The only ingredients required to make butter are cream and water. Some yogurt can culture the cream and salt can add additional flavor.
Homemade butter is surprisingly easy to make. It tastes best made from fresh cream, as the quality ingredients produce better-tasting butter. In addition to the ingredients, cooks must have access to equipment, such as a sieve, cheesecloth, a mixer or food processor and a spatula.
To make homemade butter, use the following steps.
- Prepare the cream
- Churn the butter
- Filter the butter
- Rinse the butter
- Mix in the salt (optional)
The cream must be room temperature to make butter. Leave the cream out and bring it to room temperature. To make cultured butter, mix 2 tablespoons of plain yogurt with 2 cups of cream. Leave the cream to culture for 8 to 12 hours. Cultured butter has a sour taste, compared to uncultured butter.
Set up the mixer or food processor and add the cream. Mix the cream at medium high. Keep mixing the cream after it starts to form peaks. Eventually, it should start to separate into solids and liquids.
To finish separating the milk solids and butter milk, place some cheesecloth on a fine sieve. Place the sieve over a bowl and pour the contents of the mixer into the cheesecloth. Set the buttermilk aside, as it makes a tasty ingredient for dishes, such as pancakes.
Rinse the butter out with cold water to remove the extra buttermilk. This helps it last longer. Let the excess liquid drip from the butter.
If using salt, knead some salt into the butter to taste.
Store homemade butter in a container or glass jar for up to 3 weeks.