To add more flavor to your butter, I highly recommend salting it, unless you plan to use it in baking. You might like it more or less salty. Start with less and increase the salt to taste. You can simply store your butter in an airtight container in the refrigerator, or you can wrap it in parchment paper. Form it into whatever shape you wish. Store the butter in the refrigerator for about a week, or in the freezer well wrapped for longer-term storage.
To take your butter a step further, you can make it into compound butter or whipped butter. This can also be a fun activity to do with kids in the kitchen. Ree's Life. I gathered the other students around and showed them the miracle of how cream turns into butter. Their amazement and delight made me realise that over half the group didn't know that butter comes from cream, or how easy it is to make butter at home without any special equipment.
This is definitely a forgotten skill. When I was a child, butter was part of everyday life on dairy farms, and I learned the simple art of making it from my great-aunt Lil, who lived in County Tipperary. Every farm had a churn, but you don't need a churn or any specific equipment to make butter; in fact, if you over-whip cream, like my student did, you can quite easily make butter by accident.
I've done it on many occasions! Then all you have to do is drain and wash it several times, knead it until the water runs clear, and then add some salt to preserve it. A food mixer is an advantage, though not essential. You can also turn cream to butter by shaking the cream in a jam jar, though it begins to be hard work. I'm very fortunate to live in a country renowned for its wonderful butter. In Ireland we grow grass like nowhere else in the world, because our climate is ideal for it — all that lovely soft rain.
The Cork Butter Market, which opened in the s and continued to trade for years, was the biggest in the world and exported Irish butter as far as the Caribbean. The butter was packed in hardwood casks called firkins and brought by horsedrawn cart from Kerry and West Cork which are still known today as butter roads. Originally home buttermakers didn't understand the science of buttermaking, but were well aware that it sometimes inexplicably could go wrong, so many piseogs superstitions prevailed.
Butter luck required following all sorts of rituals, like placing a horseshoe below the churn or sprinkling primroses on the threshold of the churning room, though only if they'd been picked before sunrise.
In County Mayo, using a dead man's hand to stir the churn was highly recommended! Nowadays, butter has to compete with a bewildering variety of spreads. I prefer good, honest butter. We know where it comes from and it has no additives, nor does it require any complicated processing. Butter stamps were a traditional way of marking butter. People often used a flower or plant motif etched into a wooden stamp.
They would dip the stamp in cold water then press it onto little butter pats to make their butter completely unique. You don't absolutely need butter bats to make butter, but they do make it much easier to shape the butter into blocks. They're more widely available than you might think, considering buttermaking is certainly an alternative enterprise, but keep an eye out in antique shops and if you find some, snap them up. A good pair will bring you butter luck. Unsalted butter should be eaten within a few days, but the addition of salt will preserve it for two to three weeks.
Also, you can make butter with any quantity of cream but the amount used in the recipe below will keep you going for a week or so and give you enough to share with friends though not in my house! We're going to do our own handmade butter, using just cold, heavy cream. It's done with no heavy equipment at all, just good old-fashioned arm power.
It's the original elbow grease! Pour cream into the jar and screw on the lid. Shake jar until butter forms a soft lump, 15 to 20 minutes. Continue to shake until buttermilk separates out of the lump and the jar contains a solid lump of butter and liquid buttermilk.
Pour contents of the jar into a fine mesh strainer and strain out the buttermilk, leaving the solid butter. Remove the lump of butter and wrap in plastic wrap. Refrigerate until needed. All Rights Reserved. How to Make Homemade Butter. Rating: 4. Read Reviews Add Review. Save Pin Print Share. How to Make Homemade Butter Earthgal. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified.
Add all ingredients to shopping list View your list. I Made It Print. Cook's Note: You can do this in a food processor much faster, but I wanted to go old-school.
Full Nutrition. For all bakers out there, you might be very familiar with how runny and thick whipping cream looks at the beginning, as well as how it transforms into a bowl of light and fluffy cloud after being whipped. To make butter, we need to go further than the point where whipping cream forms stiff peak. Just keep whipping a bit longer, you will see the fat starting to separate — that is our butter.
It shows that your homemade butter is almost ready to be served. Homemade butter is, frankly speaking, definitely not a cost-effective idea in US and EU countries at least, where the price of butter is relatively cheap.
Compared to store-bought butter, homemade one costs the same. So, saving money is not a reason to make butter at home, but you might want to consider trying it when: 1 you have leftover whipping cream that is expiring soon, 2 you accidentally over-whip your cream. Instead of tossing these away, you can turn it into delicious homemade butter, as well as precious buttermilk that can be used to make pancakes, garlic bread, or even fried chicken!
My first attempt was not only a tremendous success, but also full of happy moments. Having previously thought for so long that butter is something impossible to make at home, I was amazed when holding the soft and smooth homemade butter in my hands — it looked and tasted exactly like the best butter I have tried in Germany where I was living at the time!
Note that the fat percentage in homemade butter varies depending on how you make it. Having said that, I have used this butter to make bread and have immediately fallen in love with the warm and pleasant aroma with which the freshly-baked bread filled my kitchen — incredibly lovely and buttery.
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