A month or two ago I saw a guest chef on Rachel Ray using a stand mixer to make homemade butter from whipping cream. I was intrigued but alas, was stand mixer-less and didn’t look into it further.
Then last week I inherited my mother’s stand mixer, which I call Julia and pamper like my second child. Yesterday I ran out of butter and happened to have some leftover whipping cream in the fridge…. pretty soon I had BUTTER AND BUTTERMILK! So tasty and quick, and perfect on some Buttermilk Honey Bread. Incidentally, I used the beautiful buttermilk produced in the ‘churning’ process to make my next batch of bread!
I checked out a few recipes and ultimately found that the one from The Food Network helped to build my confidence in that it was extremely simple, but it was missing a few tips I would need along the way for guaranteed success.
Ultimately I made a slightly simplified version of the non-cultured butter from The Kitchn, and agree with the author that using your homemade butter in baking is tricky business. I did however use it to fry some perch and it was delicious!
10 Minute Homemade Butter
1 carton of whipping cream, chilled
1 stand mixer with whisk attachment
optional flavourings: salt, honey, chives, garlic, herb mix
Put whipping cream in mixer and cover most of bowl with plastic wrap to stop splatters.
Turn mixer on medium – high and leave on until cream separates into big clumps of solids and liquid (5-9 minutes).
Strain off liquid through cheesecloth and store (this is real buttermilk!)
Make a tight bundle with the cheesecloth and squeeze out remaining buttermilk.
Remove butter from cheesecloth and stir in optional seasonings (recommended: salt).
Store in airtight container in fridge.*
* In the recipe from The Kitchn that I adapted, there is an ice water rinsing step which I have skipped. I imagine this step prolongs storage time, but I was not concerned with this as the butter was consumed within a few days.