By contributing writer Jasmine
I must have been seven years old the first time I made butter. I am sure it had something to do with earning a badge. All I really remember is the torturous time I spent shaking a baby food jar waiting for the magic to happen. I was then rewarded with a dab of butter on a saltine cracker…not bad for an afternoon’s work.
Thankfully, modern day butter making is so much quicker and doesn’t require the muscle power it used to. In fact, I can whip out a pound of butter in less than 10 minutes. Here’s how I do it.
How to Make Butter
- 1 quart fresh cream
Yield: Approximately 1 pound fresh butter and 2 cups buttermilk.
1. Pour cream into blender. Blend on high.
Cream should become stiff and foamy, creating whipped cream.
After further blending, the fat globules will begin to separate causing the cream to appear grainy.
2. Continue blending until butter has come together and formed a solid mass.
3. Drain buttermilk into a container and save for future use.
4. Pour a quart of ice water (minus the ice) over the butter in the blender. Blend on high for approximately 30 seconds. Drain water and repeat. This rinses all the buttermilk from the butter and helps the butter not sour.
5. Place the butter in a large bowl. Press the butter to remove any excess water. Salt the butter to taste (remembering that the butter will get a bit saltier as the salt melts into the butter). Mix well.
6. Place butter in a storage container and refrigerate. Butter can also be divided into small portions and stored in the freezer.