I don't know how many preservatives are in the "regular" butter that I buy..
kay
Oct. 7th, 2008 07:23 pm (UTC)
It usually doesn't last very long here, so I honestly don't know.
(no subject) - snowowl - Oct. 7th, 2008 09:25 pm (UTC) - Expand
(Deleted comment)
kay
Oct. 7th, 2008 07:26 pm (UTC)
I have to admit that I now have a problem with not wanting to use anymore store bought butter. This butter ruins people. Honestly.
(no subject) - anabug - Oct. 7th, 2008 07:47 pm (UTC) - Expand
(no subject) - art_witch - Oct. 7th, 2008 08:00 pm (UTC) - Expand
evildamsel
Oct. 7th, 2008 07:35 pm (UTC)
Can you use a mixer for this?
kay
Oct. 7th, 2008 07:35 pm (UTC)
Absolutely! Just keep mixing til it seperates.
(no subject) - evildamsel - Oct. 7th, 2008 07:43 pm (UTC) - Expand
raw_earthling
Oct. 7th, 2008 07:35 pm (UTC)
Mmmm, that looks so amazing! I've always wanted to try it, but I didn't know you could use a food processor--nice!! Thanks for your instructions and inspiring photos. :)
kay
Oct. 7th, 2008 08:26 pm (UTC)
You're so welcome.
tawandaspirit
Oct. 7th, 2008 07:36 pm (UTC)
I Love You!
I have been wanting to make fresh butter for a while now but was too intimidated. Thank you so much for posting the step by step. You made it look so darn easy that I wonder why I was so intimidated in the first place!

How long would you say fresh butter lasts? A week? Less than a week? More than a week? We don't use a lot of butter but we do use it frequently. I just want to judge how long it will keep -vs- how much to make at a time, ya know.

Thank you thank you thank you thank you again!
kay
Oct. 7th, 2008 08:19 pm (UTC)
Re: I Love You!
No need, it's so friggin' simple and so tasty!

You have to treat this as you would yogurt .. it doesn't have any preservatives, so doesn't have the lifespan commercial butter has. You can actually freeze it, though. That's how I do it.
sarea_okelani
Oct. 7th, 2008 07:39 pm (UTC)
That's great! I've always wondered if going too far with heavy cream would turn into butter (as has happened a couple of times when I was making whipped cream and wasn't paying attention) -- just wasn't sure if anything additional was necessary to make it into actual butter. Now I know!!

What kind of camera do you use to take your photos? Are you using a macro lens?
kay
Oct. 7th, 2008 08:17 pm (UTC)
I'm using a Nikon D80 ... no macro lens, I have + filters.
(no subject) - sarea_okelani - Oct. 7th, 2008 08:42 pm (UTC) - Expand
anabug
Oct. 7th, 2008 07:45 pm (UTC)
I am so doing this tonight. To rinse the curds, just hold it under the sink in the strainer?
kay
Oct. 7th, 2008 08:14 pm (UTC)
I just drain the buttermilok, then add ice cold water to the butter curds, give it a few spins in the food processor, drain it and repeat this until the water stays clear.
faeryguinevere
Oct. 7th, 2008 07:46 pm (UTC)
Awesome. I'll totally be making some now!
buboniclou
Oct. 7th, 2008 07:49 pm (UTC)
Kay, will you marry me?
kay
Oct. 7th, 2008 08:20 pm (UTC)
You know .. I would, but I'm already married and well, the penalty for bigamy is 2 mother's in law :)
(no subject) - mikeymo421 - Oct. 7th, 2008 08:27 pm (UTC) - Expand
thawhidol
Oct. 7th, 2008 07:56 pm (UTC)
I might have to try this in my magic bullet, just because pulling out the food processor might be too much work. But either way, this has inspired me.
kay
Oct. 7th, 2008 08:23 pm (UTC)
I think it'll work fine in a magic bullet!
(no subject) - mikeymo421 - Oct. 7th, 2008 10:19 pm (UTC) - Expand
(no subject) - thawhidol - Oct. 7th, 2008 10:38 pm (UTC) - Expand
sentimentation
Oct. 7th, 2008 08:03 pm (UTC)
That is so cool! Definitely going to make some this weekend. I had no idea it was so easy!
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( 60 comments — Leave a comment )

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