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November 11, 2021
I cannot believe it! I made several pounds of butter yesterday and I completely forgot to take photos ☹
I will try, the next time I make it to take photos, but it will be a little bit because it will take me awhile to go through the butter I made yesterday. Two pounds of butter makes about 6-8 sticks depending on how big you make them and that is the nice part about making butter, you can vary the sizes and shapes of your bars.
So how do you make butter? Whipping crème! Ultra-pasteurized at the grocery store but just be sure to do just whipping cream not heavy whipping crème. It will take 32 oz to make 1 lb and 1 tablespoon of butter milk.
I add the whipping crème to a quart mason jar and add a tablespoon of buttermilk. Then I mix it well and put a coffee filter on the top of the jar and secure it with a rubber band. I write the time on the top of the coffee filters, so I don’t have to try and remember when I made it. It needs to sit on the counter for 8 to 24 hours. When I first made butter, I was anxious to get to it and I only waited the 8, 10 or 12 hours. Now I tend to leave it a bit longer, closer to the 24 hours because I like the taste of a butter that ferments a bit longer.
After the waiting period I put it in a bowl and turn the mixer to high and mix until it separates. I use and electric hand mixer, but I can see the value of using a standing bowl mixer because it can get messy. I put a ceramic bowl in the sink and have a towel to cover splatter handy.
Mix until you have a white creamy liquid in the bottom and a bunch of butter then stop. I take a colander and some cheesecloth and hang it in a larger bowl and pour the butter mixture into the colander. You will notice a milk like substance draining from the butter, this is real buttermilk. Fold the cheesecloth and compress it. You want to squeeze all the buttermilk out of the butter.
Once you have this done put the butter in a bowl and use a bit non chlorine water to rinse the butter. Keep mixing the butter (I use my hand) until the water is clear. You will have to change the water 4 or 5 times until all the buttermilk is out of the butter. Be sure to do this as leaving the buttermilk in the butter will cause it to sour quickly.
When the water is clear dump it out and put the butter on a flat surface and add salt if you want salt. Salt is not necessary; you can do unsalted butter too! I use parchment or wax paper and I section the butter into the size I want and shape it and wrap it.
At this point you can put it in the fridge or freeze it. I will usually put a couple in the refrigerator and the rest in the freezer then I pull out what I need and let it thaw.
I wish everyone could experience how amazing your own handmade butter tastes and how rewarding it is to spread a piece of bread while thinking how you created all of it with your own two hands.
Photos soon I promise!
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