How to Make Homemade Butter - Steph’s Stove

Описание: Homemade Butter

1 pint heavy whipping cream
⅛ teaspoon salt

Using a stand mixer, attach the whisk attachment and pour heavy whipping cream and salt into the mixer. Mix beginning on low speed for about 20 seconds and gradually increase speed to medium and then to high. You will most likely need to cover your mixer with a towel, even if you have a splash guard, to prevent splashing all over your countertop. First - the mixture will change to whipped cream. Once the heavy whipping cream turns to whipped cream, continue whipping on high. The mixture will change quickly, do not walk away from the mixer. Second - the solids will separate from the liquid (buttermilk), and will become more of a grainy texture. Pause as needed to scrape down the sides. Third - Continue to beat the cream until the butter separation is visible. There will be large amounts of liquid in the bowl, drain the liquid (buttermilk) into a separate bowl/container, and continue until little liquid is released. The remaining liquid (buttermilk) may be stored in the refrigerator and used for other baking recipes. Fourth - Rinse the butter with cold ice water (about ½ cup), pressing all butter until the water runs clear. This “rinse” step may need 4-5 rinse cycles until the water is clear. Fifth - remove remaining butter, wrap in cheesecloth, pressing out any remaining water. Remove butter from the cheesecloth and store in the refrigerator for 3-4 weeks in an airtight container.

Enjoy!

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