Making Butter at Home

Ingredients :

• ½ pint (180 ml) of high quality fresh cream with no additives. Cream should have a fat content of at least 30%. If ripened cream is available, the butter forms more quickly and the buttermilk will have a tangy taste.

• Salt to taste

Utensils needed:

• Rotary eggbeater or electric mixer or blender
• Mixing bowl
• Wooden spoon or spatula
• Measuring cup

Procedure:

• Cream should be removed from the refrigerator and kept at room temperature for about 10 minutes before it is used.
• Pour the cream into the bowl or mixer and run it at high speed until the butter separates from the buttermilk. When using a rotary eggbeater, this will take about 20 to 30 minutes. With an electric blender or mixer, it will take only about 3 to 5 minutes.
• After the butter is formed, the buttermilk is poured off and the butter is placed in a mixing bowl.
• The remaining buttermilk is worked out of the butter with a wooden spoon or paddle.
• Butter is washed with cold water, and if desired, ¼ tsp of salt is added. The salt is worked in with the spoon or spatula until it is thoroughly distributed. The finished butter is then ready to be served or refrigerated.