Your own fresh butter? I am going to give butter making a try in the next few days and was wondering if anyone has any great tips for me. I don't have a butter churn but I do have a kitchenaid mixer that I will be using for this process. Why have I decided to do this when we have a market right around the corner? Because I want to have fresh butter for fresh homemade bread. If it's as easy as the recipe implies I will be making it on a regular basis!
Do you make your own butter? Has it proved to be easy and does it taste fresher? Do tell!
6 comments:
I had to smile as I read your question about making butter ... my sister makes butter and says it is the best!!!! She used to make it in our grandmother's butter churn, now she uses her mixer. Best chance for success.
When we were first married my husband's family had a dairy farm & they had a lot & I mean a lot of rich cream. My MIL had a hand crank butter maker & so that is what we did. The trick to making good butter is adding salt to taste. That isn't as easy as it sounds.
I will say this..... butter without some salt is just plain tasteless!! LOL!!
Good Luck... Marilyn
Make sure your cream is room temperature. Another easy way to make it is to pour the cream in a jar and let the kids have fun shaking the jar. Or you can have fun shaking the jar. It doesn't take long. Don't forget to rinse the butter afterwards.
I make my own butter for my home baked breads and the taste is pure heaven. The key is to wash the butter well after it has been churned to remove the buttermilk. You have to push the water through the fat with a spatula and keep rinsing until the water runs clear. Otherwise the butter sours after a day or two. The other key is to have fun with it!
Thank you all so much for your feedback! I am excited to give making butter a try and I will post the end result. I'm certain it will be fabulous!
I made by butter by accident while making some Creme fraiche to use for a holiday meal. It didn't get very thick over nite so I decided to toss it in the mixer to try to thicken it. Instead it went to butter in a heartbeat. sigh .So I did what I read, drain the whey and wash the butter till the water is clear. Since i was having company , I put it in pretty crystal glasses on the table. I didn't salt it tho. I let family do that if they wanted since I didn't even know if they would like it.
OMG there was almost no bread or butter left, they loved it so much. And this was Thanksgiving dinner! I saved some leftover butter to use the next day and made some eggs and toast. It was the best I ever ate.
Since then I found out that if you make creme fraiche and turn that into butter, it is actually the closest thing to having real European butter. Ill be doing that more often then. It was a happy accident. I love those.
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