{"id":3924,"date":"2010-08-24T21:45:54","date_gmt":"2010-08-25T03:45:54","guid":{"rendered":"https:\/\/www.thepickyapple.com\/blog\/?p=3924"},"modified":"2010-08-24T21:45:54","modified_gmt":"2010-08-25T03:45:54","slug":"homemade-butter","status":"publish","type":"post","link":"https:\/\/www.thepickyapple.com\/blog\/2010\/08\/24\/homemade-butter\/","title":{"rendered":"Homemade Butter"},"content":{"rendered":"

Have you ever tried making your own butter?\u00c2\u00a0 If not you should!\u00c2\u00a0 It is SO easy and takes only about 10 or 15 minutes (assuming you have a stand mixer).\u00c2\u00a0 I can hear you asking “WHY should I make my own butter when I can just buy it at the store?”.\u00c2\u00a0 Here are 5 reasons why:<\/p>\n

1.\u00c2\u00a0 Homemade butter tastes better than any store-bought butter<\/p>\n

2.\u00c2\u00a0 You can use less salt than store bought butter<\/p>\n

3.\u00c2\u00a0 You can add fun seasonings, like cinnamon, honey, garlic, cilantro, rosemary<\/p>\n

4.\u00c2\u00a0 It’s a neat process to observe and share with your kids (or your spouse)<\/p>\n

5.\u00c2\u00a0 It’s FUN!<\/p>\n

Let’s get started!\u00c2\u00a0 All you need is a quart of whipping cream and your stand mixer with the whisk attachment (and whatever add-ins you may want).<\/p>\n

Add the cream to your stand mixer, and mix on medium low (to prevent splashing) for about 5 minutes.\u00c2\u00a0 As the cream thickens, turns the speed up to medium high.<\/p>\n

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As the cream thickens it should start to form soft peaks (the stage you would stop at if folding in to baked goods).\u00c2\u00a0 This is a good time to stop the mixer and scrape down the sides of the bowl.<\/p>\n

Continue to mix on medium high or high.\u00c2\u00a0 The cream should quickly reach the stiff peaks stage, when the cream stands up in peaks without falling down.\u00c2\u00a0 (If you’ve made whipped cream before, this is where you stop and add sugar and\/or vanilla extract.)\u00c2\u00a0 Stop the mixer, and scrape down the sides of the bowl again.<\/p>\n

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Keep mixing on medium high speed.\u00c2\u00a0 Now the cream will begin to look “curdled” and seize up.\u00c2\u00a0 It will also start to look light yellow.\u00c2\u00a0 This is the beginning of the butter’s “ugly duckling” phase.\u00c2\u00a0 Keep going!<\/p>\n

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As more liquid appears (this is buttermilk!) you should turn down the mixer to medium-low or low to keep it from splashing and mix for a few more minutes.<\/p>\n

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Now it is time to separate the buttermilk from the butter.\u00c2\u00a0 Transfer the butter to a bowl, squeezing out as much buttermilk as you can.\u00c2\u00a0 You can save this buttermilk to bake with in recipes like Blueberry Crumb Cake<\/a> or Buttermilk Pancakes<\/a>.\u00c2\u00a0 It’s not going to taste exactly like store bought buttermilk (which I never buy anyway!), but you can add a little bit of lemon juice or vinegar to it and it will work just fine.<\/p>\n

Time to wash the butter!\u00c2\u00a0 Add cold water to the bowl of butter, and knead the butter.\u00c2\u00a0 When the water turns cloudy, pour out the water and repeat the kneading process.\u00c2\u00a0 You’ll need to do this about 5 times, or until the water stays clear as you knead the butter.<\/p>\n

To make the butter lighter and smoother, put it back in the mixer for a few more minutes on medium speed.\u00c2\u00a0 This is when you should add the salt or any other seasonings, and mix well.<\/p>\n

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The butter can be stored in the refrigerator for 1-2 weeks….if you don’t eat it all first!\u00c2\u00a0 Tastes delicious with homemade bread<\/a>!<\/p>\n

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Have YOU ever made your own butter?<\/strong><\/em><\/p>\n

<\/div>","protected":false},"excerpt":{"rendered":"

Have you ever tried making your own butter?\u00c2\u00a0 If not you should!\u00c2\u00a0 It is SO easy and takes only about 10 or 15 minutes (assuming you have a stand mixer).\u00c2\u00a0 I can hear you asking “WHY should I make my own butter when I can just buy it at the store?”.\u00c2\u00a0 Here are 5 reasons […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[48],"tags":[],"class_list":["post-3924","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/3924","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/comments?post=3924"}],"version-history":[{"count":18,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/3924\/revisions"}],"predecessor-version":[{"id":3948,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/3924\/revisions\/3948"}],"wp:attachment":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/media?parent=3924"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/categories?post=3924"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/tags?post=3924"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}