Making Butter with Raw Cream
I have wanted to make butter for sometime now. However I have struggled to find grass-fed raw cream. That is until this week! Check out my adventure in butter making!
- 1 qt Cream
- 1/4 tsp Salt
1) Pour your cream into a stand mixer or a blender. If you have a butter churn you may use that, but I am a little jealous. I only have a ninja chopper so I opted for the stand mixer with a wisp attachment. Set on a low-speed. Once the cream starts to thicken up you can bump your mixer up to a medium to medium high-speed. Continue whipping the cream. You will start to see changes.
2) Now you will strain off your buttermilk. You can use it to make anything from pancakes to biscuits. I use mine to soak grains.
3) Add your salt to your butter curds.
4) Start to work the butter. You can use a butter or pastry spoon but ended up using my clean hands. The goal is to remove as much buttermilk as possible. I don’t save this buttermilk because it tastes a little salty.
5) Make the butter into a ball and put in an ice water bath. Continue working out the butter milk. Change out the ice water bath a couple of times. Your butter is ready when the water stays clear. If you want fluffy butter you can leave in some of the buttermilk. It will sour more quickly that way so I suggest only doing a small batch if that is the way you would like it.
Your result is about a half a quart of buttermilk and a fair amount of butter.
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