You Can Make Butter! – Here’s How…
Is there anything as tasty as butter? Creamy, salty, ….. buttery! Fresh better is simple to make and, believe it or not, even more flavorful and delicious! If you’ve got some cream and 20 minutes you’ll be all set.
Here at The Wood Frog we really like our sweet cream butter. Each week when we pick up our local milk share, I skim off the cream and stick in the freezer. Once a month or so, I pull out all that cream and let it thaw on the counter.
I’m lucky enough to have my Grandma Batt’s butter churn, so we churn old-school. If you don’t have a churn, don’t panic. You can do the same thing in a blender or food processer.
Pour in the cream and start churning (or blending…or processing). After a few minutes you’ll see the cream really start to aerate and fluff up, but keep on going. Soon you will start to see the cream separate into little fleck of butter and white buttermilk. Give a few more churns until the butter pieces stick together a little bit. Around here, with the help of our Wood Tadpoles, it takes around 20 minutes.
Now strain the butter in a colander, saving the buttermilk (this is not the same as the thick, cultured buttermilk you get at the store, but it still makes some amazing pancakes). Set that aside and dump your butter into a bowl of very cold water. I usually throw some ice in my water while I churn, then pull it out when we get to this step.
You’ll gently “knead” the butter to work out any leftover buttermilk. It’s easiest to use your hands and squeeze it against the side of the bowl until it starts to form a harder lump you can knead in the water. After a few minutes (really…5 max) you should be set. If you want unsalted butter you are done! If you prefer salted butter, sprinkle just a tiny bit of salt onto your butter and knead it in (more buttermilk will come out, so you might want to do this in a bowl or the sink).
Now, bake some bread with whey leftover from cheese making and spread on the fresh butter while it’s still warm. It tastes even better when you made it!