Homemade Butter

We try really hard to keep up with our meal plan each week so that we don’t let ingredients go to waste.  Sometimes, however, things just don’t go according to plan.  This past week we ended up with an unused pint of Natural by Nature grass-fed cream that we had intended to use for pasta with cream sauce.  As we neared the cream’s expiration date, I went searching through Home Cheese Making hoping to find a cheese recipe that called for a pint of cream.  It turns out I was making things too complicated — the best use for leftover cream is to make homemade butter with it.  I was amazed at how easy this was.  To make cultured butter, you can apparently add a bit of yogurt to the cream in the first step and allow it to sit on the counter overnight before shaking.  Easy peasy 🙂

1) Pour cream into a clean mason jar; tightly screw on lid. 
2) Allow to sit on the counter for a while to bring it to room temperature.
3) Shake the jar vigorously for approx. 5 mins or until you have butter.
4) Pour off (and reserve) buttermilk.
5) Scoop butter into a bowl; add cold water.
6) Knead butter with a spoon to release additional buttermilk.
7) Pour off water; add more cold water and repeat process until water stays clear.
8) Refrigerate butter.

This entry was posted in Cultures and Ferments, Dairy, Food and tagged , , , . Bookmark the permalink.

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